Italian Pinch Cookies
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There’s nothing quite like the joy of baking Italian Pinch Cookies. These delicate, lemon-zested cookies are filled with sweet raspberry jam and finished with a dusting of powdered sugar, making them as beautiful as they are delicious. They’re the perfect addition to any dessert spread, and I can’t wait to share my experiences making them with you.
I’ve baked these cookies so many times that they’ve become a staple in my kitchen.
They remind me of other classic recipes like Linzer cookies and thumbprint cookies, both of which also feature that satisfying combination of buttery dough and fruity filling.
If you enjoy those treats, you’ll fall in love with these Italian Pinch Cookies.
And if you’re craving more Italian-inspired desserts, you might also want to check out my recipes for Tiramisu and Ricotta Cheesecake.
Table of contents
Why I Love This Recipe
Italian Pinch Cookies have everything I adore in a dessert: a tender, buttery texture, a hint of citrus brightness, and a luscious jam filling.
They’re elegant yet approachable, and they’re just as perfect for a fancy dinner party as they are for an afternoon snack with a cup of coffee.
Plus, they’re easy to customize with your favorite jam flavors, making them endlessly versatile.
Every time I bake these, I’m transported to an Italian bakery, and it’s such a treat to share them with friends and family.
Ingredients & Substitutions
The ingredients for this recipe are simple and pantry-friendly. Here’s why each one is essential, along with a few substitution tips:
- All-purpose flour: Provides the structure for the cookies. You can use a 1:1 gluten-free flour blend if needed.
- Powdered sugar: Adds sweetness and ensures a tender crumb. Reserve extra for dusting the finished cookies.
- Cornstarch: Keeps the cookies soft and gives them a melt-in-your-mouth texture.
- Baking powder: Helps the cookies puff slightly for a light texture.
- Salt: Enhances the flavor of the dough.
- Lemon zest: Adds a refreshing citrus note that complements the sweetness of the jam.
- Unsalted butter: The base of the dough, providing richness and a buttery flavor. Use high-quality butter for the best results.
- Vanilla extract: Adds depth to the flavor. You can substitute almond extract for a slightly different twist.
- Egg: Binds the dough together and adds structure.
- Raspberry jam: The sweet, fruity filling. Seedless jam works best, but you can substitute apricot or strawberry jam if you prefer.
How to Make Italian Pinch Cookies
This recipe comes together in a few simple steps. Here’s how I do it:
Pro Tips
- Chill the dough thoroughly: This ensures the cookies hold their shape during baking.
- Use parchment paper: It prevents sticking and makes cleanup a breeze.
- Don’t overfill: A small dollop of jam is plenty; too much can cause it to leak out during baking.
Serving Recommendations
Italian Pinch Cookies are delightful on their own, but they’re even better when paired with coffee or tea.
Serve them on a platter alongside other bite-sized desserts for a beautiful presentation.
They also make thoughtful homemade gifts for the holidays or other special occasions.
They’re also perfect for your Christmas Cookie Exchange or cookie box.
Recipe Variations
- Jam flavors: Swap raspberry jam for apricot, strawberry, or even fig preserves for a different flavor profile.
- Citrus twist: Use orange or lime zest instead of lemon for a unique variation.
- Chocolate filling: Try using a small dollop of Nutella or chocolate ganache instead of jam for a decadent twist.
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Frequently Asked Questions
Yes, you can use salted butter, but omit the additional salt in the recipe to balance the flavors.
You can use any seedless jam, fruit preserves, or even Nutella or chocolate ganache for a decadent twist.
Chilling the dough helps it firm up, making it easier to work with and ensuring the cookies hold their shape during baking.
Yes, substitute the all-purpose flour with a 1:1 gluten-free baking blend.
Use only a small dollop of jam (about 1 teaspoon) and make sure to pinch the dough securely around the filling.
Store the cookies in an airtight container at room temperature for up to 5 days or freeze them for up to 3 months.
Yes, you can prepare the dough up to a day in advance and keep it refrigerated until ready to use.
You can use the rim of a small glass or a jar lid of a similar size as an alternative.
Additional Tips and Notes
- Storage: Store the cookies in an airtight container at room temperature for up to 5 days or freeze them for up to 3 months.
- Make-ahead option: Prepare the dough a day in advance and keep it refrigerated until ready to use.
- Scaling the recipe: This recipe is easily doubled or halved, depending on your needs.
I hope you enjoy making and sharing these Italian Pinch Cookies as much as I do.
They’re a little piece of Italy that you can bring into your kitchen, one delightful bite at a time.
Italian Pinch Cookies
Ingredients
- 1 ½ cups all-purpose flour
- ¼ cup powdered sugar, plus more for dusting
- ¼ cup cornstarch
- ½ tsp baking powder
- ⅛ tsp salt
- 10 Tbsp unsalted butter, room temperature
- 1 egg
- 1 ½ tsp vanilla extract
- zest of lemon
- ⅓ cup raspberry jam, I used seedless
Directions
- In a large mixing bowl, blend together the softened butter and powdered sugar with a hand mixer. Add egg, vanilla extract, and lemon zest then mix well.
- Slowly mix in flour, cornstarch, baking powder, and salt. Blend until fully combined. It will form a thick dough. Roll the dough into a ball then press into a flat disc. Wrap the dough in plastic wrap then refrigerate for at least 30 minutes.
- While the dough chills, preheat the oven to 350 degrees F. Line two baking sheet with parchment paper.
- Once the dough has chilled, roll it out on a lightly floured surface to about ⅛ inch thickness. Use a round cookie cutter (about 2 1/2 inches in diameter) to cut out circles of dough.
- Place a small dollop (about a teaspoon) of raspberry jam in the center of each dough circle. Carefully fold the two sides of the dough toward the center and pinch them together firmly to create the classic "pinched" look. Fold the top over to help secure the dough. Repeat this process for all the cookies.
- Arrange the cookies on the prepared baking sheets, leaving about 1 inch of space between each cookie. Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden. Be careful not to overbake to maintain a tender cookie texture.
- Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Once cooled, dust the cookies generously with powdered sugar.
Equipment
Nutrition Facts
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