Italian Christmas Butter Cookies

Ingredients

• 225 g Unsalted Butter (cut into chunks, softened in microwave (20‑30 seconds))
• 120 g Powdered Sugar (sifted)
• 1 large Egg Yolk (room temperature; warm in hot water for a few minutes)
• 250 g All-Purpose Flour (sifted)
• pinch Salt (fine sea salt)
• 1 tsp Almond Extract (optional, adds holiday flavor)
• 2 Tbsp Sprinkles (optional topping)
• 1 Tbsp Warm Water (add only if dough is too stiff)

Instructions

1. Soften Butter

   Cut butter into chunks, place in a microwave‑safe bowl and microwave 20‑30 seconds until soft but not melted.

   Time: PT30S

2. Cream Butter and Sugar

   Combine softened butter and powdered sugar in the mixing bowl and beat on low speed for about 3 minutes until spreadable and slightly whipped.

   Time: PT3M

3. Warm Egg Yolk

   Place the egg yolk in a small bowl and submerge the bowl in hot water for 3‑5 minutes until the yolk reaches room temperature.

   Time: PT5M

4. Add Egg Yolk

   Add the warmed egg yolk to the butter‑sugar mixture and mix on low for 1 minute until fully incorporated.

   Time: PT1M

5. Add Dry Ingredients

   Add sifted all‑purpose flour and a pinch of salt, mixing on low for about 2 minutes until a soft dough forms.

   Time: PT2M

6. Adjust Consistency

   If the dough feels too stiff, add 1 Tbsp warm water and mix briefly; do not exceed this amount or the cookies will spread.

   Time: PT1M

7. Fill Piping Bag

   Spoon the dough into a piping bag fitted with a large tip; double the bag if it isn’t sturdy.

   Time: PT2M

8. Pipe Cookies

   Pipe uniform shapes onto parchment‑lined baking sheets, keeping the size consistent for even baking.

   Time: PT5M

9. Chill Cookie Sheets

   Place the trays in the freezer (or refrigerator) while the oven preheats; chill for about 10 minutes until the dough is firm.

   Time: PT10M

10. Preheat Oven

    Preheat the oven to 350°F (177°C).

    Time: PT10M

    Temperature: 350°F

11. Bake

    Bake the chilled cookies for 10‑15 minutes, about 12 minutes, until pale golden.

    Time: PT12M

    Temperature: 350°F

12. Cool

    Remove from oven and let the cookies sit on the baking sheet for at least 20 minutes before transferring to a rack; this prevents them from falling apart.

    Time: PT20M

13. Add Toppings / Chocolate Dip

    Optional: sprinkle with sprinkles or dip half of each cookie in melted chocolate, then let set.

    Time: PT5M

Nutrition Facts

Calories

120

Protein

1 g

Carbohydrates

14 g

Fat

7 g

Fiber

0.2 g

Ingredient Substitutions

• Instead of Unsalted Butter: Margarine (unsalted)
• Instead of Powdered Sugar: Granulated sugar processed in blender (less ideal)
• Instead of Egg Yolk: 2 Tbsp liquid egg yolk
• Instead of All-Purpose Flour: Pastry flour
• Instead of Salt: Kosher salt
• Instead of Almond Extract: Vanilla extract, Lemon zest
• Instead of Sprinkles: Chopped nuts

Equipment Needed

• Microwave
• Hand Mixer or Stand Mixer
• Mixing Bowl
• Measuring Cups and Spoons
• Piping Bag
• Piping Tip (large) (optional)
• Baking Sheet
• Parchment Paper
• Freezer (or Refrigerator)
• Oven
• Cooling Rack (optional)

Critical Steps — Do Not Skip

• Soften butter without melting
• Warm egg yolk to room temperature
• Adjust dough consistency with only 1 Tbsp warm water
• Pipe cookies to uniform size
• Chill trays before baking to prevent spreading
• Cool cookies on sheet for at least 20 minutes

Chef Tips from the Video

• For extra holiday flavor, add a pinch of orange zest with the almond extract
• Use a star tip for decorative shapes that look festive
• If you don’t have a piping bag, a sturdy zip‑top bag with a corner cut off works well

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 1 week

Freezer: Freeze in a single layer, then transfer to a zip‑top bag for up to 2 months

Room temperature: Can keep at room temperature in a sealed tin for 2‑3 days

Make-Ahead Tips

• Dough can be prepared a day ahead and kept refrigerated
• Pipe cookies onto parchment, freeze them, then bake directly from frozen