Italian Butter Cookie Recipe: The Secret to Bakery-Style Treats at Home

Key Takeaways:

• High-quality unsalted butter and room temperature ingredients are essential for achieving authentic Italian bakery results
• The dough should be soft but not sticky – temperature control is crucial
• Piping techniques create the signature swirl shape and texture
• Make ahead and store up to 2 weeks in an airtight container

Creating those beloved Italian butter cookies from your neighborhood bakery might seem tricky. You know the ones – perfectly swirled, tender-crisp, and impossibly buttery. Many home bakers struggle to replicate that melt-in-your-mouth texture and rich flavor. Here’s your guide to making these classic treats right in your kitchen.

Ingredients

For the Cookies:

• 2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1 large egg
• 2 teaspoons vanilla extract
• 1/4 teaspoon almond extract

Optional Toppings:

• Melted chocolate for dipping
• Chopped nuts
• Sprinkles
• Candied cherries

Kitchen Equipment Needed

• Stand mixer or hand mixer
• Pastry bag
• French star tip (size 825 or similar)
• 2-3 baking sheets
• Parchment paper
• Cooling racks
• Kitchen scale (recommended)

Step-by-Step Instructions

1. Preparation (2 hours before baking)

• Take butter out of refrigerator and cut into 1-inch cubes
• Place butter cubes on a plate at room temperature
• Set egg on counter to reach room temperature
• Clear counter space and gather all equipment
• Read through recipe completely before starting

1. Setting Up (15 minutes)

• Turn oven on to 350°F – let it preheat fully (about 15 minutes)
• Cut parchment paper to fit your baking sheets
• Place parchment on sheets and set aside
• Attach star tip to pastry bag and stand it up in a tall glass
• Set up your stand mixer with paddle attachment or get hand mixer ready

1. Measuring Ingredients (10 minutes)

• If using a scale: weigh 250g flour
• If using cups: spoon flour into measuring cup and level with knife
• Measure baking powder and salt with proper measuring spoons
• Place sugar in an easy-access bowl
• Crack egg into small bowl (check for shells)
• Pour vanilla and almond extracts into separate small bowls

1. Making the Base (10 minutes)

• Place softened butter in mixer bowl
• Beat on medium speed for 3-4 minutes until very light and creamy
• Stop mixer, scrape down bowl with rubber spatula
• Check butter texture – should be light, fluffy, and pale yellow

1. Adding Sugar (5 minutes)

• Turn mixer to low speed
• Add sugar gradually, about 2 tablespoons at a time
• After all sugar is added, increase speed to medium-high
• Beat for 2-3 minutes until mixture looks fluffy and lighter in color
• Scrape bowl again with rubber spatula

1. Mixing Wet Ingredients (3 minutes)

• Turn mixer to medium speed
• Add egg and beat until fully mixed (about 1 minute)
• Pour in vanilla and almond extracts
• Mix another 30 seconds
• Scrape bowl thoroughly

1. Adding Dry Ingredients (5 minutes)

• In separate bowl, whisk flour, baking powder, and salt
• Turn mixer to lowest speed
• Add dry ingredients in 3 portions
• Mix just until flour disappears after each addition
• Stop as soon as last flour streak vanishes
• Check bottom of bowl for unmixed flour

1. Preparing to Pipe (5 minutes)

• Test dough consistency – should hold its shape but feel soft
• If too soft, refrigerate 15 minutes
• Fold down top of pastry bag about halfway
• Fill bag about 2/3 full with dough
• Twist top of bag to close and push dough toward tip
• Keep remaining dough covered with plastic wrap

1. Piping Technique (15-20 minutes)

• Hold bag at 90-degree angle to baking sheet
• Position tip about 1/2 inch above parchment
• Squeeze bag with steady pressure
• Pipe 2-inch spiral, starting from center
• Release pressure and pull away quickly to finish
• Space cookies 2 inches apart
• Practice on a separate parchment if needed

1. Baking Process (12-15 minutes per batch)
   • Place sheets in middle of oven
   • Set timer for 12 minutes
   • Watch cookies at end – edges should be light golden
   • Don’t open oven door while baking
   • Check at 12 minutes through oven window
   • Add 1-2 minutes if needed
2. Cooling Steps (30 minutes total)
   • Remove from oven
   • Let cookies rest on baking sheets 5 minutes
   • Transfer carefully to cooling racks using flat spatula
   • Allow to cool completely before decorating
   • Test one cookie to ensure it’s completely cool
3. Optional Decorating
   • Melt chocolate in microwave in 30-second intervals
   • Dip cooled cookies halfway in chocolate
   • Add sprinkles or nuts immediately if using
   • Place on parchment to set
   • Let chocolate harden completely before storing

Tips for Success

• Never melt the butter – it must be softened but still cool
• Measure flour by weight if possible
• Don’t overmix after adding flour
• Refrigerate dough 15 minutes if too soft to pipe
• Test pipe a few cookies to get the right pressure and motion

Things to Avoid

• Using warm butter – leads to flat cookies
• Overmixing the dough – makes tough cookies
• Skipping the star tip – shape matters for texture
• Opening oven while baking
• Using dark baking sheets – they brown too quickly

Storage and Make-Ahead

Plain cookies keep 2 weeks in airtight containers. Chocolate-dipped versions last 1 week. Freeze undecorated cookies up to 3 months.

Shopping List

Dairy Section:

• Unsalted butter (high quality)
• Large eggs

Baking Aisle:

• All-purpose flour
• Granulated sugar
• Baking powder
• Vanilla extract
• Almond extract
• Optional: chocolate for dipping, sprinkles

Your Italian butter cookies will rival any bakery’s version with these detailed steps and quality ingredients. Remember that practice makes perfect with piping – don’t get discouraged if your first few cookies aren’t Instagram-worthy. Focus on the fundamentals of good butter, proper temperature, and careful mixing for cookies that taste amazing every time.
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