These bakery style Italian butter cookies have tender, buttery swirls with crisp edges and a melt-in-your-mouth center, just like the Italian pastry shop. With a glossy chocolate dip and a shower of sprinkles, they taste as good as they look. I will show you the exact piping consistency so you can bake picture-perfect cookies at home.
| Prep Time | 20 minutes |
| Chill Time | 15 minutes |
| Bake Time | 10 to 12 minutes |
| Yield | 30 to 36 cookies |
Why You’ll Love This Bakery Style Italian Butter Cookies
- Classic bakery look and taste at home with simple pantry ingredients.
- Buttery, tender crumb that pipes beautifully and holds its shape.
- Endlessly customizable with chocolate, sprinkles, nuts, and jam.
- Reliable method with weights, pro tips, and make-ahead options.
Bakery Style Italian Butter Cookies Ingredients & Substitutions
- Unsalted butter: 226 g (1 cup), softened to cool room temperature. Swap salted butter and reduce added salt to a pinch.
- Confectioners’ sugar: 120 g (1 cup), sifted. For a slightly crisper bite, use 90 g powdered sugar plus 30 g granulated sugar.
- Large egg: 1, room temperature. Helps emulsify and adds richness.
- Vanilla extract: 2 tsp for that signature bakery aroma.
- Almond extract: 1/4 tsp optional for classic Italian flavor.
- All-purpose flour: 300 g (2 1/2 cups), spooned and leveled if not weighing.
- Cornstarch: 30 g (1/4 cup) for extra tenderness. If skipping, replace with 30 g flour.
- Kosher salt: 1/2 tsp. Reduce to 1/4 tsp if using salted butter.
- Milk or heavy cream: 1 to 2 tbsp as needed to reach pipeable consistency.
- For dipping and decorating: 170 g (6 oz) dark or semisweet chocolate, 1 tsp neutral oil, sprinkles, finely chopped nuts, and optional raspberry jam for sandwich cookies.
Step-by-Step Instructions to Make Bakery Style Italian Butter Cookies
Preheat and Prepare the Pans
Preheat oven to 350°F (175°C). Line 2 light-colored sheet pans with parchment. Fit a piping bag with a large open star tip like Ateco 827 or 846.
Cream the Butter and Sugar
In a stand mixer with paddle, beat butter and confectioners’ sugar on medium speed until pale and fluffy, 2 to 3 minutes. Scrape the bowl.
Add Egg and Flavorings
Beat in the egg, vanilla, and almond extract on medium-low until smooth, about 30 seconds.
Mix the Dry Ingredients
Whisk flour, cornstarch, and salt together. Add to the mixer in two additions on low speed until just combined. The dough will be soft.
Adjust for Piping
Test a small amount in your piping bag. If too stiff to pipe cleanly, mix in milk 1 tsp at a time until the dough pipes with light pressure and holds ridges. Avoid overmixing.
Pipe and Chill
Pipe 2-inch rosettes, S-shapes, shells, or 2-inch lines for sandwich cookies, spacing 2 inches apart. Chill the piped cookies on the sheet for 15 to 20 minutes to minimize spreading.
Bake and Cool
Bake 10 to 12 minutes, rotating once, until the edges just turn light golden. Do not overbake. Cool on the sheet 5 minutes, then transfer to a rack.
Dip, Decorate, and Fill
Melt chocolate with the oil in short bursts in the microwave, stirring until smooth. Dip cookie ends or drizzle, add sprinkles or nuts, and let set. For sandwiches, gently spread jam on the flat side of one cookie and top with another.
Tips for Success
- Butter temperature matters: aim for cool room temp that yields a slight thumb dent, about 65°F to 67°F.
- Weigh your flour for accuracy. If measuring by cups, fluff, spoon, and level.
- Use a large open star tip to prevent tearing and ensure sharp ridges.
- Adjust with milk sparingly. The dough should be soft, not runny.
- Chill piped cookies before baking to hold shape and reduce spread.
- Bake one sheet at a time on the center rack for even coloring.
- Use good chocolate. If your kitchen is warm, let dipped cookies set in a cool room, not the fridge, to avoid bloom.
Variations of Bakery Style Italian Butter Cookies
- Lemon zest and vanilla: Add 1 to 2 tsp finely grated lemon zest to the dough.
- Chocolate striped: Dip, then drizzle with white chocolate for contrast.
- Espresso cocoa: Add 1 tbsp Dutch-process cocoa plus 1 tsp instant espresso.
- Cherry almond: Press a candied cherry half into each rosette before baking.
- Gluten free: Use a quality 1:1 gluten free flour blend and keep the cornstarch.
Serving Suggestions: What to Pair with Bakery Style Italian Butter Cookies
- Espresso, cappuccino, or a simple latte.
- Holiday cookie trays with biscotti and pizzelle.
- Vanilla gelato or a scoop of chocolate ice cream.
- A glass of cold milk for the classic dunk.
Storage & Reheating Instructions
Store plain or decorated cookies in an airtight container at cool room temperature for up to 1 week. Layer with parchment to protect the ridges.
To freeze baked cookies: Place in a single layer to freeze, then transfer to a freezer bag for up to 2 months. Thaw at room temperature before dipping or serving.
To freeze unbaked: Pipe onto a lined sheet, freeze until firm, then store in a bag up to 2 months. Bake from frozen, adding 1 to 2 minutes.
Memories Made Around the Table
My Nonna kept tins of these on the sideboard, always with a ribbon of raspberry jam peeking out. I learned quickly that the cookies with the messiest sprinkles were the ones she made with her grandkids, and those were always the first to disappear.
FAQs
Why did my cookies spread? Usually the dough was too warm or too loose. Chill piped cookies 15 to 20 minutes and measure flour accurately. If needed, blend in 1 to 2 tbsp more flour.
Which piping tip works best? A large open star like Ateco 827 or 846 keeps the dough from tearing and creates clean ridges that hold in the oven.
Can I use salted butter? Yes. Reduce added salt to a pinch and taste the dough. The flavor will be a touch more savory, which many people enjoy.
Do I have to use cornstarch? No, but it helps create a melt-in-your-mouth texture. If skipping it, replace with the same weight of flour.
How do I keep chocolate shiny? Use good quality chocolate and avoid chilling in a humid fridge. A small amount of neutral oil helps create a smooth, glossy finish.
Final Thoughts
With a few simple techniques, you can bake bakery style Italian butter cookies that look elegant and taste unforgettable. Make a batch today, dip in chocolate, and share the joy.
Bakery Style Italian Butter Cookies
Equipment
- 2 Sheet pan light-colored
- 1 Parchment Paper for lining
- 1 piping bag
- 1 Large open star tip e.g., Ateco 827 or 846
- 1 Stand mixer with paddle attachment
- 1 Whisk
- 1 Cooling rack
- 1 Microwave-safe Bowl
Ingredients
Cookies
- 1 cup unsalted butter softened to cool room temperature
- 1 cup confectioners' sugar sifted
- 1 large egg room temperature
- 2 tsp vanilla extract
- 0.25 tsp almond extract optional
- 2.5 cups all-purpose flour spooned and leveled if not weighing
- 0.25 cup cornstarch for extra tenderness
- 0.5 tsp kosher salt
- 2 tbsp milk or heavy cream use 1 to 2 tbsp as needed to reach pipeable consistency
For dipping and decorating
- 6 oz dark or semisweet chocolate for dipping or drizzling
- 1 tsp neutral oil
- sprinkles for decorating
- finely chopped nuts for decorating
- raspberry jam optional, for sandwich cookies
Instructions
- Preheat oven to 350°F (175°C). Line 2 light-colored sheet pans with parchment. Fit a piping bag with a large open star tip like Ateco 827 or 846.
- In a stand mixer with paddle, beat butter and confectioners' sugar on medium speed until pale and fluffy, 2 to 3 minutes. Scrape the bowl.
- Beat in the egg, vanilla, and almond extract on medium-low until smooth, about 30 seconds.
- Whisk flour, cornstarch, and salt together. Add to the mixer in two additions on low speed until just combined. The dough will be soft.
- Test a small amount in your piping bag. If too stiff to pipe cleanly, mix in milk 1 tsp at a time until the dough pipes with light pressure and holds ridges. Avoid overmixing.
- Pipe 2-inch rosettes, S-shapes, shells, or 2-inch lines for sandwich cookies, spacing 2 inches apart. Chill the piped cookies on the sheet for 15 to 20 minutes to minimize spreading.
- Bake 10 to 12 minutes, rotating once, until the edges just turn light golden. Do not overbake. Cool on the sheet 5 minutes, then transfer to a rack.
- Melt chocolate with the oil in short bursts in the microwave, stirring until smooth. Dip cookie ends or drizzle, add sprinkles or nuts, and let set. For sandwiches, gently spread jam on the flat side of one cookie and top with another.