Italian Butter Cookies (2024)

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Authentic Italian butter cookies - you can make 12 different cookies with just one dough - Perfect for your Christmas cookie tray!

Holiday baking doesn't get any easier with this selection of Italian butter cookies!

If you're looking for an Italian Christmas cookie recipe, these homemade butter cookies are the BEST option for so many reasons:

there are just 5 basic ingredients
the cookie dough comes together easily
you can make SO many different cookies
they're easy to store and freeze
and you can also freeze the dough!

Plus, you can dip them in chocolate, decorate them with nuts, jam, or sprinkles, or leave them nice and plain, because they're absolutely delicious anyway!

Frolla Montata - Whipped Shortcrust Pastry

These traditional Italian cookies are made by using the classic technique of "frolla montata" (whipped shortcrust pastry).

Basically, the recipe is the same as the classic pastra frolla (Italian shortcrust pastry dough), but the process is a bit different.

In this case, the butter is whipped until creamy and fluffy and then combined with the other ingredients.

The whipping method gives the best butter cookies I've ever tasted, they're lightly crumbly and melt in your mouth with every bite!

Italian Butter Cookies Ingredients

TheseChristmas Italian butter cookiesare proof that you don't need many ingredients to make a delicious Italian dessert.

In fact, you just need five!

butter: adds flavor and the perfect structure to the cookies. Make sure it's very soft but not melted.
powdered sugar: confectioner's sugar makes heavenly crumbly cookies, so don't substitute with regular sugar.
eggs: 2 medium eggs and 1 extra yolk, at room temperature.
vanilla: use pure vanilla extract or a scraped vanilla bean.
flour: all purpose flour or Italian 00 flour. Make sure you sift the flour after you weight it.

OPTIONAL INGREDIENTS

sea salt: a pinch of salt gives a nice contrast and adds an extra layer of flavor.
citrus zest: 1 teaspoon of freshly-grated orange or lemon zest adds a wonderful citrusy aroma to these cookies.
cocoa powder: to make chocolate butter cookies, substitute 60 g of flour with 60 g of cocoa powder or divide the dough equally, and mix 4 tablespoons of cocoa powder into half of the dough.

HOW TO MAKE ITALIAN BUTTER COOKIES

This is a quick overview of the process with step-by-step pictures. For the full recipe, scroll down to the easy-to-print recipe card.

STEP 1: Whip the butter and sugar in a stand mixer with a whisk attachment, or in a bowl with an electric mixer, for at least 5 minutes until the mixture is light and fluffy.

STEP 2: Add one egg at a time into the mixture, and whisk until is fully absorbed before adding the other ones, then whisk in the vanilla.

STEP 3: Add the sifted flour and give and mix until fully incorporated. Your cookie dough should be sticky, soft but hold its shape.

STEP 4: Transfer the mixture into a piping bag fitted with a large open star nozzle and pipe the cookies in various shapes directly on a baking tray covered with parchment paper.

You can make S-shaped cookies, logs, flowers, horseshoe cookies, or rounded cookies. You can also make a little well in the center of the round cookies and add a candied cherry or ¼ teaspoon of apricot jam.

STEP 5: Transfer the baking tray to the fridge and let the cookies refrigerate for at least 30 minutes. Bake them in a preheated oven to 180 C / 360 F for 10-12 minutes, then transfer them on a cooling rack and allow them to cool completely.

STEP 6: Dip some of the cookies in dark chocolate or white chocolate, then sprinkle with chopped pistachio or coconut flakes if you like. Allow the chocolate to set before serving.

Note: For chocolate butter cookies, divide the dough equally, and mix 4 tablespoons of cocoa powder into half of the dough (or 60 g of cocoa powder for the whole dough mixture).

BAKING TIPS FOR PERFECT COOKIES

Cut the butter into chunks and allow them to soften for at least 1 hour before making the cookie dough. The butter must be soft but not melted.
The dough is thicker than frosting, so cloth piping bags (or silicone ones) hold the pressure better than disposable piping bags.
If you don't have a piping bag, you can use a cookie press, or make your own piping bag with parchment paper.
Don’t overfill your piping bag and squeeze from the top as you pipe the dough, otherwise the dough will ooze out the top.
Chill the cookies for at least 30 minutes in the fridge, even better for 1 hour. Skipping the chilling time will make your cookies spread and flatten in the oven.
Keep the cookies slightly spaced apart, as they will slightly expand while they bake.
For chocolate-dipped cookies use high quality chocolate. Melt the chocolate in a double boiler or in the microwave, then allow it to cool slightly before dipping the cookies.

1 COOKIE DOUGH 12 DIFFERENT COOKIES

If you're planning to put together a Christmas cookie tray, here's my favorite kitchen hack for holiday baking.

You can make 12 Christmas cookies (and even more) from this basic butter cookie dough recipe.

This means, no stress, no mess, no dozens of different ingredients. Just 5 ingredients, one piping bag, and your favorite toppings.

It's literally the easiest cookie dough recipe ever and allows you to make endless different cookies.

Here are a few topping ideas that I use, you can mix and match them as you please:

dark chocolate
white chocolate
whole almonds
chopped pistachios
apricot jam
candied cherries
coconut flakes

HOW TO STORE BUTTER COOKIES

Make sure your butter cookies are completely cool to the touch before you store them.

Store them in an air-tight container in a dry cool spot in your pantry.

To prevent the cookies from sticking together, arrange them in a single layer and add a piece of parchment paper between layers.

RECIPE FAQs

WHY DO MY BUTTER COOKIES COME OUT FLAT?

The butter was probably too warm. Try chilling them in the fridge for at least 30 minutes /1 hour before baking (after they're already piped).

CAN I FREEZE THE COOKIE DOUGH?

Yes, you can make this butter cookie dough ahead and freeze it for later.
The cookie dough can be frozen for about a month.
Once defrosted completely in the refrigerator, whisk it for a few minutes with an electric whisker before using it.

CAN I FREEZE ITALIAN BUTTER COOKIES?

You can also freeze the cookies not dipped in chocolate, up to 6 months.
To thaw frozen cookies, take them out of their freezing container and spread them on a baking tray until they come to room temperature.
You can also crisp them up in a warm oven ( 150 C/325 F) for 2-3 minutes.

MORE ITALIAN DESSERT RECIPES TO TRY

Looking for more holiday dessert recipes? Try these Christmas-perfect Italian desserts:

Amaretti Cookies - Italian Almond Cookies
Classic Tiramisu Without Eggs - Authentic Italian Recipe
Torta di Mele - Italian Apple Cake
Crema Pasticcera - Italian Pastry Cream
Ricotta Cheesecake - Just 3 Ingredients
Caprese Cake (Gluten-free Chocolate Cake)
Crostata - Italian Jam Tart

DID YOU TRY THIS RECIPE?

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Looking at your pictures always makes me smile *and super hungry*!

Recipe

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4.94 from 31 votes

Try authentic Italian butter cookies, you can make 12 different cookies with just one dough - Perfect for your Christmas cookie tray!

Prep Time10 minutes mins

Cook Time10 minutes mins

Resting time:30 minutes mins

Total Time50 minutes mins

Course: Dessert

Cuisine: Italian

Serving: 40

Calories: 64kcal

Author: Andrea Soranidis

Ingredients

250 g butter, softened at room temperature
150 g powdered sugar
2 medium eggs
1 medium yolk
1 teaspoon pure vanilla extract, or a scraped vanilla bean
a pinch of salt, optional
360 g all purpose flour, sifted

TO DECORATE:

candied cherries
apricot jam
80 g dark chocolate
80 g white chocolate
crumbled pistachios
coconut flakes
whole almonds

Instructions

Whip the butter and sugar in a stand mixer with a whisk attachment, or in a bowl with an electric mixer, for at least 5 minutes until the mixture is light and fluffy.
Add one egg at a time into the mixture, and whisk until is fully absorbed before adding the other one, then whisk in the yolk, followed by the vanilla. Whisk for 2 minutes, until your mixture is light and fluffy.
Add the sifted flour and give and mix until fully incorporated. Your cookie dough should be sticky, soft but hold its shape.
Transfer the mixture into a piping bag fitted with a large open star nozzle and pipe the cookies in various shapes directly on a baking tray covered with parchment paper.
You can make S-shaped cookies, logs, flowers, horseshoe cookies, or rounded cookies. You can also make a little well in the center of the round cookies and add a candied cherry, a whole almond or ¼ teaspoon of apricot jam.
Transfer the baking tray to the fridge and let the cookies refrigerate for at least 30 minutes.
Preheat the oven to180° C / 360° F and arrange the baking tray onto the middle shelf. Bake the cookies for 10-12 minutes. The cookies are ready when the edges are slightly golden. Remove them from the oven and transfer them on a cooling rack. Allow them to cool completely before serving.

To decorate the cookies:

Melt the dark chocolate and white chocolate separately using a double boiler, or microwave them in two separate bowls for 30 seconds. Allow the chocolate to cool slightly before dipping the cookies.
Dip some of the cookies in dark chocolate or white chocolate, then sprinkle them with chopped pistachio or coconut flakes if you like. Arrange the chocolate-dipped cookies onto a baking tray covered with parchment paper, and allow the chocolate to set before serving.

Video

Notes

Cut the butter into chunks and allow them to soften for at least 30 minutes before making the cookie dough. The butter must be very soft but not melted.
Once the dough is ready, pipe the cookies quickly before the dough becomes too warm.
The dough is thicker than frosting, so cloth piping bags (or silicone ones) hold the pressure better than disposable piping bags.
If you don't have a piping bag, you can use a cookie press, or make your own piping bag with parchment paper.
Don’t overfill your piping bag and squeeze from the top as you pipe the dough, otherwise, the dough will ooze out the top.
Chill the cookies for at least 30 minutes in the fridge, even better for 1 hour. Skipping the chilling time will make your cookies spread and flatten in the oven.
Keep the cookies slightly spaced apart, as they will slightly expand while they bake.

Storage tips:

Make sure your butter cookies are completely cool to the touch before you store them.
Store them in an air-tight container in a dry cool spot in your pantry.
To prevent the cookies from sticking together, arrange them in a single layer and add a piece of parchment paper between layers.

Can you freeze the cookie dough?

Yes, you can make this butter cookie dough ahead and freeze it for later.
The cookie dough can be frozen for about a month. Once defrosted completely in the refrigerator, whisk it for a few minutes with an electric whisker before using it.

Can you freeze Italian butter cookies?

You can also freeze the cookies not dipped in chocolate, up to 6 months.
To thaw frozen cookies, take them out of their freezing container and spread them on a baking tray until they come to room temperature.
You cancrisp them up in a warm oven ( 150 C/325 F) too, for 2-3 minutes.

US CONVERSIONS

Please note that cups can't be as accurate as grams. When baking, it's always best to use a scale for weighing the ingredients.

CHOCOLATE COOKIE DOUGH

For chocolate butter cookies, divide the dough equally, and mix 4 tablespoons of cocoa powder into half of the dough.

Did you try this recipe? Tag @thepetitecook or use the hashtag #thepetitecook - Looking at your pictures makes my day!

Nutrition

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.