These melt-in-your-mouth Italian Butter Cookies bring the authentic taste of an Italian bakery right to your kitchen. Whether dressed up with chocolate and sprinkles or left elegantly plain, these cookies are sure to become a family favorite.
Italian Butter Cookies are a hallmark of Italian bakeries, known for their buttery texture, subtle sweetness, and delicate flavor. With just a handful of pantry staples, you can recreate these elegant treats in your kitchen.
Whether you’re baking for a holiday celebration, gifting, or simply satisfying a sweet craving, this recipe is your go-to for timeless cookies that never fail to impress.
For more Italian cookie recipes, check out also these Pinolate (Pignoli Cookies), and these Simple Italian Christmas Sugar Cookies.
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🧾 Ingredients
- Butter: Use high-quality European-style butter with at least 82% butterfat content for the best results. Room temperature butter is essential for proper creaming. I recommend brands like Kerrygold or Plugrá.
- Powdered Sugar: Also known as confectioner's sugar, it creates a more delicate texture than granulated sugar. Sift it first to remove any lumps for the smoothest cookie dough.
- Lemon Zest: Fresh zest adds a subtle brightness that balances the richness. Use organic lemons if possible, and only grate the yellow part, avoiding the bitter white pith.
- Egg: Always use room temperature eggs for better incorporation into the dough. Farm-fresh eggs with bright yellow yolks will enhance both flavor and color.
- Vanilla: Pure vanilla extract is worth the splurge here. Madagascar bourbon vanilla offers the best flavor, though Mexican vanilla is also excellent. You can also use vanilla powder or vanilla paste.
- All-Purpose Flour: Unbleached all-purpose flour works best. King Arthur or Bob's Red Mill are reliable choices. Be sure to measure correctly by spooning into measuring cups and leveling off.
- Dark Chocolate: Choose a high-quality chocolate with 60-70% cocoa content. Ghirardelli or Guittard are excellent options for both taste and melting properties.
- Candied Cherries: Look for natural-colored cherries without artificial dyes. You can find these at specialty baking stores or online.
See the recipe card for quantities.
🍳 Substitutions
- Flour: Gluten-free all-purpose flour blend can replace regular flour (ensure it contains xanthan gum).
- Butter: Margarine can substitute butter, though results won't be as rich.
- Vanilla: Almond extract can replace vanilla for a different flavor profile.
- Lemon: Lemon extract can substitute zest if fresh lemons aren't available.
- Butter: Dairy-free butter alternatives work but may affect texture.
- Chocolate: White chocolate can replace dark chocolate for dipping.
📋 Instructions with Photos
Step 1. In a large mixing bowl, beat the softened butter and powdered sugar with an electric mixer until light and fluffy. Mix in the lemon zest, egg, and vanilla extract.
Step 2. Gradually add the flour to the wet mixture, mixing just until the dough comes together.
Step 3. ransfer the dough to a piping bag fitted with a large star tip.
Step 4. Pipe the dough into desired shapes (rosettes, S-shapes, etc.) onto the prepared baking sheets, leaving some space between cookies.
⭐ Shapes and Piping Tips
The shape of your Italian Butter Cookies adds to their charm, making them look as good as they taste. Here are some ideas and tips:
- Classic Rosettes: Use a large star piping tip (e.g., Wilton 1M or 2D) to pipe dough into spirals or rosette shapes. Start from the center and spiral outward for an elegant design. Add a candied cherry on top.
- S-Shaped Cookies: With a medium star tip, pipe dough in an "S" motion for a classic bakery-style look.
- Straight Lines or Sticks: Use a round or star tip to pipe dough into straight lines, perfect for dipping in chocolate.
- Thumbprint Circles: If you don’t have a piping bag, roll the dough into small balls, press a thumbprint in the center, and fill with jam or chocolate.
- Shells: A large French star tip creates shell-like shapes that look beautiful on a cookie platter.
🍽 Serving Suggestions
These cookies pair beautifully with coffee, tea, or a glass of cold milk. For special occasions, arrange them on a tiered serving plate alternating plain and decorated cookies for visual interest. They make an elegant addition to dessert tables and are perfect for holiday cookie exchanges. Consider serving them alongside fresh berries or a scoop of gelato for a more elaborate dessert presentation. They also pair well with a cup of Thick Italian Hot Chocolate.
🔪 Equipment
Success with Italian butter cookies requires some specific equipment.
- A stand mixer or powerful hand mixer is essential for properly creaming the butter and sugar.
- You'll need a large piping bag (preferably silicone or fabric as the plastic ones may rip) fitted with a large star tip.
- Wilton 1M, 1B, and 6B are the best for shaping the cookies.
- Heavy-duty baking sheets, preferably light-colored aluminum, help ensure even baking.
- A cookie press gun can also be used for these butter cookies.
- Silicone baking mats or parchment paper prevent sticking and make cleanup easier.
- A cooling rack is important for proper texture development.
❄️ Storage & Reheating
Room Temperature: Store the cookies in an airtight container or cookie jar for up to 1 week.
Refrigerator: If you live in a warm climate, you can refrigerate the cookies to keep them fresh longer (up to 10 days). Ensure they are in a tightly sealed container to prevent them from drying out.
Freezer: Italian Butter Cookies freeze beautifully. Arrange them in a single layer in a freezer-safe container, separating layers with parchment paper. They’ll keep for up to 3 months.
💭 Recipe FAQs
Yes! You can prepare the dough up to 2 days in advance and refrigerate it. Allow it to come to room temperature before piping or shaping.
Make sure your butter is softened, not melted, and don’t skip chilling the dough if your kitchen is warm.
Margarine can work, but the flavor and texture won’t be as rich and buttery.
⭐ Top tip
For bakery-style cookies, ensure your butter is soft but not overly warm, and pipe the dough onto cool baking sheets lined with parchment. Don't skip cooling the cookies for 30 minutes in the fridge or 10 minutes in the freezer.
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If you tried this recipe, please take a moment to rate it and share your thoughts in the comments. Your feedback means a lot to me! ★★★★★
📖 RECIPE
Bakery-Style Italian Butter Cookies
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Equipment
- Piping Bag
- Electric Mixer
Ingredients
- ½ cup Unsalted Butter, softened
- 1 cup Powdered Sugar
- 1 Lemon Zest
- 1 pinch Salt
- 1 teaspoon Vanilla Extract
- 1 medium Egg
- 2 cups All-Purpose Flour, sieved
To decorate
- Candied Cherries
- ¼ cup Dark Chocolate
- Shredded Coconut
- Non-Pareils or Sprinkles
Instructions
- Preheat your oven to 350°F (180°C). Line baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, beat the softened butter and powdered sugar with an electric mixer until light and fluffy, about 2-3 minutes.½ cup Unsalted Butter, 1 cup Powdered Sugar
- Mix in the lemon zest, egg, salt, and vanilla extract until fully incorporated.1 Lemon Zest, 1 teaspoon Vanilla Extract, 1 medium Egg, 1 pinch Salt
- Gradually add the flour to the wet mixture, mixing just until the dough comes together. Avoid overmixing.2 cups All-Purpose Flour
- Transfer the dough to a piping bag fitted with a large star tip. Pipe the dough into desired shapes (rosettes, S-shapes, etc.) onto the prepared baking sheets, leaving some space between cookies.
- Add the candied cherries, or nuts, before baking.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. Avoid overbaking for a tender texture.
- Allow the cookies to cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
- Dip or drizzle with melted dark chocolate if desired. And add shredded coconut or non-pareils on the chocolate.
Notes
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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