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Welcome to ItalianCookies.com
Italian sandwich cookies have earned their spot as a go-to dessert for holidays, parties, and special occasions—and for good reason. Not only are they beautiful on any cookie platter, but they’re also fun and simple to make, making them a favorite for baking with family or friends.
These elegant cookies feature thin, buttery layers that hug a delicious filling of your choice. From classic raspberry jam and rich chocolate ganache to smooth hazelnut cream or even lemon curd, the flavor combinations are nearly endless. Whether you’re keeping it traditional or getting creative, these cookies deliver a perfect balance of crisp, creamy, and sweet.
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Prep Time 30 minutes
Cook Time 12 minutes
Chill Time & Assembly 50 minutes
Total Time 1 hour 32 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: Italian - American
Ingredients Method Notes

Ingredients
  

  • 2/3 cup powdered sugar
  • 1 large egg
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 ½ teaspoons vanilla extract
  • ¼ teaspoon almond extract (optional, but traditional)
  • 2 ¼ cups all-purpose flour
  • ¼ teaspoon salt
Assembly
  • ¾ cup raspberry jam (or apricot jam, strained if chunky)
  • cup 4 oz semi-sweet or dark chocolate, for dipping (optional)
  • Rainbow sprinkles, chopped nuts, or coconut (optional, for decorating)

Instructions
 

  1. Preheat the oven to 375 degrees F.
  2. Make the dough:
    Cream the butter and powdered sugar together until light and fluffy (about 2–3 minutes).
    Mix in the egg, vanilla, and almond extract. Add the flour and salt, mixing just until combined.
    Dough will be soft. Transfer to a piping bag fitted with a large open star tip (e.g., Wilton 1M) or roll into a log if cutting instead.
  3. Chill the dough:
    Pipe or shape the cookies onto a parchment-lined baking sheet.
    Chill the tray for 30 minutes in the fridge (to help retain their shape).
  4. Bake:
    Preheat oven to 350°F (175°C).
    Bake for 10–12 minutes, or until the edges just begin to turn golden.
    Let cool completely on a wire rack.
  5. Assemble:
    Spread jam on the flat side of one cookie and sandwich with another.
    If desired, dip one end in melted chocolate, then coat with sprinkles or nuts.
  6. Let set:
    Allow the cookies to rest until the chocolate firms up (speed it up in the fridge if needed).

Notes

Use room temperature butter for easy creaming and a smooth dough.
If piping: The dough should be soft but not runny. If it's too firm to pipe, let it sit at room temperature for a few minutes.
If rolling/cutting instead of piping, chill dough in a disk shape, then roll out to ¼ inch thick and use a small round or fluted cutter.
Chilling: Chilling is key to preventing spreading, especially for piped cookies. Always chill for at least 30 minutes before baking.
You can also pipe them ahead of time and freeze the unbaked cookies. Bake straight from frozen, adding 1–2 extra minutes.
Baking: Don’t overbake! These cookies should be light in color with just a touch of golden brown at the edges.
Use parchment paper or a silicone baking mat to avoid overbrowning on the bottom.
Filling: Use a thick jam so it doesn’t ooze out of the sides. Strain any large chunks if using fruit preserves. For extra flavor, warm the jam slightly before spreading – it makes for easier assembly.
Chocolate Dipping: Melt chocolate gently using a double boiler or in short bursts in the microwave (15–20 seconds at a time).
Add ½ teaspoon of coconut oil or shortening to melted chocolate for a smoother finish and faster setting.
Decorating: Decorate while the chocolate is still wet so sprinkles, chopped nuts, or coconut stick well.