Is there a special type of cookie that you always have at Christmas? If you’re of Italian descent, I bet you recognize these butter cookies as a holiday must-have. There are many variations on this recipe for Italian butter cookies, but this one is perfect. It’s simple, with just 8 ingredients in the dough, and comes together without any fuss. You’ll be enjoying these Christmas cookies even quicker because the cookie dough doesn’t need to be chilled. It goes directly from your mixer to your oven, and the cookies will be ready to decorate in about 20 minutes. If you haven’t been lucky enough to grow up enjoying these melt-in-your-mouth buttery cookies, I suggest that you try this easy recipe right away!
Why You’ll Love This Recipe
The best part about this recipe for Italian butter cookies is that it is one cookie dough that can be shaped into any shape and decorated in multiple ways. So you can make one recipe, and create 3, 4, or more different types of cookies. It all depends on the extras you add. I’ve made some of my butter cookies into sandwiches, filled with jam and dipped in chocolate. Others have a candied cherry in the middle. Then I’ve added sprinkles to a few, chopped nuts to some, and left some plain. All of the variations a a little bit different, and they’re all delicious! You can get creative with your own toppings and shapes too. Need more Christmas cookie ideas? Make Polish kolaczki, or almond crescents.
Key Ingredients
Here’s what you need to make these traditional Italian cookies:
Flour, Baking Soda, and Salt: The dry ingredients for this recipe. Be sure to combine them well using a whisk so that there are no clumps of soda in the cookies. Eggs: These rich butter cookies are made with 1 whole egg and 1 egg yolk. Butter: Use unsalted butter, and be sure that it is well-softened (but not melted) before you start. The best way to accomplish this is to let the butter sit out at room temperature for several hours. Sugar: Both granulated sugar and powdered sugar are needed to make these tender, melt-in-your-mouth cookies. Vanilla: Use good quality pure vanilla extract for the best flavor. Decorations: These are all optional, but what is a cookie without a little bit of flair, right? Candied cherries and jam act as tasty flower centers, while melted chocolate chips are the perfect background for sprinkles and chopped nuts.
Complete list of ingredients and amounts can be found in the recipe card below.
How To Make Italian Butter Cookies
Get started by preheating your oven to 350°F (180°C) and lining two baking sheets with parchment paper. Set those aside while you make the cookie dough.
Decorating Italian Butter Cookies
After the cookies have been baked and cooled, you can decorate them however you like! Fill a large piping bag with the cookie dough, then pipe the cookies onto parchment lined sheets in your desired shapes.
The easiest shape to make is a simple straight line. To get a bit more complicated, curl the ends of your line in opposite directions to make an “s” shape. To make the round cookies, hold the tip about ½” inch from the parchment paper and gently squeeze out the dough until the cookie is about 1.5 inches wide. Angle the tip slightly to break the dough. You can press a candied cherry into the center or add a half teaspoon of jam there before baking. Other popular shapes for Italian butter cookies include “U” shapes, squiggly lines, and circles made in a spiral.
Make cookie sandwiches by spreading jam or preserves onto the back of the cookies and pressing them together. Dip single cookies or cookie sandwiches into melted chocolate. You don’t need to cover the entire cookie, just one end of it. While the chocolate is still wet, add holiday sprinkles, shredded coconut, or chopped nuts.
Recipe Tips
This recipe will yield approximately 36 cookies of various sizes. Depending on how you pipe them, you may get more or less. Whip the butter and sugars very, very well before mixing in the other ingredients. This is key to the light, melt-in-your-mouth texture. I did not need to chill the dough before baking. The cookies spread just a bit and were perfect without chilling. However, if it’s particularly hot in your kitchen, you may want to chill the piped cookies for 5-10 minutes before putting them in the oven. Be sure to let the cookies cool completely before adding any decorations. Instead of using a piping bag, you can use a cookie press. In a pinch, you can also just spoon the dough onto the parchment paper, but the final product won’t be quite as pretty. Try some citrus: You can add a teaspoon of fresh lemon or orange zest to the cookie dough. To make chocolate Italian butter cookies, replace ½ of the flour with unsweetened cocoa powder.
Storing Tips
Store cooled cookies in an airtight container at room temperature. Keep parchment paper between layers to keep them from sticking together. These cookies will stay fresh for up to 1 week. You can also freeze Italian butter cookies. It’s best to freeze the cookies un-decorated. They can be stored in the freezer for up to 6 months. These classic and traditional Italian Butter Cookies are perfect for the holidays, but they aren’t just for Christmas! Make a batch whenever you want an easy and delicious treat. © Little Sunny Kitchen
title: “Classic Italian Butter Cookies” ShowToc: true date: “2024-10-11” author: “Marie Murray”
Is there a special type of cookie that you always have at Christmas? If you’re of Italian descent, I bet you recognize these butter cookies as a holiday must-have. There are many variations on this recipe for Italian butter cookies, but this one is perfect. It’s simple, with just 8 ingredients in the dough, and comes together without any fuss. You’ll be enjoying these Christmas cookies even quicker because the cookie dough doesn’t need to be chilled. It goes directly from your mixer to your oven, and the cookies will be ready to decorate in about 20 minutes. If you haven’t been lucky enough to grow up enjoying these melt-in-your-mouth buttery cookies, I suggest that you try this easy recipe right away!
Why You’ll Love This Recipe
The best part about this recipe for Italian butter cookies is that it is one cookie dough that can be shaped into any shape and decorated in multiple ways. So you can make one recipe, and create 3, 4, or more different types of cookies. It all depends on the extras you add. I’ve made some of my butter cookies into sandwiches, filled with jam and dipped in chocolate. Others have a candied cherry in the middle. Then I’ve added sprinkles to a few, chopped nuts to some, and left some plain. All of the variations a a little bit different, and they’re all delicious! You can get creative with your own toppings and shapes too. Need more Christmas cookie ideas? Make Polish kolaczki, or almond crescents.
Key Ingredients
Here’s what you need to make these traditional Italian cookies:
Flour, Baking Soda, and Salt: The dry ingredients for this recipe. Be sure to combine them well using a whisk so that there are no clumps of soda in the cookies. Eggs: These rich butter cookies are made with 1 whole egg and 1 egg yolk. Butter: Use unsalted butter, and be sure that it is well-softened (but not melted) before you start. The best way to accomplish this is to let the butter sit out at room temperature for several hours. Sugar: Both granulated sugar and powdered sugar are needed to make these tender, melt-in-your-mouth cookies. Vanilla: Use good quality pure vanilla extract for the best flavor. Decorations: These are all optional, but what is a cookie without a little bit of flair, right? Candied cherries and jam act as tasty flower centers, while melted chocolate chips are the perfect background for sprinkles and chopped nuts.
Complete list of ingredients and amounts can be found in the recipe card below.
How To Make Italian Butter Cookies
Get started by preheating your oven to 350°F (180°C) and lining two baking sheets with parchment paper. Set those aside while you make the cookie dough.
Decorating Italian Butter Cookies
After the cookies have been baked and cooled, you can decorate them however you like! Fill a large piping bag with the cookie dough, then pipe the cookies onto parchment lined sheets in your desired shapes.
The easiest shape to make is a simple straight line. To get a bit more complicated, curl the ends of your line in opposite directions to make an “s” shape. To make the round cookies, hold the tip about ½” inch from the parchment paper and gently squeeze out the dough until the cookie is about 1.5 inches wide. Angle the tip slightly to break the dough. You can press a candied cherry into the center or add a half teaspoon of jam there before baking. Other popular shapes for Italian butter cookies include “U” shapes, squiggly lines, and circles made in a spiral.
Make cookie sandwiches by spreading jam or preserves onto the back of the cookies and pressing them together. Dip single cookies or cookie sandwiches into melted chocolate. You don’t need to cover the entire cookie, just one end of it. While the chocolate is still wet, add holiday sprinkles, shredded coconut, or chopped nuts.
Recipe Tips
This recipe will yield approximately 36 cookies of various sizes. Depending on how you pipe them, you may get more or less. Whip the butter and sugars very, very well before mixing in the other ingredients. This is key to the light, melt-in-your-mouth texture. I did not need to chill the dough before baking. The cookies spread just a bit and were perfect without chilling. However, if it’s particularly hot in your kitchen, you may want to chill the piped cookies for 5-10 minutes before putting them in the oven. Be sure to let the cookies cool completely before adding any decorations. Instead of using a piping bag, you can use a cookie press. In a pinch, you can also just spoon the dough onto the parchment paper, but the final product won’t be quite as pretty. Try some citrus: You can add a teaspoon of fresh lemon or orange zest to the cookie dough. To make chocolate Italian butter cookies, replace ½ of the flour with unsweetened cocoa powder.
Storing Tips
Store cooled cookies in an airtight container at room temperature. Keep parchment paper between layers to keep them from sticking together. These cookies will stay fresh for up to 1 week. You can also freeze Italian butter cookies. It’s best to freeze the cookies un-decorated. They can be stored in the freezer for up to 6 months. These classic and traditional Italian Butter Cookies are perfect for the holidays, but they aren’t just for Christmas! Make a batch whenever you want an easy and delicious treat. © Little Sunny Kitchen
