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Authentic Bakery-Style Italian Butter Cookies

A pile of star-shaped italian butter cookies dipped in dark chocolate resting on a white plate.
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Make rich, tender Italian Butter Cookies at home that melt in your mouth. This recipe yields bakery-style quality and is perfect for holidays or enjoying with coffee.

Ingredients

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  • 1 cup unsalted butter, softened
  • 1 cup powdered sugar
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup granulated sugar (for dipping/topping, optional)
  • 4 ounces semi-sweet chocolate, melted (for dipping, optional)
  • 1/2 cup raspberry jam (for filling, optional)

Instructions

  1. Beat the softened butter in a large bowl until creamy. Add the powdered sugar and beat until light and fluffy.
  2. Mix in the egg yolk, vanilla extract, and almond extract until fully combined.
  3. In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined into a soft dough. Do not overmix.
  4. Transfer the dough to a piping bag fitted with a large star tip (like a Wilton 1M) for swirls or a plain round tip for ‘cat’s tongue’ shapes.
  5. Pipe small rosettes or strips onto baking sheets lined with parchment paper. If making jam-filled cookies, pipe small rounds.
  6. If desired, sprinkle the tops with granulated sugar before baking.
  7. Bake in a preheated oven at 350°F (175°C) for 10 to 12 minutes, or until the edges are lightly golden. These cookies should remain pale.
  8. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  9. For chocolate-dipped cookies, dip the cooled cookies halfway into melted semi-sweet chocolate. Let the chocolate set on parchment paper.
  10. For jam-filled cookies, sandwich two cooled cookies together using about 1/2 teaspoon of raspberry jam.

Notes

  • For the best ‘melt in your mouth’ texture, use room temperature butter and do not overbake the cookies.
  • You can substitute almond extract with more vanilla or use lemon zest for a different flavor profile.
  • These cookies store well in an airtight container at room temperature for up to one week.
  • If you do not have a piping bag, you can press the dough through a cookie press or shape small logs by hand.

Nutrition

Find it online: https://cookingbymia.com/italian-butter-cookies-recipe-melt-in-mouth/