Italian Butter Cookies
These Italian Butter Cookies are a delightful treat that combine a rich, buttery flavor with a smooth, chocolate coating. Their light and crisp texture makes them irresistible, while the colorful sprinkles add a festive touch.
Perfect for any occasion, whether you’re serving them at a holiday gathering or simply enjoying a sweet moment with your loved ones.
The combination of simple ingredients and a touch of elegance makes these cookies a must-try for dessert lovers!
Why You’ll Love This Recipe:
People will love these Italian Butter Cookies because they offer a perfect balance of rich, buttery flavor and a melt-in-your-mouth texture.
The smooth chocolate coating adds a decadent touch, while the sprinkles bring a fun, colorful element.
These cookies are not only delicious but also visually appealing, making them perfect for any occasion.
Whether you’re serving them at a party or enjoying a quiet treat at home, their delicate crunch and irresistible sweetness will have everyone coming back for more!
Key Ingredients:
Unsalted butter: Provides a rich, creamy base for the cookies.
Confectioners’ sugar: Adds sweetness and helps create a smooth, soft texture.
Egg yolks: Contribute to the cookie’s tender crumb and richness.
Vanilla extract: Enhances the overall flavor with a warm, aromatic note.
All-purpose flour: Forms the structure of the cookie, providing its delicate texture.
Baking powder: Helps the cookies rise slightly, giving them a lightness.
Melted chocolate: Adds a decadent coating, making these cookies even more indulgent.
Sprinkles: For a fun and colorful touch on the chocolate-coated cookies.
Italian Butter Cookies
Ingredients:
1 cup unsalted butter, at room temperature (Plugrá recommended)
1 cup sifted confectioners’ sugar
2 large egg yolks, at room temperature
1 teaspoon vanilla extract
2 cups sifted all-purpose flour
1 teaspoon baking powder
1/4 teaspoon fine sea salt
2 cups melted chocolate (chips or wafers)
1-2 teaspoons coconut oil or shortening
Sprinkles (for decorating)
Instructions:
Preheat the oven to 350°F and place a rack in the center. Line a baking sheet with parchment paper.
In a stand mixer bowl, beat the butter on high speed using the paddle attachment until it becomes light and fluffy, about 2 minutes. Make sure to scrape down the sides halfway through.
Gradually add the sifted confectioners’ sugar, starting on low speed and then increasing to high. Beat until the mixture becomes smooth and forms soft peaks, scraping the sides of the bowl once more.
Add the egg yolks one at a time, ensuring that each yolk is fully incorporated before adding the next. Stir in the vanilla extract and mix until everything is well combined.
In a separate bowl, sift the flour, baking powder, and salt together. Add the dry ingredients to the butter mixture, one-quarter cup at a time, mixing on low speed just until combined. Be careful not to overmix.
Fit a piping bag with a large open star tip. Pipe the dough into 2-inch long sections on the prepared baking sheet, leaving about 1-2 inches between each cookie.
Bake for 13-15 minutes, or until the edges are just beginning to turn golden. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
In a microwave-safe bowl, melt the chocolate in 20-second intervals, stirring well after each. Once melted, add coconut oil or shortening, one teaspoon at a time, stirring until the mixture is smooth and slightly thinned.
Dip each cooled cookie into the melted chocolate, coating halfway, and then place them on a parchment-lined sheet. Sprinkle with decorative sprinkles.
Allow the chocolate to set fully. For optimal results, let the cookies rest at room temperature for 24 hours to crisp up and allow the chocolate to fully harden.
Enjoy your delicious Italian butter cookies, perfect for any occasion!
Notes:
Butter Temperature: Make sure the butter is at room temperature before mixing. This will help it cream smoothly with the sugar, resulting in a light and fluffy dough.
Sifting Dry Ingredients: Sifting the powdered sugar, flour, baking powder, and salt ensures there are no lumps and helps the ingredients blend evenly into the dough.
Piping: Use a large open star piping tip to shape the cookies for a beautiful, traditional look. Keep the sections about 2 inches long and leave enough space between them on the baking sheet to prevent them from merging during baking.
Baking Time: Be sure to check the cookies around the 13-minute mark. They should be lightly golden around the edges, but the centers should remain soft. Overbaking can lead to crunchy cookies instead of the intended soft texture.
Chocolate Coating: The chocolate should be melted in intervals and stirred thoroughly. Adding coconut oil or shortening helps thin the chocolate, making it easier to coat the cookies without being too thick.
Cooling Time: Allow the cookies to cool completely before dipping them in the melted chocolate. For the best results, let the cookies sit at room temperature for 24 hours to ensure they are crisp and the chocolate hardens perfectly.
Storage: Store these cookies in an airtight container. They should stay fresh for up to a week. For longer storage, keep them in the fridge to maintain the chocolate coating.
Nutrition Information:
Calories: 140 kcal | Fat: 9 g | Saturated Fat: 6 g | Trans Fat: 0 g | Cholesterol: 30 mg | Sodium: 20 mg | Carbohydrates: 17 g | Fiber: 0–1 g | Sugars: 10 g | Protein: 1 g
Frequently Asked Questions:
Can I use a different type of butter for this recipe?
You can use any unsalted butter for this recipe, but Plugrá unsalted butter is recommended for its higher butterfat content, which gives the cookies a richer texture.
If you use regular unsalted butter, the texture may be slightly less tender, but the cookies will still be delicious.
What should I do if I don’t have a stand mixer?
If you don’t have a stand mixer, you can use a hand mixer or even beat the butter and sugar by hand with a wooden spoon.
It will take a bit more effort, but it will still work.
Just make sure the butter is softened to room temperature for easy mixing.
Can I make these cookies without piping them?
Yes, you can shape the cookies by rolling the dough into small balls and pressing them slightly with a fork or your fingers to flatten them.
They won’t have the same star-shaped texture but will still be tasty!
Can I skip the chocolate dip?
Yes, you can skip the chocolate dip if you prefer a simpler cookie.
The Italian butter cookies are delicious on their own without the chocolate coating.
You can also dust them with powdered sugar for a lighter finish.
How long can I store these cookies?
The cookies can be stored in an airtight container at room temperature for up to 1 week.
If you want to store them for a longer period, they can be frozen for up to 3 months.
Just be sure to let the chocolate harden completely before storing to avoid smudging.
Can I use margarine instead of butter?
While margarine can be used as a substitute for butter, it may affect the flavor and texture of the cookies.
Butter gives Italian butter cookies a rich and tender texture that margarine may not replicate fully.
Why do I need to sift the flour and powdered sugar?
Sifting the flour and powdered sugar helps to remove any lumps and ensures that the ingredients are evenly distributed.
This leads to a smoother, lighter cookie dough, which contributes to a better texture in the final cookies.
How do I know when the cookies are done baking?
The cookies are done when the edges are lightly golden brown, and they have a firm texture.
If you bake them too long, they may become dry, so it’s important to keep an eye on them during the last few minutes of baking.
Can I make the dough in advance?
Yes, you can make the dough ahead of time.
Wrap it in plastic wrap and refrigerate it for up to 2 days before piping and baking.
Let the dough sit at room temperature for a few minutes before working with it if it becomes too firm in the fridge.
Can I use chocolate chips instead of melting chocolate?
Yes, you can use chocolate chips, but they may not melt as smoothly as chocolate wafers.
To get a smooth, glossy finish, you may need to add a bit of coconut oil or shortening to help thin the chocolate for dipping.