Italian Butterhorn Cookies are a tender, flaky, and nostalgic treat inspired by old-world Italian-American baking traditions.

Italian Butterhorn Cookies: Italian American Tradition

Italian Butterhorn Cookies are more than just a pastry. They’re a cherished family tradition. These buttery, hand-rolled cookies are filled with cinnamon and finely chopped walnuts, then baked to golden perfection and finished with a dusting of powdered sugar.

While rooted in Italian-American heritage, Butterhorn Cookies share similarities with European favorites. Hungarian Kifli, Austrian Vanillekipferl, and Polish Kolaczki all feature rich dough, rolled shapes, and nut or fruit fillings.

The original recipe comes from Nana Julie, who first baked them in her Italian American kitchen in Utica, New York. Years later, her granddaughter, Christine “CiCi” Frey, brought them back to life, sharing this nostalgic treat with a new generation of cookie lovers.

Italian Butterhorn Cookies celebrate this timeless connection—one handmade bite at a time.

Home-style version of Italian Butterhorn Cookies
Italian Butterhorn Cookies - ITalianCookies.com
A Taste of Tradition: Italian Butterhorn Cookies
Transport yourself to a cozy Italian kitchen with these tender, flaky Butterhorn Cookies — a beloved classic rooted in old-world Italian-American baking. Crafted from a rich, tangy dough made with cream cheese and butter, each cookie is carefully hand-rolled and generously filled with a warm, spiced blend of cinnamon and finely chopped walnuts. Baked until golden and delicately crisp, they're finished with a snowy dusting of powdered sugar, creating a melt-in-your-mouth experience that feels like a sweet memory with every bite.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Chill Time 2 hours
Total Time 2 hours 50 minutes
Servings: 26
Course: Dessert
Cuisine: Italian, Europe
Ingredients Method Notes

Ingredients
  

Dough
  • 2 cups all-purpose flour
  • 1 cup cream cheese, cold and cut into chunks
  • 1 cup unsalted butter, cold and cut into chunks (2 sticks)
  • 1 tbsp granulated sugar
  • ¼ tsp teaspoon salt
  • 1½ tsp vanilla extract
Filling
  • ½ cup 1/2 cup finely chopped walnuts
  • ¼ cup 1/4 cup granulated sugar
  • 1¼ tsp ground cinnamon
Topping
  • 1 egg yolk + 1 tablespoon milk (for egg wash)
  • Powdered sugar dusting after baking

Instructions
 

  1. In a food processor or with a pastry blender, combine flour, sugar, and salt.
  2. Add cold butter and cream cheese. Pulse or cut in until crumbly.
  3. Add vanilla extract and pulse until dough just comes together.
  4. Divide into 2 discs, wrap in plastic, and chill for at least 2 hours (or overnight).
  5. Combine the walnuts, sugar, and cinnamon in a small bowl and stir until evenly mixed. Set aside filling.
  6. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
  7. Roll out each dough disc into a 10-inch circle on a floured surface.
  8. Sprinkle half of the filling evenly over each circle.
  9. Lightly press the filling into the dough with a rolling pin.
  10. Cut each circle into 12 wedges (like slicing a pizza).
  11. Starting from the wide end, roll each wedge into a crescent shape.
  12. Place cookies point-side down on the baking sheet. Brush tops with egg wash.
  13. Bake for about 20 minutes, or until golden brown on the edges.
  14. Let cool on a rack, then dust with powdered sugar.

Notes

Keep ingredients cold: For the flakiest texture, make sure your butter and cream cheese are cold when mixing the dough. You can even chill your flour for extra precision.
Don’t overwork the dough: Mix just until the dough comes together. Overmixing can lead to tough cookies.
Chill before rolling: Chilling the dough for at least 2 hours (or overnight) makes it easier to handle and prevents spreading in the oven.
Use finely chopped nuts: The finer the chop, the easier it is to roll the cookies without tearing the dough.
Golden edges are key: Bake until the edges are lightly golden. Overbaking will dry them out, while underbaking can make them too soft to hold their shape.
Variations

One of the joys of Butterhorn Cookies is their versatility. While the classic cinnamon-walnut filling is a favorite, there are plenty of delicious ways to make this recipe your own:

Fruit Preserves: Swap the nut filling for apricot, raspberry, or fig jam for a sweet and tangy twist.
Chocolate Hazelnut: Spread a thin layer of Nutella or chocolate ganache inside each roll for a rich, decadent variation.
Poppy Seed: Add a touch of Eastern European flavor with a lightly sweetened poppy seed filling.
Cream Cheese & Lemon Zest: Blend softened cream cheese with sugar and lemon zest for a bright, creamy filling.
Almond or Pistachio: Use ground almonds or pistachios mixed with a hint of honey or orange blossom water for a Mediterranean-inspired option.
Savory Butterhorns: For an unexpected twist, skip the sugar and fill the dough with grated cheese, herbs, or sun-dried tomatoes for a savory appetizer version.

Toppings

While a light dusting of powdered sugar is the traditional finish, Italian Butterhorn Cookies can shine with a variety of toppings. Here are some delicious ways to elevate their look and flavor. These toppings add flavor, texture, and visual appeal.

Powdered Sugar (Classic)
A snowy sprinkle of powdered sugar adds sweetness and a beautiful, delicate finish.
Cinnamon Sugar
Mix ground cinnamon with granulated sugar and dust over warm cookies for a little extra spice and crunch.
Drizzled Glaze
Combine powdered sugar with milk or lemon juice to create a light glaze. Drizzle over cooled cookies for a glossy touch.
Chocolate Drizzle
Melt dark or white chocolate and lightly drizzle over the cookies for a rich, elegant twist.
Crushed Nuts
Sprinkle finely chopped walnuts, almonds, or pistachios on top of the glaze for added texture and flavor.
Sparkling Sugar
For a festive look, use coarse or sanding sugar before baking to add shimmer and crunch.

Storing

Proper storage keeps Italian Butterhorn Cookies fresh, tender, and flavorful for days. Here’s how to store them:

At Room Temperature
Store cookies in an airtight container at room temperature for up to 5–7 days. Layer them with parchment or wax paper to prevent sticking.

Refrigeration (Optional)
While not necessary, you can refrigerate Butterhorns to extend freshness slightly. Keep them sealed to avoid drying out. Let them come to room temperature before serving.

Freezing
Butterhorn Cookies freeze beautifully. Place cooled cookies in a single layer on a baking sheet and freeze until solid. Then transfer to a freezer-safe container or bag, separating layers with parchment paper. Up to 2 months in the freezer.

Thaw at room temperature and dust with fresh powdered sugar if needed.

Avoid storing with moist cookies (like those with jam or cream fillings), as Butterhorns are best when kept dry and crisp.