It wouldn’t be a true Italian-American wedding without a cookie table, and no cookie table is complete without the classic Italian butter cookie — dipped in chocolate and covered with real chocolate sprinkles, or sometimes topped with a maraschino cherry or a spoonful of fig jam.
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And if you’re from Pittsburgh, like my family, you know this cookie-table tradition runs especially deep (seriously, Google “Pittsburgh wedding cookie tables” — it’s a thing). If Italian cookies are your love language or you’re planning a wedding, make sure to save room for these butter cookies and soft lemon knots.
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Why this butter cookie is the real deal
My goals when developing this Italian butter cookie were that the recipe had to make a really tender cookie with real butter flavor you could taste just like the cookies my grandma made (and I didn’t have the recipe for). And the cookie had to sturdy enough to be dipped, dunked, filled and sprinkled.
I am happy to say that after a few recipe tests (for which my family and friends were grateful), I have exceeded my expectations and feel confident that this holds up to be one of the best butter cookie recipes.
You don’t have to be an expert baker to make homemade Italian butter cookies!
I’m not a baking expert and I made these cookies very easily and I can help you to do the same as long as you keep the following in mind:
- The dough doesn’t require refrigeration which saves you time.
- It is a stickier dough so don’t worry about it not being “dry” like a chocolate chip cookie dough.
- This is an Italian butter cookie base recipe that can be filled with jam, dip in chocolate ganache – have fun and experiment with it!
Ingredient standouts
This is a simple basic butter cookie with a short ingredient list that is very pantry-friendly. Here is the rundown:
How to make Italian butter cookies from scratch
Following are step-by-step instructions to make a piped butter cookie. I’m showing the ribbon shape and I’ve also practiced with the star shape to make butter sandwich cookies filled with ganache.
Dip or fill the cookies: easy chocolate ganache
Homemade chocolate ganache has only 2 ingredients and is as easy as making these cookies. Check the post or recipe card below for more detailed steps.
To fill sandwich cookies (just like a Milano cookie): use an offset or spreading spatula to spread a healthy amount of ganache on one cookie. Top with another cookie and set over a wired rack to set.
To make dipped chocolate sprinkle cookies: Fill a jelly jar or small juice glass with ganache and dip one end of the cookie in the ganache allowing the excess to drip off. Press the top (and bottom, if you like) into a shallow plate containing chocolate jimmies or sprinkles.
One more filling idea...a big spoonful of this rich peanut butter mousse also works beautifully between these cookies.
Recipe notes and tips
I developed this cookie recipe during the summer when it was warm so the dough was definitely softer. The temperature of your kitchen will be a contributing factor to the stickiness of the dough.
Sometimes I will use a whisk to “sift” the flour which is an alternative to a sifter or wire mesh strainer.
The cookies will spread when baking so leave a couple of inches of space between the cookies.
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Tender Italian Butter Cookies (chocolate dipped or with sprinkles)
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Equipment
- hand mixer
- #898 ribbon pastry tip
Ingredients
- 1 cup unsalted butter, 16 T; or 2 sticks
- 2 egg yolks
- 1 ½ teaspoon vanilla
- 1 ¼ cup confectioners sugar , sifted
- 2 ½ cups all-purpose flour
- ½ tsp baking powder
- ¾ teaspoon salt
For ganache filling (if using)
- 2 cups semi-sweet or dark chocolate, you can use chips
- 1 cup heavy whipping cream
- pinch of salt
Instructions
- Preheat the oven to 325°
- In the bowl of a stand mixer or a large bowl (for a hand mixer), use the paddle attachment to beat the butter until creamy 2-3 minutes.1 cup unsalted butter
- Beat in the egg yolks, one at a time, until mixed.2 egg yolks
- Add in the vanilla and mix again quickly until combined.1 ½ teaspoon vanilla
- In a separate large bowl, use a fine strainer or sifter to sift the confectioners sugar to remove any lumps. If you don't have one, use a whisk and do your best!1 ¼ cup confectioners sugar
- Add the flour, baking powder and salt into the sugar and whisk until combined.2 ½ cups all-purpose flour, 1/2 tsp baking powder, ¾ teaspoon salt
- Sprinkle the dry ingredients into the bowl with the butter. Beat on medium until combined about 30 seconds or so. Do not overmix so as to not toughen the cookie.
- The dough will be a bit sticky but use a rubber or silicone spatula to transfer the dough the a pastry bag or plastic bag fitted with a #898 ribbon pastry tip. Or use a large star tip if making sandwich cookies.Pipe the dough into 2" lengths on to a parchment lined baking sheet.
- Bake for 10-12 minutes rotating the pan from front to back halfway through until golden brown on the bottom.Cool on the baking sheet for about 5 minutes or so before cooling completely on a wire rack.
For chocolate dip or filling
- Make chocolate ganache by pouring heated heavy cream over either dark chocolate or semi-sweet chocolate chips or bittersweet baking chocolate. Take a peek at my chocolate ganache recipe for more detailed information.
- Heat 1 cup heavy whipping cream until bubbles form on the edge.1 cup heavy whipping cream
- Stir in chocolate and turn off the heat continuing to stir until completely melted. Add in the salt.Pour into a heatproof bowl and allow the ganache cool (but not completely thick because you still need to be able to dip into it) and stir occasionally to keep creamy before adding to pastry bag.2 cups semi-sweet or dark chocolate, pinch of salt
