Italian Butter Cookies

Italian butter cookies are a classic addition to any Christmas cookie tray. They’re buttery, tender, and delicately crisp around the edges, with a rich vanilla flavor that makes them just as good alongside (or dipped into — IYKYK!!) a cup of coffee as they are on a holiday dessert table.

These homemade Italian butter cookies are made with simple ingredients and piped into shapes before baking. The dough is rich enough to give you that classic buttery texture while still holding its shape in the oven, making these cookies a lovely addition to your Christmas baking.

Why You’ll Love These Italian Butter Cookies

• Buttery and tender: These cookies have a rich buttery flavor, a delicate crumb, and lightly crisp edges.
• Perfect for piping: The dough can be piped into classic shapes that hold up beautifully when baked.
• Made with simple ingredients: You only need a handful of baking staples to make these homemade cookies.
• Perfect for Christmas cookie trays: Their classic shape and buttery flavor make them a welcome addition to your holiday cookie assortment.

Ingredients for Italian Butter Cookies

European-style butter: European-style butter has a higher butterfat content than many standard American butters, giving these cookies a rich, buttery flavor. If you can’t find European-style butter, regular unsalted butter will work, too. The slight difference in butterfat content may affect the dough’s consistency and the cookies’ final texture.

Some recommended brands include: Plugra, Kerrygold, Kirkland Signature, Vital Farms

Powdered sugar: Creates a fine, tender crumb and a delicate texture.

Egg yolks: Two egg yolks add richness and help give the cookies their tender, buttery texture.

Vanilla extract: Adds classic vanilla flavor that complements the butter.

All-purpose flour: Provides the structure needed for the cookies to hold their piped shapes.

Baking powder: Gives the cookies a little lift without making them cakey.

Kosher salt: Balances the sweetness and enhances the buttery flavor.

How to Make Italian Butter Cookies

Step 1: Prepare the oven

Preheat the oven to 320°F and line a baking sheet with parchment paper.

Step 2: Cream the butter and sugar

Beat the softened butter and powdered sugar until smooth and fluffy.

Step 3: Add the egg yolks and vanilla

Mix in the egg yolks and vanilla extract until combined.

Step 4: Add the dry ingredients

Mix in the flour, baking powder, and salt on low speed just until a soft dough forms.

Step 5: Pipe the cookies

Transfer the dough to a piping bag fitted with a large star tip. Pipe the dough into your desired shapes onto the prepared baking sheet. (Note: If using a USA Pan, you don’t need parchment paper. This is actually helpful as piping the dough onto parchment can get a little annoying).

Step 6: Bake

Bake for approximately 12 minutes, until the cookies are set and the edges are just lightly golden.

Step 7: Cool and decorate

Let the cookies cool briefly on the baking sheet, then transfer them to a wire rack to cool completely. Decorate as desired.

How to Decorate Italian Butter Cookies

Italian butter cookies are easy to customize with a few simple toppings. Whether you’re making them for Christmas or just want to add a little something extra, here are a few ways to decorate them.

• Jelly centers: Pipe the cookies into rounds and use your thumb or the back of a small spoon to create a slight indentation. Add a small dollop of jelly before baking.
• Chocolate-dipped cookies: Once the cookies have cooled completely, dip one end in melted chocolate and let the excess drip off. Place them on parchment paper until the chocolate sets.
• Jelly sandwich cookies: Spread a thin layer of your favorite jelly on the flat side of one cooled cookie, then sandwich it with another.
• Sprinkles: Add sprinkles before baking if you want them to adhere directly to the dough, or use melted chocolate as a coating and finish with sprinkles while the chocolate is still wet.
• Chocolate drizzle: Drizzle melted chocolate over the cooled cookies for a simple finish.
• Powdered sugar: Dust a bit of powder sugar over any cookie, as desired.

You can keep them plain for a classic buttery cookie or mix and match decorations to create a variety for your Christmas cookie tray.

Tips for Making Italian Butter Cookies

• Use softened but still cool butter. The butter should be soft enough to mix smoothly but not greasy or melted. Butter that’s too warm can affect the dough’s consistency.
• Mix just until the dough comes together. Once you add the dry ingredients, mix on low speed until a soft dough forms. Overmixing can affect the cookies’ texture.
• Use a large star piping tip. A large tip makes piping the dough easier and creates the classic ridged appearance of Italian butter cookies.
• Use an XL piping bag. This helps keep most of the dough in the bag at once so you aren’t refilling it tons of times.
• Keep the dough soft enough to pipe. If the dough feels too firm to pipe, it may be difficult to work with. Make sure your butter is properly softened before mixing.
• Watch the cookies closely toward the end of baking. These cookies bake at a relatively low temperature, and you want them set with just lightly golden edges rather than deeply browned.

How to Store Italian Butter Cookies

Store plain Italian butter cookies in an airtight container at room temperature for up to one week. Keep them in a cool, dry place to help maintain their delicate texture.

To freeze: Allow the cookies to cool completely, then arrange them in an airtight, freezer-safe container with parchment paper between the layers to prevent breakage. Freeze for up to 3 months. When ready to enjoy, thaw the cookies at room temperature in their container to help prevent condensation from forming on the cookies.

If you’ve decorated the cookies with chocolate or jelly, make sure the chocolate has fully set before storing them. For the best results, freeze plain cookies and add delicate decorations after thawing, when possible. Jelly-filled sandwich cookies may have a different texture after freezing, depending on the filling used.