Italian Butter Sprinkle Cookies For Spring
Author: 
Serves: 21
 
Rich, buttery Italian butter cookies, sprinkle cookies for spring and beyond!
Ingredients
  • 1 cup of very good quality unsalted butter, room temperature, try a European one like Pulgra
  • ¾ cup granulated sugar
  • 1 egg and 1 egg yolk, large
  • 2 teaspoons of pure vanilla not imitation
  • 2¼ cups flour
  • pinch of salt
  • 1 to 2 tablespoons of cream if needed to pipe easier
  • 12 oz. good quality white, dark or milk chocolate, not candy melts
  • sprinkles of your choice
Instructions
  1. The butter and eggs must be at room temperature.
  2. Line a baking sheet with parchment paper.
  3. In a mixing bowl using a stand mixer or hand mixer cream the butter and sugar together until nice and fluffy.
  4. Add the eggs and vanilla until combined.
  5. Whisk together the salt and the flour then add to the butter mixture a little at a time on low speed until combined.
  6. If the dough seems too dry add the cream little by little, if too wet add a tiny bit more flour.
  7. Place dough into piping bag ( source in the post) I also use a tall glass to hold the bag while I'm filling it, leave enough room on top so the dough doesn't squish out.
  8. Start piping on your parchment, for the ones I made I they were about 2 inches long but and leave some space between for them to spread a little.
  9. Place the baking pan with the piped cookies into the fridge for ½ hour for better results before baking.
  10. Pre-heat oven to 350 and bake them 15-18 minutes with the bottom having a nice golden color.
  11. Cool COMPLETELY on a rack before dipping in chocolate.
  12. Melt the chocolate in the microwave in a small bowl, 30 second increments, I added a ¼ teaspoon of coconut oil to my chocolate for smoother and glossier texture.
  13. Dip one side of the cookie into the chocolate then over a bowl add the sprinkles and place the cookies back onto a clean baking pan with parchment.
  14. Put the pan into the fridge so the chocolate gets nice and hard and sets well.
  15. Stores well on the counter in a container with wax paper between them, they also freeze well for a month.
Recipe by Proud Italian Cook at https://www.prouditaliancook.com/2025/03/italian-butter-cookies-with-sprinkles-for-spring.html