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Italian Butter Cookies Recipe

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★★★★★

4.5 from 130 reviews

Classic Italian Butter Cookies are delicately sweet, tender, and buttery treats perfect for any occasion. Made with high-quality European butter and a hint of vanilla and almond extract, these cookies are piped into beautiful shapes using a star tip before baking to a pale golden perfection. They can be enjoyed plain, dusted with powdered sugar, dipped in chocolate, or sandwiched with Nutella or raspberry jam for an irresistible gourmet touch.

Ingredients

Scale

Cookie Dough

  • 1 cup (2 sticks/8oz/226 grams) unsalted European style butter (I use Lurpac brand)
  • ⅔ cup (130 grams) granulated sugar
  • 2 egg yolks (reserve one egg white to use if dough is too dry)
  • 2 teaspoons vanilla extract
  • ¼ teaspoon almond extract (optional)
  • 2¼ cups (280 grams) all purpose flour
  • ½ teaspoon baking powder
  • Pinch fine salt

Decorations & Fillings

  • Candied cherries
  • Powdered sugar
  • Chocolate and chocolate chips
  • Colored sprinkles
  • Chopped nuts
  • Desiccated or shredded coconut
  • Nutella or raspberry jam (for cookie sandwiches)

Instructions

  1. Prepare Ingredients: Ensure all ingredients are at cool room temperature. The butter should be pliable but not melting or greasy to avoid spreading during baking.
  2. Preheat Oven: Heat your oven to 320°F (160°C). If the dough is softer due to added egg white, increase to 350°F (180°C). Line two to three baking sheets with parchment paper.
  3. Mix Butter and Sugar: Using a stand or hand mixer, thoroughly cream the butter and sugar together until well combined but do not overbeat to avoid incorporating excess air.
  4. Add Egg Yolks and Extracts: Beat in the egg yolks, vanilla extract, and optional almond extract until creamy and uniform.
  5. Combine Dry Ingredients: Sift or whisk together all-purpose flour (except reserved ½ cup), baking powder, and salt.
  6. Add Flour Mixture: On low speed, gradually add the sifted dry ingredients to the butter mixture. Incorporate the reserved ½ cup flour as needed until the dough is sticky yet firm. Avoid over-mixing.
  7. Adjust Dough Consistency: If dough pulls away forming a ball, add reserved egg white bit by bit until the consistency is workable without adding milk.
  8. Optional Chilling: If using a cookie press, chill dough for 30 minutes to firm up. Chilling cookies after piping is optional but can help maintain shape in warm conditions.
  9. Pipe or Press Cookies: Transfer a quarter of the dough into a heavy-duty piping bag fitted with a large open star tip (Wilton 6B recommended). Pipe shapes like stars, rosettes, or lines onto prepared baking sheets. Alternatively, use a cookie press with desired plates.
  10. Add Decorations: Optionally press chocolate chips or halved candied cherries into cookie centers before baking.
  11. Bake: Bake at preheated oven temperature for 10-15 minutes or until cookies turn pale golden. Larger cookies will take 12-18 minutes. For crispier cookies, bake until golden brown all over.
  12. Cool: Let cookies cool on baking sheet for a couple of minutes, then transfer to wire racks to cool completely.
  13. Store Properly: In humid weather, store cookies in an airtight container in a cool place promptly to keep them crisp.
  14. Decorate if Desired: Once cool, dust with powdered sugar, dip in melted chocolate (and add sprinkles, nuts, or coconut before chocolate sets), or sandwich with fillings like Nutella or raspberry jam.

Notes

  • Use kitchen scales or spoon-and-level method for accurate flour measurement to prevent dry or spreading dough.
  • European style butter with higher fat content improves texture and flavor.
  • Butter should be cool room temperature, not melted, to maintain cookie shape.
  • If dough is too dry, add reserved egg white gradually rather than milk.
  • Large (½-inch) open star piping tip is essential for traditional shapes.
  • Chilling dough is necessary only if using a cookie press or if environment is very warm.
  • Cookies bake well between 320°F and 350°F depending on dough softness.
  • Always cool cookies completely before decorating or sandwiching to avoid melting or sogginess.

Keywords: Italian butter cookies, butter cookies, European style butter cookies, piped cookies, holiday cookies, vanilla almond cookies

Find it online: https://thedishspot.com/italian-butter-cookies-recipe/