All you need is butter and few simple ingredients to make this Italian Cookies or Butter Cookies. This butter cookies is smooth, creamy and buttery! Butter cookies, shortbread cookies are few of my favorite cookies to make any time of the year. Although holiday season as when you indulge on loads of cookies, this Italian Butter Cookies are perfect anytime of the year. 

It is a very simple and easy recipe starting with only few easy to find ingredients, followed by a simple process. We don’t need to complicate it to make something as addictive and delicious as this cookie. 

Softened Butter for easier creaming

Using softened butter for this recipe is crucial to producing a soft and pipeable cookie butter. Soften butter breaks easily and thus make the process of creaming or mixing it easier. Aim for a soft but not melted greasy butter. If you press the butter with your fingers, your fingers should create an indent without exerting too much effort. While you’re at it and shopping for a butter, buy a good quality butter as this uses only few ingredients. The higher the fat content, the better tasting it will be.

I usually leave the butter overnight inside the turned off microwave. The following day when I am ready to make the cookie, it is perfectly softened. 

What if you forgot to do this ahead of time? No worries, you can still make the cookie. Simply microwave the butter for 10 – 15 seconds. Check the softness and repeat in 5 seconds intervals until softened but not melted. Make sure it doesn’t starts to melt as that will affect the texture of the cookie dough.

Measure the Flour Correctly 

The best way is to use a scale for precision, but I understand not everyone keeps a kitchen scale. If you do not have a kitchen scale, do the scoop and level method. Simply use a spoon and scoop flour into the measuring cup and use the back of a spoon or anything flat to level the top. Do NOT directly scoop the flour with the measuring cup as this tends to pack the flour in the cup. Too much flour could end up with a thick cookie batter which will be difficult to pipe.

Icing Sugar NOT regular Sugar 

For a smooth cookie texture, use icing sugar also known as confectioners sugar. This type of sugar is very fine and smooth and also helps the cookie to be soft because of the added cornstarch in it. The fine texture of this sugar makes it easy and to blend in and dissolve with the butter. Also the cornstarch in the icing sugar reduce the elasticity of the dough and making it pliable and pipeable at room temperature.

Only 1 Egg Yolk

Egg yolk to add extra fat to the cookie butter.  This is a small batch recipe and adding whole egg will end up with a very runny cookie batter. The egg yolk helps make the cookie dough pliable and pipeable.

Do not Forget the Salt

Salt is essential as we are using unsalted butter. Salt enhances the flavor of the cookie. The last thing that you would want is to eat a bland butter cookie. If you are using salted butter, adjust the amount of salt according to your salt level preference.

Freeze Before Baking

This is crucial so do not skip it. This cookie batter is soft and will spread if you immediately bake it after piping. Refrigeration will not suffice. Freeze it at least 1 hour or until the pieces are solid hard. This allows the cookies to set during baking before the butter melts which would make the cookies lose their shape. This is simply saying, it helps lessen the spending so the shape remains intact. You can make this ahead of time and freeze it, then transfer in a ziplock bag for later baking.

Piping Tip

You can use any piping tip you like, for this one I used the Wilton 1M which is usually the one I used for flower piping. You can use Wilton 1A (round tip), or the one with lines. You can shape it however you want to.

Let Cool Completely Before Serving

I know, I know .. you cannot wait to get your hands on it and eat it. Practice a little more patience .. this cookie will come out still soft after baking. Because this is a thin fragile cookie, if you try to lift and eat it right after baking, the cookie could break and crumble. The cookie will also be soft. Aim for a cookie with a snap when you break it. I like to let it cool completely and then I transfer it in the refrigerator to harden. It is a butter cookie after all. This is the type of cookie that you don’t want eat while soft.

To Dip or Not to Dip

Dipping in melted chocolate is totally optional, but why would you not do it? It chocolate! I used dark chocolate but any chocolate will work. I find that the dark works best or semi-sweet. Make sure that the cookie is completely cooled down before dipping in melted chocolate. I like to do this 1 hour after I put the cooled down cookie in the refrigerator. 

Storage

If you happen to have leftover, make sure to keep it refrigerated especially if you had it dipped in chocolate. Butter cookies are best kept refrigerated because of its high content of butter. In the end, you might not end up with any leftover at all. 

Make This Cookie with Hand Mixer or Stand Mixer

Good news my friends, this recipe can be made using a hand mixer or a stand mixer. A simple hand mixer will work just fine, there is no heavy duty mixing happening in this recipe. As long as you remember to use softened butter, your life will be easy breezy making this recipe. I personally prefer using a hand mixer to make this cookie because it is so easy and this is only a small batch. You can make this all in one bowl (or two) which makes clean-up easy and quick. I have not tried making this manually without a mixer but if you do not have a mixer, you could still make it. The key is using a soften butter for easier mixing, I have to warn you though, it will take a lot more time.

How to Softened Butter

• Room Temperarure: Take the butter out from the refrigetor at least 1 hour before using it, you can even take it out at night for use the following day. Remember, lenght of time to soften the butter at room temperature depends the temperature in your kitchen. If you leave in a humid area, or if you are making it during Summer when it is hot, you may not need 1 hour to get the butter softened. The measure is when you press your fingers on the butter, it should make a dent, but the butter should not be melting and greasy. I like making butter all year round, but based on where I am located, making this during Winter tends to be more challenging as my place is always colder than room temperature.
• Mirowave Steam: Worst comes to worst, you forgot to take out the butter and you need to make the cookie. What you do is put 2 cups of water in the microwave and microwave the water for 2-3 minutes. Next, put the diced butter inside the microwave and leave it there, check at 10 minutes time to see if already softened. The steam inside the butter should help softened the butter. Do NOT microwave the butter for a straight long time, as this is very risky, the butter could get greasy and oily if you ended up over microwaving it.

Tips in Making Butter Cookie

1. Sift the Confectioner’s Sugar: Icing Sugar or confectioners sugar tends to have lumps, so sifting is recommended for a smoother cookie texture. Sift the sugar first using a flour sifter of a regular sieve then measure the required amount.
2. Use Softened Butter: For me the best, easy and even way to have a softened butter is by leaving the butter on the counter top at least 1 hour before using it or by taking it out from the refrigerator and leaving it overnight on counter top. This brings down the butter to room temperature making it soft enough for the mixer to break and mix.
3. Same Size, Same Thickness: It is very important to have the same size and thickness for the cookies so that they all bake at the same time. If you have some thicker and bigger than the other, it will not be bake the same time as the other pieces.  Try your best to make similar sizes of cookies.
4. Do NOT Over Bake: You’ve probably heard this countless times when making a cookie, Do NOT over bake. Bake for 10 – 15 minutes, check at 10 minutes mark. Butter cookie is a very fragile cookie, plus it is a butter based cookie which makes it susceptible over baking if not monitored. Take the cookie out when you notice the side starts browning while the top is still pale. The cookie will continue to cook as it cools. Baking time should be adjusted if baking a frozen shortbread cookie straight from the freezer. Add 1-2 minutes (more or less).

Can I Use Granulated Sugar Instead of Icing Sugar

Technically, you can but the texture will NOT be the same. Icing sugar have a fine powdered texture that makes the cookie smooth and creamy, it also have added cornstarch that helps the cookie stay in shape. It also blends well, and dissolve easily thus producing a better cookie texture.

Can I Use a Cutter to Shape the Cookie?

Unfortunately no as this is a very soft cookie batter. The intention for this consistency is to use it for piping. If you really want to cut it, make it into an ice box cookie style. Wrap the cookie batter in plastic wrap and shape it into a log. Chill or Freeze until completely solid. Once it reach a really solid state, you can use a knife to slice it.

Now that we have all this tips and tricks, let’s getting and bake! 

Ingredients:

• 1/2 cup unsalted Butter 
• 1 cup All-Purpose Flour
• 1/2 cup Icing Sugar 
• 1 Egg Yolk
• 1/3 teaspoons table Salt
• Milk – only as needed

Instructions:

1. Preheat oven to 350F. Prepare a silicone mat or baking sheet lined with parchment paper.
2. Cream Butter: In a large bowl, beat the softened butter until light and fluffy. About 1-2 minutes.
3. Add Dry Ingredient: Sift the icing sugar into the beaten butter and mix until combined , another minute or so.
4. Add the egg yolk and vanilla extract (if using) and continue mixing until just combined.
5. Sift the flour into the mixture and mix again until combined. If the consistency is still thick, add about 1/2 tablespoon warm milk then continue mixing. Aim for a consistency that is soft enough for piping. Do not add more than 1 tablespoon as this could make the batter too thin making the cookie to spread and not hold its shape. You can test a portion and pipe it.
6. Shape the Cookie Dough:  Transfer in a piping bag and pipe using desired piping tip (Wilton 1M or 1A). You could make about 20 pieces of cookie (more or less depending on the size of your cookie). 
7. Freeze Freeze at least 1 hour or leave overnight in the freezer. This will help the cookie hold its shape while it bakes. Do not skip this step as it is crucial to retaining the cookie shape as it bakes. You can also freeze the cookie dough up to 3 months. Shape before freezing. No need to thaw when ready to bake, add about 2-3 minutes more in the baking time or until the edges starts to brown while the center is still soft.
8. Bake: Bake for 10 – 15 minutes, or until the edge of the cookies starts to turn golden brown and the center is still pale and soft. Check on 10 minutes mark to avoid over baking.
9. Cool: Let cool on baking sheet at least 30 minutes before lifting from baking sheet. This texture of this cookie is even better when you allow it to completely cool. I like to leave it in the refrigerator to firm up at least 1 hour.
10. Dip Once completely cooled, dip in melted chocolate of your choice and refrigerate until chocolate coating is solid. I recommend dark or semi-sweet chocolate. Use a good quality plain chocolate bar and melt it. If you can avoid using chocolate chips do so as this has a tendency to be sticky even when it dries.
11. Store baked cookies in a resealable container or plastic bag. Keep in the refrigerator. ENJOY!

Makes about 15 – 20 pieces.

How to Freeze Butter Cookies

One of the thing I like about shortbread cookie is it freezes well. To freeze the shortbread cookie, you have two options to do this.

• Pipe & Freeze: Pipe into the size and shape that you like then arrange it in a pan lined with parchment paper. Store in the refrigerator for at least 1 hour or until solid hard and no longer sticky. Transfer in a ziplock bag and freeze up to 2 – 3 months.

Recipe Notes:

• Remember, size and thickness matters. The bigger and thinner the cookie, the more baking time you  need. So, adjust your baking time accordingly. Remember as well that thinner cookies tends to bake and burn faster.

Nutrition Information

Nutritional Information was calculated using Veryfitwell Recipe Calorie and Nutrition Calculator. For details about Nutrition Information in this website, please read the Nutrition Disclaimer page.

Classic Shortbread Cookie

How to Use Shortbread Cookie Dough as a Tart Crust

This Shortbread cookie dough can be used as tart crust. This makes a perfect tart crust for fruit tarts and custard tarts. It is still the same creamy and butter shortbread, but molded in a tart pan. Watch the video on how to do this.

I love eating shortbread cookie on its own, but I enjoy it even more when dipped in melted dark chocolate. The smooth buttery texture complements well with the dark chocolate. Every bite melts in your mouth! Such an easy breezy treat for something so deliciously good.

More Shortbread Cookie Variation

Chocolate Dipped Shortbread Cookie

If you want to make this cookie extra special and extra sinfully delicious, I highly recommend dipping it in melted chocolate. You only need to add 1 extra step, and that is dipping it in melted chocolate. Watch the video to see how to make it.

Strawberry Shortbread Cookie

Strawberry & White Chocolate Shortbread Cookie is a lovely delicious twist to my classic Shortbread Cookie recipe. The base is a creamy, buttery shortbread cookie with a layer of white chocolate and Strawberry paste and finish off with slice of fresh Strawberry coated with white chocolate. Every layer of this shortbread is perfection, they just seem to work well together.

White Chocolate Matcha Dipped Shortbread Cookie

This Matcha Glazed Shortbread Cookie is the same creamy and buttery shortbread cookie made special by adding a white chocolate matcha glazed on top.

Shortbread Cookie Stick

When you think making shortbread cookie is very easy, well I made it even easier and simpler. This Shortbread Cookie Stick recipe do not require any mixer or food processor, no rolling of dough, and no need for cookie cutter too. A one bowl super easy way to make shortbread cookie. This is a huge game changer on how you make shortbread cookie. Check it out.

Shortbread Pecan Icebox Cookie

Make-ahead ice box cookies are something that you would want to keep especially during the holiday season, this recipe particularly :). They freeze well that’s why they are called ice-box cookies and they are super easy to make. Make it, shape it, freeze it and bake it late

Toblerone Shortbread Cookie

Add a twist to your usual shortbread cookie by turning it into this Toblerone Shortbread Cookie. The same simple and easy shortbread that we all love, buttery, creamy and now made even more special with the addition of chopped Toblerone in the cookie dough. Once you try this variation, you will never think of Tobelerone as just a chocolate that you can eat on its own. Watch how I made this cookie.

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