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3.97 from 33 votes

Italian Butter Cookies

You won't believe how easy these homemade Italian butter cookies are to make. They are filled with jelly and dipped in melted chocolate.
Prep Time10 minutes
Cook Time15 minutes
Dipping10 minutes
Total Time35 minutes
Course: Desserts
Cuisine: Italian
Keyword: Christmas Cookies
Servings: 12 Cookies
Calories: 504.21kcal
Author: April Golightly



  • Pre-heat the oven to 350 degrees F.
  • Take all the cold ingredients out of the refrigerator to let the get to room temperature.
  • In a stand mixer, cream the butter and sugar together until light and fluffy.
  • Add the egg and the vanilla extract into butter and sugar mixture into the stand mixer. This should only take a couple minutes with a stand mixer. It should be looser now that the liquids have been added.
  • In a separate bowl, mix the dry ingredients - All purpose flour, baking powder, salt.
  • Incorporate the dry ingredients with the butter mixture using the stand mixer. Mix for a couple minutes and it should be much stiffer now.
  • Add the heavy whipping cream to the stand mixer and mix on low. Don’t over mix the dough after putting in the whipping cream. Just enough to incorporate.
  • Add the cookie dough from the stand mixer to a pastry bag. Use an Ateco wide tip to pipe the cookies onto a cookie sheet covered in parchment paper or a silicone mat.
  • Bake in the oven for 14-16 minutes. If you are baking more than one tray of cookies at a time it will take longer than 16 minutes. Ovens may vary. Add 1-2 minutes to bake time if it seems under baked.
  • After taking the cookies out, let them cool on a cookie cooling rack. While they are cooling, start melting the chocolate chips.
  • Chocolate chips are pretty easy to melt in the microwave. No need to double boil. Start with 45 seconds and then stir. Microwave them for 15 second increments until fully melted.
  • After they have cooled, take two cookies and gently spread the jelly on one side. Using a spreading knife makes putting the jelly on easier. Be careful not to put too much jelly on or it will be hard to keep the two halves stable when dipping into the chocolate.
  • Then, sandwich them together.
  • Dip the cookie sandwich into the melted chocolate, and then sprinkle the sprinkles on top of the chocolate on each cookie after your dip each one. Set the sandwiches on a plate to cool.
  • Place cookies in the fridge to get the chocolate to set.
  • 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.


Sodium: 155.9mg | Calcium: 34.31mg | Vitamin C: 2.49mg | Vitamin A: 536.78IU | Sugar: 42.11g | Fiber: 2.21g | Potassium: 161.16mg | Cholesterol: 58.64mg | Calories: 504.21kcal | Saturated Fat: 14.08g | Fat: 22.99g | Protein: 4.39g | Carbohydrates: 70.43g | Iron: 2.36mg