A buttery simple Italian Cookie. These Italian Butter Cookies are perfect anytime. Serve them as a holiday cookie or with tea or coffee in the afternoon.
Italian Butter Cookies
Italian Butter CookiesYes now these are the cookies that every Italian loves and knows how to make.
Sometimes they are dipped in chocolate, sometimes they are made with a cookie press and sometimes made like I make them, rolled and cut with cookie cutters.
I find rolling and cutting the easiest. And that also makes them perfect for the Holidays. These buttery, slightly crunchy cookies are just that and more.
How to make Butter Cookies
- Beat butter and sugar until creamy, about 3 minutes.
- Add the egg and vanilla and combine
- Add the sifted flour a little at a time, mixing to combine.
- Form the dough into a ball, then wrap it with plastic and refrigerate.
- Roll the dough on a lightly floured flat surface.
- Cut out forms with a cookie cutter.
- Place the cookies on the prepared cookie sheets and bake.
- Let cool before serving.
I use salted butter only because I can’t get unsalted in Italy. If you do use unsalted then just add 1/4 teaspoon of salt to the flour mixture.
The dough can either be rolled and cut with cutters or rolled into a log and sliced. Whichever you prefer. Sprinkle with a little icing sugar before serving.
How to store
Let the cookies cool completely before storing. Place the cookies in an airtight container. Place sheets of parchment paper between each layer to keep them from sticking to each other.
Place a piece of white bread on top inside the container to keep them fresh. White bread helps to absorb the moisture which will keep the cookies fresh.
Keep the container at room temperature, the cookies should last 3-4 days if properly stored.
Butter Cookies
How to freeze
Freeze the completely cooled cookies in a freezer safe bag or container in a single layers. If the container is large then separate the layers with a sheet of parchment paper.
The cookies will last up to five months in the freezer.
More Delicious Italian Cookies
So if you are looking to try an Italian cookies this Holiday season I hope you give these Butter Cookies a try. And of course let me know what you think. Enjoy!
Italian Butter Cookies
Ingredients
- 2 cups all purpose flour*
- 1 1/2 teaspoons baking powder
- 1 pinch salt
- 1 cup butter (softened)
- 3/4 cup granulated sugar
- 1 large egg (room temperature)
- 1 teaspoon vanilla
*If the dough is too soft then add a tablespoon or two of flour to firm it up. It should be soft and firm but not loose.
Instructions
- In a medium bowl sift the flour, baking powder and salt. Set aside.
- In a large bowl on medium speed beat the butter and sugar until creamy approximately 3 minutes, then add the egg and vanilla and combine. Add the sifted flour mixture a little at a time until combined.
- Place the dough on a lightly floured flat surface and gently form into a ball (do not over knead). Wrap the dough in plastic and refrigerate for one hour.
- Pre-heat oven to 350F (180C). Line two cookie sheets with parchment paper.
- Place the dough on a lightly floured flat surface and roll (you can use half the dough at a time) to a little thicker then 1/8 inch thick. Place on cookie sheets and bake for 10-12 minutes, or until edges or lightly golden. Let cool 5-8 minutes then move to cookie rack to cool completely, before serving. Dust with powdered sugar if desired. Enjoy!
Anna says
Your cookie recipes sound wonderful. I’m going to try them
Rosemary says
Thanks Anna, let me know how it goes.
Melanie says
These cookies are amazing! Can the dough be prepared in advance and left in the fridge overnight?
Rosemary says
Hi Melanie, yes you can leave the dough overnight in the fridge. It will probably be hard, so bring it to room temperature for about an hour or so to soften it up a bit. Merry Christmas.
Mary S. says
if I wanted to add sprinkles, would you recommend an egg wash and sprinkles, then bake?
Rosemary says
Hi Mary, to tell the truth I think the egg wash would turn the cookie yellow, I would brush the cookie with milk and then sprinkles rather than an egg wash and then bake. Hope that helps.
Darinka says
Love this recipe. My cookies always come out perfect.
Terry Hanusik says
I thought these were delicious and make for a very good coffee cookie!!! Can’t wait to share some with my 85 year old mother who loves coffee and a cookie as much as I do. Five stars in my book!!
Rosemary says
Hi Terry, thanks so much, I hope your mother enjoys them too. Take care.
Pat says
Can you put the cookie dough in a cookie press? Or is the dough to soft?
Thank you
Rosemary says
Hi Pat, in my opinion it’s too soft, although I don’t have much experience with a cookie press.
Debbie says
OHHHH my gosh!! I am addicted to these things! I cut the recipe in half as I do when trying a new recipe….and made about 12 of them…but cut them way tooooo skinny….but had to bake this this am and get them out as gifts!!! I could eat the whole pan full…my only advise is be generous w the flour when you roll them out…mine were too oily …and cut them at least 1/4 thick. I cut about 1/16….and so crispy and luscious…..but need to be thicker to bag up and give away…unless you are underweight and are advised to eat butter!! Then go for it…..no need for any other butter cookie recipe…and I am alway trying new recipes even if I think I have the perfect one…I think this is only the 5 or 6th that I won’t change a thing!! thanks!! For sharing…..
Rosemary says
Hi Debbie, haha thanks so much, yes they are addicting.