Description
These Italian Butter Cookies are delicate, buttery treats with a tender crumb and a lightly crisp edge. Perfectly piped into pretty shapes and baked to a golden finish, they offer a melt-in-your-mouth texture enhanced by optional chocolate dips and festive sprinkles. An ideal cookie for holidays, tea time, or gifting.
Ingredients
Scale
Main Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup confectioners sugar, sifted
- 3 large egg yolks
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon fine sea salt
Optional Toppings
- 1/2 cup melted chocolate (semi-sweet or dark)
- 1 teaspoon coconut oil or shortening (to thin melted chocolate)
- Sprinkles as desired
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Beat Butter and Sugar: In a mixing bowl, beat the softened unsalted butter until light and fluffy. Gradually add the sifted confectioners sugar and continue mixing until the mixture is smooth and creamy.
- Add Egg Yolks and Vanilla: Add the egg yolks one at a time, beating well after each addition to fully incorporate. Then mix in the vanilla extract for flavor.
- Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, and fine sea salt to evenly distribute the leavening and salt.
- Mix Dry into Wet Ingredients: Gradually add the dry ingredients to the butter mixture, folding gently until just combined to avoid overworking the dough.
- Pipe the Dough: Transfer the dough into a piping bag fitted with a large open star tip. Pipe 2-inch sections onto the prepared baking sheet, spacing them slightly apart.
- Bake Cookies: Bake in the preheated oven for 13 to 15 minutes until the edges are lightly golden, indicating they are perfectly baked.
- Cool Cookies: Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely, ensuring they set properly.
- Optional Decoration: Once cooled, dip the cookies in the melted chocolate thinned with coconut oil or shortening for a silky finish. Decorate with sprinkles if desired and let the chocolate harden before serving or storing.
Notes
- Ensure the butter is softened but not melted for best texture.
- Sift the sugars and flours for a smoother dough.
- Do not overmix the dough to keep cookies tender.
- Use a piping bag for uniform cookie shapes and better presentation.
- Cookies can be stored in an airtight container for up to 1 week.
- For variation, try adding a pinch of cinnamon or almond extract.
