Description
These classic Italian Butter Cookies are buttery, tender, and perfect for any occasion. Featuring a delicate blend of vanilla and almond extracts, these cookies are beautifully piped into swirls or strips, then baked to a golden perfection. Optional decorations like rainbow sprinkles, maraschino cherries, or chocolate dip elevate them into festive treats. Whether plain, sprinkled, or sandwiched with apricot preserves and chocolate, these cookies offer a delightful balance of flavor and texture that’s sure to impress.
Ingredients
Scale
Dry Ingredients
- 2 cups (250 g) all-purpose flour
- 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt
- ¾ tsp. baking powder
- 1 cup (110 g) powdered sugar, plus more for dusting (optional)
- ¼ cup (50 g) granulated sugar
Wet Ingredients
- 1 large egg
- 1 large egg yolk
- 2½ tsp. vanilla extract
- ¼ tsp. almond extract
- ¾ cup (1½ sticks) unsalted butter, room temperature
- 1 large egg white (optional, for brushing before adding sprinkles)
Optional Toppings and Fillings
- Rainbow sprinkles (optional)
- 1 (12-oz.) jar maraschino cherries (optional)
- 1 tsp. apricot preserves (optional, for sandwich cookies)
- 12 oz. semisweet or bittersweet chocolate, coarsely chopped (optional, for dipping)
- 1 Tbsp. refined coconut oil (optional, to melt with chocolate)
Equipment
- A pastry bag and open star tip (such as Ateco #827)
Instructions
- Preheat and Prepare Dry Ingredients: Place racks in the upper and lower thirds of the oven and preheat to 375°F (190°C). In a medium bowl, whisk together the all-purpose flour, kosher salt, and baking powder until well combined.
- Mix Wet Ingredients: In another medium bowl, whisk together the large egg, egg yolk, vanilla extract, and almond extract until fully blended.
- Cream Butter and Sugars: Using a stand mixer fitted with the paddle attachment, beat the room temperature unsalted butter, powdered sugar, and granulated sugar on medium speed until light and fluffy, about 4 minutes. Gradually stream in the egg mixture while the mixer runs, scraping down the sides as needed, and beat for about 1 minute until thick and homogenous.
- Combine Dry and Wet Ingredients: Turn off the mixer. Add half of the dry ingredients and mix on low speed for 30–60 seconds just until the dough begins to form but remains slightly sandy. Add the remaining dry ingredients and mix again on low for another 30–60 seconds until just incorporated. Avoid overmixing to keep the dough tender.
- Pipe the Cookies: Transfer half of the dough into a pastry bag fitted with an open star tip. Press out excess air and twist the bag’s top to seal. Pipe 2-inch diameter swirls for sprinkle or maraschino cherry cookies, or 2-inch long strips if making sandwich cookies, onto parchment-lined baking sheets, spacing at least 2 inches apart. Use a finger or butter knife tip to cut off the dough if it doesn’t release easily. Refill the bag and repeat with remaining dough on a second baking sheet. Freeze both trays for 10 minutes.
- Bake: Bake the cookies at 375°F (190°C) for 10–12 minutes, rotating the pans top-to-bottom and front-to-back halfway through. Cookies should be golden underneath and just barely golden on top. Let them cool on the baking sheets.
- Decorate with Sprinkles (Optional): For sprinkle cookies, brush each piped cookie with a beaten egg white and immediately top with rainbow sprinkles before freezing and baking as directed.
- Make Maraschino Cherry Cookies (Optional): Drain cherries well and pat dry on paper towels. Using a ½ tsp measuring spoon, create an indent in the center of each piped cookie before freezing. After baking and cooling, place one cherry in each indent and dust lightly with powdered sugar. Optionally, brush the sugar off the cherries with a wet brush or finger.
- Prepare Chocolate-Dipped Sandwich Cookies (Optional): Spread apricot preserves over the bottom sides of half the baked cookies. Top with the remaining cookies, bottom side down, to form sandwiches.
- Melt Chocolate: Combine chopped chocolate and coconut oil in a microwave-safe bowl. Microwave in 30-second bursts, stirring after each, until smooth and melted. Alternatively, melt over a double boiler on the stovetop, ensuring the bowl doesn’t touch the water.
- Dip and Sprinkle: Dip half of each sandwich cookie into the melted chocolate to coat, then immediately dunk the chocolate-coated part into rainbow sprinkles. Place on a wire rack and allow chocolate to set at room temperature for at least 1 hour before serving.
- Make Ahead Tips: Cookies can be piped onto baking sheets up to 1 week in advance. Freeze until firm, tightly wrap in plastic wrap, and bake directly from frozen with an additional 2 minutes added to baking time.
Notes
- If the dough doesn’t release easily from the piping bag, use your finger or the tip of a butter knife to cut it off.
- For sprinkle cookies, brush with egg white before adding sprinkles to help them adhere.
- Dry the maraschino cherries thoroughly to prevent excess moisture in the cookies.
- You can use a double boiler or microwave to melt chocolate safely without burning.
- Do not overmix the dough once the dry ingredients are added to keep the texture tender and light.
- The pastry bag and open star tip are essential for achieving the traditional shape and texture of these cookies.
- Cookies freeze well and can be stored baked or unbaked for later use.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Keywords: Italian butter cookies, Italian cookies, piped cookies, buttery cookies, maraschino cherry cookies, sprinkle cookies, chocolate dipped cookies, holiday cookies
