Homemade Italian Butter Cookies
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Homemade Italian Butter Cookies are better than any bakery style cookies you will ever eat. These chocolate dipped cookies are buttery and crispy, but they melt in your mouth. I promise that there is no need to make a trip to an Italian bakery once you see how easy it is to make them yourself.
One of the great things about these cookies, is that they are made with simple ingredients and you can pipe them into any shape you like, making them perfect for any occasion. We especially love the sandwich cookies that are filled with tangy jam and dipped in chocolate!
This is not an Italian cookie that my mother or grandmother ever made. During the holiday season they would make other traditional Italian cookies such as Ricotta Cookies, Anginetti, cuccidati, chocolate spice balls, almond cookies, Pizzicati Cookies and so on. In fact the only time we ever had Italian butter cookies was when someone bought them from an Italian bakery.
ITALIAN BUTTER COOKIES
When my sister told me these are her favorite cookies, I started on a quest to find an authentic Italian butter cookie recipe. I tried several recipes, and they all use the same basic ingredients, but I found that they were trickier to make then expected. The cookies tasted good, but the dough was either too stiff or too soft, so either I could not be pipe them, or they spread too much in the oven.
After many batches and revisions, what I discovered is that:
- Properly whipping the butter and sugar leads to the ideal dough consistency for piping, while still producing a cookie that’s both crumbly and melts in your mouth, and
- Putting the piped cookies in the refrigerator to set ensures they hold their shape while baking.
COOKIE INGREDIENTS, TIPS AND SUBSTITUTIONS
- Unsalted Butter: Your butter should be at room temperature and very soft but not melted.
- Confectioners’ Sugar: I like the way powdered sugar works in this recipe because it completely emulsifies into the butter so there is no graininess. This helps to create a melt in your mouth cookie.
- Egg Yolks: Make sure that you are using large eggs that are at room temperature. This is important because the size of the egg yolk is going to determine the amount of moisture in the cookie dough.
- Vanilla Extract: You can substitute almond extract or any other flavors such as lemon, orange, anise, etc.
- All Purpose Flour: I normally make these cookies with AP flour, but I have used half AP and half pastry flour (because I ran out of AP flour) and they came out just as good.
- Measure the flour by spooning it into the measuring cup and then leveling it off with the flat side of a knife. This will ensure that you are not adding more flour than you need.
- Baking powder: This will give the cookies a little rise.
- Salt: Just enough to intensify the flavor of the butter
DECORRATING INGREDIENTS
- Chocolate melting Wafers: I like dark chocolate, but if you are not a fan you can use semi-sweet, milk or even white chocolate. Chocolate chips can be substituted for melting wafers.
- Raspberry or Strawberry Jam or preserves: Again, you can use any flavor jam you like, or you can substitute Nutella for the jam.
- Sprinkles or Nonpareils: Traditionally these cookies are dipped in chocolate and then topped with sprinkles, but you can leave them off or substitute chopped or crushed nuts.
STEP BY STEP INSTRUCTIONS FOR MAKING ITALIAN BUTTER COOKIES:
MAKING THE COOKIE DOUGH
1. Cream the butter: Using an electric mixer (hand) or a stand mixer, beat the butter in a large bowl until it is very creamy.
2. Whip in the Confectioners’ Sugar: Stiff peaks will form in your butter.
3. Beat in the eggs and vanilla: Add the eggs one at time and mix completely before your next addition. Then add the vanilla and beat well.
4. Mix in the dry ingredients: Whisk together the flour, baking powder and salt. Then slowly add the flour mixture into butter mixture until it is fully incorporated and the dough forms. The dough will be sticky.
PIPING AND BAKING THE COOKIES
- Use a heavy-duty pastry bag fitted with a large open star tip. Fill the bag only 1/2 to 2/3 full so that you can more easily pipe the dough out.
- Line a cookie sheet with parchment paper.
- To make the logs: Hold the bag at a 45° angle, and pipe 2-3-inch-long logs, using a knife to release the dough or flatten the ends once the dough is released.
- To make the stars: Hold the bag vertically over the baking sheet and pipe the dough straight down onto the parchment paper. I give it a twist to release the dough. Then dip a small spoon in flour and use the back of the spoon to create an indentation in the center of the cookie.
- Place the cookie sheet in the refrigerator for 30 minutes before baking.
- Bake the cookies in a preheated 350° oven for 12-14 minutes. The cookies should just be starting to turn golden brown around the edges.
- Transfer the cookies to a wire rack to cool completely before decorating.
DECORATING THE COOKIES
- Melt the chocolate: Place the chocolate in a microwave safe bowl and microwave on high for 30 seconds. Whisk and microwave at 15 second intervals, (whisking between intervals) until the chocolate is completely melted and smooth. Transfer the melted chocolate to a short glass or jar wide enough to easily dip the cookies into. The cookies will be delicate, and this makes it easier to dip the cookie without breaking it.
- Dip one end of the log cookies into the chocolate and place on a sheet of parchment paper then add the sprinkles and allow to dry before storing or serving.
- Make the sandwiches by spreading a small amount of jam on the back of a cookie then covering it with another cookie before you dip it in chocolate.
- For the stars I like to use a small spoon to fill the center of the cookie with chocolate and decorate with sprinkles.
BAKING TIPS:
After numerous attempts to perfect this recipe, these are my recommendations for making the best Italian butter cookies.
- Start with room temperature ingredients and make sure the butter is very soft.
- Really whip the butter so that it is ultra creamy and fluffy.
- It is important to measure your flour by using the spoon method described above, so you have the best consistency to pipe the dough and to create the right texture in the cookie.
- Use a rubber spatula to scrape down the sides of the bowl when mixing in the flour so that everything combines quickly and you don’t over mix the dough.
- I don’t recommend using a disposable piping bag. I find that they break when trying to push the dough through the large star tip.
- I used the Ateco 827 large open star tip, but you can use the piping tip of your choice, just make sure it has a large opening.
- You will have to exert some pressure to get the dough through the tip initially. The warmth of your hands will soften the dough as you go along and make this easier.
- It can be tricky to get the cookies to release on to the parchment paper, but it keeps them from sticking to your baking sheet. Silicone baking mats make this task a lot easier.
- Once the cookies have been piped, I use the side of a knife to flatten out the ends of the cookies, so they look neater.
- Don’t skip refrigerating the dough. Because the dough will soften a bit as you pipe it, it is important to allow the cookies to cool and set in the refrigerator before baking them. Otherwise, they will spread too much, and lose their shape.
- Watch the cookies carefully as they tend to go from light to too dark very quickly.
- After decorating the cookies place them on parchment or wax paper to dry. They will release easily. I once made the mistake of putting them on a wire rack and then could not get them to release without breaking. What was I thinking?!
VARIATIONS
- Fill the center of the star cookies with a bit of jam or a candied cherry.
- You can make various shapes. Change the shape of the cookie by forming the logs into “s” shapes or circles.
- Use chocolate ganache as a filling in place of jam or preserves.
STORING AND FREEZING HOMEMADE ITALIAN BUTTER COOKIES
These cookies keep very nicely in a cool dry place. Stored in an airtight container between sheets of waxed paper, they will stay fresh for up to a week. If you want to make these ahead, you can freeze them for up to 3 months, before they are decorated. Allow them to thaw at room temperature before you decorate. They are delicious cookies to make ahead and add to your Christmas cookie tray.
FAQ’S
The main difference is the ratio of butter to flour and sugar. Butter cookies have a higher ratio of butter to flour, while sugar cookies will have a higher ratio of sugar.
In this recipe I would not recommend using melted butter as it will change the texture of your cookies. The butter needs to be able to be whipped so that it takes in air forms a creates a creamy consistency. This will result in a crispy but melt in your mouth cookie. Melted butter usually results in a chewy cookie which is not what we are going for here.
OTHER COOKIE RECIPES YOU WILL LOVE!
Lemon Biscotti with Pistachios, Nonna’s Homemade Italian Pineapple Cookies and Italian Orange Cookies are very popular with family and friends. They are probably her most requested cookies because that they are the perfect treat anytime of day or night.
If you are looking for something more chewy and gooey, you will want to try Double Chocolate Espresso Cookies, The Best Oatmeal Chocolate Chip Cookies or Strawberry Cheesecake Cookies.
Some traditional Italian holiday favorites you will love include Cuccidati, Italian Chocolate Cookies and Anginetti.
I love to get your feedback so if you tried this recipe for Homemade Italian Butter Cookies or any other recipes on this website, please leave me a comment below. I hope you enjoy our recipes and look forward to hearing from you!
You can also follow me on Facebook, Instagram and Pinterest for more recipes your family will love!
Italian Butter Cookies
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Equipment
- 1 Large star pastry piping tip
- 1 Pastry bag heavy duty
- Baking sheets
Ingredients
- 1 cup Butter unsalted, softened
- 1 cup Confectioners' sugar
- 2 Egg yolks large
- 2 tsp Vanilla extract
- 2 cups Flour
- 1 tsp Baking powder
- ¼ tsp Salt
Decorating
- 6 oz Melting chocolate or chocolate chips, Dark or Semi-sweet
- Decorating sprinkles or non-perils
- 2 tbsp Strawberry or Raspberry Jam or Preserves
Instructions
- Preheat oven to 350°. Combine flour, baking powder and salt in a bowl.
- Cream butter with and electric mixer. Add the confectioners sugar and mix until stiff peaks form.
- Add eggs one at a time, mixing well between each one. Beat in the vanilla.
- Add the flour mixture and beat until it is completely absorbed into the dough.
- Fill a pastry bag fitted with the star piping tip half way up with the cookie dough. Pipe 2" long cookies on to the a parchment lined cookie sheet. Space the cookies about 2 inches apart as the cookies will expand. To make the star shaped cookies, hold the pastry bag vertically above the cookie sheet as you pipe the dough out. Then use a the back of a small spoon dipped in flour to make a well in the center of the cookie. Place the cookie sheet in the refrigerator for 30 minutes.
- Transfer the cookie sheet to the preheated oven and bake for 12-14 minutes. The cookies should just be turning golden brown along the edges. Cool the cookies completely on a wire rack before decorating.
Decorating the Cookies
- Place the chocolate in a microwave safe bowl. Microwave on high for 30 seconds. Stir and continue to microwave at 15 second intervals, stirring between intervals until completely smooth.
- Pour the chocolate into a short glass. Dip one end of the cookie in the chocolate and decorate with the sprinkles. Set the cookies on parchment or waxed paper to dry.To make the sandwich cookies, spread a small amount of jam on the back of a cookie and press the back of a second cookie, then dip one of the sandwich into the chocolate and decorate with the sprinkles.To decorate the stars, use a small spoon such as a demitasse spoon to drop chocolate into the well in the center of the cookie. Add sprinkles if desired.
Notes
Baking tips:
For the best results when making these buttery cookies follow the recommendations below:- Start with room temperature ingredients and make sure the butter is very soft.
- Really whip the butter so that it is ultra creamy.
- It is important to measure your flour by using the spoon method described above, so you have the best consistency to pipe the dough and to create the right texture in the cookie.
- Use a rubber spatula to scrape down the sides of the your bowl when mixing in the flour so that everything combines quickly and you don’t over mix the dough.
- I don’t recommend using a disposable piping bag. I find that they break when trying to push the dough through the large star tip.
- I used the Ateco 827 large open star tip, but you can use the piping tip of your choice, just make sure it has a large opening.
- You will have to exert some pressure to get the dough through the tip initially. The warmth of your hands will soften the dough as you go along and make this easier.
- It can be tricky to get the cookies to release on to the parchment paper, but it keeps them from sticking to you baking sheet. Silicone baking mats make this task a lot easier.
- Once the cookies have been piped, I use the side of a knife to flatten out the ends of the cookies so they look neater.
- Don’t skip refrigerating the dough. Because the dough will soften a bit it as you pipe it, it will be important to allow the cookies to cool and set in the refrigerator before baking them. Otherwise, they will spread too much, and lose their shape.
- Watch the cookies carefully as they tend to go from light to too dark very quickly.
- After decorating the cookies place them on parchment or wax paper to dry. They will release easily. I once made the mistake of putting them on a wire rack and then could not get them to release without breaking.
Beautiful cookie and a no-nonsense practical recipe. Thanks.
But….. How do you use a ‘star tip’ to make the log shape? Also, do you have recommendation on chocolate? Tempered? I prefer dark, it just looks prettier with the jimmies…IMHO.
Thanks so much for all your time….. with everything!
Mona
Hi Mona! To use the star tip, hold your piping bag at a 45 degree angle and pipe a log by pulling the tip toward you while pushing the dough out of the bag. Then just cut the end off with a knife or pull up on the tip to release the dough. You can fix the end with your finger tip or don’t worry about it and dip it in the chocolate. For the chocolate, I like dark chocolate as well. I melt chocolate chips or chocolate melting wafers in the microwave at 15-20 second intervals, stirring it between intervals until it is smooth. Then I like to pour the melted chocolate into a short glass so that it makes it easier to dip the cookies.
Happy baking!