These Italian butter cookies are the kind of classic, traditional treat you’ll spot in nearly every pasticceria (pastry shop) across Italy. Buttery, delicate and melt-in-your-mouth tender, they’re so irresistible. They bring me right back to my childhood when I’d get super excited whenever my family family brought them home for a special treat.
Whether enjoyed straight from the box or paired with a steaming cup of coffee, tea or hot chocolate, these cookies cookies have a way of making any moment feel cozy and special. They are simple, yet comforting, the kind of little indulgence that can brighten your day and spark happy memories, just like they did for me as a kid.
You can have so much fun getting creative with these cookies. Shape them into all kinds of forms, twists, rounds, or even festive designs, and try topping them with nuts, shredded coconuts, sprinkles or dip them in chocolate. The possibilities are endless
Ingredients You’ll Need
(Scroll down for exact quantities in the full recipe)
- Butter (softened)
- Icing sugar (also known as powdered sugar)
- Eggs
- Egg yolk
- All-purpose flour
- Zest of lemon
- Zest of orange (or mandarin)
- Pinch of salt
Tips:
- For best texture, make sure the butter is truly soft but not melted, it should yield gently when pressed.
- Whip thoroughly, beat the butter and sugar until pale and fluffy, this step creates the airy texture that makes these cookies melt-in-your mother.
- Don’t overmix the flour: Once you add the dry ingredients, mix just until combined
- Chilling the piped cookies helps them hold their shape and enhances flavor.
- I used piping tips 1M and Ateco size 9 to create those classic bakery-style shapes—both give beautiful definition.
Storage
Once cooled, store the whipped butter cookies in an airtight container at room temperature for up to 5 days. To keep their delicate texture, layer parchment or wax paper between them to prevent sticking or breaking.
If you dip them in chocolate, wait until the coating is fully set before storing to avoid smudging or sticking.
Variations
These cookies are easy to customize. Here are a few ideas:
- Citrus swap: Try lime or mandarin zest for a twist
- Add vanilla: A teaspoon of vanilla extract or paste adds a cozy note
- Dip in chocolate: Melt dark, milk, or white chocolate and dip the cooled cookies
- Jam center: Pipe the dough into circles and add a small dollop of jam before baking
- Festive topping: Sprinkle with colored sugar or crushed nuts for a holiday feel
Featured Kitchen Tools
Italian butter cookies
Ingredients
Method
- Bring the butter to room temperature and zest the lemon and orange.
- In a large bowl, whip the softened butter with the citrus zest until light and fluffy.
- Add the icing sugar and a pinch of salt, and continue whipping until smooth and creamy.
- Add the eggs, preferably at room temperature, one at a time, followed by the yolk, mixing well after each addition.
- Mix in the flour until a soft dough forms, be careful not to overmix.
- Transfer the dough to a piping bag fitted with a large star tip.
- Pipe the dough onto a parchment-lined baking sheet into rings, rosettes, or “S” shapes. Press nuts like almonds or walnuts into some, if desired.
- Chill the shaped cookies in the fridge for 20–30 minutes before baking. Meanwhile, start to preheat the oven at 180°C (350°F).
- Bake in the preheated oven for about 15 minutes or until lightly golden.
- Allow to cool completely, then decorate with melted chocolate. Optionally sprinkle with crushed nuts or shredded coconut or other toppings of choice.
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