These Italian Butter Cookies are super simple and make an impressive gift and are the best cookies for your next cookie exchange.
Italian Butter Cookies
I really enjoy baking! It’s just so fulfilling to spend time in the kitchen, mixing ingredients, and then enjoying my sweet success at the end.
I always try to make my desserts homemade. There is something so satisfying about knowing exactly what is in them. I like the control and being able to make any changes I want.
So when I was making Italian Butter Cookies, I knew I wanted them to be chewy. I don’t like crunch cookies very much. Instead, I enjoy how they melt in my mouth – and these do just that!
Now…what is the best thing about these cookies? Is it the sweet jelly filling? The buttery cookies? Or the incredible chocolate topping?
I can’t choose! You will have to make some for yourself so you can decide.
Here is what you will need from the store before you make your own:
- Dixie Crystals Granulated Sugar
- Brown Sugar
- Vanilla Extract
- All-Purpose Flour
- Baking Powder
- Heavy Whipping Cream
- Jelly (Strawberry, Raspberry, Apricot)
- Chocolate Chips
- Sweet & Treats Sprinkles (Mixed Berry Bliss Sprinkles or Frozen Heart Sprinkles)
What is the best jelly to use?
When you are making Italian butter cookies, definitely use a jelly, not a jam. Jams have more bits of fruit in them and this texture throws off the filling inside the cookies.
As for what flavor – that is entirely up to you. Strawberry jelly is a really popular choice since chocolate dipped strawberries are a common dessert people love. I am a huge fan of apricot and raspberry.
Cookie Dough Piping Tips
Piping cookie dough can be difficult to learn at first. Don’t get frustrated. I prefer to use parchment paper with measuring lines to help keep my cookies even and straight.
If you mess up, put the cookie dough back in the piping bag. It is better to re-pipe them than to try and work with uneven cookies.
My go-to piping tips are these Ateco 870 – French Star Pastry Tips Set (860-869).
Italian Butter Cookies Recipe
Here is a printable recipe card. Don’t forget to pin this recipe to your food board or share it on Facebook. It is so easy you won’t believe it is homemade.
Italian Butter Cookies
- 1 Cup of Butter at Room Temperature
- 3/4 Cup of Granulated Sugar
- 1/4 Cup of Powdered Sugar
- 1 Large Egg
- 1 1/2 Teaspoons of Vanilla Extract
- 2 1/2 Cups of All-Purpose Flour
- 1/2 Teaspoon of Baking Powder
- 1 Pinch of Salt
- 2 Tablespoons of Heavy Whipping Cream
- A jelly flavor of your choosing
- Semi-sweet chocolate chips
- Pre-heat the oven to 350 degrees
- Cream the butter and sugar together until light and fluffy
- Add the egg abd the vanilla extract and incorporate them into the butter and sugar
- In a separate bowl, mix the dry ingredients
- Incorporate the dry ingredients with the butter mixture
- Add the heavy whipping cream and mix lightly
- Add the cookie dough to a pastry bag, and using an Ateco wide tip pipe the cookies onto a cookie sheet covered in parchment paper.
- Bake in the oven for 14-16 minutes.
- After taking the cookies out, let them cool on a rack. While they are cooling, start melting the chocolate chips.
- After they have cooled, take two cookies and gently spread the jelly on one side. Then sandwhich them together.
- Dip the sandwhich into the melted chocolate, and then dribble sprinkles into the chocolate. Set the sandwhiches on a plate to cool.
- Once the chocolate is hardened again, they are ready to eat!
- Parchment that has measuring lines on it can be helpful to keep all the piped cookies even.
- It takes some practice piping the cookie dough. Don't be afraid to pick the dough back off the parchment and put it into the bag.
More Cookie Recipes
I hope you enjoyed my Italian Butter Cookies! Here are some more delightful cookie recipes you will enjoy too.