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–+ servings

Authentic Italian Butter Cookies

These Authentic Italian Butter Cookies are buttery, golden little masterpieces that look bakery-perfect but taste even better fresh from your oven. With simple ingredients like butter, sugar, and vanilla, they melt in your mouth and make you look like a cookie pro without breaking a sweat.
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Prep Time 30 minutes
Cook Time 12 minutes
Course Dessert
Servings 50 Cookies

EQUIPMENT (PAID LINKS)

Ingredients
  

  • 1 cup 2 sticks unsalted butter, softened but not melted
  • ⅔ cup granulated sugar
  • 2 large egg yolks at room temperature
  • 2 teaspoons vanilla extract
  • ¼ teaspoon almond extract optional
  • 2¼ cups all-purpose flour
  • ½ teaspoon baking powder
  • Pinch of salt
  • A few drops of gel food coloring optional

Decoration options:

  • Powdered sugar
  • Candied cherries halved
  • Melted chocolate
  • Colored sprinkles
  • Chopped nuts or shredded coconut
  • Nutella or raspberry jam

Instructions

  • Preheat and Prepare: Preheat oven to 320°F and line two or three baking sheets with parchment paper. Make sure butter is softened at cool room temperature—not melting or greasy.
    1 cup 2 sticks unsalted butter, softened but not melted
  • Cream Butter and Sugar: In a large bowl or mixer, beat the butter and sugar together until smooth, light, and fluffy.
    ⅔ cup granulated sugar
  • Add Flavor and Yolks: Mix in the egg yolks, vanilla extract, and almond extract (if using). Beat until creamy and evenly combined. Avoid overmixing—too much air can cause the cookies to flatten.
    2 large egg yolks, 2 teaspoons vanilla extract, ¼ teaspoon almond extract
  • Combine Dry Ingredients: In a separate bowl, whisk together flour, baking powder, and salt. Gradually add this dry mix to the butter mixture on low speed until a soft dough forms. If it’s too sticky, mix in a little extra flour; if it’s too stiff, add a teaspoon of milk.
    2¼ cups all-purpose flour, ½ teaspoon baking powder, Pinch of salt
  • Optional Color: For a colorful batch, scoop a small portion of dough into another bowl and stir in a few drops of gel food coloring until evenly tinted.
    A few drops of gel food coloring
  • Pipe or Press Cookies: Spoon dough into a piping bag fitted with a large open star tip (or a cookie press). Pipe onto baking sheets into “S” shapes, rosettes, or straight lines. If the dough feels too soft to hold its shape, chill it for 15–20 minutes before piping.
  • Add Toppings: Before baking, press a chocolate chip, halved cherry, or sprinkle of colored sugar into the center of each cookie if desired.
    Candied cherries
  • Bake: Bake for 10–12 minutes, until the bottoms are light golden and the tops are still pale. Let cool for 2 minutes on the baking sheet, then transfer to a cooling rack to cool completely.
  • Decorate: Once cooled, dust cookies with powdered sugar, dip ends in melted chocolate and sprinkles, or sandwich two cookies together with Nutella or jam.
    Powdered sugar, Melted chocolate, Colored sprinkles, Nutella or raspberry jam, Chopped nuts or shredded coconut
  • Store: Store cookies in an airtight container at room temperature for up to a week. For longer storage, freeze for up to one month—just thaw and enjoy.