Description
If you’re searching for the perfect buttery cookie to impress during the holidays or elevate your dessert tray year-round, Italian Butter Cookies are it. These classic piped cookies are crisp at the edges, delicately soft in the center, and dipped in rich chocolate for a beautiful finish. Topped with festive sprinkles, they’re ideal for cookie exchanges, parties, or simply enjoying with a cup of coffee. This is a quick dessert idea, a great addition to easy cookie recipes, and a timeless choice when you’re looking for elegant food ideas.
Ingredients
1 cup unsalted butter, softened
2/3 cup powdered sugar
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1 tablespoon cornstarch
1/4 teaspoon salt
6 ounces semi-sweet chocolate (for dipping)
1/4 cup sprinkles (optional)
Instructions
1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. Cream the softened butter and powdered sugar together until light and fluffy, about 2–3 minutes.
3. Add the egg and vanilla extract, mixing until fully incorporated.
4. In a separate bowl, whisk together flour, cornstarch, and salt.
5. Gradually add the dry mixture to the wet mixture and beat until just combined. Do not overmix.
6. Transfer the dough to a piping bag fitted with a large star or French tip.
7. Pipe 2-inch long strips onto the prepared baking sheets, spacing them 1 inch apart.
8. Bake for 10–12 minutes or until edges are just turning golden.
9. Let cookies cool for 5 minutes on the tray, then transfer to a wire rack to cool completely.
10. Melt chocolate using a double boiler or microwave in 20-second intervals until smooth.
11. Dip each cookie halfway into the chocolate and let excess drip off.
12. Place dipped cookies on parchment paper and immediately add sprinkles before the chocolate sets.
13. Allow the chocolate to fully harden at room temperature or refrigerate briefly before storing.
Notes
If the dough is too stiff to pipe, let it sit at room temperature for a few more minutes or warm it gently with your hands inside the piping bag.
To prevent spreading, chill piped cookies on the baking sheet for 10–15 minutes before baking.
Use baking chocolate bars instead of chocolate chips for smoother, glossier dipping results.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 6g
- Sodium: 25mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 20mg
Keywords: italian butter cookies, holiday cookies, chocolate dipped cookies, easy cookie recipe, piped cookies