Italian Butter Cookies with Nutella
Prep time 1hr
Serves or Makes: 24

Recipe Card


  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 2/3 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 large brought to room temperature eggs
  • 12 tablespoons Nutella®, divided


  • Step 1

    Preheat oven to 350 degrees and line cookie trays with parchment.

  • Step 2

    In a large bowl, cream the butter, sugar & salt until light and fluffy using a hand mixer or stand mixer.

  • Step 3

    Add the eggs on low speed, one at a time, until combined. Add vanilla extract, then mix on medium speed until well combined.

  • Step 4

    Slowly add the flour to the mixture and mix until a dough forms. Use a rubber spatula to scrape down the sides of the bowl. Mix until a semi-soft, sticky dough is formed.

  • Step 5

    Transfer the dough to a bowl and cover it with plastic wrap. Refrigerate for at least 30 minutes. You can also- pipe out the dough first and stick your baking sheets in the refrigerator to cool the dough that way!

  • Step 6

    Transfer the dough to heavy-duty piping bag fitted with a large open star tip. I like to put my pastry bag with a tip in a tall glass and fold the open bag on the outside of the cup to hold the bag steady as I fill it with the dough.

For the Sandwich Cookies

  • Step 1

    Pipe the dough into 2" strips leaving 1 ½ inches between each cookie. Use a sharp knife to trim the edges to make a clean edge.

  • Step 2

    Bake cookies for 10-12 minutes, or until they are light golden brown on the edges. Do not over-bake.

  • Step 3

    Cool the cookies on the sheet for 5 minutes before transferring them to a cooling rack to cool completely.


  • Step 1

    For sandwiches, spread 1 teaspoon of Nutella® onto one side of the cookie. Sandwich together with another cookie. Display on a flat tray and serve.