Italian Butter Cookies: A Simple Classic from Northern Italy

Italian butter cookies originated in Northern Italy, particularly in regions like Veneto and Lombardy. These areas have long traditions of using high-quality dairy, especially butter, in everyday cooking and baking.

The cookies were inspired by European shortbread-style biscuits but evolved with an Italian twist. Local bakers created versions with lighter textures and more delicate shapes, often piping the dough into swirls or flowers. Over time, they became popular for their rich flavor, melt-in-your-mouth texture, and elegant presentation.

If you’ve ever had European shortbread, you’ll totally get where these cookies are coming from. They’re adored for their soft, crumbly texture and that incredible buttery taste. It’s honestly a bit mind-blowing that such a delicious treat can come from just a few basic ingredients, flour, butter, sugar, and eggs.

And here’s the fun part. Bakers really like to put their own twist on them. Some might pipe them into all sorts of fancy shapes, dip them in chocolate, or add a splash of jam or some colorful sprinkles on top. There isn’t a specific moment in history that marks their origin, but, boy, have they become a staple in bakeries—especially during holidays and family gatherings.

What I really love about these cookies is their simplicity. Each bite is a little reminder of how Italians have this amazing talent for transforming everyday ingredients into something truly special.

Best Authentic Italian Butter Cookies Recipe
If you're searching for a truly authentic Italian butter cookie recipe, you're in the right place. These cookies aren’t just good, they’re bakery-level delicious).
These soft Cookies melt in your mouth, a rich buttery flavor, and just the right touch of sweetness. They’re the kind of cookies that disappear fast, because everyone keeps coming back for more.
They're super easy to make at home. No complicated steps, no fancy ingredients—just classic Italian goodness from your own kitchen. Once you try them, you’ll skip the store-bought version for good.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 12 minutes
Chill & Decorate Time 1 hour 15 minutes
Total Time 1 hour 57 minutes
Servings: 48 cookies
Course: Dessert
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup unsalted butter (softened)
  • 3/4 cup granulated sugar
  • 2 large egg yolks
  • 2½ cups all purpose flour
  • 2 tsp vanilla extract
  • ⅛ tsp salt
  • 2 tbsp whole milk
  • 1/2 tsp baking powder
Decorating
  • dark chocolate, chocolate and chocolate chips
  • rainbow sprinkles
  • raspberry jam
  • chopped nuts

Equipment

  • Stand mixer or electric hand mixer (optional)
  • Piping bag

Instructions
 

  1. Preheat oven to 350° F. Line a baking sheet with parchment.
  2. In a medium mixing bowl, whisk together the flour, baking powder, and salt.
  3. In the bowl of a stand mixer with the paddle attachment, cream together the butter and sugar for 3 minutes until light and fluffy.
  4. Mix in the egg yolks and vanilla.
  5. While operating the mixer at a low speed, incorporate the flour mixture gradually until it is thoroughly combined. If necessary, incorporate the milk, adding ½ tablespoon at a time, until a dough with a soft consistency, yet not overly sticky, is achieved.
  6. Divide the dough in four portions. Place one portion in a plastic piping bag with a ½" large open star tip.
  7. Securely fasten the parchment paper to the baking sheet to ensure it stays in position during the piping process. When creating star-shaped cookies, hold the piping bag in a vertical position and position the tip approximately ½" above the baking pan. Apply even pressure while squeezing the bag until the cookie reaches a diameter of around 1 ½". Proceed to press additional cookies, ensuring they are spaced approximately 1"-2" apart to fill the cookie sheet adequately.
  8. If you plan to decorate the cookies solely with sprinkles, make sure to add the sprinkles prior to baking.
  9. Bake 10-12 minutes or until the edges of the cookies are light golden brown.
  10. Once the cookies are done baking, take them out of the oven and allow them to cool on the baking sheet for 5 minutes. Afterward, carefully transfer them to a wire rack to cool completely.
  11. For decorating the cookies with melted chocolate, follow these steps:
    Line a baking sheet with wax paper and ensure its large enough to accommodate the completely cooled cookies. Place the cookies on the lined baking sheet.
    Take a small microwaveable bowl and add the melting chocolate discs to it. Microwave the bowl at 50% power for 1 minute. Remove the bowl from the microwave and stir the chocolate. If the chocolate is not completely melted, return it to the microwave and heat it at 50% power for 15-second intervals until it is melted and smooth.
    Transfer the melted chocolate into a disposable piping bag or a plastic sandwich bag. If using a plastic sandwich bag, cut a tiny piece off one of the tips or corners.
    Begin decorating the cookies by piping a small circle of melted chocolate at the center of one cookie. Sprinkle nonpareils or desired toppings onto the chocolate. Repeat this process for all the cookies.
    Place the baking sheet with the decorated cookies in the refrigerator to allow the chocolate to firm up for approximately 5 minutes.

Notes

Use high-quality butter: Butter is the star of this recipe, so go for a good European-style or unsalted butter for that rich, authentic flavor.
Room temperature ingredients matter: Make sure your butter and eggs are at room temperature. This helps everything mix smoothly and gives you a better texture.
Don’t skip the piping bag: For that classic bakery-style look, use a piping bag with a star tip. If the dough feels too stiff to pipe, let it sit at room temp for a few more minutes or add a tiny splash of milk.
Chill before baking (optional but helpful): If your kitchen is warm, chill the piped cookies for 10–15 minutes before baking. It helps them hold their shape better.
Keep an eye on the oven: These cookies bake quickly! They’re ready when the edges are just starting to turn golden—usually around 10–12 minutes.
Toppings
Italian Ricotta Cookies

One of the best things about Italian butter cookies is how versatile and perfect for customizing they are. Whether you’re baking for the holidays, a party, or just because, these topping ideas will take your cookies to the next level:



Chocolate Dipped:
Melt semi-sweet, dark, or white chocolate and dip half of each cookie. Let them set on parchment paper. Add sprinkles before the chocolate hardens for extra flair.

Drizzle Instead of Dip:
Use a spoon or piping bag to drizzle melted chocolate over the cookies for a more delicate, modern finish.

Sprinkles or Nonpareils:
Classic and colorful! Gently press rainbow or chocolate sprinkles onto the cookies before baking or right after dipping in chocolate.

Cherry on Top:
Add a candied cherry (maraschino works great) to the center of each cookie before baking. This gives them a festive, bakery-style look.

Jam-Filled:
Sandwich two cookies with raspberry, apricot, or strawberry jam in between. Press gently and dust with powdered sugar for a classic touch.

Powdered Sugar Dusting:
Once cooled, give your cookies a light dusting of powdered sugar. Simple, elegant, and delicious.

Crushed Nuts or Coconut:
Roll the edges of chocolate-dipped cookies in finely chopped pistachios, almonds, or shredded coconut for extra crunch and flavor.

Storage

1. Room Temperature (Best for Short-Term):
Store your cooled cookies in an airtight container at room temperature. They’ll stay fresh for about 5 to 7 days. Keep them in a cool, dry place—away from direct sunlight or heat.

Tip: If you decorated them with jam or chocolate, place parchment or wax paper between layers to prevent sticking.

2. Freezing (Best for Long-Term):
You can freeze Italian butter cookies—either baked or unbaked!

Baked Cookies:
Let them cool completely, then store in a freezer-safe container or zip-top bag. Freeze for up to 2 months. Thaw at room temperature before serving.

Unbaked Dough:
Pipe the dough onto a baking sheet, freeze until solid, then transfer to a freezer bag. When ready to bake, no need to thaw—just add an extra 1–2 minutes to the baking time.

Avoid the Fridge:
Refrigeration can dry out these cookies and dull their flavor. Stick to room temperature or freezing for best results.