Authentic Italian Butter Cookies

Guido Pedrelli
Guido Pedrelli
Italian Cuisine Expert and Food Blogger
Guido Pedrelli
Guido Pedrelli, the mastermind behind Nonna Box, has honed his culinary expertise for decades, inspired by family feasts in Emilia-Romagna. Mentored by his restaurateur nonna, he mastered Italian classics and furthered his skills with professional culinary studies in desserts and gelato making from Mec3. Today, he shares this rich legacy and authentic recipes through Nonna Box.
Expertise: Italian cuisine, Pasta, Pizza, Pastry, Dessert

This is a buttery classic Italian cookie made from a super simple dough with just a few basic ingredients. These absolutely delicious Italian butter cookies are a homemade version of the ones you might buy at a local Italian bakery. They will make the perfect addition to a Christmas cookie tray this holiday season.

italian butter cookies in a box

Use this Italian bakery style butter cookie recipe to make one dough that can then be used to make all kinds of shapes and types of classic butter cookies. From plain cookies, to filled cookie sandwiches, to dipped chocolate cookies, these buttery cookies will taste great and look beautiful when served to guests.

You can find more Italian dessert recipes like this homemade butter cookies recipe on our dessert cuisine page. Other traditional Italian cookies you might like include homemade ladyfingers and authentic Italian biscotti.

Equipment

  • large or medium bowl to mix the ingredients
  • electric hand mixer (or stand mixer if preferred) to make the dough
  • baking sheets for baking the Italian butter cookies
  • parchment paper for lining the baking sheet
  • wooden spoon or spatula to stir the dough at the end
  • cookie cutters to cut the dough into fun shapes
  • wire rack for cooling the cookies at room temperature once they are baked
  • piping bag/pastry bag (optional) for filling cookie sandwiches

Ingredients

ingredients for italian butter cookies
  • All-purpose flour (300 grams) – you should use sifted flour to be sure that the texture of your butter cookies is perfect.
  • Butter (200 grams) – the original recipe calls for unsalted butter that is softened at room temperature for at least one hour before using. You can substitute with salted butter if you prefer.
  • Granulated sugar (150 grams) – to make your cookies sweet and delicious.
  • Egg yolk (1 large) – use one fresh egg yolk that is carefully separated from the white.
  • Vanilla extract (2 teaspoons) – vanilla extract brings out the sweetness and adds warmth and fragrance to the cookies.

List of possible decorations/fillings: confectioners sugar, apricot, raspberry or strawberry jam for filling cookie sandwiches, Nutella or other chocolate spread, 70% dark chocolate for melting and dipping, candied cherries, cocoa powder or sprinkles for fun!

Authentic Italian butter cookies from scratch, step-by-step

Make the cookie dough and chill it. Put the softened butter (at room temperature), granulated sugar, and vanilla into a large bowl and whip together using an electric hand beater (or stand mixer if preferred) for about 5 minutes or until creamy, airy and smooth. Now add the yolk and beat into the mixture.

Add all the flour at once and fold into the butter mixture with a wooden spoon until well blended.

Put the cookie dough on a lightly floured flat surface, and knead with your hands very briefly to form a large log. Wrap it in plastic wrap and flatten it a bit and put it in the fridge to chill for 2 to 3 hours.

Make and bake the Italian butter cookies. When the cookie dough is almost done chilling, preheat the oven to 180° C. Remove a third of the dough and put it on a lightly floured surface. Roll out with a rolling pin. If you are going to make sandwich cookies, the dough should be rolled out to a thickness of about 3 mm. Instead, if you are going to simply decorate the cookies they can be 4-5 mm thick.

Using cookie cutters, make any shapes you want and put them on prepared baking sheets lined with parchment paper. Bake in a static oven at 180° C for 10 minutes for thinner cookies and 12 minutes for thicker cookies. They should be lightly golden brown.

Cool and decorate the Italian butter cookies. Remove from the oven and carefully transfer to a wire rack to let the cookies cool completely. Once the cookies are completely cooled you can proceed to either dip them in chocolate, fill them to make cookie sandwiches, or simply enjoy the plain Italian butter cookies with a sprinkling of powdered sugar. Cookies can then be stored in an airtight container or cookie tin.

chocolate italian butter cookies piled up

Expert tips and tricks

  • Chill cookie dough. Be sure to chill the cookie dough for at least two hours, you can even chill it longer because chilled dough holds its shape better when cutting out and baking the cookies.
  • Bake cookies of the same width together. Only place Italian butter cookies that are the same width together on one baking sheet, if not they will bake unevenly, with some being overdone and some underdone.
  • Sift flour mixture. By sifting your flour you break up any lumps and get a more accurate measurement of the quantity of flour you are using. It is also lighter and mixes better with other ingredients when making cookie dough and other dessert batters. If you choose to add baking powder, you can sift it and add it to the sifted flour mixture before using.

Variations of Italian butter cookies

  • Chocolate-dipped cookies. Make these delicious cookies even better by dipping them in sweet, heavenly melted chocolate. To make the chocolate version, start by melting 100 grams of dark chocolate or semi-sweet chocolate chips in a bain-marie, stirring until completely melted and smooth. Then dip half of each Italian butter cookie into the melted chocolate and place on a baking sheet lined with parchment paper. You can let the chocolate harden at room temperature or in the fridge, whichever you prefer. You can even top with rainbow sprinkles by rolling the melted chocolate-covered part of the cookie immediately in a dish filled with sprinkles, either on one side or both and then let cool completely until hardened.
  • Italian sandwich cookies with filling. If you think the cookie by itself sounds yummy, how about making the cookies spread with a generous portion of either Nutella, chocolate ganache or jam (such as apricot, strawberry or raspberry jam) on the flat side of one cookie and then pressed with a second cookie to form Italian sandwich cookies. For an even more precise application you can use a piping bag with your filling of choice.
  • Puffier Italian butter cookies. If you want your Italian butter cookies to be a little puffier and lighter and less dense you can stir in a teaspoon of baking powder or baking soda into the flour before adding the flour mixture into the butter. Baking powder or soda will give your homemade butter cookies a little lift while baking.
  • Chocolate butter cookies. There are two more ways to use chocolate to make your butter cookies a chocolate lovers dream. One way is to add in 50 grams of mini chocolate chips directly into the dough before you chill it to make chocolate chip butter cookies. A second way is to add 2 tablespoons of cocoa powder to the dough when you add the flour and make a chocolate butter cookie.

Other cookies for you to try

FAQs

How to store Italian butter cookies

Plain butter cookies can be stored in an airtight container at room temperature for up to one month. Cookies with fillings or toppings should be consumed within 1 week, and may need to be refrigerated depending on the filling. The fact that these cookies stay fresh such a long time means they make a great addition to any Christmas cookie tray and are way less expensive than buying them from Italian bakeries.

Can I use a cookie press to make Italian butter cookies?

Yes, you can use a cookie press to make various different shapes of Italian butter cookies, which are called spritz cookies when made this way (a German method of making butter cookies). Be sure to follow the directions that came with your cookie press for the best results. Baking times may vary depending on how thick the spritz cookies are. Only bake cookies of the same width together on one baking sheet.

What is the difference between butter cookies and shortbread cookies?

Butter cookies tend to have more sugar and are usually made into shapes and baked at a higher temperature, while shortbread cookies tend to have a higher fat content and have a more crumbly, thicker texture and are usually not cut with cookie cutters.

stacked italian butter cookies with apricot jam
authentic italian butter cookies in a tin

Authentic Italian Butter Cookies Recipe

If you love the butter cookies you find at Italian bakeries, then this authentic Italian butter cookies recipe is perfect for you! It is just one simple recipe but offers so many scrumptious possibilities that are perfect for serving during the holiday season in a mixed cookie tin.
4.18 from 23 votes
Print Pin Rate Save Recipe
Course: Dessert
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 2 hours 35 minutes
Servings: 20 cookies
Calories: 159kcal

Ingredients

For the cookie dough:

  • 300 grams (0.66 lb) all-purpose flour
  • 200 grams (0.44 lb) unsalted butter softened
  • 150 grams (0.33 lb) granulated sugar
  • 1 (1) large egg yolk
  • 2 teaspoons (2 teaspoons) pure vanilla extract

For decorating choose one method (optional):

  • powdered sugar as desired
  • apricot raspberry or strawberry jam for filling cookie sandwiches as desired
  • Nutella or other chocolate spread as desired
  • (70) 70% dark chocolate or semi sweet chocolate chips as desired for melting and dipping as desired
  • sprinkles as desired

Equipment

  • large or medium bowl
  • electric hand mixer (or stand mixer if preferred)
  • baking sheets
  • Parchment paper
  • wooden spoon or spatula
  • cookie cutters
  • wire rack
  • piping bag/pastry bag (optional)

Instructions

  • First put the softened butter (room temperature), granulated sugar and vanilla into a large bowl and whip together using an electric hand beater (or a stand mixer if you prefer) for about 5 minutes or until creamy, airy and smooth.
  • Now add the yolk and beat into the mixture for another minute or two.
  • Add all the flour at once and fold into the butter mixture with a wooden spoon until well blended.
  • Put the cookie dough onto a lightly floured flat surface, and knead with your hands to form a large log. Wrap it in plastic wrap and flatten a bit and put in the fridge to chill for 2 to 3 hours.
  • When the cookie dough is almost done chilling, preheat the oven to 180° C | 350 F.
  • Remove a third of the dough and put it on a lightly floured surface. Roll out with a rolling pin. If you are going to make sandwich cookies, the dough should be rolled out to a thickness of about 3 mm. Instead, if you are going to simply decorate the cookies they can be 4-5 mm thick.
  • Using cookie cutters, make any shapes you want and put them on a prepared baking sheet lined with parchment paper.
  • Bake in a static oven at 180° C | 350 F for 10 minutes for thinner cookies and 12 minutes for thicker cookies. They should turn a light golden brown.
  • Remove from the oven and carefully transfer the cookies to a wire rack to cool completely. Once the cookies are completely cooled you can proceed to either dip them in chocolate, fill them to make sandwich cookies, or simply sprinkle with powdered sugar and enjoy.

Notes

  • Chocolate-dipped cookies. Make these delicious cookies even better by dipping them in sweet, heavenly melted chocolate. To make the chocolate version, start by melting 100 grams of dark chocolate or semi-sweet chocolate chips in a bain-marie, stirring until completely melted and smooth. Then dip half of each Italian butter cookie into the melted chocolate and place on a baking sheet lined with parchment paper. You can let the chocolate harden at room temperature or in the fridge, whichever you prefer. You can even top with rainbow sprinkles by rolling the melted chocolate-covered part of the cookie immediately in a dish filled with sprinkles, either on one side or both and then let cool completely until hardened.
  • Italian sandwich cookies with filling. If you think the cookie by itself sounds yummy, how about making the cookies spread with a generous portion of either Nutella, chocolate ganache or jam (such as apricot, strawberry or raspberry jam) on the flat side of one cookie and then pressed with a second cookie to form Italian sandwich cookies. For an even more precise application you can use a piping bag with your filling of choice.
  • Puffier Italian butter cookies. If you want your Italian butter cookies to be a little puffier and lighter and less dense you can stir in a teaspoon of baking powder or baking soda into the flour before adding the flour mixture into the butter. Baking powder or soda will give your homemade butter cookies a little lift while baking.
  • Chocolate butter cookies. There are two more ways to use chocolate to make your butter cookies a chocolate lovers dream. One way is to add in 50 grams of mini chocolate chips directly into the dough before you chill it to make chocolate chip butter cookies. A second way is to add 2 tablespoons of cocoa powder to the dough when you add the flour and make a chocolate butter cookie.
Calories: 159kcal | Carbohydrates: 19g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 31mg | Sodium: 2mg | Potassium: 20mg | Fiber: 0.4g | Sugar: 8g | Vitamin A: 263IU | Calcium: 6mg | Iron: 1mg
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