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Bakery-Style Italian Butter Cookies

A plate of freshly baked italian butter cookies topped with melted chocolate and crushed pistachios.
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Make rich, tender Italian butter cookies that melt in your mouth. This recipe uses a piping technique for classic bakery shapes and includes an optional chocolate dip.

Ingredients

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  • 1 cup unsalted butter, softened
  • 2/3 cup powdered sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • Optional: Melted chocolate for dipping
  • Optional: Chopped pistachios or sprinkles for garnish

Instructions

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a large bowl, beat the softened butter and powdered sugar until the mixture is light and creamy.
  3. Add the egg and vanilla extract to the butter mixture. Mix until fully combined.
  4. Sift the flour and salt into the wet ingredients. Stir gently until a soft dough forms. Do not overmix.
  5. Transfer the cookie dough to a piping bag fitted with a large star tip.
  6. Pipe desired shapes, such as swirls or rings, onto the prepared baking sheets, leaving about one inch between cookies.
  7. Bake for 10 to 12 minutes, watching closely until the edges are just lightly golden.
  8. Remove the cookies from the oven and let them cool on the baking sheet for five minutes before transferring them to a wire rack to cool completely.
  9. If decorating, dip one end of the cooled cookies into melted chocolate. Immediately sprinkle with chopped pistachios or sprinkles before the chocolate sets.

Notes

  • If your dough is too stiff to pipe easily, let it rest at room temperature for a few minutes to soften slightly.
  • For a different flavor, you can substitute half the flour with almond flour for a nuttier taste.
  • These cookies are excellent for holiday gifting when dipped in chocolate.

Nutrition

Find it online: https://cookingbycarla.com/italian-butter-cookies-recipe/