Italian Whipped Pastry Cookies

Whipped pastry cookies on a black board.

5 from 2 votes

Soft and delicate Italian whipped pastry cookies made with simple ingredients. Light, buttery, and perfect for holidays, gifting, or a classic Italian sweet treat.

Prep Time30

Cook Time15

Chilling Time30

Total Time1 15

Course: Dessert, Snack

Cuisine: Italian

Servings: cookies

Calories: 88kcal

Author: Rosemary Molloy

Ingredients

1½ cups all purpose flour (a tablespoon more at a time if needed) 188
½ cup + 2 tablespoons powdered/icing sugar (sifted) 75g
1 teaspoon baking powder
1 pinch salt
½ cup + 1 tablespoon butter (very soft) 125g
1 large egg (room temperature)
1 teaspoon vanilla extract
1 tablespoon zest (orange or lemon optional)

EXTRAS

2½ ounces dark chocolate (melted) (more if necessary)
2-3 tablespoons powdered/icing sugar
2-3 tablespoons sprinkles or finely chopped nuts
3-4 glazed cherries (red and or green)

US Customary - Metric

Instructions

In a medium bowl sift in the flour, salt and baking powder.
In a stand mixer or large bowl beat the butter until creamy approximately 2 minutes, add the sifted powdered sugar half at a time, beat until light and fluffy, approximately 3-4 minutes with the flat beaters, add the beaten egg and vanilla and zest if using beat 1-2 minute on high with the whisk attachment.
Add the sifted dry ingredients in two batches and whip on speed #2 until very soft and fluffy 1-2 minutes. If too dense add a tablespoon or two of milk.
Immediately place the dough in a pastry bag with a ½ inch / 1 cm star (do not chill the dough or it will become too hard to pipe).
Line a baking sheet with parchment paper. Shape the cookies as desired, top with a cherry or jam. Chill the pan for at least 30 minutes. Pre-heat the oven to 340F/170C.
Bake for approximately 12-15 minutes or until lightly golden. Let cool on the baking sheet for 15 minutes then move to a wire rack to cool completely before dipping in chocolate or dusting with powdered/icing sugar. Enjoy!

Notes

You will need a bit of strength to pipe the dough, if it's too easy to pipe then add more flour, if you find you can't pipe it at all add a bit of milk.

How to store the Whipped Pastry Cookies?

Store the cookies in an airtight container at room temperature. They keep well for about 5–6 days and stay wonderfully tender thanks to the butter-rich dough or freeze the baked, undecorated whipped shortbread cookies in a single layer until firm, then transfer to a freezer-safe container. They keep well for up to 2 months. Thaw completely before decorating or dipping in chocolate.

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