The Art of Italian Butter Cookie Perfection

Butter Creaming Mastery

Learning to properly cream butter and sugar creates the foundation for light, tender cookies with the perfect texture and structure.

Dough Development

Carefully incorporating ingredients ensures the dough reaches the ideal consistency for piping beautiful, uniform cookie shapes.

Precision Piping

Mastering the cookie press or piping bag technique allows you to create elegant rosettes and decorative shapes with professional results.

Temperature Control

Baking at the precise temperature for just the right time preserves the pale, delicate appearance while achieving perfect doneness.

Buttercream Assembly

Creating silky buttercream and decorating with festive sprinkles transforms simple cookies into stunning holiday showpieces.

Secrets to Italian Cookie Perfection

Butter Temperature: Ensure butter is softened to room temperature but not melted - it should leave a slight indentation when pressed but still hold its shape for proper creaming.

Dough Consistency: If dough is too soft to pipe, refrigerate for 15-20 minutes; if too stiff, let it sit at room temperature for a few minutes.

Piping Technique: Hold the cookie press or piping bag perpendicular to the baking sheet and apply even pressure for uniform cookies.

Baking Timing: Watch cookies carefully during the last few minutes of baking - they should remain pale with just golden edges for the most tender texture.

Buttercream Variations: Add food coloring to match your holiday theme, or substitute almond extract for vanilla for a different flavor profile.

Storage Solution: Store unfrosted cookies in an airtight container for up to 1 week, or freeze for up to 3 months; frosted cookies keep for 3-4 days at room temperature.

Make-Ahead Strategy: Prepare cookie dough up to 2 days in advance and refrigerate, or bake cookies ahead and freeze unfrosted for convenient holiday prep.

Classic Italian Butter Cookies with Vanilla Buttercream Frosting and Festive Holiday Sprinkles

Name: Classic Italian Butter Cookies with Vanilla Buttercream Frosting and Festive Holiday Sprinkles
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 36 cookies
Cuisine: Italian
Ingredients: For the Cookie Dough:; 1 cup unsalted butter, softened to room temperature; 3/4 cup granulated sugar; 3 large egg yolks; 2 teaspoons pure vanilla extract; 1/4 teaspoon almond extract; 2 1/2 cups all-purpose flour; 1/2 teaspoon baking powder; 1/4 teaspoon salt; For the Vanilla Buttercream:; 1/2 cup unsalted butter, softened; 2 1/2 cups powdered sugar; 2 tablespoons heavy cream; 1 teaspoon pure vanilla extract; Pinch of salt; For Decoration:; 1/4 cup holiday sprinkles in red, green, and white; For Special Equipment:; Cookie press or piping bag with star tip; Electric mixer; Baking sheets lined with parchment paper

The ultimate Italian butter cookies featuring rich European butter, pure vanilla extract, and silky buttercream frosting. This tender cookie combines the delicate crumb of shortbread with the buttery richness of traditional Italian baking, creating an unforgettable melt-in-your-mouth experience that elevates the classic holiday cookie to extraordinary heights perfect for Christmas celebrations, cookie exchanges, or any time you crave the perfect balance of sweetness and butter.

Prep Time

20 Minutes

Cook Time

12 Minutes

Total Time

32 Minutes

Chef

JUE

Ingredients

Custard Cream

For the Cookie Dough:

1 cup unsalted butter, softened to room temperature

3/4 cup granulated sugar

3 large egg yolks

2 teaspoons pure vanilla extract

1/4 teaspoon almond extract

2 1/2 cups all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon salt

For the Vanilla Buttercream:

1/2 cup unsalted butter, softened

2 1/2 cups powdered sugar

2 tablespoons heavy cream

1 teaspoon pure vanilla extract

Pinch of salt

For Decoration:

1/4 cup holiday sprinkles in red, green, and white

For Special Equipment:

Cookie press or piping bag with star tip

Electric mixer

Baking sheets lined with parchment paper

Instructions

Preheat oven to 350°F and line two baking sheets with parchment paper.

In a large mixing bowl, cream softened butter and granulated sugar together using an electric mixer on medium speed for 3-4 minutes until light and fluffy.

Add egg yolks one at a time, beating well after each addition, then mix in vanilla and almond extracts until fully incorporated.

In a separate bowl, whisk together flour, baking powder, and salt.

Gradually add the dry ingredients to the butter mixture, mixing on low speed just until a smooth dough forms.

Fill a cookie press or piping bag fitted with a large star tip with the dough.

Pipe cookies onto prepared baking sheets in rosette or desired shapes, spacing them 1 inch apart.

Bake for 10-12 minutes until edges are just beginning to turn golden, then remove from oven and let cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.

For the buttercream, beat softened butter with an electric mixer until creamy, then gradually add powdered sugar, heavy cream, vanilla extract, and salt, beating for 3-4 minutes until light and fluffy.

Once cookies are completely cool, pipe buttercream onto the flat bottom of one cookie and sandwich with another, or pipe frosting on top of each cookie.

Immediately sprinkle with festive holiday sprinkles before buttercream sets.

Serve cookies at room temperature and enjoy the buttery, melt-in-your-mouth texture.

Classic Italian Butter Cookies with Vanilla Buttercream Frosting and Festive Holiday Sprinkles

JUE

Essential Ingredients Selection

Creating Your Masterpiece

The Art of Italian Butter Cookie Perfection

Classic Italian Butter Cookies with Vanilla Buttercream Frosting and Festive Holiday Sprinkles

Ingredients

Instructions