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Delight in these Italian pinch cookies, filled with dulce de leche and raspberry jam—perfectly sweet, soft, and ideal for any occasion
Every Christmas, my Italian grandmother would fill the house with the cozy smell of her famous Italian Pinch Cookies. They were always stuffed with a rich, spiced fig filling that our whole family loved. Her recipe will always have a special place in my heart, but I’ve given it a little update to fit my own family. My son isn’t a big fan of figs, so I use jam and dulce de leche as fillings instead. They add a fresh, sweet twist that everyone can’t get enough of. These cookies are the perfect mix of tradition and a personal touch, and they’ve become a holiday favorite in our house.
Why This Recipe Works
- Unique Fillings: Filled with rich dulce de leche and your favorite jam for a double dose of sweetness.
- Soft & Buttery: A tender texture that melts in your mouth.
- Versatile & Customizable: Adapt the fillings to match your flavor preferences—raspberry, strawberry, or even apricot!
What You’ll Need
Ingredients:
12 oz Butter (1½ cups/3 sticks), softened
Best Choice: Use high-quality unsalted butter for the best flavor.
Substitutions: If you’re looking for a dairy-free option, try a plant-based butter alternative.
1 cup Granulated Sugar
Best Choice: Organic or pure cane sugar is ideal for the cleanest sweetness.
Substitutions: Coconut sugar can work for a deeper, richer taste.
1 Egg
Best Choice: Free-range eggs for the best flavor and ethical sourcing.
Substitutions: A flaxseed or chia seed mixture can be used as an egg replacement (1 tablespoon flaxseed + 3 tablespoons water).
½ teaspoon Almond Extract & 1 teaspoon Vanilla Extract
Best Choice: Pure extracts provide the most authentic flavor.
Substitutions: Use only vanilla if you prefer, or try a few drops of hazelnut extract for a twist.
Where to Find: Baking aisle.
3½ cups All-Purpose Flour
Best Choice: All-purpose flour works best for a tender cookie.
Substitutions: Gluten-free flour blends can be used if needed.
½ teaspoon Cream of Tartar
Where to Find: Baking aisle.
Dulce de Leche
Best Choice: Use store-bought or homemade dulce de leche for a creamy, caramel-like filling.
Substitutions: Substitute with caramel sauce or condensed milk boiled to caramel consistency.
Where to Find: Canned milk or dessert toppings aisle.
Jam or Preserves
Best Choice: Choose high-quality fruit preserves, such as apricot, raspberry, or cherry, for a sweet and tangy filling.
Substitutions: Mix with chopped nuts or dried fruits for added texture.
Where to Find: Jam and jelly section in the grocery store.
Equipment: To make Italian Pinch Cookies, you’ll need mixing bowls, an electric mixer, measuring cups, a sifter, plastic wrap, a rolling pin, a 2½-inch cookie cutter, baking trays with parchment paper, a wire rack, and a spoon. Optional tools include a sieve for dusting powdered sugar. These basics ensure smooth preparation and perfect results.
Filling Variations
Italian Pinch Cookies are versatile and can be customized with a variety of delicious fillings to suit different tastes and occasions. Here are some popular and creative filling ideas:
- Classic Fig and Nut Filling: A traditional option includes finely chopped dried figs, walnuts, honey, orange zest, and a touch of cinnamon. This combination is rich and flavorful, paying homage to the cookie’s Italian heritage.
- Fruit Preserves or Jam: Use your favorite fruit preserves, such as apricot, raspberry, or cherry. For added texture, mix the jam with chopped nuts or dried fruit.
- Chocolate Hazelnut Spread: A modern favorite, Nutella or similar spreads provide a creamy, indulgent filling that’s especially appealing to chocolate lovers.
- Ricotta and Lemon Zest: Combine fresh ricotta cheese with lemon zest and a bit of sugar for a light, tangy filling reminiscent of traditional Italian desserts.
Step By Step Instructions
You can find the full, printable recipe at the bottom of this post (click the button above), but you can read a summary with step-by-step instructions and photos for each step below.
Cream Butter and Sugar: In a large bowl, beat 12 oz of softened butter and 1 cup of granulated sugar until light and fluffy (about 2-3 minutes).
Add Egg and Extracts: Mix in 1 egg, ½ teaspoon almond extract, and 1 teaspoon vanilla extract until fully combined.
Incorporate Flour: Sift 3½ cups of all-purpose flour, ½ teaspoon salt, and ½ teaspoon cream of tartar into the bowl. Mix until a soft dough forms. Add flour, a tablespoon at a time, if dough is too sticky.
Chill the Dough: Divide into two portions, shape into discs, wrap in plastic, and refrigerate for 1 hour.
Preheat and Prepare: Preheat your oven to 350°F (180°C). Line baking trays with parchment paper.
Roll & Cut the Dough: Lightly dust the countertop with flour, but don’t overdo it—you want the dough to stay a little sticky so the pinch seals properly. Another option is to roll the dough out between two sheets of parchment paper. Roll it into a disk that’s less than ¼ inch thick. Keep it thin! If it’s too thick or there’s too much flour, the pinch might not hold. Use a 2½ inch biscuit or cookie cutter to cut out as many circles as you can, then transfer them to a baking sheet. Keep going until you’ve used up all the dough!
Fill and pinch the cookies: Place ¾ teaspoon of the filling in each round, half with dulce de leche and half with jam.
Next, lift the sides and pinch the center until it’s about three fingertips wide, leaving the ends open. The cookies won’t spread while baking, so as you pinch them, you can place them closer together—about an inch apart on the baking sheet. I usually manage to fit 20 cookies on one sheet.
Bake: Bake for 8-10 minutes or until lightly golden.
Let cool on the tray for 5 minutes before transferring to a wire rack to cool completely. Then dust lightly with powdered sugar before serving.
Erren’s Top Tips
- Avoid Overmixing: Overmixing can make the dough tough.
- Dough Temperature: Keep the dough cold for easier shaping.
- If the dough becomes difficult to roll out, it’s likely too warm. Simply place it in the refrigerator for 20 minutes to cool, then try again.
- Using too much flour while rolling out dough can prevent the pinched edges from holding their shape during baking. To avoid this, lightly dust your countertop with flour or roll the dough between two sheets of parchment paper for better results.
- Roll the dough thin to ensure success. If it’s too thick, the pinches may not hold, causing them to pop open.
Storage & Freezing Instructions ❄
Store cooled pinch cookies in an airtight container at room temperature for up to a week. For longer storage,
freeze them in a single layer on a baking tray before transferring to a freezer-safe container for up to 3 months.
Rate This Recipe
Recipe
Italian pinch cookies
Ingredients
- 12 oz butter (1½ cups/3 sticks softened)
- 1 cup granulated sugar
- 1 egg
- ½ teaspoon almond extract
- 1 teaspoon vanilla extract
- 3½ cups all-purpose flour (plus 2 tablespoons of bread flour)
- ½ teaspoon salt
- ½ teaspoon Cream of tarter
For Filling:
- ⅓ cup dulce de leche (from a jar)
- ⅓ cup raspberry jam (strawberry jam, or flavor of choice)
- ½ cup powdered sugar
Instructions
Prepare the Dough:
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy (about 2-3 minutes).
- Add the egg and vanilla extract, and almond extract mixing until well combined.
- Sift the flour and salt into the bowl. Mix until a soft dough forms. If the dough feels too sticky, add 1 tablespoon of flour at a time until manageable.
Chill the Dough:
- Divide the dough into two portions, flatten them into discs, wrap in cling film, and refrigerate for at least 1 hour. This will help firm up the dough, making it easier to handle and shape.
Preheat and Prepare:
- Preheat your oven to 180°C (160°C fan) or 350°F.
- Line baking trays with parchment paper.
Roll out the cookie dough:
- Dust a countertop with flour, being careful not to use it too much. You want to keep the dough a little sticky (Another option is to roll out the dough between two sheets of parchment paper for ease and convenience.) Roll the dough to a thickness of ¼ inch. Using a 2½-inch biscuit or cookie cutter, cut out as many circles as possible.
- Place the circles onto a baking sheet. Gather any leftover dough, roll it out again, and repeat the process until all the dough is used.
Fill with Dulce de Leche and Jam:
- Place ¾ of a teaspoon of the filling in each round, half with dulce de leche and half with jam.
- Next, lift the sides and pinch the center so it’s about three fingertips wide, leaving the ends open. The cookies won’t spread during baking, so as you pinch them, you can place them closer together—about 1 inch apart on the baking sheet. I typically fit 20 pinched cookies on a single sheet.
Bake the Cookies:
- Bake in the preheated oven for 8-10 minutes, or until the edges are lightly golden.
- Let the cookies cool on the tray for 5 minutes before transferring them to a wire rack to cool completely.
Optional Decoration:
- Once cool, dust the cookies lightly with powdered sugar for a festive touch, if desired.
Tips
- I used a 2 ½-inch cookie cutter to make 30 cookies. If you roll the dough too thick or use a different-sized cookie cutter, you might end up with more or fewer cookies.cookies
- Avoid Overmixing: Overmixing can make the dough tough.
- Dough Temperature: Keep the dough cold for easier shaping.
- If the dough becomes difficult to roll out, it’s likely too warm. Simply place it in the refrigerator for 20 minutes to cool, then try again.
- Using too much flour while rolling out dough can prevent the pinched edges from holding their shape during baking. To avoid this, lightly dust your countertop with flour or roll the dough between two sheets of parchment paper for better results.
- Roll the dough thin to ensure success. If it’s too thick, the pinches may not hold, causing them to pop open.
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