Classic Italian Butter Cookies Recipe: Melt-in-Your-Mouth Delights with Vanilla & Sprinkles
Tender, buttery, and delicately sweet, these Italian butter cookies are a nostalgic bakery-style treat that’s surprisingly simple to make at home. With their signature swirl shape and optional rainbow sprinkles, they’re perfect for holidays, gift boxes, or afternoon tea.
Prep Time:
20 minutes
Cook Time:
12 minutes
Calories:
~110 kcal per cookie
ingredients
For the Cookies
1 cup (226g) unsalted butter, room temperature
½ cup (100g) granulated sugar
3 large egg yolks, room temperature
1 tsp vanilla extract (or almond extract for variation)
2 cups (240g) all-purpose flour, spooned and leveled
¼ tsp salt
For Decoration (Optional)
½ cup (60g) powdered sugar (for dusting)
Rainbow sprinkles
4 oz melted chocolate (for dipping)
Directions
1. Cream Butter & Sugar
In a stand mixer, beat butter and sugar on medium speed for 3–5 minutes until light and fluffy. Scrape down the bowl as needed.
2. Add Wet Ingredients
Mix in egg yolks one at a time, then add vanilla extract. Blend until fully incorporated.
3. Incorporate Dry Ingredients
Gradually add flour and salt on low speed until just combined. Avoid overmixing to keep cookies tender.
4. Pipe the Cookies
Fit a piping bag with a large star tip (Ateco #827 or Wilton 1M). Fill halfway with dough and pipe 1.5-inch swirls onto parchment-lined baking sheets.
Tip: Chill dough for 15 minutes if too soft to pipe.
5. Bake to Perfection
Preheat oven to 350°F (175°C). Bake for 10–12 minutes until edges are lightly golden. Let cool on sheets for 5 minutes, then transfer to a wire rack.
6. Decorate (Optional)
Dust with powdered sugar, dip in melted chocolate, or add sprinkles while still warm.
Frequently Asked Questions
1. Can I use salted butter?
Yes, but omit the added salt. Salted butter may alter the flavor balance slightly.
2. Why did my cookies spread?
Over-softened butter or warm baking sheets can cause spreading. Chill dough before piping.
3. Can I freeze the dough?
Yes! Freeze piped unbaked cookies for up to 1 month. Bake from frozen, adding 1–2 extra minutes.
4. How do I store leftovers?
Keep in an airtight container for 1 week at room temperature or 3 weeks in the fridge.
5. Can I make these gluten-free?
Substitute flour with a 1:1 gluten-free blend, but texture may be slightly denser.
Tools You'll Need
Stand mixer or hand mixer
Piping bag + large star tip (e.g., Ateco #827)
Parchment paper or silicone mats
Wire cooling rack
Tips
Room-temperature ingredients ensure smooth dough.
Don’t overbake—cookies should be pale with golden bottoms.
Double-bag piping bags to prevent bursting.
Experiment with extracts: Try almond, lemon, or Fiori di Sicilia for unique flavors.
Allergy Information
Contains: Dairy, Eggs, Gluten
Dairy-Free: Use plant-based butter and dairy-free chocolate.
Egg-Free: Substitute each yolk with 1 tbsp flaxseed meal + 2.5 tbsp water.
Conclusion
These Italian butter cookies are a celebration of simplicity—rich, tender, and endlessly customizable. Whether piped into elegant swirls or dipped in chocolate, they’re sure to impress. Share them with loved ones or savor with a cup of espresso for a true dolce vita moment.
We’d love to see your creations! Tag your photos online and let us know your favorite variations. Happy baking!
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