These Italian butter cookies are a nostalgic treat you’ll find in almost every pasticceria across Italy. Buttery, delicate, and melt-in-your-mouth tender, they’re lightly scented with lemon and orange zest for a subtle citrus note that lifts the richness of the dough. Piped into playful swirls, S-shapes, or rings, these cookies are just as fun to make as they are to eat.
For an extra touch of indulgence, you can dip them in melted chocolate and sprinkle them with chopped nuts or festive sprinkles. They’re elegant enough for special occasions but simple enough to make “just because.” Whether you’re baking them during the holidays, for a coffee break, or to share with friends, these classic cookies never fail to bring a little joy with every bite.
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
- 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
- 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 one at a time, followed by the yolk, mixing well after each addition.
- Gently 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.
- Bake in a preheated oven at 180°C (350°F) 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.
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