Soft, buttery cookies are sandwiched together with raspberry jam then dipped in chocolate and sprinkles for the classic, bakery favorite we all grew up loving! Make a batch of these Italian Butter Cookies for an unforgettable holiday this season.
My first ‘commercial’ experience with food before Living the Gourmet came in the form of a brief stint at a neighbor’s bakery as a child. During my tenure there, I was taught the basics of things like decorating displays, preparing gift baskets, the proper way to fill cannoli shells, and how to bake a variety of basic cookies, all of which I did in between washing windows and sweeping a few miles worth of floors – which was no mean feat in a bakery roughly the size of a quaint suburban kitchen.
The owners, longtime friends of my mother and father, were first-generation Italian immigrants – like my own family. Naturally, that meant a lot of what the bakery specialized in was nothing new to me – if my grandfather wasn’t bringing the same items over in huge boxes wrapped in red and white string for the holidays, then my mother was preparing the same, or better, versions of what was typically on offer in our displays.
That said, whether I was preparing or decorating them at the neighbor’s bakery, or whether my mother was preparing them from scratch, “Italian Butter Cookies” dipped in chocolate, doused in sprinkles, and then sandwiched over a sweet jam, was a mainstay at almost all of my family’s gatherings, especially around the holidays, where our dessert tables were packed to overflowing.
Over the course of this coming week, I’m going to try to reproduce one of the dessert spreads I grew up with, using several of my favorite Christmas-themed goodies. At the end of the week, we’ll see how it all pieces together on a single, festive Christmas dessert table, with a few added specialties just for the occasion.
Now, for today’s Italian Butter Cookies.
To start things off, we begin by mixing together sugar, shortening, and butter in a large bowl, and we mix that until it’s smooth. Then add in the eggs and vanilla extract, and blend in the flour a little at a time along with baking powder and salt.
For this particular recipe, I’m using Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract. Nielsen-Massey is a staple in my kitchen due simply to it being the gold standard for flavor and quality amongst extracts. This year, be sure to give the gift of baking by sending someone you love a Nielsen-Massey Holiday Flavors Bundle.
After that, let the resulting dough chill for at least 20 minutes. Then place the dough in a piping bag attached to a star-shaped nozzle, and pipe out the cookies as shown below onto a baking sheet lined with parchment. Bake until lightly golden as directed below.
Meanwhile, you’re going to want to melt down dark chocolate with some heavy cream as directed below. Then, after assembling the cookies with either raspberry or strawberry jam – we’re using raspberry today – dip the end of the cookies in the melted dark chocolate, sprinkle with sprinkles, and then set them on a baking sheet to cool.
Once cooled, they’re ready to serve.
Alterations
Given that these cookies are a very well known, well loved, and traditional Italian type of bakery good, I don’t intend to give any ‘radical’ alterations here, but I will provide you with a trio of ideas that keep the ‘spirit’ of the cookies intact, while still allowing for some variety if you so choose.
1) Go Nuts. If you prefer, you can replace the sprinkles with pecans, almonds, or walnuts. Simply chop the nuts up finely, and use those in place of the sprinkles – or in addition to the sprinkles if you’re feeling particularly adventurous.
2) Double up on Chocolate. While I wouldn’t recommend dousing the entire ‘assembled’ cookie in chocolate, one particular way of increasing your ‘chocolate-to-cookie ratio’ is to completely douse or ‘encase’ one of the two cookie halves in chocolate, and sprinkle with your sprinkles. Now, let those cookies harden, then take a covered cooke and a plain cookie and sandwich those over the jam as normal, dip, and sprinkle.
3) Even More Chocolate. Naturally, you could forgo the jam entirely in favor of a chocolate middle. Simply melt some extra chocolate, and use that as a middle for the cookies.
Serving Tips
1) When serving, keep in mind that these cookies encapsulate the ‘Italian view’ of dessert. Not overly sweet, not overly indulgent, not overly ‘heavy’ by any stretch. In other words, they complement rather than overpower the meal you just enjoyed beforehand. Pair these with black coffee alongside a variety of other baked goods, with the cookies simply being part of a larger whole, and you’re set.
2) Mt. St. Cookie. Rather ‘piling’ or simply dumping your cookies onto a platter, take a few moments to ‘assemble’ a neatly stacked mountain or pyramid of cookies. A neatly stacked ‘pyramid’ of cookies is simply irresistible, and despite being supremely easy to achieve, will wow your guests who think went to painstaking lengths all for them. When assembling your ‘pyramid,’ alternate the dipped and undipped sides of the cookies to allow for ‘ease of access’ when taking the cookies to eat, this will also add variety to the appearance of the stack.
3) Give the Gift of Cookie. While not really a ‘serving’ tip, these are absolutely delicious holiday gifts. Set them in festive holiday bags tied with a bit of colored string, and what could be better?
4) Variety is Key. Whether using the alterations listed above or not, try to keep the cookies ‘irregular.’ Alternate the sprinkle colors, do some red, some green, some white, some chocolate, and finally some of them mixed. Then arrange the cookies in alternating patterns either in your ‘pyramid’ of cookies or lined up on serving trays. Use the variety to your benefit, and keep things looking festive.
Print
Italian Butter Cookies (Bakery Style)
- Total Time: 20 minutes
- Yield: 24 cookies 1x
Ingredients
- 1 recipe for butter cookies (see below)
- 2 cups Raspberry Jam (can be substituted with Strawberry Jam)
- 1 cup dark chocolate chips melted down with 3 tablespoons heavy cream, for dipping
- Rainbow Sprinkles
- Powder Sugar for dusting
For the butter cookies:
- ½ cup shortening
- ½ cup unsalted butter, softened
- 2 cups sugar
- 4 eggs
- 3 teaspoons Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
- 3 cups AP flour
- 2 teaspoons baking powder
- 1 teaspoon salt
Instructions
- Preheat oven to 350 degrees F. Line 2 baking sheet with parchment paper and set aside.
- In the bowl of your stand mixed fixed with paddle attachment, cream shortening, butter and sugar. Add eggs one at a time, mixing well between each addition. Add vanilla and mix well.
- Finally, add the dry ingredients and beat until a soft, sticky dough comes together. Let the dough rest in the refrigerator for about 20 minutes.
- Prepare a pastry bag fitted with a star-shaped tip and fill with the cookie dough. Pipe your cookies about 2-inches long and 1-inch apart. Bake for 10-12 minutes or until the edges are lightly golden.
- Remove and let cool on a wire rack.
Assembly:
- Prepare your assembly by lining two baking sheets with wax paper and pour rainbow sprinkles in a shallow dish or bowl. Alternatively if you like you can also dip your cookies in chocolate sprinkles, chopped nuts like pistachios or almonds. I chose to stick to the traditional rainbow sprinkles, reminiscent to those you find at the Italian bakery.
- In a double-boiler, melt down dark chocolate chips with 3 tablespoons heavy cream. Stir until the chocolate has melted down completely and is smooth.
- Spread desired jam on one cookie (about ½ teaspoon), sandwich with another cookie then dip in the chocolate and then the rainbow sprinkles. You should get about 2 dozen cookies out of this. For the finishing touch, sprinkle with confectioner’s sugar.
- Serve and enjoy!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
Nutrition
- Serving Size: 8
Enjoy with love!
Thank you to Nielsen-Massey for sponsoring this post! All opinions expressed are my own.
angiesrecipes says
They look wonderfully delicious and so very festive! Love it!
Annette, 3 Little Buttons says
Yum! Those look wonderful. I hadn’t realised that you should sandwich them together with jam. The sprinkles make them look extra Christmasy 🎄
Stacie says
Those look so good! Butter cookies are always a win, but when you throw chocolate on them. Well, don’t get between me and those cookies.
DAVID J MYERS says
Catherine, In general, I’m not a huge fan of Italian desserts or pastries. I guess it comes down to what a person grew up with… In any case, I do love these butter cookies, easily in my list of the top 3 or 4 Italian sweet treats. Plus they’re pretty too! Take Care, Big Daddy Dave
Sherri says
We always used to get these Italian cookies when I was a kid at our local bakery! Yours are simply gorgeous and are tempting me to try my hand at making them myself! Thanks for the inspiration. 🙂
Pavani says
Those Italian butter cookies look so festive and perfect for the holidays. Love the jam filling and the chocolate on top with sprinkles – makes them so inviting.
Byron Thomas says
These butter cookies sound like a treat to make! I love the idea of combining the sandwich cookie with jam and chocolate! These are now on my Christmas “To Bake” list. Thank you!
Bella and Dawn at Dear Mummy Blog says
These look absolutely scrumptious and we like the idea of gooey jam in them! Would be nice with raspberry and white chocolate too x
Sara says
These look delicious and would also brighten up my kitchen on display in our cookie jar! Can’t wait to make these with the kids.
Philip says
These sound so good and your pictures really make me want to eat some of them right now!
Katie says
Pretty and delicious! We are having a Christmas party so I’m looking for creative ideas to make. I love the colorful sprinkles.
Jeannette says
These cookies bring the holiday season to life! i have seen holiday cookies like this from the store, but never thought to actually make them myself! I would totally do the red and green ONLY for Christmas since I am a Christmas FREAK! Thank for the step-by-step instructions!
Terri Steffes says
These are one of my favorite cookies yet I have never made them homemade. I need to give them a try.
Tracy says
That sounds like the perfect first job! How fun and delicious! I love these kind of cookies – the butterier the better and with just the right amount of chocolate!
Preet says
This looks delightful and tasty. My kids would absolutely love this. I have to try making this.
Claudia Lamascolo says
You have inspired me to make these beautiful cookies. We always saw them on wedding trays here and then I actually about them and how much I loved them until now! What a great job you did Merry Christmas and have a blessed New Year to come to all you and your! xo
Jyothi (Jo) says
Those cookies look soo good! So festive, and those sprinkles definitely gives the festive looks. Perfect for Christmas cookie exchange
Yeah Lifestyle says
OMG these cookies look so pretty and I am sure they would have tasted so yummy as well. I love Nielsen-Massey and use only their Pure Vanilla Extract as well in my baking.
Christa says
I love these cookies! My grandmother used to make them, th way remind me of her. I’ve never made them myself. I can’t wait to try this recipe!
Shar says
Oh my goodness how pretty and perfect are these?! I love the sprinkles… everything is better with sprinkles right?? Thanks for sharing this awesome recipe 🙂
Surekha Busa says
Wow, that looks so yummy! I even took a screenshots of the recipe for future purposes. When i saved enough money to buy myself a oven. This will be one of my first things that i will bake. Love it.
Samantha says
These look so yummy! I’ve had the pre-made ones that come in holiday cookie tins. These would make great gifts.
Vanessa Delia says
I love how experiences from our childhood carryover into our adult lives. No wonder your cookies look so beautiful and professional. Thanks for sharing how to make them.
Romy says
These look so pretty! These cookies are totally perfect for gift giving too
Krista Price says
Italian butter cookies bring back such nostalgic memories for me. My great grandmother would always have a stash of them for my brothers and me whenever we would visit. It’s been years since I’ve enjoyed one, but now that I’ve stumbled upon your recipe that’s going to change. I’m doing a massive cookie bake this weekend and these are definitely being added to the recipe list! 🙂
Ksenia @ At the Immigrant's Table says
Those extracts look amazing – and I love how you used them to infuse the cookies with so much flavour. Great work, especially around this time with the holidays.
Adriana Lopez Martin says
Wow, these cookies are just perfection I bet those melt in your mouth. Italian cookies are my favorite a friend of mine bakes them every year, and I am lucky to get some from her as a present.
Tayler Ross says
These cookies are gorgeous! Could even dip in red and green sprinkles for the holidays!
Allison says
Cookies with jam and chocolate and sprinkles?! Does it get any better?! I can’t wait to make these this holiday season.
Justyna Butler says
These Italian Butter Cookies look so yummy! I so need one like right now!
Gloria says
I love tasting cookies from around the world. These are super pretty. They sound sort of shortbread-like, and our whole family devours those during the holidays.
Courtney says
Omg can we say yum?!? I just love cookies!!!! One of my favorite treats!!! Must give this recipe a try!!!
Kiki Johnson says
Along with German Christmas cookies, Italian Christmas baking is my favorite! I love how simple ingredients shine in Italian cooking and baking and these cookies must taste like a burst of butter and vanilla! YUM! Love photography as well!
Michelle says
Oh, these are just the cutest little treats! So festive, I’ll have to try these I know my family will love them x
Anne Murphy says
Excellent! The parents have missed their Italian Cookies ever since they left New York – maybe I can make some for them! (And as far as Mom is concerned, everything is better with chocolate… )
Veronika's Kitchen says
Italian butter cookies are one of my favorites! So much flavor and quite easy to make) Going to make them again next week!
Loreto Nardelli says
These cookies are adorable. I totally understand the respect for the Italuan traditions. I am Italian and know how prod we are of our recipes. You gave definately captured the essence of our passion in this dessert. I too know that rule not too sweet and not to heavy!
Nice post!
Cheers!
Nicolas Hortense says
These cookies look absolutely delightful! Simple and wonderful! (:
Marisa Franca says
I think I would have preferred to work in a bakery than a cookie factory. The only thing I did is work in an assembly line packaging different kinds of cookies. Nothing as fancy as Italian cookies. How wonderful that you had your grandparents and parents around you growing up. When we came to this country it was just our small family and no other Italians around. It was tough, especially for my folks. I would have loved to learn how to make some of these delicacies. I’m dying to try out the butter cookies.
Charity says
How lucky for you to have that experience as a kid. It’s really great that you get to share these cookie traditions with your loved ones!
Sam | Ahead of Thyme says
Yum, these cookies look delicious and so festive! They would be perfect for a holiday bake-off! Can’t wait to try these soon.
Leslie Haasch says
Italian butter cookies are one of those desserts I just don’t think to make, but when someone else does I’m always raving about how good they are and how I should make them! [facepalm] No more excuses, totally trying this!
MJ Camm says
I would like to try to make this recipe. Looks delicious! Just double-checking-use almond or vanilla extract?? The article talks about both.
Living the Gourmet says
Hey there! Thanks so much for stopping by and visiting. For this recipe use vanilla extract! 🙂 If you have any other questions reach out any time! Enjoy!
Olga says
This looks tasty! These are absolutely mouth watering! It will quickly disappear in our house, very tasty and flavorful!
j says
I know, I know people hate when someone changes the original recipe but…can you use salted butter instead of unsalted. Just cut down on the salt??
Thank you
Living the Gourmet says
Hi J, thank you so much for reaching out. Unsalted butter is one thing I would not swap out in this recipe only because it may make the cookies too salty. The reason we use unsalted butter when baking/cooking is so we can control how much salt goes into the food. So if you can, try to use unsalted. Thanks for stopping by and I hope you give the recipe a try!
Joyce says
Can these be made ahead and frozen?
Living the Gourmet says
Dear Joyce, Thanks so much for visiting! I haven’t tried freezing them but I don’t think there should be a problem with doing so. Just let them thaw in the refrigerator when you are ready to defrost. Enjoy!
Chef Dennis says
I’ve always loved Italian food. And this Italian Butter Cookies recipe is not an exception. I love that this is soft and buttery. I will definitely serve this to my family.
Tara says
Love learning about different cultures and how they celebrate with food – thank you for sharing your memories. You totally had me at butter, chocolate and sprinkles! I bet these are going to melt in my mouth.
Analida Braeger says
Thanks for all the great tips and the variety of options with nuts, sprinkles and extra chocolate! My family loved these!
Veronika says
Oh, these are my favorite cookies! I want a whole batch of them with a cup of tea right now!)
Marisa F. Stewart says
Those cookies look so good and buttery. I can almost feel them melting in my mouth. I love how you decorated them – and the jam sandwiched in-between, so pretty. I bet they disappear quickly on a cookie tray. I’ve already pinned the recipe to make next year for Christmas.
Lori | The Kitchen Whisperer says
I was literally just talking with my Mother in law about Italian butter cookies! Marrying into an Italian family the “regular” anise/almond Italian cookies I am not a fan on but these ones – the butter cookies are incredible!
I love the fact that you made them as a sandwich cookie and then dipped in chocolate! I can’t wait to try these!
kita says
These cookies so remind me of my grandparents! They always had them out on the table – like magic – whenever I came to visit. I love that you have dipped them in chocolate and filled them with jam too! Thank you so much for the delicious memory.
uma says
perfect holiday cookies. Looks delicious with chocolate dipping in. My kid’s favorite cookies of the season.
Jo says
Cookies can’t get better than this. Simple butter cookies dipped in chocolate and sprinkles is real treat. So good!
Lauren says
Hi, in the story part of the recipe it says chill dough for two hours but then in the actual recipe at step 3 it says 20 minutes. I made these and only chilled the dough for 20 minutes and my cookies spread into very large circles. Could it because because the chilling time is actually 2 hours? Or maybe I didn’t beat the wet ingredients until fluffy enough? Thank you.
Living the Gourmet says
Dear Lauren, Thank you for reaching out! I would say the dough can be left to chill for at least 20 minutes or up to a couple hours. I’ve made these cookies a few times already so from experience I will say make sure you’ve beaten the butter and sugar really well before adding the eggs and extract. It should be smooth and fluffy. I hope you enjoy this recipe as much as I have! Thanks for stopping by and if you have any more questions, let me know!
Carmela says
Can the cookies be filled with the same chocolate used for dipping? Would any adjustments need to be made or just melt the chocolate and fill?
Living the Gourmet says
Hi Carmela, They can definitely be filled with the same chocolate they are dipped in 🙂 Thank you so much for stopping by. Enjoy!
caitriona says
Did anybody actually make this recipe? Every star “review” has a comment that they “look good” nothing about how the cookies actually come out.