
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
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.