There are many shapes and ways to decorate classic Italian butter cookies.
You can make round cookies with jam in the center and dust them with powdered sugar, or keep the ridged strips plain and serve them with tea and marmalade.
But the most delicious version, in my opinion, is dipped in dark chocolate and finished with crunchy nuts.
To make these cookies, you’ll need a piping bag fitted with a star tip to create those beautiful ridges.
Today’s dessert is simple, homemade, and irresistible — let’s bake!
DOWNLOAD PDF WITH BUTTER COOKIES RECIPE HERE:
Cooking Times & Servings
Prep Time: 20 minutes
Bake Time: 12 minutes
Rest Time: 30 minutes
Total Time: About 1 hour
Yield: About 20–24 cookies
Ingredients
For the Cookies
7 tbsp unsalted butter, softened
1 large egg yolk
1 tbsp egg white (about half of one egg white)
⅔ cup all-purpose flour
3 tbsp powdered sugar
⅛ tsp vanilla powder or vanilla extract
A pinch of fine salt
For Decoration
2 oz dark chocolate
2 tbsp chopped nuts (or mixed nuts)
Instructions
Step 1
In a bowl, beat the softened butter until creamy, similar to sour cream in texture. Add the powdered sugar and a pinch of salt. Beat for 2–3 minutes until light, smooth, and fluffy.
Step 2
Add the egg yolk and the egg white. Add vanilla and mix until fully incorporated into the butter mixture.
Step 3
Sift the all-purpose flour into the bowl.
Step 4
Mix gently and quickly until combined. The dough will be soft, sticky, and slightly elastic — this is normal.
Step 5
Transfer the dough to a piping bag fitted with a large star tip.
Step 6
Line a baking sheet with parchment paper. Pipe ridged strips about 3 inches long, leaving about ¾ inch of space between each cookie.
Step 7
Bake in a preheated oven at 410°F for 12 minutes, until lightly golden around the edges. Let the cookies cool completely.
Step 8
Melt the dark chocolate using a double boiler or microwave.
Finely chop the nuts.
Dip one end of each cooled cookie into the melted chocolate, then immediately sprinkle with chopped nuts.
Place cookies back on parchment paper and let rest for about 30 minutes, until the chocolate sets.
Tips & Tricks
If the dough feels too stiff, let it rest at room temperature for 5 minutes before piping.
For a festive look, you can replace nuts with colorful sprinkles or coconut flakes.
These cookies keep well for up to 5 days in an airtight container.
Nutritional Facts (Per Cookie – Approximate)
Calories: 110
Fat: 7 g
Carbohydrates: 10 g
Sugar: 3 g
Protein: 2 g
Bakery-Style Italian Butter Cookies
Notes
Ingredients
For the Cookies
- 7 tbsp unsalted butter, softened
- 1 large egg yolk
- 1 tbsp egg white (about half of one egg white)
- ⅔ cup all-purpose flour
- 3 tbsp powdered sugar
- ⅛ tsp vanilla powder or vanilla extract
- A pinch of fine salt
For Decoration
- 2 oz dark chocolate
- 2 tbsp chopped nuts (or mixed nuts)
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