Italian Butter Cookies Recipe

4.81 from 125 votes

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These Italian Butter Cookies as 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 Christmas Butter cookies! Use a piping bag and open star nozzle OR use a cookie press!

Prep Time30

Cook Time12

Decorating Time45

Total Time1 27

Servings: cookies

Author: Marcellina

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.

Video

Notes

I am always here to help with issues that may arise. I am a real person; this is not an AI recipe. You can ask here or email me directly. I don’t create recipes that don’t work. I create, bake, and take all my own photos. This is REAL food, not an AI image, and it does work. If you have an issue, maybe it’s something happening differently in your kitchen as compared to mine. I am very happy to troubleshoot with you if you just ask nicely.

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.

Tips for Success

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.

See the full post for more information and FAQ.

Nutrition