Description
These Italian Butter Cookies are classic, buttery treats with a delicate texture and a slightly crisp edge. Perfect for teatime or festive occasions, they are simple to make and can be decorated with chocolate and sprinkles for added flair.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- 1 cup confectioners’ sugar, sifted
- 4 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 Decorations
- Melted chocolate (for dipping)
- Coconut oil or shortening (to thin melted chocolate, if needed)
- Sprinkles
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.
- Prepare Butter and Sugar: Beat the unsalted butter until it becomes light and fluffy, signifying proper aeration. Gradually add the sifted confectioners’ sugar and mix thoroughly until the mixture is smooth and creamy.
- Add Egg Yolks and Vanilla: Incorporate the egg yolks one at a time, mixing well after each addition. Then blend in the vanilla extract to infuse the dough with a fragrant aroma.
- Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, and fine sea salt. Gradually add this dry mixture to the wet ingredients, mixing just until combined to maintain a tender texture.
- Pipe the Dough: Transfer the dough into a piping bag fitted with a large open star tip. Pipe out the dough onto the prepared baking sheet in sections about 2 inches apart to allow room for spreading.
- Bake the Cookies: Place the baking sheet in the preheated oven and bake the cookies for 13 to 15 minutes, or until the edges are lightly golden and the cookies have set.
- Cool the Cookies: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Optional Decoration: Once cooled, dip the cookies into melted chocolate (optionally thinned with a small amount of coconut oil or shortening) and decorate with sprinkles. Allow the chocolate to harden before serving.
Notes
- Make sure not to overmix the dough after adding flour to maintain a tender texture.
- Using a piping bag with a star tip creates the signature ridged design on the cookies.
- If melting chocolate for dipping, adding a small amount of coconut oil or shortening helps achieve a smoother consistency.
- Store cookies in an airtight container to keep them fresh for up to a week.
- These cookies can be frozen before or after baking to extend shelf life.
