Guest Post ~ Italian Cookies, a specialty of Created by Diane

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Italian Decorated Cookies from Created by DianeNOTE FROM PATTI: Readers, I met Diane at Camp Blogaway and am always tickled to see her picture-perfect Italian Cookies at events. Looks like any shape is possible with this go-to recipe.

FROM DIANE: Patti is so wonderful to let me share with you my Italian Cookie Recipe today. I blog at Created by Diane. These may look like your typical sugar cookie, but these are not as sweet.  In Italian bakeries you will find cookies that are more cake like in taste than sweet, and they begin to melt in your mouth as soon as you bite into them. These are THOSE types of cookies. The icing is the sweet part, just enough sweetness if you ask me. These cut out cookies hold their shape very well when baked. I do not chill the dough before baking.  I love that you can make them into any shape you like to fit any occasion.

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Italian Cookie Recipe by Created by Diane

  • 5 eggs
  • 1 1/2 cups salted butter melted and cooled (10 minutes)
  • 5-6 cups flour
  • 1 ¾ cups sugar
  • 2 teaspoons baking powder
  • 2 teaspoons vanilla

Preheat oven to 350 degrees F.

In medium bowl, whisk eggs with melted butter until well blended.

In large bowl stir together flour, sugar and baking powder, make a well in the center of the dry ingredients, add the egg mixture and then vanilla. Mix until shiny, about 2 minutes. Cover bowl with waxed paper and let the dough stand at room temperature for 20 minutes. When rolling out this dough, don’t be afraid to add flour. It will not make the dough tough.

Roll out dough to 3/8″ thick and cut into shapes with cookie cutter. Place on prepared cookie sheet (parchment paper or silicone baking sheet).  Bake 12 minutes.  Let cookies completely cool before icing.  Makes at least 5 dozen (3 inch) cookies.


  • 2 cups confectioners’ (powdered) sugar
  • 4 Tablespoons milk
  • 1 Tablespoon corn syrup (optional, sometimes I use it, sometimes not)

In small bowl mix together until smooth add more milk if too thick or confectioners’ sugar if too thin.

Add food coloring and mix well. I prefer Americolor food coloring.

When you pull up some icing on a spatula and drizzle it back into the bowl, the design should disappear in 10 seconds for the correct consistency.

Let icing set on decorated cookies before storing, this takes about 12 hours.  The cookies won’t go stale, the icing coats the tops, preserving the freshness.

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{ 1 comment… read it below or add one }

1 Stacy February 6, 2011 at 9:33 pm

I Just made these, and they turned out awesome! The icing was a little thin and ran, but that can be fixed next time I make them. They were SO good, and so easy to make! I couldn’t believe how easy the dough rolled out. Thanks so much!

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