These Italian Butter Cookies are just as delicious as they are easy.
One big recipe make lots of cookies. And by using different cake sprinkles you can create many different Italian Butter Cookies for Christmas or any occasion!
Why you’ll love this recipe.
These yummy cookies are known as “Pusher biscuits” in my area because of the cookie press that “pushes” the mixture out.
A cookie press is a wonderful investment. I have two. One is a beautiful vintage one and the second I bought for about $50 in one of my local kitchen shops. However they are widely available online. Each cookie press comes with a variety of plates which produces different shape cookies. In no time at all you can make heaps of cookies with a cookie press.
For complete ingredient quantities and full instructions, please scroll to the printable recipe card bottom of the page.
Ingredient notes
Like all good Italian recipes, this recipe uses simple, basic ingredients. Here’s what you’ll need.
- unsalted butter
- powdered (icing) sugar
- egg
- vanilla extract
- almond extract
- all purpose flour
- baking powder
- salt
Decorating Italian butter cookies.
Decorating Italian butter cookies is the best fun. There are so many different toppings and decorations for spritz cookies.
- colored icing
- cake sprinkles of all different colors and shapes
- colored sugar
- nuts – whole or pieces
- chocolate chips
- melted chocolate
- candied fruit such as cherries
- powdered (icing) sugar
Don’t limit yourself to making these cookies at Christmas time. By decorating according to the holiday or occasion you will be making these cookies all year round.
This dough can also be colored with food coloring. It’s best to use gel food coloring, though because too much extra liquid will change the texture of the dough.
Instructions
Using a stand mixer or hand held electric mixer is the easiest way to make these cookies. However, a wooden spoon and a bit of energy still makes really good Italian butter cookies.
- Beat together the butter and sugar.
- Add egg, vanilla extra and almond extract (if using) and beat to combine.
- Sift in flour, baking powder and salt. Alternatively whisk together flour, baking powder and salt in a bowl.
- With the mixer on low, thoroughly combine flour mixture into the butter mixture.
- Using a piping with an open star nozzle attached or a cookie press, pipe cookie dough onto lined baking sheets.
- Bake until pale golden.
Tips for success and FAQ’s
Well, that’s simple. All you need is a piping bag and an open star tip nozzle to pipe out this buttery dough.
I know you’ll enjoy making these Italian Butter cookies as much as I do.
More recipes you’ll love
Espresso and Hazelnut Biscotti
Orange and Almond Cookies
Syrupy Almond Cookies
Greek Shortbread – Kourabiedes
Snowflake Cookies
If you enjoyed this recipe, I’d really appreciate a star rating and a comment or tag me on instagram @marcellina.in.cucina.
Either way, I love to hear from you!
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Italian Butter Cookie recipe
Ingredients
- 1½ cups (3 sticks/12oz/340 grams) unsalted butter softened
- 1 cup powdered (icing) sugar sifted
- 1 egg
- 2 teaspoons vanilla
- ¼ teaspoon almond extract
- 3 ¾ cups plain flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
Instructions
- Preheat the oven to 400ºF/200ºC and line two or three baking trays with non stick paper or non stick silicon mats.
- In a stand mixer, hand mixer or even by hand thoroughly mix the butter and sugar.
- Add the egg, vanilla and almond extract. Beat well.
- Sift the flour, baking powder and salt.
- With the mixer on low, combine flour mixture into the butter mixture until the dough is smooth and completely mixed.
- Do not chill.
- Press or pipe out cookies onto lined baking tray.
- Decorate as desired.
- Bake in preheated oven 6-8 minutes/10-12 minutes for larger cookies. The cookies should be a pale golden color.
- Cool for a minute or two on the baking tray before moving to a cooling rack.
Notes
- This mixture does not need to be chilled.
- If you find the mixture is too dry, add one or two tablespoons of milk.
- Sometimes when you press out the cookies, the mixture gets stuck. Simply use a small knife or your fingers, to release the cookies and place it on the baking tray.
- colored icing
- cake sprinkles of all different colors and shapes
- colored sugar
- nuts – whole or pieces
- chocolate chips
- melted chocolate
- candied fruit such as cherries
- powdered (icing) sugar
Marcelina, these cookies (aka ‘biscuits’) are so pretty and colorful! I have a cookie press but only used it once to make churros. I’ll have to use it again sometime soon!
Yes, Fran, a cookie press is so easy to use! I haven’t made churros with it though. Good idea!
I really have to buy cookie press ASAP; as you say, suitable for all occasions …. Thank you Marcellina !