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Giada De Laurentiis Butter Cookies

Giada De Laurentiis Butter Cookies - recipe card
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These classic Italian butter cookies are tender, rich, and delicately sweet, with a melt-in-your-mouth texture that is perfect for any occasion. The simple dough comes together quickly and can be piped into any shape, then baked until the edges are just barely golden for a beautifully delicate crumb. A dusting of powdered sugar or a dip in melted chocolate transforms them into an elegant treat.

Ingredients

Scale
  • 1/2 cup (1 stick / 113g) unsalted butter, softened to room temperature
  • 1/4 cup (50g) granulated sugar
  • 1 large egg yolk, at room temperature
  • 1/2 teaspoon pure vanilla extract
  • 3/4 cup (96g) all-purpose flour
  • 1/8 teaspoon fine sea salt
  • 1 tablespoon powdered sugar, for dusting (optional)

Instructions

  1. Preheat your oven to 350°F (177°C). Line a large baking sheet with parchment paper or a silicone baking mat; this prevents sticking and ensures even browning without greasing the pan.
  2. In a medium mixing bowl, combine the softened butter and granulated sugar. Using a rubber spatula or a hand mixer on medium speed, cream them together until the mixture is light in color and fluffy, about 2 minutes. Scrape down the sides of the bowl to ensure even incorporation.
  3. Add the egg yolk and vanilla extract to the butter-sugar mixture. Beat on medium speed until fully combined, about 30 seconds, scraping the bowl once more. The yolk adds richness and tenderness to the cookies.
  4. In a separate small bowl, whisk together the all-purpose flour and fine sea salt. Gradually add the dry ingredients to the wet mixture, mixing on low speed just until a soft dough forms. Do not overmix, or the cookies will become tough.
  5. Transfer the dough to a piping bag fitted with a large star tip (such as Ateco 825 or Wilton 1M). If you don’t have a piping bag, you can spoon the dough into a zip-top bag and snip off one corner, though the shape will be less defined.
  6. Pipe the dough onto the prepared baking sheet in 1.5-inch (4 cm) rosettes or swirls, spacing them about 2 inches apart. Each cookie should be about 1 tablespoon of dough. If the dough is too stiff to pipe, let it sit for 2-3 minutes to soften slightly.
  7. Bake the cookies on the center rack of the preheated oven for 10-12 minutes, until the edges are just barely golden and the tops are set but not brown. The centers will look slightly pale and puffed; this ensures a tender interior. Avoid overbaking, as the cookies will continue to firm up as they cool.
  8. Remove the baking sheet from the oven and let the cookies cool on the sheet for 3 minutes. This short rest allows them to firm up before moving. Then transfer the cookies to a wire rack to cool completely, about 15 minutes.
  9. Once cooled, dust the cookies lightly with powdered sugar through a fine-mesh sieve, if desired. For a richer finish, dip half of each cooled cookie in melted dark chocolate (about 1/2 cup chopped chocolate melted with 1 teaspoon coconut oil) and let set on parchment paper for 20 minutes.

Notes

Store the cookies in an airtight container at room temperature for up to 5 days. To freeze, layer the baked and completely cooled cookies between sheets of parchment paper in a freezer-safe container; freeze for up to 2 months. Thaw at room temperature for 15 minutes before serving. If you dipped them in chocolate, refrigerate for 5 minutes to set the chocolate before stacking.

Nutrition

Keywords: butter cookies, Italian cookies, Giada De Laurentiis, cookie recipe, easy cookies, holiday cookies, piped cookies, dessert, baking, sweet butter cookies, powdered sugar cookies

Find it online: https://giadacooks.com/giada-de-laurentiis-butter-cookies/