Soft italian cookies

Lauryn is Associate Food Editor for The Spruce Eats, creating recipes and cooking guides for all palates and expertise. Danielle is a James Beard Award-winning food writer and editor based in Portland, Oregon. She has authored five cookbooks and soft italian cookies recipe testing to six additional cookbooks. Danielle has worked as a staff editor and writer for the Oakland Tribune and Eater Portland, among others.

Danielle has been writing for The Spruce Eats since December 2018. 2,000 calories a day is used for general nutrition advice. Nutrition information is calculated using an ingredient database and should be considered an estimate. Though many believe these cookie classics hail from Italy, they are actually an iteration of the spritz cookie invented by Scandinavian immigrants. The signs of a great butter cookie are a tender crumb, softness without the chew, and rich butter flavor.

The key to seamless production is ensuring your ingredients are at room temperature and properly creaming the butter and sugar to the fluffiest consistency. Aeration makes for smooth piping as well as a delicate result. Whisk together the flour, baking powder, and salt in a medium bowl. Beat the butter and sugars together in the bowl of an electric stand mixer, or with an electric hand mixer, on medium-high speed until light and fluffy, about 5 minutes. Beat in the vanilla, then add the egg yolks until just incorporated. Slowly add the dry ingredients to the batter in three increments until incorporated. Fit a large piping bag with a large star-shaped tip.

Meanwhile, preheat the oven to 350 F. This post may contain affiliate links. M’S cookie recipe, you’re going to love this one. Scrape down the sides of the bowl, then mix in the flour, pudding mix, baking soda, and salt.

Note that you add the pudding mix as a dry ingredient. You should NOT make the pudding according to the package instructions. M’s and chocolate chips, then scoop the cookie dough into balls and flatten slightly with your hands. Chill the cookie dough for at least 3 hours before baking. Is There a Pudding Mix Substitute I Can Use? I highly recommend doubling this recipe and freezing half the cookie dough for later.

To freeze cookie dough, first scoop the dough into balls and then seal inside a freezer bag. Also note that you MUST chill the cookie dough. M’S, chocolate chips, and beat on low speed until just combined, about 30 seconds. 4-cup measure, or your hands, form approximately 11 equal-sized mounds of dough, roll into balls, and flatten slightly. Place mounds on a large plate or tray, cover with plasticwrap, and refrigerate for at least 3 hours, up to 5 days. Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray.