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Italian Bakery Cookies

I have been trying to perfect this recipe for the cookies you get at the Italian Bakery. You know the one, that are filled with jam, dipped in chocolate and sprinkles? This recipe is just like the ones you buy at the bakery. Even better I think!

These cookies are not too sweet and then you can filled them with strawberry or fig jam. Dip the ends in chocolate and roll in sprinkle. I promise this is the real deal!

Italian Bakery Cookies Recipe

Ingredients

2 sticks unsalted butter, room temperature

¾ c sugar

1 egg

1 TBSP vanilla extract

2 tsp almond extract

½ tsp baking powder

1 tsp salt

2-1/2 cup flour

Directions

Preheat oven to 350.

Prepare baking sheets with silicon mats and set aside.

In an electric mixer with paddle attachment cream the butter and sugar about 5 minutes.

Add in the egg and vanilla, and almond extracts and combine.

Mix the baking powder, flour and salt until fully incorporated.

Place batter into a pastry tube – (I used no tip, you can easily use whatever tip you like)

Pipe out batter to about 2” long on baking sheets.

Bake for 12-14 minutes.

Cool completely and then fill with your favorite jams, chocolate, sprinkles and more.

I piped my cookie batter onto the baking sheet without a tip on the bag. This gave the cookie a flat appearance, you can easily use a tip with a star attachment on the bag to make the grooves.

Give this recipe a try, I promise these cookies are just like the ones you get at the bakery. They have a nice crisp edge and a soft center. I love using the fig jam but my husband prefers a strawberry, so use whatever jams you like!

If you liked these cookies, try a few of my other cookie recipes: thumbprint cookies, biscotti, and of course chocolate chip.

Happy Baking!

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1 from 1 vote

Italian Bakery Cookies Recipe

Ingredients

• 2 sticks unsalted butter room temperature
• ¾ c sugar
• 1 egg
• 1 TBSP vanilla extract
• 2 tsp almond extract
• ½ tsp baking powder
• 1 tsp salt
• 2-1/2 cup flour

Instructions

• Preheat oven to 350.
• Prepare baking sheets with silicon mats and set aside.
• In an electric mixer with paddle attachment cream the butter and sugar about 5 minutes.
• Add in the egg and vanilla, and almond extracts and combine.
• Mix the baking powder, flour and salt until fully incorporated.
• Place batter into a pastry tube – (I used no tip, you can easily use whatever tip you like)
• Pipe out batter to about 2” long on baking sheets.
• Bake for 12-14 minutes.
• Cool completely and then fill with your favorite jams, chocolate