Italian Butter Cookies
These Italian Butter Cookies are buttery, tender, and just like the classic cookies you'd find in an Italian bakery.
Servings: 50 cookies
Equipment
- 1 XL piping bag
- 1 large open star tip
Ingredients
- 1 cup unsalted European-style butter cool room temperature
- 1 cup powdered sugar
- 2 large egg yolks room temperature
- 2 teaspoon vanilla extract
- 2 ¼ cups all-purpose flour spooned and leveled
- ½ teaspoon baking powder
- ½ tsp kosher salt
Instructions
- Preheat the oven to 320°F and line a baking sheet with parchment paper.
- Beat the butter and powdered sugar until smooth and fluffy.
- Mix in the egg yolks and vanilla extract until combined.
- Add the flour, baking powder, and salt. Mix on low speed just until a soft dough forms.
- Transfer the dough to a piping bag fitted with a large star tip. Pipe into your desired shapes onto the prepared baking sheet.
- Bake for approximately 12 minutes, until the cookies are set and the edges are just lightly golden.
- Let the cookies cool briefly on the baking sheet, then transfer to a wire rack to cool completely. Decorate as desired.
Notes
Decorating Notes
- For cookies with jelly centers, add a small dollop of jelly before baking.
- For jelly sandwich cookies, spread jelly on the flat side of one completely cooled cookie and sandwich it with another.
- For chocolate-dipped cookies or chocolate drizzle, allow the cookies to cool completely before decorating.