Chocolate Italian Butter Cookies for Christmas

Name: Chocolate Italian Butter Cookies
Prep time: 30 min
Cook time: 12 min
Total time: 42 min
Ingredients: ½ cup unsalted butter ((softened)); ½ cup granulated sugar; 1 egg yolk; 1 teaspoon pure vanilla extract; 1 cup + 2 tablespoons all-purpose flour; 2 tablespoons unsweetened cocoa powder; ½ teaspoon salt; 1-2 tablespoons milk; ½ cup chocolate chips or chunks ((optional for drizzling or dipping)); 1 teaspoon shortening; sprinkles or crushed nuts ((optional for garnish))

These chocolate Italian butter cookies are a must for chocolate fans. They have a rich, buttery taste, deep cocoa flavor, and a soft, melt-in-your-mouth texture that you will love. These cookies are also piped into nice shapes, making them look fantastic on a cookie platter, at holiday gatherings, in gift boxes, or just enjoyed with coffee or tea. Decorating them adds to the fun—you can dip them in melted chocolate, drizzle them for a nice touch, or sprinkle on crushed nuts or colorful sprinkles for extra charm. They’re a cookie recipe that will surely become everyone’s favorite.

Chocolate Italian Butter Cookies

Pipeable cookies that are beautiful on a mixed cookie plate.

Prep Time 30

Cook Time 12

Total Time 42

Serving Size cookies

Equipment

Piping bag (disposable or reusable)
Electric Mixer (handheld or stand mixer)
Mixing Bowls (one large, one medium)
large star tip
Baking Sheet
Parchment paper or silicone baking mat
Sifter
Measuring cups and spoons
Microwave safe bowl
Wire cooling rack

Ingredients

Cookie Dough

½ cup unsalted butter (softened)
½ cup granulated sugar
1 egg yolk
1 teaspoon pure vanilla extract
1 cup + 2 tablespoons all-purpose flour
2 tablespoons unsweetened cocoa powder
½ teaspoon salt
1-2 tablespoons milk

For Decorating

½ cup chocolate chips or chunks (optional for drizzling or dipping)
1 teaspoon shortening
sprinkles or crushed nuts (optional for garnish)

Instructions

Prep. Preheat your oven to 350°F (175°C). Then, line a baking sheet with parchment paper or a silicone baking mat. Set aside.
Cream the butter and sugar. In a large mixing bowl, cream the softened butter, granulated sugar, egg yolk, and vanilla until light and fluffy. This should take 2-3 minutes with an electric mixer on medium speed.
Tip: Make sure the butter is at room temperature to get a smooth, creamy texture.
Combine the dry ingredients. Sift together the all-purpose flour, cocoa powder, and salt in a separate bowl. Then, gradually add the dry ingredients to the butter mixture, mixing at low speed until combined.
Adjust the consistency with milk. Add 1 tablespoon of milk and mix briefly. The dough should be soft and pipeable, holding its shape but easy to pipe without breaking. If needed, add a tablespoon of milk to reach this consistency.
Tip: The dough is ready when it’s smooth and soft, able to pass through the piping tip without resistance.
Shape the cookies. Using a piping bag fitted with a large star tip (e.g., #1M), pipe the dough onto the prepared baking sheet in your desired shapes, leaving about an inch of space between each cookie. If a piping bag isn’t available, you can drop the dough by rounded teaspoons.
Tip: Twist the top of the piping bag as you pipe to keep the dough secure and control flow.
Bake. Bake the cookies in the preheated oven for 10-12 minutes or until the edges start turning golden. Avoid overbaking; these cookies should remain soft in the center. Remove from the oven and allow them to cool on the baking sheet for about 5 minutes, then transfer to a wire rack to cool completely.

Decorating (Optional)

Melt the chocolate. In a microwave-safe bowl, melt the chocolate chips and shortening in 20-second intervals, stirring between intervals until smooth.
Dip or drizzle. Dip each cookie halfway into the melted chocolate, or drizzle the chocolate over the cookies using a fork or piping bag.
Add the garnish. While the chocolate is wet, sprinkle with crushed nuts, sprinkles, or candy cane.
Set. Let the chocolate set completely before serving or storing.
Tip: For clean edges when dipping, try chilling the cookies briefly before dipping them in melted chocolate.

Notes

Using softened butter is important for getting the right texture. If the butter is too cold, it won’t blend well with the sugar, making the dough stiff. Let it sit out for about 30 minutes before you start, or warm it gently in the microwave on low power for a few seconds until it’s soft but not melted.

When melting chocolate for dipping, add a teaspoon of shortening or coconut oil to help it stay smooth and make it easier to coat the cookies. This can stop the chocolate from becoming thick and clumpy, which can hide the light texture of the cookies.

Make sure the cookies are completely cool before you decorate them with chocolate. Warm cookies will cause the chocolate to slide off rather than coat them evenly.

Feel free to be creative! To make your cookie plate more interesting, pipe different shapes like rosettes, stars, or little “S” shapes. Just remember that other shapes might bake for slightly different times, so keep an eye on them in the oven.

If you’re drizzling chocolate, set the cookies on a wire rack over parchment paper. Dip a fork in the chocolate and flick it back and forth over the cookies to create thin, even lines without making a mess.

Instead of sprinkles and nuts, try crushed candy canes for a festive touch, or add a light sprinkle of edible glitter for some sparkle. These little extras can make the cookies feel special and add holiday cheer!

If you’re new to piping, don’t stress if the first few cookies don’t turn out perfect. Practice with small amounts of dough to get used to the piping bag and to create more consistent shapes. It’s all part of the fun!

These cookies are everything I want in a homemade treat: rich, buttery, and perfectly chocolaty with a melt-in-my-mouth texture. I find it surprisingly simple to pipe them into beautiful shapes, and decorating them with melted chocolate or sprinkles takes them to the next level. For the best results, I make sure my dough is soft enough to pipe easily—if it’s too thick, adding more milk makes all the difference.

If you love classic buttery cookies, check out this Soft and Simple Sugar Cookies recipe for another delicious treat that’s easy to make and perfect for any occasion.

I’m sure you’ll enjoy it as much as I do.

Tips for the Best Chocolate Italian Butter Cookies

Sifting the flour, cocoa powder, and salt helps to break up any lumps, especially in the cocoa. This results in a smooth, lump-free dough that pipes easily and bakes evenly.
When you add the dry ingredients, mix them until they’re blended. Mixing too much can make the dough tough and harder to pipe. It should feel smooth and soft but not sticky.
A strong piping bag (reusable or good-quality disposable) is important since you’re working with thick dough. Weak bags can break, so if you’re unsure, use two layers of a disposable bag for extra support.
Before filling your piping bag, test a small amount of dough. If it’s too thick and difficult to pipe, put it back in the bowl and add a little milk. This prevents the hassle of dealing with thick dough later on.
When piping, apply steady and even pressure to keep each cookie the same shape and size. Uneven pressure can spread some cookies differently, so take your time for consistent results.
If the dough starts to get too soft and lose its shape, put the filled piping bag in the fridge for 5-10 minutes. This can help, especially if your kitchen is warm, making it easier to pipe without losing shape.
A hot or warm cookie sheet can spread the dough too quickly, losing its piped form. If you’re reusing sheets, let them cool completely between batches, or use more than one sheet if possible.

Key Ingredients and Tools

Here are some important ingredients and tools to make these cookies turn out great.

Unsweetened Cocoa Powder: This gives the cookies their deep chocolate flavor. Choose good-quality cocoa powder, usually found in the baking section, for the best taste. If you’re looking for a deeper chocolate flavor, go for Dutch-process cocoa powder, which has a smoother taste and can often be found near regular baking cocoa.
All-Purpose Flour: This flour gives the cookies the right texture. For the best results, stick to this type and avoid using other flours. You can also use a 1:1 gluten-free baking blend for a gluten-free option, but the texture might be slightly different.
Large Star Piping Tip: Like #1M, a large star tip helps you shape the cookies with nice ridges. This tool is key for their appearance and can be found at baking supply stores or online.
Shortening: A bit of shortening mixed with melted chocolate makes it smoother and easier to dip or drizzle. You’ll typically find shortening in the baking aisle. You can replace shortening with the same amount of coconut oil when melting chocolate for dipping.
Chocolate Chips: These provide a tasty chocolate coating or drizzle. Semi-sweet is best, but you can also use dark or milk chocolate for different flavors. You can chop a chocolate bar into small pieces if you don’t have chocolate chips.
Silicone Baking Mat or Parchment Paper: These prevent cookies from sticking to the pan and make cleanup easy. Both options work well, but silicone mats are reusable and usually help with more even baking.
Room-Temperature Butter: This recipe needs softened butter for the right dough texture. Let your butter sit out for 30 minutes before using it since cold butter won’t cream well with the sugar.

These ingredients and tools will help you bake the best cookies possible. These small details can make the process easier and the results even tastier!

Ateco # 867 – French Star Pastry Tip .56” Opening Diameter- Stainless Steel Fine Crushed Candy Dessert Toppings, Bulk Candies for Ice Cream, Cookies, Cupcakes, 2 Pack (Peppermint)16 Pcs Reusable Pastry Piping Bags Silicone Icing Bags with 8 Coupler for Icing Frosting Decorate Cake, (10,12,14,16 inch)

Serving Suggestions

Serve these cookies with espresso or cappuccino, a scoop of ice cream, fresh berries, hot chocolate, or a dollop of whipped cream.

Troubleshooting and Help

My dough feels too thick to pipe. What should I do?

No problem! If your dough feels too thick, add a little milk—about a teaspoon—until it softens enough to pipe smoothly. You want it soft but not runny.

I don’t have a large star piping tip. Can I still make these cookies?

Yes, you can! If you don’t have a large star tip, use a large round tip or drop the dough by rounded teaspoons onto the baking sheet. They’ll still taste amazing, even if they look a bit different. For more creative decorating ideas to make your cookies look even more festive, check out these holiday cookie-decorating tips from King Arthur Baking.

How do I keep the cookies from spreading too much in the oven?

Great question! Make sure your butter is softened but not overly warm when you start. Also, if your kitchen is warm, try chilling the piped cookies on the baking sheet for 10-15 minutes before baking to help them hold their shape better.

Can I skip the chocolate dipping step?

Absolutely! The cookies are delicious on their own. The chocolate is just an extra touch for those who love that added richness. You could even sprinkle powdered sugar on top instead for a simpler finish.

Can I add flavors like almond or peppermint?

Definitely! Try replacing half of the vanilla extract with almond extract for a nutty twist, or add a drop or two of peppermint extract for a holiday flavor. Just be careful with strong extracts, as a little goes a long way.

Can I make the dough ahead of time?

Yes, you can make the dough up to a day in advance. Just cover it well and store it in the fridge. When you’re ready to bake, let it sit at room temperature for 15-20 minutes so it’s easier to pipe.

Can I decorate these cookies with powdered sugar instead of chocolate?

Absolutely! Dusting powdered sugar will give them a lovely finish without the added chocolate, and it’s a quick, easy option if you’re short on time. Check out these Candy Cane Shortbread Cookies for another festive treat with a holiday flavor. They’re a fun, minty addition to any holiday cookie lineup!

Storage Instructions

For short-term storage, place the cookies in an airtight container, layering them with parchment paper to prevent them from sticking together. They’ll stay fresh at room temperature for up to one week, making them perfect for enjoying throughout the week or sharing with guests.

For longer storage, these cookies freeze well! Arrange them in a single layer on a baking sheet and freeze until solid, about 1-2 hours. Once frozen, transfer them to a freezer-safe container or zip-top bag, using parchment paper between layers to avoid sticking. They can be kept in the freezer for up to two months.

When you’re ready to enjoy them, just let the cookies thaw at room temperature until they’re soft and ready to eat.

This way, you can make a big batch and enjoy these cookies whenever you like!

These cookies add a touch of elegance and a rich chocolate taste that I find great for any celebration or a peaceful moment at home. Their soft, buttery texture and lovely shapes make them perfect for gifts, sharing at holiday events, or enjoying coffee or tea. I can decorate these cookies simply or get creative—dipping them in chocolate, sprinkling on some nuts, or dusting them with powdered sugar. With just a little practice, you’ll also have a batch of impressive cookies, so try them now.

Chocolate Italian Butter Cookies for Christmas