Italian Butter Cookie Hearts

Italian Butter Cookie | Bakewell Junction

Italian Butter Cookie | Bakewell Junction

It’s almost Valentine’s Day and I found a recipe for Italian bakery butter cookies that I wanted to try, so I made them into heart shapes.  They’re topped with chocolate frosting and chocolate is always a must have on Valentine’s Day.

I must have made my cookies a lot larger than the original recipe called for because I only got 16 cookies.  I found the dough to be very thick and I needed to add a fourth egg yolk as described in the notes at the bottom of the recipe.  Even with the extra egg yolk, I had a hard time piping the dough.  I wound up puncturing the Ziploc bag with my finger while piping the dough.  While the frosting was a bit easier to pipe, it was pretty thick also.

I love recreating store bought treats at home, whether they are prepackaged snacks or store or bakery made.  While searching for a suitable recipe, I found resources on the internet saying that The Italian Bakery book by Lee Mangione Cirillo is the best.  I searched for the book but there are none to be found.  Someone sold one on Ebay last year but that’s as close I got to finding a copy.  I’m so glad I found these wonderful cookies and shared them with you.  This doesn’t mean that I won’t by cookies from the bakery sometimes but now I can make them myself whenever I want.  What store bought treats have you tried to recreate at home?

Italian Butter Cookie Hearts

Yield:  36 – 41 small cookies                  Cook Time:  10 minutes


  • 8 ounces (2 sticks) butter, room temperature
  • 1/2 cup (4 1/2 ounces) sugar
  • 3 egg yolks
  • 1/2 teaspoon vanilla extract
  • 2 cups plus 2 tablespoons (10 ounces) flour

Rosette Chocolate Frosting:

  • 2 1/2 cups powdered sugar
  • 1/3 cup cocoa powder
  • 1/4 cup (1/2 stick) butter
  • 3 tablespoons plus 2 teaspoons milk
  • 1/2 teaspoon vanilla


Step 1:  For the dough:  In a stand mixer, cream together butter and sugar for 5 minutes at medium speed.  Combine egg yolks and vanilla with butter mixture and mix until completely combined.  Mix in flour at low speed.

Step 2:  The original recipe specified “Pipe with bag onto ungreased cookie sheet into rosettes with a #7 “S” tube (or roll into 1 ” balls, place on cookie sheet and flatten slightly).” but since I don’t have those particular items, I used a Ziploc bag, cut off one corner and piped the dough into heart shapes onto a parchment paper lined cookie sheet.  You can optionally top with colored sprinkles (jimmies).  Bake in a preheated 400 degree oven for 7 to 10 minutes.  Cool completely on racks.

Step 3:  Rosette Chocolate Frosting:  Sift together powdered sugar and cocoa and set aside.  Cream butter for a few minutes and then beat in 1 cup of sugar and cocoa mixture.  Mix in vanilla.  Mix in remaining sugar alternating with milk.

Step 4:  Once cookies are completely cooled, fill a pastry bag with half the frosting recipe at a time and pipe a large rosette in the center of the cookie.  Let frosting set before storing.

Options:  You may use yellow or pink frosting for rosettes by eliminating cocoa powder and increasing powdered sugar another 2/3 cup (or more if needed), until reaching piping consistency and adding desired color.

Note:  If dough is too firm to pipe through bag return dough to mixing bowl and beat in another egg yolk.

Storing:  Store in a sealed plastic container for a few days.


Recipe minimally adapted from The Italian Bakery book by Lee Mangione Cirillo.

This post may also be entered in these linky parties.  Click the here to visit the other great posts in the blog hops.

38 thoughts on “Italian Butter Cookie Hearts

  1. Thanks for sharing at the Happiness Is Homemade Link Party! Pinning to the party board and can’t wait to see what happiness posts you share next week! Have a terrific week!

  2. Thank you for admitting to puncturing your piping bag lol. I’m famous for that, but with me, it’s usually squeezing too tight and having them explode, or trying to pipe something with little pieces in it that get stuck in the tip. I love that you not only were able to recreate a cookie recipe that you like from elsewhere but that you transformed it for a new purpose with the hearts. 🙂 [#PinItThurs]

  3. These look delicious. I love making home made sweets at home instead of buying them when I can. I wonder if decreasing the flour a touch would help with the thickness? I can’t wait to try these!

  4. I love the heart shapes. These look good enough to be in a bakery! Thanks for linking to the In and Out of the Kitchen Link Party. Hope to see you next week.

  5. Pingback: Happiness Is Homemade Link Party #7

  6. Butter cookies are one of my favorites and your heart shape is adorable. Thanks for sharing at Inspire Us Thursday on Organized 31.

  7. What beautiful cookies, I just love your Italian Butter Cookie Hearts. Thank you so much for sharing this awesome recipe with Full Plate Thursday. Hope you are having a great weekend and come back soon!
    Miz Helen

I'd love for you to leave a comment. I enjoy reading them all.

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s