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These easy Italian butter cookies are just like what we buy in Italy from the local bakery shop, but better! This cookie recipe requires 7 basic ingredients and takes 1 hour to make. You can’t beat these soft, rich, melt-in-your-mouth butter cookies!
Looking for more amazing Christmas cookies? Don’t miss these family-favorite recipes for traditional Italian Christmas cookies and the best soft sugar cookies with frosting.
Quick Look at This Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour (including 30 minutes of chilling time)
- Servings: 24 cookies
- Dietary Info: Vegetarian; can be made Gluten Free.
- Method: Oven Baked
- Technique: Beat the butter, sugar, and salt, then mix in the eggs and vanilla. Stir in flour and pipe onto a lined tray. Chill and bake.
- Flavor & Texture: These butter cookies melt in your mouth and are delightfully soft and airy without being chewy.
Why You’ll Love This Cookie Recipe
Italian butter cookies are an obsession of mine! The smell reminds me of walking the streets of Cagliari with my nonna as a young girl and walking by the bakery shops with freshly made butter cookies in the window.
Every Italian bakery carries these classic cookies. They have a tender crumb, a softness without remaining chewy, and a rich butter flavor. They’re delicious dipped in chocolate and topped with colorful sprinkles, or sandwiched with jam (a personal favorite), or homemade Nutella!
These are perfect for your Christmas cookie tray or in the summer when you’re craving traditional Italian cookies. You’ll also love my other traditional Italian cookie recipes for Homemade Ladyfingers (Savoiardi), Soft Amaretti Cookies, Classic Pizelle Cookies, and Italian Wedding Cookies (Anginetti).
Made With Amore,
“Thank you for recipe. Cookies are beautiful.”
– Joan
Table of Contents
Ingredients for Italian Butter Cookies
There aren’t many ingredients in this recipe, so it’s important to use high-quality products. Believe it or not, these cookies do not contain any baking powder!
- All-Purpose Flour: I recommend using a basic all-purpose flour here. Feel free to swap with your favorite gluten free measure-for-measure flour if you prefer!
- Softened Butter: I prefer European butter for extra flavor in all our pie recipes and cookie recipes, as it has a lower water content. Any high quality, grass-fed butter will also be lovely!
- Eggs: Use room temperature eggs here so they incorporate evenly into the mixture.
- Decorations: To make sandwich cookies, you’ll need some raspberry or strawberry jam. To dip the cookies, you’ll need some chocolate chips and some sprinkles or powdered sugar if desired.
See recipe card for full information on ingredients and quantities.
Variations & Substitutions
The best part about these cookies is all the variations and options you can create with one simple cookie batter recipe, like with my Traditional Italian Biscotti Dough. Here are some additions you can play with!
- Add maraschino cherries to the center of the star-shaped cookies.
- Dip in chocolate. Experiment with dark, semi-sweet, or white chocolate!
- Add chopped nuts such as pistachios, walnuts, almonds, or hazelnuts on top of the melted chocolate. You will also love our pistachio cookies.
- Sandwich the cookies with jam. I especially love using the fig jam we buy in Sardegna each summer and take home with us. Strawberry jam, raspberry jam, orange marmalade, or apricot jam would all be delicious options. (If you love jam, try our heart thumbprint cookies with jam or homemade crostata!)
How to Make Italian Butter Cookies
These cookies are easy and fun to make! The dough comes together in a little time with the use of an electric mixer or stand mixer.
- Preheat the oven to 350°F and line cookie trays with parchment. Cream the butter, sugar, and salt until light and fluffy using a hand mixer or stand mixer.
- Add the eggs on low speed, one at a time, until combined. Add vanilla extract, then mix on medium speed until well combined.
- Slowly add the flour to the mixture and mix until a dough forms. Use a rubber spatula to scrape down the sides of the bowl. Mix until a semi-soft, sticky dough is formed.
- Pipe the dough onto the trays. For sandwich cookies, pipe the cookie dough into 2″ strips. For circular cookies, hold the piping bag vertically and squeeze until your circle shape is about 1 inch in diameter. Leave 1½ inch of space between each cookie, as they spread a bit. Refrigerate for 30 minutes before baking.
- I like to place the piping bag in a tall glass to keep it stable while I fill it with the dough. Remember to add the star tip before filling the bag!
- Bake cookies at 350°F for 10-12 minutes. Cool on a wire rack for a few minutes before dusting with confectioners sugar, assembling, or dipping.
- If you want to sandwich the cookies, fill them with your favorite jam. Or dip them into chocolate ganache, homemade Nutella, or melted chocolate and add chopped nuts and sprinkles if desired. Allow the chocolate to set at room temperature.
- These are authentic Italian butter cookies you will crave time and time again! This is one of those simple recipes that create nostalgic memories the more you make them in the kitchen with loved ones. Enjoy!
Recipe FAQs
Choose a high quality butter that has a lower water content, such as European butter. Use room temperature butter that’s not too soft, or the dough will be too sticky! Be sure to avoid overmixing the butter and sugar, or the dough will flatten in the oven. Handle the dough gently and chill the piped cookies well before baking.
I highly recommend using a large open star tip for Italian butter cookies. Pair it with a strong piping bag that resists bursting, and you’ll have an easy time piping this cookie dough.
If you don’t want to use a piping bag and tip, a cookie press with a star attachment will also work beautifully!
Store any leftover cookies in an airtight container once completely cooled so they stay fresh. You may also freeze these cookies in a sealed freezer-safe bag or container for up to 4 months.
Serving Suggestions
These Italian butter cookies are the perfect addition to a Christmas cookie spread! Round out your dessert selection with other Italian favorites, like Italian rainbow cookies, lemon crinkle cookies, Italian pistachio cookies, and classic almond biscotti.
My Pro Tips
Expert Tips
- Use temperature ingredients for best results. Make sure the butter is soft, but not melted.
- Be careful not to overbeat the sugar and butter.
- Chill the piped cookies before baking for best results.
- Do not overbake. You’ll need to keep an eye on them to ensure they don’t get too brown. I baked them for about 10-11 minutes to achieve a very soft, light golden brown on the edge. That way, they stay nice and soft. This is key to achieving the beautiful bakery-style cookie look and taste.
- Store any leftover cookies in an airtight container once completely cooled so they stay fresh. You may also freeze these cookies in a sealed freezer safe bag or container for up to 4 months.
Other Italian Cookies You’ll Love
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Italian Butter Cookies
Equipment
- Cookie press if you're not using the piping bag and tip
Ingredients
For the Butter Cookies
- 2¼ cups all-purpose flour
- ½ teaspoon salt
- 1 cup unsalted European butter, softened, not melted
- ⅔ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs, at room temperature
Optional Fillings & Decorations
- ½ cup raspberry or strawberry jam, if making sandwich cookies
- 4 ounces chocolate chips or chopped semisweet chocolate, melted, for dipping
- rainbow sprinkles, optional
Instructions
Making the Cookies
- Preheat oven to 350°F and line two cookie trays with parchment.
- In a large bowl, cream the softened butter, sugar, and salt until light and fluffy using a hand mixer or stand mixer. Do not overmix the sugar and butter, or the cookies will flatten.
- Add the eggs on low speed, one at a time, until combined. Add vanilla extract, then mix on medium speed until well combined.
- Slowly add the flour to the mixture and mix until a dough forms. Use a rubber spatula to scrape down the sides of the bowl. Mix until a semi-soft, sticky dough is formed.
- Transfer the dough to a heavy-duty piping bag with a large open star tip. I like to put my pastry bag with the tip in a tall glass and fold the open bag on the outside of the cup to hold the bag steady as I fill it with the dough.
- For sandwich cookies, pipe the dough into 2-inch strips, leaving 1 ½ inches between each cookie. Use a sharp knife to trim the edges to make a clean edge.
- For circle cookies, hold the piping bag vertically and squeeze until your circle shape is about 1 inch in diameter. (For circle cookies with sprinkles, decorate with sprinkles before baking. You can also create a small hole with you index finger if you want to fill the cookies with chocolate or jam.)
- Refrigerate the piped cookie dough for about 30 minutes before baking.
- Bake cookies for 10-12 minutes, or until they are light golden brown on the edges. Do not overbake.
- Cool the cookies on the sheet for 5 minutes before transferring them to a cooling rack to cool completely. Dust with powdered sugar or assemble as desired.
Assembling & Decorating (Optional)
- For sandwich cookies, spread a little less than ¼ teaspoon of jam, Nutella, or other desired filling onto one side of the cookie. Sandwich together with another cookie.
- For dipped cookies, melt the chocolate. Microwave it in a small, microwave-safe bowl in 15 second intervals (stirring well in between each segment) until melted and smooth. If you want to make it glossy, add a dab of butter and stir until combined.
- Dip one end of the sandwich cookie in melted chocolate and lay on a rack. Add sprinkles and allow the chocolate to set at room temperature. Enjoy!
Notes
- Use temperature ingredients for best results. Make sure the butter is soft, but not melted.
- Be careful not to overbeat the sugar and butter.
- Chill the piped cookies before baking for best results.
- Do not overbake. You’ll need to keep an eye on them to ensure they don’t get too brown. I baked them for about 10-11 minutes to achieve a very soft, light golden brown on the edge. That way, they stay nice and soft. This is key to achieving the beautiful bakery-style cookie look and taste.
- Store any leftover cookies in an airtight container once completely cooled so they stay fresh. You may also freeze these cookies in a sealed freezer safe bag or container for up to 4 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Delicious! Not too sweet, buttery, light cookie.
Yes! It is a simple classic.
These were the best cookies I’ve ever made! Perfectly buttery with the right amount of sugar. My hubby is a tough critic and said they were amazing. Added Nutella to some, jam and dipped chocolate with Christmas sprinkles too they were great!!!
Yay! Thrilled everyone loved them!
I made these cookies yesterday and they taste great. They were easy to do and the piping was fun. My Husband really enjoyed eating them, he even had them for breakfast.
I did not get the crisp design after they were baked. I put them in the frig to cool them and did one tray in freezer but still did not get the sharp design. Any other suggestions, I want to make them for our church St. Joseph altar in a couple of weeks. Thank you Lynda
Thrilled you loved them. You can try chilling the cookies after they are piped. Did you use the star tip I suggested? If it is another kind of shape, that might be why the design is not showing up.
So fun and easy to make with kids!
Easy and fun to make!
I’ve owned an American cake company for 15 years and am still inspired to try other people’s terrific recipes…. especially those from my Italian roots.
THANK YOU for sharing your kitchen heritage, Elena!
Hi Elaine, you are most welcome. I am happy to provide a little inspiration for you!
These butter cookies melt in your mouth. They are buttery and perfect for eating plain, dipping in a warm drink, or making them into a sandwich cookie.
Trying today for very first time !
Hi Sharon. Enjoy the recipe!
I just started getting your emails, so you may have already addressed this in other posts but I like to weigh my ingredients. How much does 1 cup of flour weigh in grams in your recipes? I would love to see the recipes in grams included if that is possible. Thank you. I have loved everything I have tried on your website. My husband thinks your pizza dough recipe is the best I’ve made and I cook homemade pizza all the time.
Hi Allison. I actually weigh all of my ingredients as well. I write them in cups since I mostly have an American-based audience and (in general) that is what people prefer and are familiar using. However, I always stress the importance of weighing flour. This is important for homemade bread, pasta, pizza, and baked goods. I have a convert button in my recipe card near the top. You can press the button and it will convert the amount into grams for you. I hope that helps.
I’m thrilled you love the pizza recipe. It is a favorite in our home.
Thank you. This butter cookie recipe didn’t have the convert button. If it is possible to add it, that would be great. If not I did look on another of your recipes and found that you use 125 g for 1 c. of flour. Is that correct?
Perfectly soft and buttery! These cookies are an 11/10, plus they are easy to make!
This is my most favorite cookie growing up. Unfortunately, I never got the recipe from my mother and grandmother. And where I live now, I have not been able to find any Italian bakeries. Thank you for the recipe! I cannot wait to make them and treat my children to the delicious cookies I used to have growing up!
I am super excited for you to try these! They are just like we buy them fresh from the bakery in Italy. They are soft and buttery with a perfect blank canvas for decorating to your liking or enjoy plain. Let me know how they turn out. Have fun making them.
I love every single one of your recipes!!!
Thank you so much!!
yay! so happy to hear that! Here’s to trying many more.