Pizzicati, also known as Italian Pinch Cookies, are charming jam-filled treats made with a buttery, lemon-scented shortbread dough. Each cookie is gently pinched to reveal a sweet burst of strawberry jam in the center, then finished with a dusting of powdered sugar. Delightfully tender and subtly sweet, these cookies are a classic addition to holiday trays or an elegant companion to afternoon tea.
Why You’ll Love This Recipe
These cookies are simple yet sophisticated, offering a perfect balance of buttery richness and fruity sweetness. Their dainty appearance makes them ideal for special occasions, while their easy preparation ensures you can enjoy them anytime. Whether made for gift-giving, festive celebrations, or a cozy baking day, Pizzicati are both visually appealing and irresistibly delicious.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- All-purpose flour
- Powdered sugar (plus extra for dusting)
- Cornstarch
- Baking powder
- Lemon zest
- Unsalted butter
- Vanilla extract
- Egg
- Strawberry jam (or any preferred jam flavor)
directions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, whisk together the flour, powdered sugar, cornstarch, baking powder, and lemon zest.
- In a separate bowl, cream the softened butter and vanilla extract until smooth. Add the egg and mix until fully incorporated.
- Gradually add the dry ingredients to the wet mixture, stirring until a soft, pliable dough forms. Chill the dough for 10 minutes.
- Roll dough into 1-inch balls. Flatten each ball into a small circle using your fingers or the back of a spoon.
- Place a small dollop of strawberry jam in the center of each circle. Pinch the two sides together gently, forming a slight bow shape, or leave open like a thumbprint if preferred.
- Arrange the shaped cookies on the prepared baking sheet, spacing them slightly apart.
- Bake for 12–15 minutes, or until the edges are lightly golden.
- Let cookies cool on wire racks. Once cooled, dust generously with powdered sugar. Serve or store in an airtight container.
Servings and timing
- Servings: 20 cookies
- Prep Time: 15 minutes
- Cooking Time: 15 minutes
- Total Time: 30 minutes
- Estimated Calories: 125 kcal per cookie
Variations
- Jam flavors: Use apricot, raspberry, blueberry, or fig jam for different flavor profiles.
- Citrus twist: Substitute lemon zest with orange zest for a warmer aroma.
- Chocolate filling: Add a dab of Nutella or chocolate ganache instead of jam.
- Nutty version: Add finely chopped almonds or hazelnuts to the dough for a nutty crunch.
- Spiced dough: Mix in a pinch of cinnamon or cardamom for a seasonal variation.
storage/reheating
Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, keep them in the refrigerator for up to 1 week. They can also be frozen for up to 2 months. Thaw at room temperature before serving. Reheating is not required as they are best enjoyed at room temperature.
FAQs
What does “Pizzicati” mean?
“Pizzicati” means “pinched” in Italian, referring to the way the cookie is pinched together around the filling.
Can I make the dough ahead of time?
Yes, the dough can be made and refrigerated up to 24 hours in advance. Let it sit at room temperature for a few minutes before shaping.
What jam works best?
Thick jams like strawberry, raspberry, or apricot work best as they hold their shape during baking and don’t run.
Can I use margarine instead of butter?
Butter is recommended for the best flavor and texture, but margarine can be used if necessary.
How do I keep the cookies from opening while baking?
Make sure to gently pinch the dough well enough to seal, and don’t overfill with jam.
Can I freeze the dough?
Yes, the dough can be frozen for up to 1 month. Thaw in the refrigerator before using.
Why is cornstarch used in the dough?
Cornstarch adds tenderness to the cookie, creating a melt-in-your-mouth texture.
Do these cookies spread?
They spread only slightly, making them ideal for shaping and filling.
Are these cookies overly sweet?
No, they have a delicate sweetness that pairs well with the jam and powdered sugar.
Can I use a cookie press or cutter?
These cookies are traditionally hand-shaped, but a cutter can be used for consistency before filling and pinching.
Conclusion
Pizzicati (Italian Pinch Cookies) are a delightful expression of classic European baking—simple, elegant, and filled with comforting flavors. Whether you’re baking for the holidays, a tea party, or just to enjoy a moment of sweetness, these cookies deliver on every front. With their charming appearance and rich, buttery texture, they are sure to become a favorite in your cookie repertoire.
PrintPizzicati (Italian Pinch Cookies)
These delicate Italian cookies are as charming as they are delicious. Made with a buttery shortbread dough and pinched to reveal a sweet center of strawberry jam, Pizzicati are dusted with powdered sugar and melt in your mouth—perfect with tea, holiday trays, or a simple treat.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 20 cookies 1x
- Category: Dessert
- Method: Bake
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- 1 1/2 cups all-purpose flour
- 1/4 cup powdered sugar (plus extra for dusting)
- 1/4 cup cornstarch
- 1/2 tsp baking powder
- Zest of 1 lemon
- 10 tbsp unsalted butter, softened
- 1 1/2 tsp vanilla extract
- 1 large egg
- 1/3 cup strawberry jam (or preferred flavor)
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a bowl, whisk together flour, powdered sugar, cornstarch, baking powder, and lemon zest.
- In a separate bowl, cream softened butter and vanilla until smooth. Add the egg and mix until combined.
- Gradually stir dry ingredients into the butter mixture until a soft dough forms. Chill for 10 minutes.
- Roll dough into 1-inch balls. Flatten each into a circle, add a small dollop of jam in the center, and pinch the sides together gently to form a bow-like shape or leave open like thumbprints.
- Place cookies on the baking sheet, spaced slightly apart.
- Bake for 12–15 minutes, or until the edges are lightly golden.
- Cool on wire racks and dust with extra powdered sugar before serving.
Notes
- Use different jam flavors like apricot, raspberry, or fig for variety.
- Chilling the dough helps prevent spreading.
- Store in an airtight container for up to 5 days.
- Perfect for gifting or serving at gatherings.
Nutrition
- Serving Size: 1 cookie
- Calories: 125
- Sugar: 6g
- Sodium: 20mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 25mg