Homemade Krumiri Cookies (Traditional Italian Butter Cookies)
Krumiri are classic Italian butter cookies celebrated for their rich flavor, delicate crumb, and signature curved shape. Originating from the Piedmont region, these cookies are simple to prepare yet deeply satisfying—perfect alongside coffee, tea, or as a charming after-dinner treat. With only a handful of ingredients, they’re a wonderful introduction to traditional Italian baking.
Why You’ll Love This Recipe
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Rich & Buttery: Deep, melt-in-your-mouth buttery goodness with a hint of vanilla.
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Perfect Texture: Crisp on the outside, tender and crumbly inside.
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Beginner-Friendly: No special equipment besides a piping bag.
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Great for Any Occasion: Holidays, gifts, snack boxes, or everyday treats.
What Are Krumiri?
Krumiri—also known as Krumiri Rossi—were created in the late 1800s in Casale Monferrato, Piedmont. Their curved shape was designed in tribute to the mustache of King Vittorio Emanuele II, making them not only delicious but also a delightful piece of Italian history.
These cookies get their characteristic golden color from egg yolks, and their dense, crumbly texture comes from the fact that they contain no leavening agents. They pair wonderfully with warm drinks and are a staple of northern Italian pastry traditions.
Ingredients
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170 g (¾ cup) butter, softened
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160 g (¾ cup) sugar
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1 whole egg
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2 egg yolks
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Vanilla extract
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370 g (3 cups) all-purpose flour, sifted
How to Make Krumiri Cookies
Step 1 — Prep & Cream
Preheat your oven to 360°F (180°C).
Line a baking sheet with parchment paper.
In a large bowl, beat the butter and sugar together until light and fluffy.
Step 2 — Add Eggs
Mix in the whole egg, then add the two yolks, beating well after each addition.
Stir in vanilla extract.
Step 3 — Add the Flour
Gradually add the sifted flour and mix just until smooth.
The dough should be thick but still pipeable.
Step 4 — Pipe the Cookies
Transfer the dough to a piping bag fitted with a large star tip.
Pipe 10-cm (4-inch) long sticks and curve them slightly for the traditional shape.
Optional: Chill for 10–15 minutes to help the cookies hold their ridges while baking.
Step 5 — Bake
Bake for 15 minutes, or until the edges turn lightly golden.
Cool for a few minutes, then transfer to a wire rack.
Step 6 — Serve
Enjoy warm or at room temperature with coffee, tea, or dessert wine.
Pro Tips for Perfect Krumiri
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Use room-temperature butter for a smoother dough.
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Don’t overmix once the flour is added—this keeps the crumb tender.
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A star-shaped nozzle is essential for authentic ridges.
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Chilling the piped dough helps prevent spreading.
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Always sift the flour to avoid lumps.
Frequently Asked Questions
What do Krumiri taste like?
They’re buttery, delicately sweet, and lightly scented with vanilla—similar to shortbread, but denser.
Can I adjust the flavor?
Yes! Try:
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Orange zest
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Almond extract
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A dip in dark chocolate
What if my cookies spread?
Chill the piped dough for 10–15 minutes before baking.
Are they gluten-free?
Not as written. You can use a gluten-free 1:1 blend, though texture may vary.
Can I make them without eggs?
Egg yolks are key to the traditional color and texture; substitutions won’t be authentic.
Storage
At Room Temperature
Store in an airtight container up to 5 days.
If they soften, crisp them in a 250°F (120°C) oven for 5 minutes.
Freezing
Freeze the dough:
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Pipe shapes onto a tray
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Freeze until firm
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Transfer to a freezer bag
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Bake from frozen (add 1–2 minutes)
Freeze baked cookies:
Up to 2 months. Thaw at room temperature or warm lightly.
