I have the fondest memories of going to the bakery with my Mom as a child and always being drawn to the light and airy butter cookies with their pretty swirls and fancy sprinkles. My version follows tradition of being buttery, crumbly, and lightly sweet, but keeps that melt-in-your-mouth texture.
INGREDIENTS
- 2 Sticks Unsalted Butter
- 1 C. Granulated Sugar
- ¾ C. Mayonnaise
- 1 Tbsp. Vanilla Extract
- 2 Lg. Eggs, at Room temperature Plus additional egg for egg wash, mixed with water
- 4-¼ C. All Purpose Flour
- 1 tsp. Baking Powder
- ¼ tsp. Table Salt
INSTRUCTIONS
Step 1: Gather all of your ingredients, including grabbing a mixing bowl.
Step 2: In a stand mixer fitted with the paddle attachment, cream together the butter and sugar.
Add the mayonnaise and vanilla extract, then eggs, one at a time, until you no longer see yellow streaks of yolk, and the mixture is fully blended.
Step 3: Using a fine mesh, metal strainer over a medium mixing bowl, sift together the flour, baking powder and salt.
Step 4: Slowly incorporate the dry ingredients into the stand mixer and blend. The mixture will appear similar to a cake batter.
Step 5: Move the mixture into a mixing bowl, cover with plastic wrap, and refrigerate for a minimum of one hour, but up to two hours, allowing the dough to chill.
Step 6: Preheat your oven to 350℉. Remove the dough from the fridge, and using a rubber spatula, spoon the dough directly into a large pastry bag fitted with a star tip. You may need to let the dough sit at room temperature for about 10 minutes so it's easier to work with, but you don't want it to get too soft, or your cookies may spread during baking.
Step 7: In a fluid, continuous motion beginning with the tip directly on the parchment, pipe a small ring, then, raising the tip slightly, pipe a second ring around on top of the base, and a third twist to make a point in the center. Leaving a few inches in between, repeat piping to fill each sheet pan with cookies.
Step 8: In a small bowl, make a quick egg wash by whisking an egg and a little water. Use a pastry brush to gently brush the egg wash over the tops of the unbaked cookies, which will help not only add a light golden brown during baking but will also help to adhere the decorate sprinkles.
Bake cookies in the preheated oven for 18-20 minutes, or until lightly golden brown.
Italian Butter Cookies
Equipment
- Parchment Lined Sheet Pans
- Measuring Cups and Spoons
- Rubber Spatula
- Pastry Bag with Star Tip
- Medium Mixing Bowl
- Small Bowl
- Plastic Wrap
- Pastry Brush
Ingredients
- 2 Sticks Unsalted Butter
- 1 C. Granulated Sugar
- ¾ C. Mayonnaise
- 1 Tbsp. Vanilla Extract
- 2 Lg. Eggs, at Room temperature Plus additional egg for egg wash, mixed with water
- 4-¼ C. All Purpose Flour
- 1 tsp. Baking Powder
- ¼ tsp. Table Salt
Instructions
- Gather all of your ingredients, including grabbing a mixing bowl.
- In a stand mixer fitted with the paddle attachment, cream together the butter and sugar.
- Add the mayonnaise and vanilla extract, then eggs, one at a time, until you no longer see yellow streaks of yolk in the mixture.
- Using a fine mesh, metal strainer over a medium mixing bowl, sift together the flour, baking powder and salt.
- Slowly incorporate the dry ingredients into the stand mixer and blend. The mixture will appear similar to a cake batter.
- Move the mixture into a mixing bowl, cover with plastic wrap, and refrigerate for a minimum of one hour, but up to two hours, allowing the dough to chill.
- Preheat your oven to 350℉. Remove the dough from the fridge, and using a rubber spatula, spoon the dough directly into a large pastry bag fitted with a star tip. You may need to let the dough sit at room temperature for about 10 minutes so it's easier to work with, but you don't want it to get too soft, or your cookies may spread during baking.
- In a fluid, continuous motion beginning with the tip directly on the parchment, pipe a small ring, then, raising the tip slightly, pipe a second ring around on top of the base, and a third twist to make a point in the center. Leaving a few inches in between, repeat piping to fill each sheet pan with cookies.
- In a small bowl, make a quick egg wash by whisking an egg and a little water. Use a pastry brush to gently brush the egg wash over the tops of the unbaked cookies, which will help not only add a light golden brown during baking but will also help to adhere the decorate sprinkles.
- Bake cookies in the preheated oven for 18-20 minutes, or until lightly golden brown.
