Description
These classic Italian Butter Cookies are delicate, buttery treats perfect for any occasion. Lightly sweetened and simply delicious, they are piped into charming shapes and baked to a golden perfection. Optional chocolate dipping and sprinkles add a festive touch.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- 3/4 cup confectioners sugar, sifted
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour, sifted
- 1/2 teaspoon baking powder
- 1/4 teaspoon fine sea salt
Optional Decoration
- 1/2 cup melted chocolate (dark, milk, or white)
- 1 teaspoon coconut oil or shortening (to thin chocolate, optional)
- Sprinkles for decoration
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugar: In a mixing bowl, beat the unsalted butter until it becomes light and fluffy. Gradually add the sifted confectioners sugar while continuing to beat until the mixture is smooth and well combined.
- Add Egg Yolks and Vanilla: Add the egg yolks one at a time into the butter and sugar mixture, beating well after each addition. Then mix in the vanilla extract to infuse the dough with flavor.
- Mix Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, and fine sea salt. This ensures even distribution and prevents lumps.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Be careful not to overmix to keep the cookies tender.
- Pipe the Dough: Transfer the dough into a piping bag fitted with a large open star tip. Pipe the dough onto the prepared baking sheet in 2-inch sections, spacing them slightly apart to allow for spreading.
- Bake: Bake the cookies in the preheated oven for 13 to 15 minutes, or until they turn a light golden color around the edges.
- Cool: Remove the baking sheet and let the cookies cool for 5 minutes on the sheet, then transfer them to a wire rack to cool completely.
- Optional Decoration: Once cooled, dip the cookies into melted chocolate thinned with a little coconut oil or shortening if desired. Decorate with sprinkles immediately after dipping, then allow the chocolate to harden before serving.
Notes
- Ensure butter is softened but not melted for best results.
- Sifting the dry ingredients helps create a light texture.
- Piping the dough gives the cookies a classic Italian decorative shape.
- Choose your favorite type of chocolate for dipping or omit for plain butter cookies.
- Store cookies in an airtight container to maintain freshness.
