Amazing 110-Calorie Italian Butter Cookies

Hi there, I’m Carla, and I’m so thrilled you stopped by my kitchen today! If you are dreaming of those lovely cookies from the Italian bakery case—the ones that are impossibly tender and taste like pure butter—I have the recipe for you. Forget complicated pastry techniques; this is my simple way to make authentic Italian butter cookies from scratch. Seriously, they just melt in your mouth! They are my go-to when I need something truly special without spending all day baking. I truly believe sharing food is one of the greatest acts of love, just like my Grandma taught me. You can read more about my story over at my About page!

Why These Italian Butter Cookies Recipe Are a Must-Try

I know you have a million cookie recipes saved, but trust me on this one! My Homemade Italian Cookies are different because they deliver that amazing Bakery Style Italian Cookies quality without the bakery price tag. Here’s why you need to make a batch:

• They truly are Melt In Your Mouth Cookies—so tender it’s unbelievable.
• They require only common pantry staples.
• This recipe is incredibly reliable; it works for me every single time I bake for my family!

Gathering Ingredients for Your Homemade Italian Cookies

Baking authentic Classic Italian Pastry starts with using good quality ingredients and making sure they are prepped just right. Since these are essentially buttery shortbread cookies, the quality of that butter really shines through! Don’t rush this part; having everything ready to go makes the mixing process so much smoother. I always lay my ingredients out while the butter sits on the counter to soften up just perfectly.

Essential Ingredients for Soft Butter Cookies

You’ll need these core items to get that signature soft texture. Remember, room temperature butter is non-negotiable—it needs to be soft enough to press a finger into without resistance, but not melted!

• 1 cup unsalted butter, softened
• 1 cup powdered sugar (this helps achieve the melt-in-your-mouth quality!)
• 1 large egg yolk (just the yolk!)
• 1 teaspoon vanilla extract
• 1/4 teaspoon almond extract (don’t skip this, it adds that classic taste!)
• 2 cups all-purpose flour
• 1/4 teaspoon salt
• 1/2 cup granulated sugar (this is for rolling/sprinkling later, not mixing in)

Optional Components for Cookies Dipped in Chocolate

If you want to make some of your batch fancy—and I always do—have these ready for the final step. These make fantastic Cookies Dipped in Chocolate!

• Optional: 4 ounces semi-sweet chocolate, melted
• Optional: Sprinkles or chopped nuts for decorating

Step-by-Step Guide to Making Authentic Italian Butter Cookies

This is where the magic happens, and honestly, it’s easier than you think! We are aiming for that perfect, tender texture that makes these Italian Butter Cookies Recipe the star of any tray. Follow these steps closely, especially around the mixing, and you’ll have amazing results. Remember, patience in the mixing and chilling stages is vital!

Preparing the Buttery Dough for Italian Butter Cookies

First things first: grab your stand mixer or a good hand mixer. Cream together that softened butter and powdered sugar until it gets really light and fluffy—we’re talking pale yellow and airy. This step builds the structure for our From Scratch Butter Cookies! Next, beat in that single egg yolk, the vanilla, and the almond extract. Don’t rush, scrape down the sides! Then, in a separate little bowl, whisk your flour and salt together. Add the dry stuff slowly, on low speed, only until it just disappears into the wet ingredients. I mean it: **Do not overmix** once the flour goes in, or you’ll lose that lovely soft texture.

Chilling and Shaping Your Italian Butter Cookies

Your dough will be kind of soft, so wrap it up tight and put it in the fridge for at least an hour. This chilling time is crucial so your Italian Cookie Shapes don’t just turn into flat puddles in the oven! While it chills, set up your shaping station: put that reserved granulated sugar in a small dish. Once chilled, grab small amounts of dough—about a tablespoon—roll it into a ball, and give it a gentle roll in the sugar.

Now, for the fun part! If you have a cookie press, push it through with a fun tip, like a star swirl. If not, you can pipe it using a sturdy piping bag with a star tip. This is key for those classic Italian Cookie Shapes.

Baking and Cooling the Traditional Italian Baking

Preheat your oven to 350°F (175°C). Line those baking sheets with parchment paper—trust me, it saves clean-up time! Place your shaped cookies about an inch apart. For **Traditional Italian Baking**, we want them pale. Bake them for just 10 to 12 minutes. You are looking for the edges to just be set, but the centers should still look very pale. If they brown, they won’t be Soft Butter Cookies! Let them sit right on the pan for about five minutes after they come out before you carefully move them to a wire rack to cool completely.

Finishing Touches: Cookies Dipped in Chocolate

Once the cookies are completely cool—and I mean totally cool, or the chocolate melts right off—you can jazz them up! Melt your semi-sweet chocolate slowly, stirring every 30 seconds in the microwave. Dip half of each perfect butter cookie into the smooth chocolate. If you want, sprinkle on some bright sprinkles or finely chopped nuts right away before the chocolate sets up. Let them rest on some parchment paper until that chocolate coating is firm again. These look amazing next to a fresh cup of coffee!

Tips for Perfect Melt In Your Mouth Cookies

When I’m aiming for that signature delicate texture that makes these melt in your mouth cookies, I have two non-negotiable rules. First, like I mentioned before, the butter has to be just right. It needs to be soft enough to blend easily but still slightly cool. If it gets too warm while you’re creaming it, the cookie spreads out like crazy in the oven, and suddenly you just have buttery flat discs instead of pretty shapes!

Second, that chilling time is essential, even if you think you’re in a hurry. Chilling the dough for at least an hour firms up the fat, which slows down how fast the cookies spread. When you’re rolling the dough balls in granulated sugar, try to do it quickly and handle them as little as possible. Less heat transferred from your hands means crispier edges and a more tender center for your finished italian butter cookies.

For more simple help, check out this great guide to the Italian Butter Cookie Recipe!

Variations on Classic Italian Pastry

One of the best parts about this simple dough base is how easily you can change up the flavor profile for your Classic Italian Pastry! Since we use almond extract, you can easily swap it out if you aren’t loving that flavor. Try using an equal amount of lemon extract, or maybe even some bright orange zest mixed right into the dough with the vanilla. That really brightens things up!

If you aren’t doing the chocolate dip, you should absolutely try filling the center of some of the cookies with jam! After they cool, take two rounds, spread a little raspberry or apricot jam on one, and gently press the other on top. They look stunning on a platter or as Italian Christmas Cookies!

Serving Suggestions for Your Italian Butter Cookies

Now that you have a platter overflowing with these beautiful Italian butter cookies, what should you serve them with? These are perfect for that mid-afternoon break when you need a little something sweet. They absolutely shine alongside a strong, dark cup of coffee or maybe a lovely cup of hot tea. They are fantastic Tea Time Cookies!

Since they are so buttery and not overly sweet on their own, they are ideal for adding to your holiday spread as one of those Simple Holiday Desserts. If you’re presenting them on a big dessert platter, try balancing them out with something slightly acidic, like a small bowl of fresh raspberries or maybe even a little square of lemon shortbread next to them. They really are so versatile!

Storage and Reheating Instructions for Buttery Shortbread Cookies

Storing these delicate treats is super easy! You want to keep your Buttery Shortbread Cookies away from any moisture, so they definitely need an airtight container once they are totally cool—especially if you dipped them in chocolate.

They stay perfect at room temperature for about a week. Honestly, they rarely last that long in my house, though! If you make a huge batch for the holidays, you can freeze the plain, undipped cookies. Wrap them tightly, and they are great for up to three months. Just let them thaw on the counter before you dip them!

Frequently Asked Questions About Italian Butter Cookies

It’s totally normal to have questions when you’re trying a new cookie recipe, especially traditional ones! I’ve answered the ones that pop up most often in my DMs. If you have another question, feel free to reach out!

Why are my italian butter cookies spreading too much?

Oh boy, spreading is the bane of every baker’s existence! Usually, this means your butter was too warm when you mixed it, or you skipped chilling the dough. For those perfect Italian Butter Cookies, the fat in the dough needs to be solid when it goes into the oven. Make sure your butter is just softened, not greasy, and don’t skimp on that mandatory hour in the fridge!

Can I make these italian butter cookies ahead of time for the holidays?

Yes, you totally can! If you’re planning for the holidays, you can make the dough, wrap it well, and keep it in the fridge for up to three days total. I love making them completely ahead of time and storing the finished, cooled cookies in an airtight container. If you dip them in chocolate, just make sure the chocolate is fully set before you stack them. They are great for making ahead!

What is the best way to get a soft butter cookie texture?

This comes down to two spots: the beginning and the end. First, you absolutely must cream that butter and powdered sugar until it’s visibly fluffy—that incorporates the air! Second, for Soft Butter Cookies, you must not overbake them. Pull them when the edges are just starting to firm up. They will finish setting on the cooling rack, but if you wait until they look golden brown, they’ll be hard instead of melt-in-your-mouth!

Estimated Nutritional Information for Homemade Italian Cookies

I always get asked about the numbers, and while I’m busy making memories, not spreadsheets, I know it’s important for some of you to see this info! If you’re tracking things, here is the estimated breakdown for these incredibly buttery Italian cookies. Remember, this information is based on using the dough steps without the optional chocolate dipping, and standard ingredient calculations. Your actual numbers might vary a little, depending on exactly what brands you use.

These counts are for one single cookie:

• Serving Size: 1 cookie
• Calories: 110
• Sugar: 8g
• Sodium: 35mg
• Fat: 7g
• Saturated Fat: 4g
• Carbohydrates: 11g
• Protein: 1g
• Cholesterol: 25mg

The fat content is high because, well, these are *butter* cookies! They are a rich treat, perfect for holidays or when you want that classic Italian pastry experience. Enjoy them responsibly with your morning coffee!

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