Italian Cream Cookies
User Reviews
5
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Prep Time
20 mins
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Cook Time
12 mins
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Total Time
32 mins
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Servings
18 cookies
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Calories
140 kcal
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Cuisine
Italian-American Fussion
Italian Cream Cookies
Description
The Italian Cream Cookies recipe combines butter, heavy cream, egg, vanilla, sugar, flour, and a pinch of salt to create a dough that's rolled thin and cut into shapes. After chilling, the dough is baked at a moderate temperature until just done, ensuring a tender texture with a slight crispness at the edges. These cookies present a soft, buttery crumb that is lightly sweetened and complemented by a finishing dusting of powdered sugar.
The dough's balance of cream and flour gives the cookies a moist crumb with a subtle richness, distinguishing them from more typical butter cookies. Their moderate thickness allows for a delicate bite without being overly dense or dry. The vanilla and sugar provide a gentle sweetness that is not overpowering, making them versatile for various occasions.
The cookies are finished with powdered sugar which adds a slight melting sweetness and a classic look. They can be stored in a covered container in a cool, dry place for up to a week, retaining freshness well. For longer storage, they freeze nicely and thaw quickly for easy enjoyment. Because the dough consistency can vary, adjustments with cream or flour can help achieve the ideal texture before baking.
Ingredients
- ½ cup butter 120 grams total if you double or triple the recipe double or triple this amount, ½ tablespoon, softened
- 3½ tablespoons heavy cream whole or whipping cream
- 1 large egg room temperature
- 1 teaspoon vanilla
- ½ cup granulated sugar
- 2⅓ cups all-purpose flour at least 11% protein
- 1 pinch salt
*If using unsalted butter then add ¼ teaspoon of salt.
Instructions
- Beat the butter, cream, egg, vanilla and sugar until creamy 2-3 minutes. Add the flour and salt, combine.
- Form the dough into a ball, wrap in plastic wrap and chill for 1 hour.
- Pre-heat oven to 340F/170C. Line 1-2 baking sheets with parchment paper.
- Roll the dough into ¼ inch thick, cut out with cookie cutters.Place the cut out cookies on prepared baking sheet. Bake for 12-15 minutes. Let cool on sheet 5 minutes then move to a wire rack to cool completely.
- Dust with powdered sugar before serving.
Notes
- If the dough is too dry, add a small amount of heavy cream to moisten; if too wet, incorporate more flour gradually.
- Store baked cookies in an airtight container lined with a paper towel to absorb moisture for freshness up to a week.
- Italian Cream Cookies freeze well; stack them in an airtight container when freezing and thaw before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18cookies
Amount Per Serving
Calories 140 kcal
% Daily Value*
| Calories | 140kcal | 7% |
| Carbohydrates | 18g | 6% |
| Protein | 2g | 4% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.001g | 0% |
| Cholesterol | 14mg | 5% |
| Sodium | 67mg | 3% |
| Potassium | 27mg | 1% |
| Fiber | 0.4g | 2% |
| Sugar | 6g | 12% |
| Vitamin A | 283IU | 6% |
| Vitamin C | 0.03mg | 0% |
| Calcium | 8mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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