Description
These Italian Butter Cookies are delicate, melt-in-your-mouth treats made with rich butter, fine sugar, and a hint of vanilla. Perfectly piped and lightly golden, they can be enjoyed plain or dipped in chocolate and decorated with sprinkles for a festive touch. With a tender crumb and buttery flavor, they are an ideal accompaniment to tea or coffee and make a wonderful sweet gift.
Ingredients
Scale
Main Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup confectioners sugar, sifted
- 3 large egg yolks
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon fine sea salt
Optional Ingredients
- 1/2 cup melted chocolate (semi-sweet or dark)
- 1 teaspoon coconut oil or shortening (to mix with melted chocolate)
- Sprinkles, for decoration
Instructions
- Preheat the Oven: Set 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: Beat the unsalted butter until light and fluffy, which typically takes about 3–4 minutes on medium speed. Gradually add the sifted confectioners sugar, mixing continuously until the mixture is smooth and creamy.
- Add Egg Yolks and Vanilla: Incorporate the egg yolks one at a time, mixing well after each addition to maintain a smooth consistency. Then, add the vanilla extract and stir until fully combined.
- Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, and fine sea salt to ensure there are no lumps and the leavening agents are evenly distributed.
- Mix Dry and Wet Ingredients: Gradually add the dry mixture into the wet ingredients. Mix gently until just combined to avoid overworking the dough which could make the cookies tough.
- Pipe the Cookies: Transfer the cookie dough to a piping bag fitted with a large open star tip. Pipe 2-inch sections spaced evenly on the prepared baking sheet. This gives the cookies their traditional ridged shape.
- Bake: Place the baking sheet in the oven and bake for 13–15 minutes, or until the edges of the cookies are lightly golden. Avoid overbaking to keep them tender.
- Cool the Cookies: Allow the cookies to cool on the baking sheet for 5 minutes to set, then gently transfer them to a wire rack to cool completely.
- Optional Chocolate Dip and Decoration: For an extra touch, melt chocolate with a small amount of coconut oil or shortening to achieve a smooth, glossy finish. Dip the cooled cookies halfway into the chocolate, then add sprinkles as desired. Place on parchment paper and let the chocolate harden at room temperature or chill briefly.
Notes
- Use unsalted butter for the best control over salt content.
- Ensure egg yolks are at room temperature for easier mixing.
- Piping the cookies gives them a traditional shape and texture, but you can use a spoon if piping is not available.
- Do not overmix the dough once the flour is added to maintain a tender texture.
- If dipping in chocolate, add a little coconut oil or shortening to improve the chocolate’s fluidity and sheen.
- Store cookies in an airtight container at room temperature for up to one week.
- These cookies freeze well; thaw at room temperature before serving.
