Italian Butter Cookies
These classic Italian Butter Cookies are better than the ones you love from the bakery!
This recipe will make lots of delicious cookies for you to keep or gift! Follow all of my tips for making the dough and decorating these cookies like a pro!
These mouthwatering Italian Butter Cookies, also known as “biscotti al burro” in Italian, are loved for their buttery flavor, delicate texture, and festive toppings. This is an Italian butter cookie recipe I’ve made many times with great success, and one that everyone loves. All my notes are listed here so that you can have success too!
While Danish bakers probably made the first butter cookie,s the tradition has now spread throughout the world. Traditional Italian Cookies are found in bakeries throughout Italy. These butter cookies are popular in Italy but also in other parts of the world, particularly in the United States.
My Italian butter cookies are wonderfully tender and melt in your mouth. You can use a piping bag and an open star tip or a cookie press to form the cookies. The choice is yours. But I’m here to guide you all the way and give you tips for creating the prettiest cookies that you’ll be so proud of!
Butter cookies vs shortbread
Butter cookies are different from shortbread in that butter cookies contain eggs or egg yolks. Shortbread never contains eggs. The other difference is the ratio of butter to flour, which is much higher in shortbread, giving it the “short” texture. Generally, butter cookies also have more sugar than shortbread.
Why you’ll love this recipe
- Simple Ingredients – You’ll have most of the ingredients at home, like flour, butter, sugar, and eggs. These cookies are also delicious without any adornment.
- Buttery Flavor – While these authentic Italian Butter Cookies use basic ingredients, the rich flavor of butter is undeniable. You’ll love that such simple cookies can taste like an indulgent treat.
- Homemade – Many bakeries make a wide range of Italian Butter Cookies and other types of cookies, but homemade butter cookies always stand out. Your family will know the love and attention that you put into making these homemade cookies.
- Variety – With just one cookie dough recipe, you can make a wide variety of cookies that taste different depending on whether they’re left plain, dipped, topped, or filled. Let your imagination run because the possibilities are endless.
- Festive Gift Giving – This is the ideal recipe for gift giving and your next Christmas cookie tray. An afternoon in the kitchen baking and decorating will result in beautiful cookies you can give to the ones you love.
For complete ingredient quantities and full instructions, please scroll to the printable recipe card at the bottom of the page.
Ingredients
Like all good Italian recipes, this recipe uses simple, basic ingredients. Here’s what you’ll need.
- Unsalted butter – European-style unsalted butter gives the best results for butter cookies to achieve the perfect bakery butter cookie taste! I prefer to use unsalted butter in most of my baking recipes because I can adjust the salt. Use salted butter if that’s what you have, but omit the added salt.
- Granulated sugar – Regular white granulated sugar is great. If you can find superfine or castor sugar that works well in this recipe.
- Egg yolks – I use egg yolks for this recipe, which have a high fat content. This creates a smooth and velvety texture and superb flavor. Reserve one egg white to add to the dough if it’s too thick.
- Vanilla extract – Look for vanilla extract and not essence for all your baking. If you’re using vanilla essence, make the switch, and you’ll notice the difference in flavor. Plus, vanilla extract is all natural.
- Almond extract – Adding almond extract is totally optional. Some people have an aversion to the almond flavor, so leave it out. The cookies will still be amazing! Otherwise, just a little will add flavor.
- All-purpose flour – regular all-purpose flour from the supermarket is used in these cookies. You don’t need self-rising flour because there’s a little bit of baking powder included in the recipe.
- Baking powder – Make sure that your baking powder is fresh. If you haven’t used it in a year or so, buy a new box.
- Salt – just a pinch won’t make the Italian butter cookies salty, but instead bring out the buttery flavors.
See recipe card for quantities.
Instructions
Before you begin, preheat the oven to 320ºF (160ºC) and line two or three large baking sheets with parchment paper. These can also be baked at 3250ºF (180ºC). If you have added egg white, definitely bake at the higher temperature.
Beat together the butter and sugar. Add egg and extracts and beat to combine.
Combine the dry ingredients with the butter mixture until the dough comes together.
If the dough is too soft, chill for 15-20 minutes. Adjust the consistency if needed with some or all of the reserved egg white or a teaspoon of flour.
Using a piping bag with an open star nozzle attached to pipe onto lined baking sheets in various shapes.
Unbaked cookies can be topped with candied cherries or chocolate. Bake light golden brown underneath.
Allow them to cool completely before decorating. See below for ideas for decorating before and after baking.
If you’re not confident with your piping skills, chill the dough and use a cookie press to pipe out the dough. Chill the dough for 30 minutes before using it in a cookie press.
Marcellina’s Hint: It may take a couple of attempts to be satisfied. Any misshapen cookies can be scraped up and returned to the piping bag. If the dough becomes too warm from your hands, stop and chill it for 15-20 minutes. See FAQs below for more piping tips.
Substitutions
- Vanilla Extract – Instead, use the seeds from the insides of a split vanilla bean for an intense vanilla perfume.
- Flavorings – Omit the vanilla and the almond extract, and add finely grated lemon or orange zest to the dough.
Variations
- Chocolate cookies – Substitute ¼ cup of flour for ¼ cup cocoa powder.
- Cookie press – Instead of a piping bag, this cookie dough can be pushed through a cookie press. For the best result, chill the dough for at least 30 minutes.
- Toppings – Press a candied cherry or chocolate chip into the middle of a rosette or star cookie. Or scatter with colored sugar, sprinkles, or chopped nuts.
Cookie decorating
Decorating Italian butter cookies is the best fun. There are so many different toppings and decorations for these cookies, which are sometimes known as spritz cookies.
- Chocolate dipped – Dip the baked cookies into melted chocolate. You can leave them plain or dip them in chopped nuts, coconut, or colored sprinkles before the chocolate sets.
- Italian Sandwich Cookies – Join two cookies together with jam, melted chocolate, or Nutella. These can be left as is, or the cookie sandwich can be dipped in chocolate.
- Drizzled – Use some melted chocolate (white, milk, or dark) to drizzle over the cookies. So easy and so pretty!
- Powdered sugar – Dust with powdered 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.
Equipment
Using a stand mixer or handheld electric mixer is the easiest way to make these bakery-style cookies. However, a wooden spoon and a bit of energy still make really good Italian butter cookies.
You will need the usual baking supplies of baking sheets, bowls, spoons, spatulas, and measuring cups and spoons. Plus, to pipe these cookies in the traditional way, you’ll need a large disposable piping bag and a large open star tip. Alternatively, you can use a cookie press with whichever cookie plate you like the shape of.
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 that produce different shaped cookies. In no time at all, you can make heaps of cookies with a cookie press.
Storage
Allow the cookies to cool completely and for any added toppings to set, then store in an airtight container in a cool spot in the pantry for up to a week. I like to put parchment or wax paper between each layer to keep the delicate cookies from being damaged or sticking to one another. If the weather is warm, the chocolate-dipped cookies may need to be stored in the fridge.
Italian Butter Cookies can be stored for longer periods by freezing. Arrange in an airtight container with layers of parchment or wax paper in between. Freeze for up to one month.
Top tip
- Measuring – If using cups for measuring the flour, please follow these tips. First, stir the flour well so that it’s not compact. Then spoon the flour into the measuring cup; don’t dip the measuring cup into the flour. With the blunt side of a knife, level the flour off. Of course, the use of electronic scales eliminates any errors.
- Temperature – Having the ingredients for the Italian Butter Cookies at room temperature is important. This ensures that the butter and sugar blend completely and the eggs don’t cause the mixture to separate.
- Techniques – Be sure to stop and scrape down the side of the bowl regularly so all the ingredients are incorporated. Sieving or whisking the dry ingredients also helps ensure that everything is well mixed. Once the flour is added, only mix until everything is combined.
- Baking – Rotate the baking sheets halfway through the baking. You might also need to switch top to bottom depending on how your oven bakes. Bake until just pale golden on top and lightly browned underneath.
- Cooling – Be sure to let the cookies cool completely before decorating.
- Decorating – Use just a little bit of jam or chocolate when sandwiching cookies together. Too much will ooze out, and the two cookies will slip and slide. Putting the jam or the melted chocolate into a small bag and then snipping the end helps keep the mess to a minimum when filling or drizzling.
FAQ
You need a piping bag and an open star tip nozzle to pipe out this buttery dough. I like to use a disposable piping bag. Just snip off the end and slide the piping tip right down so that the tip pokes out of the hole. Fold the top edge of the bag down and spoon in about half the dough. Don’t overfill the bag.
Twist the bag just above the dough and keep twisting until the dough is pushed right into the tip. Continue to twist the bag as you pipe the cookies. Keep one hand at the top near the twisted bag and apply pressure evenly at the top to push the dough out. Use the other hand to guide and steady. I keep the bag at almost right angles to the baking sheet.
For plain, undecorated cookies or cookies with just a dusting of powdered sugar, store in an airtight container at room temperature for 5-7 days.
If you have used chocolate or ganache to decorate the cookies, allow the toppings to set completely. Putting the decorated cookies into the freezer for 5-10 minutes will make the toppings set more quickly. Then layer in an airtight container with parchment or waxed paper in between each layer. Store in the fridge for 5-7 days.
Yes, Italian butter cookies can be frozen. I prefer to freeze the cookies plain and then decorate them when thawed. Layer in an airtight container and freeze for up to 3 months.
Serving Suggestions
Italian Butter Cookies are the perfect ending to any festive meal. Begin with Pasta Shells Stuffed with Ricotta, Italian Sausage Meatballs, and loads of Garlic Ciabatta Bread. Then enjoy these cookies with decadent Italian Hot Chocolate. It doesn’t get much better than that!
Related Recipes
Espresso and Hazelnut Biscotti
Orange and Almond Cookies
Italian Wedding Cookies Recipe
Snowflake Cookies
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Italian Butter Cookies Recipe
Equipment
- 1 Stand mixer or electric hand mixer optional but makes this recipe quicker and easier
- measuring cups and spoons (or scales)
- Wooden spoon and/or rubber spatula
- 1 Disposable piping bag
- 1 large (½-inch) open star piping tip Wilton Decorating Tip 8B, Loyal 6B, Ateco # 826 or similar
- 1 Cookie press if not using piping bag
- Assorted bowls and dishes as required
- 2-3 Baking sheets
Ingredients
- 1 cup (2 sticks/8oz/226 grams) unsalted European style butter (I use Lurpac brand) See Note 1
- ⅔ cup (130 grams) granulated sugar
- 2 egg yolks (Reserve one egg white to use if the dough is too dry)
- 2 teaspoons vanilla extract
- ¼ teaspoon almond extract optional
- 2¼ cups (280 grams) all purpose flour See Note 2
- ½ teaspoon baking powder
- pinch fine salt
Decorating Cookie Options (quantities will vary depending on how you decorate)
- candied cherries
- powdered sugar
- chocolate and chocolate chips
- colored sprinkles
- chopped nuts
- desiccated or shredded coconut
- Nutella or raspberry jam to fill cookie sandwiches
Instructions
Italian Butter Cookie Dough
- Even if you bake often, please take a moment to read the Notes and Tips for Success below before you begin. This dough is simple, but it relies on accurate measuring and good-quality ingredients. For the accurate results, spoon your flour into the cup and level it off, or, better still, use kitchen scales if you have them.Scooping flour straight from the bag packs too much into the cup. Extra flour makes the dough dry and difficult to pipe, and the extra pressure needed to squeeze it out warms the dough. Warm dough softens the butter, and once the butter softens, the cookies will spread and flatten in the oven. Using scales avoids this, but careful spoon-and-level measuring works well too.These cookies have been tested in a warm kitchen (around 83°F (28.4°C).A large (½-inch) open star piping tip is essential.
- Begin with cool room temperature ingredients. Butter should not be melting, greasy or shiny. It will still feel cool to touch and be pliable and easy to spread.
- Preheat the oven to 320°F/160°C and line two or three baking sheets with parchment paper. These can be baked at 350ºF (180ºC). If you've added egg white to make a soft dough, it is better to bake at 350ºF (180ºC).
- In a stand mixer, hand mixer, or even by hand thoroughly mix the butter and sugar thoroughly.
- Add the egg yolks, vanilla, and almond extract (if using). Beat until well combined and creamy. Don't overbeat the butter and sugar. Adding extra air to the dough can cause the cookies to flatten. I really don't worry one way or another. I've added this for those who say their cookies have flattened.
- Measure flour correctly (see step 1). Set aside ½ cup of flour. Sift or whisk the remaining flour, baking powder, and salt to combine.
- With the mixer on low, gradually add the flour mixture to the butter mixture. Add enough of the reserved flour so that the dough is firm but sticky. I usually add all of the reserved flour. Take care not to over-mix.
- If the dough is coming away from the sides and forming a ball, add some or all of the reserved egg white. I have revised the recipe and advise not to add milk.
- If using a cookie press, you will need to chill the dough for 30 minutes.
- Spoon ¼ of the dough into an extra large, heavy-duty piping bag fitted with a large (I use Wilton or Loyal 6B) open star tip. If using a cookie press, spoon the dough into the cookie press fitted with the desired cookie plate. (check manufacturer instructions).
- Pipe or press out cookies onto the prepared baking sheet. You can pipe the dough into a star, an "S" shape, a rosette, or a straight line. Holding the piping tip close to the baking sheet is the trick to getting good shapes. To form a simple star, hold the piping tip perpendicular and close to the baking sheet, twist the top of the bag to seal. Hold it at the top with the other hand at the bottom to guide. Squeeze from the top of the bag to create a star shape about an inch wide. Stop squeezing and pull the bag up to form a tip. Check the video for visuals.
- Continue filling the piping bag and piping cookies until the dough is used up.
- Before baking, you can press a chocolate chip or halved candied cherry into the middle of circular cookies.
- I never need to chill the cookies before baking. If you want to test it, place the baking sheets (after piping the cookies) in the refrigerator for 20-30 minutes before baking.
- Bake in preheated oven 10-15 minutes. The cookies should be a pale golden color. If you've made larger cookies, they may take 12-18 minutes until pale golden. If you prefer darker, crispier cookies, bake until golden brown all over.
- Cool for a minute or two on the baking sheet before moving to a cooling rack.
- In humid and wet weather, these cookies can absorb moisture and become soft, so store them in an airtight container in a cool place as soon as possible.
Decorating Cookies
- Cool the cookies completely before decorating.
- Sugar dusting – spoon a little powdered sugar into a small sieve and dust over each cookie.
- Chocolate dipped – Melt chocolate in a bowl over barely simmering water, stirring regularly until completely melted. Dip cookies in the chocolate, then set on parchment paper until set. Before the chocolate has set, you can scatter with colored sprinkles, chopped nuts, or coconut
- Cookie sandwiches – Spread a little Nutella, melted chocolate, or raspberry jam on the bottom of a cookie, then press a similar-sized cookie onto the filling to sandwich the cookies together. These cookie sandwiches can also be dipped in melted chocolate as above.
Notes
- Use the best butter you can find that has at least 82% fat content. High-quality butter contains less water. Butter with high water content may cause the cookies to spread. Butter should be slightly softened to combine easily and quickly with the sugar. It should NOT be melted.
- Be sure to measure correctly. Stir the flour to loosen before spooning it into measuring cups. The flour I use has 9.7% protein content, so it’s almost like cake flour. Alternatively, I highly recommend investing in a set of kitchen scales.
- It’s correct that the dough will be firm enough to push out of the piping bag. If impossible, add part or all of the reserved egg white.
- Don’t overfill the piping bag. When piping, apply pressure from the top.
- Have ingredients at room temperature.
- Scrape down the sides regularly when beating and mixing the dough.
- This mixture does not need to be chilled if using a piping bag and an open star tip. Please chill if using a cookie press.
- If you find the mixture is too moist, add a small spoonful of flour.
- Alternatively, if too dry, add some or all of the reserved egg white.
- When using a cookie press, sometimes the mixture gets stuck. Use a small knife or your fingers to release the cookies and place them on the baking sheet.
- Turn the baking sheets in the oven for even baking.
- Cool completely before decorating.
Nutritional Estimate Per Serving
Nutritional Disclaimer
Nutritional information is an estimate provided by an online nutrition calculator. For accurate results, it is recommended that the nutritional information be calculated based on the ingredients and brands you use.
This updated and improved recipe was first published here on Marcellina in Cucina on December 18, 2018.
Just made these yesterday for Christmas Eve tomorrow and they turned out fantastic! I didn’t have the right tip for my piping bag, so I improvised and used a candy cane shaped cookie cutter! Added some christmas sprinkles and now they are the perfect treat to bring to my Italian in-laws! 🙂
Looking forward to trying out some more recipes!
Jordan, I’m thrilled that you loved these and that your improvisation worked out so well! I hope your Italian in-laws enjoy them just as much!
I just made these cookies and they turned out great! My family and I loved it so much that half the batch was already gone while it was still cooling down 😂 My dough was stiff so I followed your instruction and added some egg white, it fixed the problem! I was too lazy to melt chocolate for dipping so I just pressed some sprinkles onto the cookies before I baked them but they turned very pretty 🥰 I’m definitely making these cookies again very soon, this will be my go-to recipe. Thank you so much for sharing the recipe and very detailed instructions!
You’re welcome, Akane! I’m happy that you loved the cookies and that the egg white helped. Oh that’s too funny, that they all went while they were cooling down. That happens in my place as well!
These were absolutely delicious. I halved the recipe because I was just testing them out ( 2 days before Christmas LOL ) Piping was a little difficult because I didn’t have the right tip, but I knew that, I was also being lazy and didn’t feel like cleaning my whole cookie press for half a batch of cookies. With that being said, I made a couple S shaped cookies, round cookies and then the straight piped ones…..(which were a little funny to look at but tasted AMAZING ! ) I was able to make 1 S shaped sandwich cookie, 1 round cookie sandwich and 8 of the regular piped sandwiches…all with raspberry seedless jam. Now that I know I can make them, I can practice all year and add them to my regular holiday cookies. They honestly tasted as good if not better than our famous local Italian bakery. More importantly, 100% approved by my Italian husband. I just found this recipe today, so I used what I had on hand which was Land O Lakes salted butter ( so I omitted the salt in the recipe ) and King Arthur All purpose flour. I followed the directions carefully after reading the suggestions and tips …..looking forward to making this for many years. Thank you !
Jodie, thank you for your detailed comment and explaining exactly what you did. I really appreciate that! The right tip is very important – it must be an open tip not a closed one – and I like to use one 1/2 inch wide. I’m so tickled pink to read your review that you think they taste as good if not better than your famous local Italian bakery. But I’m even more pleased that your Italian husband 100% approves of these cookies! These cookies could get a stronger recommendation than that! Thank you!