Elevate your cut out cookie game with these Italian Cream Cookies that have an incredible melt-in-your mouth tender texture from heavy cream! Simple to make, they are the perfect balance of soft decadence and great for the holidays, special occasions or anytime you need a sweet treat.

Made with only a few simple ingredients, these Italian cream cookies will be your new favorite version of cut out sugar cookies! They have a luxurious rich taste from the butter and cream and every bite can only be described as mouthwatering.

Soft, flaky and buttery every nibble of these cookies is pure bliss. Perfect for any occasion, they are just as great to serve in the afternoon with a cup of coffee as an after dinner dessert! Guests won’t be able to deny these sweet treats when served at the holidays or any special occasion party.

I have yet to meet a sugar cookie I didn’t enjoy and also love making these easy cut out sugar cookies, brown sugar cookies and lemon sugar cookies. What can I say, variety is the spice of life!

Table of Contents

Why You’ll Love These Cookies

Soft texture: One of the best things about Italian cream cookies is that they are incredibly soft right out of the oven with slightly crisp edges.
Buttery flavor: Just as a sugar cookie should taste.
Customizable: Dust with powdered sugar or decorate with icing, the choice is yours!
Year round: These anytime cookies are great year round but also great for Christmas cookie platters, to serve guests or to gift a friend!

Cookies in a bowl and on the board with a glass of milk.

Ingredients Needed

Butter: Your butter will need to be softened to room temperature. You can use either salted or unsalted butter and then adjust the added salt accordingly.
Cream: You can use heavy cream (also called whole cream) or whipping cream.
Egg: One large egg is used for binding the ingredients together.
Vanilla: Pure vanilla extract will add the best sweet taste.
Granulated sugar: This gives the cookies their crisp edges.
All-purpose flour: Use a flour that has at least 11% protein to give the Italian cream cookies structure.
Salt: Just a pinch if using salted butter or ¼ teaspoon if using unsalted butter.

How to Make Italian Cream Cookies

Make your cookie dough by beating the butter, cream, egg, vanilla and sugar together in a bowl with an electric mixer until creamy for about 2-3 minutes.

Add the flour and salt, then stir gently to combine.

Chill the dough by forming it into a ball, wrapping it in plastic wrap and storing it in the refrigerator.

The dough formed into a ball on plastic wrap.

Roll the chilled dough out into a ¼ inch thickness on a flat work surface and then cut it into various shapes using cookie cutters.

Transfer cookie cut outs to prepared cookie sheets lined with parchment paper and bake until the cookie edges are golden brown.

The cookies on baking sheets before and after baked.

Cool on the baking sheet for 5 minutes then move to a wire rack to cool completely. Dust with powdered sugar before serving if desired.

Cookies on a wire rack and sprinkling powdered sugar.

Variations

Extract: Substitute the vanilla extract for almond extract or anise if you like a black licorice flavor profile.
Decorate before baking: Sprinkle with colored sugar before baking.
Ice after baking: After they have cooled, ice with your favorite frosting, glaze or even a chocolate glaze. A cream cheese frosting even tastes delicious!
Different shapes: Common Christmas cookie cutters used are hearts, bells or stars but you can use different themed cookie cutters year round to fit the holiday or occasion.
Add-ins: You could add some mini chocolate chips or chopped nuts to these Italian cookies if you wish.

Recipe Tips

Room temperature ingredients: Soften your butter and bring your egg to room temperature so they incorporate into the dough better.
Chill the dough: Don’t skip this step as it helps the cookies hold their shape and prevents the cookies from spreading too much!
Cool baking sheet: Don’t place the cookie dough on a warm baking sheet as they will start to spread and bake before they are even in the oven.
Dip cookie cutters in powdered sugar: This will help the dough release easier.
Dough: If the Italian cream cookie dough is too dry then add a bit more cream and if too wet, then a bit more flour.

Storage

To store your cookies, place them in a container with a lid and store them in a cool dry place. I often line the container with a paper towel to absorb any excess moisture. These Italian heavy cream cookies should stay fresh for up to a week or more when stored this way.

You can also freeze leftover cookies! Stack the cookies in an airtight container in the freezer and store for a few months, if they last that long. When ready to enjoy, just thaw and serve.

Recipe FAQs

How do I prevent the cookies from spreading?

Don’t forget to chill your cookie dough! Cookies spread because the fat from the butter melts during baking, but if you chill the dough, the butter solidifies slightly and melts slower to prevent spread.

I also recommend using parchment paper to line your baking sheet instead of greasing it. This will also help prevent spread.

Be sure to use a flour with at least 11% protein.

Can I use milk instead of whipping cream?

I don’t recommend using milk instead of whipping cream. For this recipe, you need heavy whipping cream (also called whole cream) or regular whipping cream for the best rich flavor and tender texture. The fat in the cream helps the Italian cream cookies stay soft which results in the best cookies.

Yes, re-roll your dough as necessary to cut out your cookies. If you find that your dough is starting to become too warm, usually after two re-rollings, wrap your dough back in the plastic wrap and place in the fridge to chill again.

For these cut out Italian cream cookies, ¼ inch thickness is perfect for the best cookie soft, thick cookie texture and size. Any thinner than ⅛ inch thickness and you risk the cookies burning.

More Italian Cookies to try