Print

Bakery-Style Italian Butter Cookies: Melt-In-Your-Mouth Recipe

A plate piled high with star-shaped Italian butter cookies dipped in dark chocolate and sprinkled with nuts.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make authentic, tender Italian Butter Cookies at home. This recipe delivers the rich, buttery flavor and delicate texture you find in the best Italian bakeries, perfect for holidays or tea time.

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • 1 cup confectioners’ sugar
  • 1 large egg yolk
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon almond extract
  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup melted semi-sweet chocolate (for dipping, optional)
  • 1/4 cup finely chopped nuts or sprinkles (for decorating, optional)

Instructions

  1. In a large bowl, beat the softened butter and confectioners’ sugar together with an electric mixer until the mixture is light and fluffy. This step incorporates air for a tender cookie.
  2. Beat in the egg yolk, vanilla extract, and almond extract until just combined. Scrape down the sides of the bowl as needed.
  3. In a separate medium bowl, whisk together the flour and salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a soft dough forms. Do not overmix.
  5. Transfer the dough to a pastry bag fitted with a large star tip (like Wilton 1M or 2D). This creates the classic swirl shape.
  6. Pipe 1.5-inch swirls or rosettes onto baking sheets lined with parchment paper. Leave about 1 inch between cookies.
  7. Chill the piped cookies in the refrigerator for at least 30 minutes. Chilling helps the cookies hold their shape during baking.
  8. Preheat your oven to 350°F (175°C).
  9. Bake the chilled cookies for 10 to 12 minutes, or until the edges are set and very lightly golden. The centers should remain pale.
  10. Let the cookies cool on the baking sheet for 5 minutes before carefully transferring them to a wire rack to cool completely.
  11. If desired, dip half of each cooled cookie into melted semi-sweet chocolate. Immediately sprinkle with chopped nuts or sprinkles before the chocolate sets.

Notes

  • For a true bakery texture, use room temperature butter that is soft but not greasy.
  • If you do not have a pastry bag, you can press the dough through a cookie press fitted with a star disk, similar to making Spritz cookies.
  • To make jam-filled cookies, pipe small circles instead of swirls. After baking and cooling, sandwich two cookies together with a small amount of raspberry or apricot jam.
  • For an extra layer of flavor, substitute 1/4 teaspoon of the vanilla extract with lemon zest.

Nutrition

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