These Italian Butter cookies taste so much better than the store-bought variety. So buttery and delicious. They’re perfect for the Holiday cookie table and for gift giving. The best gifts are made with love. Follow this easy recipe and make a few batches this weekend!
Use this basic recipe to make so many different flavor combinations and shapes. They taste fantastic plain, but glue them together with some jam or chocolate and dip them in your favorite things to create the most beautiful little desserts.
- chocolate filled: dipped in chocolate and rolled in sprinkles, almonds, shredded sweetened coconut, or ground pistachios
- Jam filled: dipped in white chocolate, dark chocolate, or jam, and rolled in sprinkles, nuts, or shredded coconut
- Baked with a maraschino cherry in the center
- baked topped with sprinkles
I’d love to hear how you decorated and filled your Italian Butter Cookies. Leave me a comment down below and share your pics with me on Facebook and/or Instagram.
- Start off with room temperature ingredients: the butter should be very soft, and the eggs should also be at room temperature.
- Do not overtax the batter or it will be harder to pipe out of the pastry bag.
- Pipe the cookies immediately after the cookie batter is ready. As the batter sits, it hardens.
- Allow the cookies to cool completely after they’re baked.
- Freeze the cookies for 10-15 minutes after they’re filled with jam or chocolate. This will help them stay in place and will make dipping much cleaner and easier.
- Store the cookies in an airtight container. The plain cookies can be stored at room temperature. The chocolate dipped cookies can be stored in the refrigerator or the freezer.
The cookies taste wonderful with a hot cup of Greek Coffee.
Watch the Video Tutorial
I hope that you give this recipe a try and you let me know what you think. What’s your favorite flavor combination? Let me know in the comments, below. Enjoy the cookies and I will be back here soon with another delicious recipe worth sharing. xx Dimitra
- 12 ounces unsalted butter, softened
- 1 cup of granulated sugar
- 2 eggs, at room temperature
- 3 and 1/4 cups of all-purpose flour
- 1 and 1/4 teaspoons baking powder
- 3 teaspoons vanilla extract
- 1/4 teaspoon salt
Fillings and Toppings:
- semi-sweet chocolate, melted
- white chocolate, melted
- shredded coconut
- sliced almonds
Preheat the oven to 350 °F, 180 °C.
LIne 3-4 baking trays with parchment paper.
In the bowl of a tabletop mixer that has been fitted with the paddle attachment, add the butter, sugar, and vanilla extract. Beat until fluffy. Scrape down the sides of the mixing bowl.
Add the eggs one at a time and beat until fluffy.
Combine the flour, baking powder, and salt in a bowl and whisk together.
Add the flour mixture to the mixer in a few batches while it is mixing at low speed. Mix until just incorporated.
Fill a pastry bag that is fitted with a large star tip halfway full with the cookie batter.
Pipe 2-3-inch long strips of batter or rosettes onto the baking trays. Leave about an inch or two in between each cookie.
Bake for 10-15 minutes or until the cookies are golden around the edges.
Fill the cookies with jam or melted chocolate. Chill in the freezer for 10 minutes so that they can set.
Dip the cookies in your favorite toppings and allow them to set completely.
Serve with tea or coffee. Enjoy!
If you're melting chocolate chips, once they're melted thin the chocolate out using a few tablespoons of vegetable oil.
Store the cookies in the freezer or in the refrigerator.
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