Italian Butter Cookies Recipe
Buttery, tender, and melt-in-your-mouth, Italian Butter Cookies are a classic treat that transports you straight to the display cases of those charming old-school Italian bakeries. Each one is a little canvas: piped into lovely shapes, dipped in luscious chocolate, and dressed up with a sprinkle of color or crunch. Whether you’re tasting them for the first time or reliving a childhood favorite, these cookies are guaranteed to put a smile on your face and brighten any dessert table.
Ingredients You’ll Need
The beauty of Italian Butter Cookies lies in their simplicity. Each ingredient is carefully chosen to create an irresistibly rich flavor and that delicate, crumbly bite you know and love. Here’s what you’ll need, along with a few tips to make every bite unforgettable:
- Unsalted butter, softened: The heart of these cookies, bringing luscious flavor and a dreamy, melt-in-your-mouth texture.
- Granulated sugar: Adds the perfect touch of sweetness and helps create a light, crisp crumb.
- Large egg: Provides structure––just a single egg to bind the dough together beautifully.
- Vanilla extract: Calls in that classic, aromatic bakery note and rounds out the flavor.
- All-purpose flour: The main framework for your dough; measure carefully for just-right softness.
- Baking powder: Lends a barely-there lift so the cookies hold their shape without getting cakey.
- Salt: A pinch makes all the other flavors sing.
- Semisweet chocolate chips, melted: That irresistible chocolatey dip gives real Italian Butter Cookies their special, bakery-style flair.
- Vegetable oil: Melted with the chocolate for that perfect silky dip.
- Sprinkles or chopped nuts: The finishing festive touch; choose your favorite colors or nuts for texture and fun.
How to Make Italian Butter Cookies
Step 1: Prep Your Baking Sheets
Start by preheating your oven to 350°F. Line two baking sheets with parchment paper—this not only makes clean-up a breeze but guarantees your Italian Butter Cookies won’t stick or overbrown underneath. Set aside and soak in the anticipation.
Step 2: Cream the Butter and Sugar
In a large mixing bowl, cream together the softened butter and sugar. Beat for several minutes until the mixture is pale, light, and truly fluffy—this step gives the cookies their signature airy bite.
Step 3: Add Egg and Vanilla
Beat in the egg and the vanilla extract to your creamy butter-sugar base. Blend until the mixture is smooth and completely combined, making sure no streaks of egg remain.
Step 4: Mix the Dry Ingredients
In a separate bowl, whisk together your flour, baking powder, and salt. This helps disperse the baking powder and salt evenly so you won’t get any surprises in a bite. Gradually add the dry blend to your wet mixture, mixing just until everything comes together.
Step 5: Pipe the Cookies
Transfer your dough to a piping bag fitted with a large star tip. Pipe the dough onto your prepared baking sheets in favorite shapes—rosettes, S-shapes, simple lines, or rings are all classic for Italian Butter Cookies. Leave some space between each one for even baking.
Step 6: Bake to Perfection
Slide those beauties into the oven and bake for 10 to 12 minutes, watching for the edges to just start turning golden. If you’d like an even more delicate cookie, chill the piped dough for 15 minutes before baking—this helps the decorative piping hold its shape like a dream.
Step 7: Cool the Cookies
Once baked, carefully transfer your cookies to wire racks and let them cool completely. Patience! This is the key to ensuring the chocolate dip sets smoothly later on.
Step 8: Dip and Decorate
In a small bowl, melt your chocolate chips with a teaspoon of vegetable oil (a quick zap in the microwave works well). Dip just the ends of the cooled cookies into the chocolate, then immediately sprinkle on your favorite colored sprinkles or chopped nuts. Set the finished cookies back on parchment paper until the chocolate is firm and gloriously glossy.
How to Serve Italian Butter Cookies
Garnishes
A classic Italian Butter Cookie is practically begging for a touch of whimsy on top. Go with rainbow nonpareils for a nostalgic bakery look, or try pistachios, almonds, or even a dusting of edible glitter if you’re feeling fancy. The garnishes not only add sparkle but also a bit of texture and flavor contrast.
Side Dishes
Serving these cookies with a steaming espresso, cappuccino, or a good old-fashioned cup of tea is a true Italian treat. For the kids (or just the young at heart), a tall glass of cold milk is the perfect pairing to balance out the buttery richness. They also love to cozy up next to a fruit compote or a scoop of gelato for a show-stopping dessert plate.
Creative Ways to Present
Channel your inner bakery artist! Arrange your Italian Butter Cookies in a spiral on a vintage platter, pile them high in a glass jar for gifting, or pack them into festive cookie tins lined with parchment for a holiday-ready gift. You can even thread a ribbon through ring shapes for a playful, edible ornament.
Make Ahead and Storage
Storing Leftovers
These cookies are perfect for making ahead! Once completely cool and the chocolate is set, store the cookies in an airtight container at room temperature. They’ll stay fresh and delightful for up to one week—if they last that long!
Freezing
Want to prep even further ahead? Italian Butter Cookies freeze beautifully. Layer them between sheets of parchment in a freezer-safe container, and they’ll keep well for up to 3 months. Just thaw at room temperature whenever you crave that classic bakery flavor.
Reheating
No need to reheat these cookies (they’re best enjoyed as is), but if you love the warmth, a quick 5-second zap in the microwave brings out the butteriness. Be sure not to overdo it—just enough to recreate that fresh-from-the-oven magic.
FAQs
Why did my Italian Butter Cookies spread too much in the oven?
If your cookies spread flat, it’s likely the butter was too soft or the dough was a bit too warm. Try popping your piped cookies in the fridge for 15 minutes before baking to help them hold their shape.
Can I use salted butter instead of unsalted?
You can! Simply reduce the added salt in the recipe to a small pinch, since salted butter already contains some. This ensures your Italian Butter Cookies don’t end up too salty.
Do I need a piping bag to shape the cookies?
A piping bag with a large star tip gives the signature look, but if you don’t have one, you can carefully use a zip-top bag with the corner snipped, or even shape them with your hands for a rustic take. They’ll taste just as wonderful!
What kind of chocolate is best for dipping?
Semisweet chocolate chips are the classic choice, but feel free to swap in milk chocolate for a sweeter touch or dark chocolate for a rich contrast. Adding a bit of vegetable oil helps the chocolate dip glide on perfectly and set with shine.
Can these cookies be made gluten-free?
Absolutely! Substitute your favorite 1:1 gluten-free flour blend for the all-purpose flour and you’ll still get delicious, bakery-worthy results—just keep an eye on the texture and add a tablespoon or two of milk if the dough feels too stiff.
Final Thoughts
If you’re craving comfort, nostalgia, and a touch of homemade bakery magic, give these Italian Butter Cookies a try. They’re a joy to make, even more delightful to share, and sure to become a beloved staple in your baking repertoire!
Print
Italian Butter Cookies Recipe
- Total Time: 32 minutes
- Yield: 36 cookies 1x
- Diet: Vegetarian
Description
Delight in these classic Italian butter cookies that are piped into beautiful shapes, baked to perfection, dipped in chocolate, and adorned with sprinkles or nuts for a touch of sweetness and crunch.
Ingredients
For the Cookies:
- 1 cup unsalted butter, softened
- 2/3 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
For Decorating:
- 1/2 cup semisweet chocolate chips, melted
- 1 teaspoon vegetable oil
- Sprinkles or chopped nuts for garnish
Instructions
- Preheat oven and prepare baking sheets: Preheat oven to 350°F and line two baking sheets with parchment paper.
- Cream butter and sugar: In a large mixing bowl, cream together butter and sugar until light and fluffy.
- Add egg and vanilla: Beat in egg and vanilla extract until well combined.
- Combine dry ingredients: In a separate bowl, whisk together flour, baking powder, and salt.
- Combine wet and dry ingredients: Gradually add dry ingredients to the butter mixture, mixing until just combined.
- Transfer dough to piping bag: Transfer dough to a piping bag fitted with a large star tip.
- Pipe cookies: Pipe cookies in desired shapes onto prepared baking sheets.
- Bake: Bake for 10–12 minutes, or until edges are lightly golden.
- Cool and decorate: Cool cookies on wire racks. Melt chocolate chips with vegetable oil, dip cookie ends in chocolate, and add sprinkles or nuts.
- Set chocolate: Place cookies on parchment until chocolate sets.
Notes
- For a more delicate texture, chill piped cookies for 15 minutes before baking.
- These cookies are often found in Italian bakeries dipped in chocolate and decorated with colorful sprinkles.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cookie
- Calories: 90
- Sugar: 5 g
- Sodium: 15 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 15 mg
