Remember Those Italian Butter Cookies at the Bakery with the Chocolate Chips On Top? Here they are…

Whenever I find myself at an Italian bakery I always and I do mean always head straight for the cookie tray to see if they have homemade spiral shaped Italian butter cookies sprinkled on top with mini chocolate chips.  I adore those cookies.  Some bakeries have them with rainbow sprinkles on top instead of the mini chocolate chips.  I find I always miss the flavor of the chocolate on those.  The chocolate brings balance to the force (yes that was a lame star wars reference, Hubby would be proud).

If you are unfamiliar with these cookies prepare yourself for a treat.  These cookies are in the shortbread family.  They are not terribly sweet (just the right amount of sweet), they have a huge butter flavor (thats the reason to use the best butter possible) and they have a melting crumbly texture that is just heavenly.  They are light as a feather considering how buttery they are.  The chocolate guilds the lilly here.  I have actually made these and thought maybe more chocolate would be better so I dipped them in dark chocolate ganache.  There is such a thing as too much of a good thing.  That amount of chocolate overwhelmed the gorgeous butter flavor and took away from the cookie.  These are perfect as is.  They will bring you right back to you favorite Italian bakery.  If you don’t have a favorite Italian bakery……bake these cookies and open a bakery in your kitchen.  Charge the kids for cookies….could be fun.

These are probably my Husbands favorite cookies.  When he is taking too long to come home from work I bake a batch of these and text him a picture with no words.  He comes home as fast as possible so he doesn’t miss out because the kids got to them first.


Homemade Italian Bakery Butter Cookies


1 cup  (2 sticks) of best quality butter

1/2 cup of confectioners sugar

1 teaspoon pure vanilla extract

scant 1/4 cup of cornstarch

1 1/2 cups all purpose flour

1/4 teaspoon of fine sea salt

mini chocolate chips

Here we go…

Pre-heat your oven to 350 degrees.  Line a sheet pan with parchment paper and set aside.

Set up you piping bag with a large start tip or other similar decorative tip (small tips will not work here).  I set mine into a large  tumbler to keep the bag standing so it is easier to fill.

I chose a more ornate tip just to change things up a bit, I usually use the simple large star tip.

In the work bowl of your standing mixer cream the butter then add the confectioners sugar and cream them both together.

Butter and confectioners sugar creamed together, nice and light

Add the vanilla extract and combine.

Pure vanilla is important here

In a separate bowl combine your dry ingredients.

Flour, cornstarch and salt whisked together to combine well.

Add the dry ingredients to the butter mixture and mix well.  Do not over beat.

Dough all done.

Put the cookie dough into the prepared piping bag.  Twist the top so the dough moves to the tip end and eliminates air pockets.

See how the tumbler helps hold the bag being filled?

Pipe out the dough into closed spirals.  This does require some hand strength, consider it the work out before you eat the cookies.

Cute no?

Gently place the chips neatly on top of each cookie.

See the amount of chips? That's all you need. Honest.

Bake the cookies for 15-20 minutes depending on the size of the cookie you piped.  the cookies should have a light golden color on the edges and the bottom.  If they are not lightly golden as I described the texture will not be right.

Cooling...let them cool all the way before you eat them. Trust me on this.

Cool the cookies completely on a rack.  These cookies taste best when completely cool.

Good grief!!!! These are awesome!!!!!

Plate them up and enjoy!  An expresso or a cup of good coffee would go great right now….yup, I going to make some coffee!  I sent the picture to Hubby at work…He should be here any minute.






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  1. very
    Very yummy and very entertaining! Great job! Hope to be enjoying your blog and much more in weeks to come. Love Judith

  2. These look incredible! I do that sometimes too … send a picture to my hubby and torment him when I know he is far away … heheh. I just get so excited sometimes!

    • They key to the nice swirl is very even pressure on the pipping bag. This is not super easy because the dough is a little stiff so requires a lot of pressure to move through the bag. By the time your done piping your hand will be pooped but they are so worth it!!!!

    • Thank you so much for the invitation, I will link up with your hop on Monday. I hope you enjoy these cookies. If you do make them I would love to know what you think.

  3. I will take a dozen of those please, I just love Italian Butter Cookies. Hope you have a great holiday week end and thanks so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  4. All your recipes sounds wonderful and I would love to try them. Am I missing the printer friendly tab?

    • You make a good point.I have to figure out how to add a print button. I will work on that right away. I’m sorry for the inconvenience.

    • Thank you very much. The tip on the piping bag gets most of the credit. This recipe is really yummy. I hope you enjoy it if you make it.

  5. I’m always on the lookout for new recipes, and I’m *so excited* to have found this one. I’ve never seen or heard of anything like this before– so of course, I’m going to have to try it! Thank you for sharing! Made my Saturday!

    • Welcome to my little crazy world. I really hope you enjoy the cookies if you bake them. I would love to know what you think if you do!

  6. I have to go to the Bronx to get good Italian Butter cookies these days… they don’t use REAL BUTTER. Now I’ll stay safely at home and bake them. Thanks for sharing this recipe on foodie friday.

    • Oh the Bronx!!!! I have not been there in so long!!!! I should mention I grew up in Queens. These cookies will end your need to drive. Real butter and real good. Now, i’m home sick. It’s hot here….help!

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  8. Hi…my son is getting married in Sept. and I’d love to make these cookies – we’re 100% Italian and I think they would make a beautiful addition to our family recipes.

    Question: Do they freeze well?

    • Oh these cookies would be so perfect as they are pretty and so yummy!!! I have never frozen them before as they never last that long. I would recommend you make a single batch and try it and see how they respond to freezing. I hope they behave well in the freezer for you. Please let me know what happens, I wish you such a warm congratulations on your Sons wedding day. Weddings are such happy family events. Best wishes to you and your family.

  9. I am making these cookies for my daughters favor cookie boxes for her wedding. No where do you say how many cookies come out of each recipe batch. I have to make at least 100 of these how many time should I repeat the recipe to cover 100 cookies?
    Thank you

    • I dont say how many cookies you will get because you will pipe these free-hand. The size you pipe will change the yield. The way I pipe them I get 24 cookies per batch. Don’t worry though. The dough goes together so quickly that it’s not a problem to make the dough several times. I have done that many times. The recipe does not double perfectly so you will need to make each batch one at a time.

      I am so thrilled you are making these cookies for your daughters wedding! I hope they come out perfectly and more importantly, I hope the wedding is perfection for her :) P.S. Be sure to let the cookies get slightly browned on the edge and on the bottom. The texture is best that way. Truly, best wishes for a wonderful wedding :)

  10. Looks amazing! Think I’m going to take some into school tomorrow. About how many cookies can you get out of the recipe above?

    • The amount of cookies the recipe yields depends on how big you pipe the cookies. I usually get about 2 dozen from one batch. The recipe does not double well so if you need more it’s best to bake separate batches. I hope you enjoy them. :)

  11. Hey,

    I absolutely fell in love with these delicious cookies the first time I made them and even my mom (who is super picky when it comes to cookies and my baking) can’t resist them. My question is if i wanted to make marbled ones I could probably swap out some flour for cocoa powder yes? My only concern is would the amount of sugar stay the same?

    • Hmm.. That’s a good question. The only way for me to answer it would be to try it a few times and test the results. I will do exactly that to come up with the perfect measurements. Sounds good to me. When adding cocoa a bitterness can happen that we will want to avoid. Also the best part of these cookies is that melting texture, It may take a few tries to get that texture just right. I will work on it and let you know how it comes out.

  12. I made these late last night on a whim, I’ve been looking for a copy of a recipe for a type of butter cookie Randall’s grocery use to make in their store when I was a kid, they were my favorite but once the chain became more commercial they got rid of the cookies. This recipe is the absolute closest thing I’ve found and they are “like butta” in your mouth! Mine came out perfectly flaky, soft, and white. I didn’t have the chocolate chips or a piping bag but rolled they were still amazing and I see where chocolate chips would be fantastic. Thanks for sharing! I can’t wait to try again with chocolate chips :) I was worried about the “best butter” aspect, I had land o lakes and that worked fabulously.

    • I’m so glad you enjoyed the recipe. It’s one of my favorites. I wish I had a batch going right now….I just love them. The idea behind the best butter is that the butter flavor in this cookie is quite prominent. The better the butter the better the flavor. The chocolate makes these cookies a bite of heaven :)

  13. I have made these cookies a couple of times and the are delicious but mine do not stay high they flatten in the oven. What am I doing wrong? I have made them in the summer not sure if the temperature affects the cookies and the butter I try for room temp but maybe it is too soft, Any other ideas?

    • Perhaps where you are a bit more flour is required. The dough should be a little on the stiffer side. While piping the dough your hand will get tired. Not dry but stiff. These always work for me but I have never made them anywhere but here. Humidity levels make a difference I have found. Best of luck :)

  14. Hello. Just found your site during a google search – I’m so excited to see this recipe. My husband loves the italian cherry cookies from Itailan Bakeries – you know, the ones with the 1/2 cut cherry in the middle of the cookie. It’s been a long search to find the right dough so that I can make them for him. I’ve come close a couple of times, but not quite right. I believe it’s the same dough used that you have listed here … what do you think? will this recipe work for that?
    Thank you. :)

    • I use a professional piping bag because this dough is rather stiff. Any disposable bag will not survive. The up side is that the professional bags last a very long time and wash up great. Ive had my few for more than 4 years now. I also buy very large ones. They allow me to have more control. I hope that helps.

      • Where could I purchase one? I ended up buying a few cheaper pillow cases and cut them down to size. They were the only thing that actually worked. Thanks for the info!

  15. Hello – these cookies look great ! One question….is this the type of cookie that you can make I a different shape, put filling inside and make a ‘sandwich’ cookie and dunk in chocolate? Thanks.

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  28. I’ve been tasked with the job of making cookies for a local church for their Christmas caroling and I think this recipe would be perfect because i can easily make it gluten free and its already egg-less. My only question is, from your pictures, I can’t quite tell how many cookies one batch makes. I have to make enough for 150 people, so knowing the yielding would greatly help with my mise en place.