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Bakery-Style Italian Butter Cookies: Melt-in-Your-Mouth Recipe

A stack of freshly baked, lightly golden Italian butter cookies coated generously in granulated sugar.
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Welcome to My Kitchen! I am sharing my simple way to make authentic Italian Butter Cookies from scratch. These homemade cookies are tender, intensely buttery, and melt in your mouth. This easy recipe is perfect for your holiday cookie tray or enjoying with coffee.

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • 1 cup powdered sugar
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup granulated sugar (for rolling/sprinkling)
  • Optional: 4 ounces semi-sweet chocolate, melted (for dipping)
  • Optional: Sprinkles or chopped nuts (for decorating)

Instructions

  1. In a large bowl, cream together the softened butter and powdered sugar until the mixture is light and fluffy. This step is key for a tender cookie.
  2. Beat in the egg yolk, vanilla extract, and almond extract until fully combined. Scrape down the sides of the bowl as needed.
  3. In a separate bowl, whisk together the all-purpose flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  4. Wrap the dough tightly in plastic wrap and chill in the refrigerator for at least 1 hour. Chilling prevents the cookies from spreading too much.
  5. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  6. Prepare your shaping station: Place the granulated sugar in a shallow dish.
  7. Take small amounts of dough (about 1 tablespoon) and roll it into a ball. Roll the ball lightly in the granulated sugar.
  8. Shape the cookies as desired. You can press them through a cookie press fitted with a decorative tip (like a star or swirl) or simply roll them into logs or small rounds. For classic shapes, use your fingers to gently press or curl the dough.
  9. Place the shaped cookies on the prepared baking sheets, leaving about 1 inch between them.
  10. Bake for 10 to 12 minutes, or until the edges are set and very lightly golden. They should remain pale in the center for that soft texture.
  11. Let the cookies cool on the baking sheet for 5 minutes before carefully transferring them to a wire rack to cool completely.
  12. If dipping in chocolate, melt the semi-sweet chocolate in a microwave-safe bowl in 30-second intervals, stirring until smooth. Dip half of each cooled cookie into the chocolate and immediately sprinkle with desired toppings, if using. Let the chocolate set completely before serving or storing.

Notes

  • For the best melt-in-your-mouth texture, use room temperature butter but do not let the dough get warm during shaping.
  • If you do not have a cookie press, you can use a piping bag fitted with a large star tip to pipe the dough onto the sheets.
  • Store these buttery shortbread cookies in an airtight container at room temperature for up to one week.

Nutrition

Find it online: https://carlacooking.com/italian-butter-cookies-recipe-bakery-style/