Name: Italian Butter Cookies Recipe
Prep time: 20 min
Cook time: 12 min
Total time: 32 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 for coloring dough (optional); 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 buttery, tender, and perfect for any occasion. These classic cookies offer a delicate sweetness with a melt-in-your-mouth texture, making them a favorite for holiday treats or everyday snacking.

A large white plate full of different types of cookies sits on a white marbled surface. The cookies have two main shapes: round with a flower-like edge and elongated ridged bars. Many cookies have half of their surface dipped in dark chocolate with colorful sprinkles, shredded coconut, or crushed pistachios on top. Some round cookies have bright red cherry centers, while others have small chocolate drops in the middle. The cookies' texture ranges from smooth ridges to crumbly powdered sugar dusted tops, creating a variety of soft yellows, rich browns, and vibrant accents. A small white bowl of colorful sprinkles is in the background. 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 will vary):

Candied cherries
Powdered sugar
Chocolate and chocolate chips
Colored sprinkles
Chopped nuts
Desiccated or shredded coconut
Nutella or raspberry jam (for cookie sandwiches)

Instructions

Step 1: In a large bowl, beat the unsalted butter and granulated sugar together until creamy but not overly aerated—this prevents the cookies from flattening.
Step 2: Add the egg yolks one at a time, then mix in the vanilla extract and almond extract if using, blending until smooth.
Step 3: In a separate bowl, whisk the all-purpose flour, baking powder, and salt together.
Step 4: Gradually add the dry ingredients to the butter mixture, mixing gently until a soft dough forms. If desired, divide the dough and knead in gel food coloring.
Step 5: Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes to firm up.
Step 6: Preheat your oven to 350°F (175°C). Roll the dough out on a lightly floured surface to about ¼ inch thickness and cut into desired shapes.
Step 7: Place the cookies on a baking sheet lined with parchment paper, decorate as desired, and bake for 10–12 minutes or until the edges are lightly golden.
Step 8: Allow the cookies to cool completely on a wire rack before serving or decorating further.

Tips & Variations

Measure flour accurately using a kitchen scale or spoon it into your cup and level it off to avoid dense cookies.
Use high-quality unsalted butter for the best flavor and texture.
To add a festive touch, mix gel food coloring into the dough before chilling.
Avoid over-beating the butter and sugar to keep the cookies light and tender.
Decorate with powdered sugar, sprinkles, or sandwich cookies with Nutella or raspberry jam for variety.

Storage

Store Italian Butter Cookies in an airtight container at room temperature for up to one week. For longer storage, freeze them in a sealed bag or container for up to three months. To reheat, allow frozen cookies to come to room temperature; refreshing briefly in a warm oven for a few minutes can restore freshness.

How to Serve

A large white plate is filled with three types of cookies, all in light golden brown color. One type has a round flower shape with a red jam center, another has the same shape with a chocolate dot in the center, and the third type is an elongated ridged cookie partly dipped in dark chocolate decorated with colorful sprinkles, crushed pistachios, or shredded coconut. The cookies are arranged closely together, some spilling a little on the white marbled surface around the plate. Small white bowls nearby hold colorful sprinkles and crushed pistachios, adding a playful and festive touch to the scene. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted butter?

It’s best to use unsalted butter so you can control the salt level. If you use salted butter, omit adding extra salt in the recipe to prevent the cookies from tasting too salty.

Can I make these cookies gluten-free?

Yes, you can substitute all-purpose flour with a gluten-free baking blend, but results may vary slightly. Look for blends that include xanthan gum for better texture, and handle the dough carefully as gluten-free doughs can be more delicate.