Italian Butter Cookies with Cherry Centers (Bakery Style)

A Taste of the Italian Bakery at Home 🇮🇹

There’s something magical about walking into an Italian bakery during the holidays — that warm, buttery aroma mixed with almond and vanilla, rows of perfectly piped cookies, each topped with a glossy red cherry. These Italian Butter Cookies with Cherry Centers bring all that bakery magic right into your kitchen.

This recipe comes straight from my family’s handwritten Butter Rich Spritz card — yellowed with age and love. My Nonna used it for every special occasion, from Christmas cookie trays to wedding platters. The secret? Real butter, a touch of almond extract, and that perfect 6B star tip swirl.

I still use her exact recipe, written in her elegant cursive, with one modern tweak: a mix of butter and Crisco to balance out the water content in today’s butter. The result is a cookie that holds its shape, melts in your mouth, and looks like it came straight from an Italian bakery window.

Why You’ll Love This Recipe

🍒 Bakery-perfect look: Piped with a 6B open star tip and topped with maraschino cherries.
🧈 Rich and buttery: Classic flavor that melts in your mouth.
🎄 Holiday favorite: Perfect for Christmas, weddings, or cookie swaps.
🧁 No fancy press needed: A piping bag is all you need for that professional swirl.
💡 Tried and true: Based on a vintage family recipe card that’s never failed.

Ingredients (and Tips from Nonna)

2½ cups all-purpose flour
⅛ teaspoon salt
1 cup butter (or ½ cup butter + ½ cup Crisco for best texture)
1¼ cups powdered sugar
2 egg yolks (or 1 whole egg – Nonna’s note: “always use egg yolk for tenderness”)
½ teaspoon almond extract
1 teaspoon vanilla extract
Maraschino cherries, halved

Tip: Make sure butter is at room temperature. Too cold and the dough won’t pipe easily; too warm and cookies may spread.

Step-by-Step Instructions

Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or Silpat mats.
In a bowl, sift flour and salt together and set aside.
In a large mixing bowl, cream butter (and Crisco if using) until light and fluffy.
Add powdered sugar and beat until smooth.
Blend in egg yolks (or one whole egg) until incorporated.
Mix in almond and vanilla extracts.
Gradually blend in the dry ingredients until a smooth dough forms.
Cover and let rest 30 minutes at room temperature for best piping consistency.

Fit a piping bag with a 6B open star tip. Spray the inside lightly with butter-flavored cooking spray (Nonna’s trick!).
Pipe rosettes or swirls directly onto the prepared baking sheet.
Press a cherry half gently into the center of each cookie.
Bake for 6–8 minutes, just until the edges are lightly golden.
Cool on the pan for 2 minutes, then transfer to a wire rack.

Expert Tips & Troubleshooting

Dough too stiff to pipe? Add 1 teaspoon milk at a time until smooth.
Cookies spreading? Dough may be too warm — rest it for 10 minutes before baking.
Flat cookies? Oven temperature too low or dough was overmixed.
Crumbly texture? Butter may have been too cold during mixing.

Pro Tip: Always bake on parchment or silicone mats. It prevents spreading and helps cookies keep those perfect ridges.

Variations & Serving Ideas

Chocolate-Dipped: Dip half the cookie in melted chocolate and top with festive sprinkles.
Sandwich Cookies: Spread raspberry jam between two cookies for a bakery-style favorite.
Holiday Version: Add green and red nonpareils instead of cherries for Christmas.
Almond Lovers: Skip the vanilla and double the almond extract for a more traditional flavor.

Storage & Make-Ahead Notes

Room Temperature: Store in airtight tin for up to 1 week.
Freezer: Freeze baked cookies for up to 3 months. Thaw at room temp before serving.
Make Ahead: You can pipe the cookies and freeze the unbaked dough on trays. Bake directly from frozen, adding 1–2 minutes to bake time.

FAQs

Q: Can I use margarine instead of butter?
A: It’s not recommended — margarine has too much water and won’t hold shape.

Q: My dough is too firm. What should I do?
A: Let it rest at room temperature for 15 minutes or add a splash of milk.

Q: Do I have to use the 6B tip?
A: It gives that iconic Italian bakery look, but any large open star tip will work.

Q: Can I use shortening only?
A: You can, but you’ll lose a bit of buttery flavor. Half butter and half Crisco is the perfect balance.

Conclusion & Call-to-Action

Every time I open a tin of these Italian Butter Cookies with Cherry Centers, I’m instantly transported back to my Nonna’s kitchen. The glint of red cherries, the scent of butter and almond — it’s pure nostalgia baked into every bite.