Name: Italian Butter Cookies Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: Italian
Ingredients: 1 cup (2 sticks/8oz/226 grams) unsalted butter; ⅔ cup (130 grams) granulated sugar; 2 egg yolks at cool room temperature; 2 teaspoons vanilla extract; ¼ teaspoon almond extract (optional); 2¼ cups (280 grams) all purpose flour; ½ teaspoon baking powder; Pinch fine salt; Gel food coloring (optional, for coloring dough); Candied cherries; Powdered sugar; Chocolate and chocolate chips; Colored sprinkles; Chopped nuts; Desiccated or shredded coconut; Nutella or raspberry jam (for filling cookie sandwiches)

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Introduction

Italian Butter Cookies are simple yet elegant treats that melt in your mouth. With a tender crumb and subtle vanilla and almond flavors, they’re perfect for decorating and sharing with loved ones. Whether for a festive occasion or an everyday indulgence, these cookies will delight your taste buds.

A large white plate full of various butter cookies with different shapes and decorations sits on a white marbled surface. The cookies show a mix of textures: some are round with scalloped edges and shiny red jam centers, others are ridged bars half-dipped in dark chocolate and sprinkled with colorful sprinkles, chopped pistachios, or shredded coconut. There are also flower-shaped cookies with a small chocolate drop in the center and some star-shaped ones dusted with powdered sugar. In the background, a small white square dish holds more colorful sprinkles, and a tiered white plate with additional cookies is partly visible. Crumbs and sprinkles are scattered lightly around the plate. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup (2 sticks/8oz/226 grams) unsalted butter
⅔ cup (130 grams) granulated sugar
2 egg yolks at cool room temperature
2 teaspoons vanilla extract
¼ teaspoon almond extract (optional)
2¼ cups (280 grams) all-purpose flour
½ teaspoon baking powder
Pinch fine salt
Gel food coloring (optional, for coloring dough)

Decorating options (quantities vary): candied cherries, powdered sugar, chocolate chips, colored sprinkles, chopped nuts, shredded coconut, Nutella or raspberry jam for filling.

Instructions

Step 1: In a large mixing bowl, beat the unsalted butter and granulated sugar together until creamy and light, being careful not to overbeat.
Step 2: Add the egg yolks one at a time, mixing gently after each addition, then stir in vanilla and almond extracts.
Step 3: In a separate bowl, sift together the all-purpose flour, baking powder, and salt.
Step 4: Gradually add the dry ingredients to the wet mixture, folding gently until a smooth dough forms. If desired, divide the dough and add gel food coloring to portions for colored cookies.
Step 5: Chill the dough in the refrigerator for at least 1 hour to make shaping easier.
Step 6: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
Step 7: Shape the dough into desired cookie shapes or use a cookie press. Decorate as you like with cherries, sprinkles, or nuts before baking.
Step 8: Bake for 12–15 minutes, or until edges just begin to turn golden. Avoid overbaking for tender cookies.
Step 9: Remove from oven and let cookies cool on baking sheets for a few minutes before transferring to wire racks to cool completely.
Step 10: If making sandwich cookies, spread Nutella or jam between two cooled cookies.

Tips & Variations

Use a kitchen scale for precise measurements to ensure perfect texture.
Keep egg yolks cool to achieve the right dough consistency.
Do not overbeat the butter and sugar mixture; it traps air and causes spreading during baking.
Try adding lemon zest or orange zest for a citrus twist.
Experiment with different decorating options to customize your cookies.

Storage

Store cooled cookies in an airtight container at room temperature for up to one week. For longer storage, freeze cookies in a sealed container or bag for up to three months. Thaw at room temperature before serving. Sandwich cookies filled with jam or Nutella are best enjoyed within two days for freshness.

How to Serve

A white plate filled with a variety of shortbread cookies, arranged in layers that slightly overlap. The cookies have a light golden brown color and come in different shapes such as rounds with a scalloped edge, ridged oval shapes, and flower-like swirls. Some cookies are half-dipped in dark chocolate and decorated with colorful sprinkles, shredded coconut, or chopped pistachios on one end. Others have a dollop of red jam or a small drop of chocolate in the center. The plate sits on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I substitute whole eggs for egg yolks?

Using whole eggs will change the texture and richness of the cookies. Egg yolks provide tenderness and a richer flavor, so it’s best to stick to the recipe for authentic results.

Why should I avoid overbeating the butter and sugar?

Overbeating traps too much air in the dough, causing cookies to flatten and lose their delicate texture during baking. Mix just until combined for best results.