These Italian butter cookies are a holiday staple for a reason. Soft, tender, and just sweet enough, their classic piped shapes instantly feel festive. Dip them in chocolate, add a few sprinkles, or keep them simple! Nothing fancy, just really good cookies.
I've tested (and tasted) a few popular styles of Italian butter cookies-the ones with powdered sugar, the ones with granulated sugar, the ones that add milk, the ones that rely on egg yolks only...and this version is the sweet spot for home cooks. It has that traditional bakery flavor and texture, but I've tweaked it for real home kitchens. Same results, no stress!
Why You'll Love These
- Classic bakery-style texture: tender in the middle, lightly crisp at the edges.
- Holds its shape: no sad, melted swirls here!
- Great make-ahead cookie: they store well and freeze beautifully.
italian butter cookie Ingredients
- Unsalted butter, softened to room temperature
- Granulated sugar
- Powdered Sugar
- Couple of eggs
- Vanilla extract
- Almond extract
- All-purpose flour
- Baking powder
- Sea salt
- ALL the sprinkles for decorating
- Maybe some melted chocolate for dipping too 🤤
📝 Exact measurements in the recipe card below!
Special Equipment You'll Need
- A solid Piping bag - Italian butter cookie dough is thick, and a piping bag gives you control and consistent shapes that you just can't get with scooping or rolling.
- Large star piping tip (Ateco #826 or Wilton 1M) - A large metal star tip makes piping much easier and creates those classic ridges that help the cookies bake evenly and hold their shape.
- Parchment paper or silicone baking mat - Both prevent sticking and promote even browning. Parchment is quick and disposable, while a silicone mat is reusable (either works well for this recipe though I almost always use a Siplat baking mat).
- Optional Cookie Press - If you want that Christmas Tree shape!
Tips and Tricks
- Butter type matters.
Do yourself a solid and grab some european butter. I used Kerrygold Irish Unsalted Butter. European butter has to have 82% milkfat or higher whereas American butter only has to have 81%. - Use a sturdy piping tip and strong piping bag.
The dough is thick, so a large metal star tip and a bag that won't easily rip makes piping much easier. - Chill if needed!
If your dough feels soft or your kitchen is warm, chill piped cookies for 15-20 minutes before baking. - Bake just until set.
These cookies should stay pale on top. Look for lightly golden edges (overbaking dries them out).
How to store them
- Room Temperature: Store baked cookies in an airtight container for up to 5 days
- Freezing (Baked): Freeze fully cooled cookies for up to 2 months
- Freezing (Unbaked): Pipe dough, freeze until solid, then store in a freezer bag and bake from frozen (add 1-2 minutes to bake time)
Frequently Asked Questions
This dough is intentionally thick. If it's too stiff, your butter may be too cold or you may have added too much flour. Use a teaspoon of the reserved egg white at a time to help loosen it up. Do NOT add milk!
Short answer? Yes. Should you? Probably not. Piping gives the best texture and appearance, but a sturdy zip-top bag with the corner snipped will work in a pinch.
Yes, but it adds that classic Italian bakery flavor. If you leave it out, substitute with more vanilla extract.
This usually means the butter was too warm or the dough wasn't cold enough. A quick chill before baking solves this!
Not at all. They're delicious plain, but chocolate dipping or fun sprinkles adds a festive touch.
Italian Butter Cookies
- Total Time: 45 minutes
- Yield: About 24 cookies 1x
Description
These Italian Butter Cookies are soft, buttery, and just sweet enough, with classic piped shapes that make them perfect for holiday baking. Simple to decorate and easy to love, they're a timeless cookie for Christmas trays, gifting, and sharing.
Ingredients
For the Cookies
- 1 cup (226g) unsalted European-style butter, cool room temperature
- ½ cup (100g) granulated sugar
- ¼ cup (30g) powdered (confectioners') sugar
- 2 large egg yolks, room temperature (reserve egg white)
- 2 teaspoons vanilla extract
- ¼ teaspoon almond extract
- 2 ¼ cups (280g) all-purpose flour, spooned & leveled
- ½ teaspoon baking powder
- ¼ teaspoon fine salt
- 1-2 teaspoons reserved egg white, only if needed for pipeability
For Decorating
- Semi-sweet chocolate (About 4 ounces, chopped)
- Heavy whipping cream (1 to 2 tablespoons)
- Sprinkles
- Sanding sugars
- Shredded coconut
- Maraschino cherries
Get Recipe Ingredients
Instructions
Make the Dough
- Preheat oven to 350°F. Line baking sheets with parchment paper.
- In a large bowl or stand mixer fitted with the paddle attachment, beat butter, granulated sugar, and powdered sugar on medium speed until just combined, 1 to 2 minutes. Do not over-cream.
- Add egg yolks, vanilla extract, and almond extract. Mix until smooth and fully incorporated.
- In a separate bowl, sift together 2 cups of the flour, baking powder, and salt. Whisk until combined.
- With mixer on low speed, gradually add dry ingredients. Mix just until no dry flour remains.
- Dough should be firm but pipeable:
- If too stiff, mix in reserved egg white a ½ teaspoon at a time (up to 2 teaspoons).
- If too wet, sift in a tablespoon of the reserved flour at a time.
Pipe and Bake
- Transfer dough to a piping bag fitted with a large open star tip (like the Ateco #826, Ateco #827,or Wilton 1M). Pipe 1 ½ to 2 inch cookies onto prepared baking sheets, spacing about 2 inches apart. You can also use a cookie press for specific holiday shapes
- Optional: Gently press maraschino cherry in the center of any cookies as desired.
- Optional: If dough feels soft or your kitchen is warm, chill piped cookies for 20-30 minutes in the fridge. If using a cookie press, chilling is strongly recommended.
- Bake 12-15 minutes, until cookies are set and lightly golden on the edges.
- Cool on baking sheet 5 minutes, then transfer to a wire rack to cool completely before decorating.
- Top with sprinkles, sanding sugars, and/or shredded coconut as desired.
Optional Chocolate Dipping
- Once cookies are completely cooled, melt the chopped semi-sweet chocolate with the heavy whipping cream using a double boiler or a microwave:
- Double boiler method: Place chocolate and cream in a heatproof bowl set over gently simmering water. Stir until smooth.
- Microwave method: Place chocolate and cream in a heatproof bowl. Microwave in 15 to 20 second increments, stirring after each, until fully melted and glossy.
- Dip half of each cookie into the chocolate and, if desired, top immediately with sprinkles, sanding sugar, or shredded coconut. Let the chocolate set completely at room temperature (about 1 hour) or in the refrigerator for 15-20 minutes.
Notes
European-style butter makes a difference - European-style butter (like Kerrygold) has a slightly higher fat content and less water than standard butter. This gives the cookies better flavor, cleaner edges, and helps them hold their shape while baking. If using regular butter, chilling the piped cookies before baking is recommended.
Use a large open star piping tip - A large open star tip (about a ½-inch opening) is essential for piping this dough easily and maintaining definition. The Ateco #827 or the Wilton 1M are great options.
Egg white instead of milk for adjustments - If the dough feels too stiff to pipe, use 1-2 teaspoons of reserved egg white rather than milk. Egg white loosens the dough while preserving structure, helping the cookies keep their shape in the oven.
Storage: Store plain cookies in an airtight container at room temperature for up to 5 days. Cookies with chocolate or cherries should be stored in an airtight container at room temperature for 3-4 days or refrigerated for up to 1 week.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Cookies
- Method: Baking
- Cuisine: Italian
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