Italian Butter Cookies Recipe

I’ve been experimenting in my kitchen and The Best Butter Cookies have become a new favorite. I worked with unsalted butter, granulated sugar, one egg, and hints of vanilla and almond extract, blending them with all-purpose flour and a pinch of salt. This recipe exudes a classic charm that continually draws me back for more.

I recently discovered a new twist on some of my favorite Italian bakery cookies recipes and I just had to share it. These Italian Butter Cookies are not too sweet and amazingly easy to whip up.

I started with 1 cup unsalted butter and 2/3 cup granulated sugar, creaming them together until they blended perfectly. Then I whisked in 1 large egg, 1 teaspoon vanilla extract, and even a dash of 1/2 teaspoon almond extract if you’re in the mood for something special.

Once that was ready, I slowly folded in 2 1/4 cups all-purpose flour and a pinch—1/4 teaspoon—of salt. This quick recipe is perfect for when I want a batch of the best butter cookies, reminiscent of holiday spritz cookies.

It might sound simple but trust me, once you press these butter cookies into shape, you’ll understand why they’re such a hit at Christmas gatherings and beyond.

Why I Like this Recipe

I like this recipe cuz I love how buttery and not overly sweet the cookies turn out. I also dig how quick and easy it is to whip up, which is great when I’m in a hurry. I really enjoy that I can add a little almond extract if I wanna mix it up, making it feel more special. And honestly, I appreciate that even if I don’t have a cookie press, I can still make these cookies by rolling the dough by hand without any big hassle.

Ingredients

• Unsalted Butter: Provides rich flavor and soft texture, adding tender moisture to these cookies.
• Granulated Sugar: Sweetens the dough and aids in the browning process during baking.
• Egg: Binds all ingredients together and contributes a touch of protein, improving structure.
• Vanilla Extract: Enhances overall flavor with a warm, sweet aroma that complements butter.
• Almond Extract (Optional): Offers a subtle nutty undertone that deepens the cookie’s flavor.
• All-Purpose Flour: Serves as the carbohydrate base giving body and stability to each cookie.
• Salt: Balances the sweetness and highlights the flavors, making each bite pop.

Ingredient Quantities

• 1 cup unsalted butter, softened
• 2/3 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract (optional)
• 2 1/4 cups all-purpose flour
• 1/4 teaspoon salt

How to Make this

1. Preheat your oven to 350°F.

2. In a big bowl, beat together the unsalted butter and granulated sugar until it gets light and fluffy.

3. Add in the egg, vanilla extract, and almond extract if you want it, then mix well until combined.

4. In another bowl, whisk together the all-purpose flour and salt.

5. Gradually mix the dry ingredients into the butter mixture until you get a smooth, soft dough.

6. Fill up your cookie press with the dough and press the dough onto ungreased baking sheets, making sure there’s a little space between each cookie.

7. If you dont have a cookie press, you can roll the dough into small balls and flatten them a bit with your hand or a fork.

8. Place the cookies in the oven and bake for around 10 minutes or until the edges start turning a light golden color.

9. Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before touching them.

10. Transfer the cookies to a cooling rack and let them cool completely before serving. Enjoy your Italian Butter Cookies!

Equipment Needed

1. Oven (set and preheated to 350°F)
2. Large mixing bowl for creaming the butter and sugar
3. Electric mixer or hand whisk for beating the butter mixture
4. Measuring cups and spoons for accurate ingredient amounts
5. Second bowl for whisking together the flour and salt
6. Cookie press (or alternatively a fork for flattening dough balls)
7. Baking sheets (ungreased, as specified)
8. Cooling rack to transfer and cool the cookies
9. Spatula or mixing spoon to help combine ingredients and handle the dough

FAQ

Italian Butter Cookies Recipe Substitutions and Variations

• Unsalted butter: You can use salted butter instead, but be sure to cut down the extra salt in the recipe.
• Granulated sugar: Try caster sugar or even coconut sugar if you’re looking for a different flavor twist.
• Large egg: You could use an egg substitute meant for baking if you’re out of eggs, though it might change the texture a bit.
• Vanilla extract: If you don’t have real vanilla extract, imitation vanilla works fine in these cookies.

Pro Tips

1. Make sure your butter is super soft but not melted; if it’s too cold it’ll make your dough lumpy and hard to mix evenly.
2. If using a cookie press, dust it lightly with flour so the dough doesn’t stick and mess up your cookie shapes.
3. Chill your dough for about 15 minutes before pressing or rolling it out; it helps the cookies keep their shape during baking.
4. Keep an eye on the cookies in the oven—every oven is different and a couple extra minutes can turn them too brown really fast.