Description
Delicious Italian butter cookies, perfect for any occasion.
Ingredients
Scale
- 1 cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 teaspoons vanilla extract
- 2 egg yolks
- 2¼ cups all-purpose flour
- ½ teaspoon salt
- 1–2 tablespoons milk or cream (as needed)
- ⅓ cup raspberry jam
- ½ cup chocolate chips
- 1 teaspoon shortening
- Sprinkles of choice
Instructions
- Line two baking sheets with parchment paper. No greasing needed.
- Beat butter and sugar on medium speed for 3 minutes until light and fluffy. Add egg yolks and vanilla; beat 1 more minute.
- Whisk flour and salt. Add to butter mixture 1 cup at a time on low speed until a soft dough forms.
- Add 1 tablespoon milk. If still too stiff, add milk 1 teaspoon at a time until very soft and pipeable but able to hold shape.
- Transfer dough to a piping bag with a large open star tip (e.g., Ateco 869). Pipe 2-inch strips onto sheets, 1 inch apart.
- Cover and refrigerate piped cookies for 1 hour.
- Preheat oven to 350°F (175°C). Bake 15–18 minutes until edges and bottoms are golden brown. Cool 5 minutes on pan, then transfer to rack to cool completely.
- Spread about ¼ teaspoon raspberry jam on the flat side of half the cookies. Top with remaining cookies to make sandwiches.
- Melt chocolate chips and shortening in 15–20 second bursts, stirring until smooth. Dip one end of each sandwich. Add sprinkles while chocolate is wet. Let set on parchment.
Notes
- Properly softened butter is key for pipeable dough.
- Don’t underbake—golden edges give the classic crisp texture.
- Use minimal jam to prevent leaking.
- Add sprinkles immediately after dipping; chocolate sets fast.
- Prep Time: 30 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg
Keywords: Italian Butter Cookies, dessert, baking, cookies