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.
These Italian butter cookies are tender and melt in your mouth. The best part is that you can use a cookie press or a piping bag and an open star tip to form the cookies. The choice is yours!
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
Italian Wedding Cookies Recipe
Snowflake Cookies
Made this recipe?
Let me know if you liked it by leaving a ★★★★★ star rating and a review below. Please share a photo of your creation by tagging me on Instagram @marcellina.in.cucina!
Recipe
Italian Butter Cookies Recipe
Ingredients
- 1 cup (2 sticks/8oz/226 grams) unsalted butter softened
- ⅔ cup (140 grams) granulated sugar sieved
- 2 egg yolks
- 2 teaspoons vanilla extract
- ¼ teaspoon almond extract optional
- 2¼ cups (295 grams)plain all purpose flour
- ½ teaspoon baking powder
- pinch salt
Instructions
- Preheat the oven to 320ºF/160ºC and line two or three baking sheets with non stick parchment paper.
- In a stand mixer, hand mixer or even by hand thoroughly mix the butter and sugar.
- Add the egg yolks, vanilla and almond extract (if using). Beat well.
- Sift or whisk the flour, baking powder and salt to combine.
- With the mixer on low, combine flour mixture into the butter mixture until the dough is smooth and completely mixed. Take care not to over mix.
- If using a cookie press, you may need to chill the dough for 30 minutes.
- Pipe or press out cookies onto lined baking tray.
- Decorate as desired.
- Bake in preheated oven 10-12 minutes. 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 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 one or two tablespoons of flour.
- When using a cookie press, sometimes 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
Nutritional Information 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.
Pamela
I couldn't get this to print so I wrote it out can't wait to try it!
Marcellina
Pamela, sorry it wouldn't print for you but glad you wrote it out. You can make lots of small cookies with this recipe!
Fran @ G'day Souffle'
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!
Marcellina
Yes, Fran, a cookie press is so easy to use! I haven't made churros with it though. Good idea!
2pots2cook
I really have to buy cookie press ASAP; as you say, suitable for all occasions .... Thank you Marcellina !