Description
Classic Italian Butter Cookies that are crisp, buttery, and subtly sweet. These cookies feature a tender texture achieved by creaming butter and sugar, enriched with egg yolks and vanilla, then piped into elegant shapes and baked to a golden finish. Perfect for dipping in chocolate and decorating with sprinkles for festive occasions.
Ingredients
Scale
Main Ingredients
- 1 cup (227g) unsalted butter, softened
- 3/4 cup (90g) confectioners sugar, sifted
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 2 cups (250g) all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon fine sea salt
Optional Ingredients
- Melted chocolate for dipping
- 1 teaspoon coconut oil or shortening (to mix with melted chocolate)
- Sprinkles for decoration
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugar: In a large bowl, beat the softened unsalted butter until it becomes light and fluffy. Gradually add sifted confectioners sugar and continue mixing until the mixture is smooth and creamy.
- Add Egg Yolks and Vanilla: Add the egg yolks one at a time, mixing well after each addition. Then incorporate the vanilla extract to infuse a rich aroma into the dough.
- Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, and fine sea salt to ensure even distribution of leavening agents and seasoning.
- Mix Dry Ingredients into Wet: Gradually add the flour mixture to the wet ingredients, mixing gently just until combined. Avoid overmixing to keep the dough tender.
- Pipe the Cookies: Transfer the dough to a piping bag fitted with a large open star tip. Pipe 2-inch sections onto the prepared baking sheet, spacing them to allow for slight spreading.
- Bake: Bake in the preheated oven for 13 to 15 minutes, or until the edges are lightly golden but the cookies remain pale on top.
- Cool: Let the cookies cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely.
- Optional Decoration: Once completely cool, dip the cookies in melted chocolate mixed with a little coconut oil or shortening for smoothness. Decorate with sprinkles before the chocolate hardens and allow them to set on parchment paper.
Notes
- Make sure the butter is softened to room temperature for easier creaming and better texture.
- Sifting the confectioners sugar and dry ingredients helps avoid lumps and ensures a smooth dough.
- Use fresh egg yolks for richness and color.
- Do not overmix the dough after adding flour to keep the cookies tender.
- You can substitute vanilla extract with almond extract for a different flavor profile.
- Cookies can be stored in an airtight container at room temperature for up to 1 week.
- For a dairy-free version, substitute butter with a plant-based margarine.
