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Authentic Bakery-Style Italian Butter Cookies with Optional Chocolate Dipping

Close-up of freshly baked Italian butter cookies topped with piped chocolate ganache.
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Make rich, tender Italian butter cookies at home that taste like they came from a classic bakery. This simple recipe yields melt-in-your-mouth results, perfect for holidays or pairing with coffee.

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • 1 cup confectioners’ 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)
  • 4 ounces semi-sweet chocolate, melted (optional, for dipping)
  • 1 tablespoon coconut oil (optional, for thinning chocolate)

Instructions

  1. Beat the softened butter and confectioners’ sugar together in a large bowl until the mixture is light and fluffy.
  2. Beat in the egg yolk, vanilla extract, and almond extract until just combined.
  3. In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a soft dough forms. Do not overmix.
  4. Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes. This step is key for easy handling.
  5. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  6. Prepare the dough for shaping. You can use a cookie press fitted with a desired shape (like a star or rosette) or roll the dough into small logs or balls. If rolling by hand, lightly roll the dough balls in the granulated sugar.
  7. Place the shaped cookies about 1 inch apart on the prepared baking sheets.
  8. Bake for 10 to 12 minutes, or until the edges are just beginning to turn light golden brown. You want them tender, not crisp.
  9. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
  10. If dipping, melt the chocolate with the coconut oil (if using) in a microwave-safe bowl in 30-second intervals, stirring until smooth.
  11. Dip the cooled cookies halfway into the melted chocolate, or drizzle the chocolate over them. Let the chocolate set completely on the wire rack before serving or storing.

Notes

  • For the best melt-in-your-mouth texture, use room temperature butter but do not let the dough get too warm while working with it.
  • If you do not have a cookie press, you can shape these into small logs and press them lightly with a fork to create a crisscross pattern, similar to shortbread cookies.
  • Store these rich buttery dessert cookies in an airtight container at room temperature for up to one week.

Nutrition

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