Bakery-Style Italian Butter Cookies

5 from 1 vote

Bakery-Style Italian Butter Cookies

These Italian Butter Cookies are a hallmark of Italian bakeries, known for their buttery texture, subtle sweetness, and delicate flavor, in cute piped shapes.

Prep Time30

Cook Time10

Total Time40

Course: Cookies

Cuisine: Italian

Servings: cookies

Calories: 105kcal

Author: Jessica Montanelli

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

US Customary - Metric

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.

Video

Notes

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.

Nutrition