Description
Italian Butter Cookies are delicate, buttery, and melt-in-your-mouth delicious. Perfectly piped and often dipped in chocolate or topped with sprinkles, these cookies are a bakery favorite you can now make at home!
Ingredients
Units
Scale
- 1 cup (227g) unsalted butter, softened
- 2/3 cup (85g) powdered sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional)
- 2 cups (250g) all-purpose flour
- 1/4 teaspoon salt
Optional Toppings:
- 1/2 cup (90g) melted semi-sweet chocolate (for dipping)
- Sprinkles, crushed nuts, or shredded coconut (for decoration)
- Maraschino cherries or jam (for centers)
Instructions
- Preheat the Oven:
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. - Prepare the Dough:
In a large mixing bowl, beat the butter and powdered sugar together until light and fluffy. Add the egg, vanilla extract, and almond extract (if using), mixing until smooth.
Gradually add the flour and salt, mixing until the dough is soft but holds its shape. - Pipe the Cookies:
Transfer the dough to a piping bag fitted with a large star tip. Pipe 2-inch swirls, rosettes, or lines onto the prepared baking sheets, spacing them about 1 inch apart. If the dough is too stiff to pipe, let it sit at room temperature for a few minutes to soften. - Bake:
Bake for 10–12 minutes, or until the edges are lightly golden. Allow the cookies to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely. - Decorate:
Once the cookies are cooled, dip the ends or one side in melted chocolate and add sprinkles, crushed nuts, or coconut as desired. For thumbprint-style cookies, add a small dollop of jam or a cherry to the center before baking.
Notes
- These cookies store well in an airtight container at room temperature for up to 1 week.
- For even more variety, use food coloring to tint the dough or pipe different shapes.