Name: The Sweet Little Cookie I Fell in Love With in Venice
Prep time: 20 min
Cook time: PT-485007H18M47S
Total time: 35 min
Cuisine: Italian
Ingredients: Butter: 1 cup (2 sticks); Eggs: 2 large eggs; Sugar: 3/4 cup granulated sugar; All-purpose flour: 2 cups; Vanilla: 1 teaspoon (or 1 teaspoon lemon zest, or a combination of both); Salt: A pinch

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I still remember walking through the colorful streets of Burano, the tiny island near Venice where every house looks like it’s straight out of a paintbox. Tucked into a cozy café, I had my first taste of Buranelli—these golden, buttery cookies with the simplest look but the most unforgettable flavor. And yes, I came straight home and figured out how to make them.

Short Description

Buranelli di Burano, also known as Burano butter cookies, are a traditional Italian treat with just a handful of ingredients—but they deliver big on flavor. Crisp at the edges, soft in the middle, and rich with vanilla and butter, they’re perfect with coffee or tea, or just sneaked straight from the cookie tin.

Why You’ll Love This Recipe

They’re incredibly easy to make and don’t require any fancy equipment
You can shape them however you like—rings, S’s, or even little knots
They store beautifully, making them perfect for gifting or keeping on hand for unexpected guests
They’re not overly sweet, so they go with everything from espresso to afternoon tea

Ingredients

You’ll find the full list of ingredients and measurements below, but here’s what you’ll need:

Butter (lots of it, and yes—use the good stuff)
Eggs
Sugar
All-purpose flour
Vanilla (or lemon zest, depending on tradition)
A pinch of salt

Cream the Butter and Sugar

Start by beating the butter and sugar together until it’s pale and fluffy. This is where the magic begins. It should look light and creamy—don’t rush this step!

Add the Eggs and Flavoring

Crack in the eggs one at a time and beat well after each. Stir in your vanilla or lemon zest (I sometimes use both for a twist).

Fold in the Flour

Gently mix in the flour and salt until a soft dough forms. It should hold together but not be sticky. If it’s too soft, pop it in the fridge for a bit before shaping.

Shape the Cookies

Roll the dough into little ropes and form them into rings or “S” shapes. Traditionally, they’re shaped by hand and a little rustic—it’s part of their charm.

Bake Until Just Golden

Place them on a parchment-lined tray and bake in a preheated oven until the edges are lightly golden. Keep an eye on them—you want just a hint of color.

Let Them Cool

Transfer the cookies to a rack and let them cool completely. They’ll crisp up a bit as they cool.

Expert Tips and Tricks

Chill the dough if it’s too soft to shape—especially on warm days
Try brushing them lightly with egg wash for a slightly glossy finish
Add a tiny pinch of baking powder if you like them puffier
Don’t overbake—Buranelli should be pale and delicate

Recipe Variations and Possible Substitutions

Swap vanilla for almond extract for a nuttier flavor
Use lemon or orange zest instead of vanilla for a brighter cookie
Dip one half in dark chocolate for a little indulgence
Gluten-free flour blends can work here—just keep the dough chilled for easier shaping

Serving and Pairing Suggestions

These cookies are practically made to go with coffee or espresso, but they’re also lovely with tea or a small glass of dessert wine like Vin Santo. Stack them in a tin and gift them to friends, or serve them as a simple dessert alongside berries and whipped cream.

Storage and Reheating Tips

Store your cookies in an airtight container at room temperature for up to 10 days
They also freeze beautifully—just wrap them tightly and thaw at room temp
To crisp them up again, pop them in a 300°F oven for 5–6 minutes

FAQs

Are Buranelli cookies supposed to be soft or crunchy?
They’re right in the middle—crisp on the edges and tender in the center.

Can I freeze the dough instead of the cookies?
Yes, just shape the cookies first, freeze on a tray, then transfer to a bag. Bake straight from frozen, adding 1–2 extra minutes.

Can I make these without eggs?
You could try an egg substitute, but the eggs are part of what gives them their richness. They might lose some of their authentic texture.

Do they taste like sugar cookies?
They’re similar, but less sweet and more buttery—think grown-up sugar cookie with a little Italian flair.

Conclusion

These Burano butter cookies are one of those old-world recipes that feel extra special with every bite. They’re not flashy, but they’re the kind of thing you keep reaching for, one after another. Whether you’ve been to Burano or just want to bring a little Venetian charm into your kitchen, I think you’re going to love these.

The Sweet Little Cookie I Fell in Love With in Venice

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Author: Touria Elkoudssi
Prep Time: 20 minutes
Cook Time: 12-15 minutes
Total Time: 35 minutes
Yield: 20–24 cookies (add 2 to 4 extra servings)
Category: Dessert
Method: Baking
Cuisine: Italian
Diet: Vegetarian

Ingredients

Butter: 1 cup (2 sticks)
Eggs: 2 large eggs
Sugar: 3/4 cup granulated sugar
All-purpose flour: 2 cups
Vanilla: 1 teaspoon (or 1 teaspoon lemon zest, or a combination of both)
Salt: A pinch

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Instructions

Cream the Butter and Sugar: Start by beating the butter and sugar together until it’s pale and fluffy.
Add the Eggs and Flavoring: Crack in the eggs one at a time and beat well after each. Stir in your vanilla or lemon zest (or both).
Fold in the Flour: Gently mix in the flour and salt until a soft dough forms. If it’s too soft, chill it in the fridge for a while.
Shape the Cookies: Roll the dough into little ropes and form them into rings or “S” shapes.
Bake Until Just Golden: Place the shaped dough on a parchment-lined tray and bake in a preheated oven until the edges are lightly golden (don’t overbake).
Let Them Cool: Transfer to a rack to cool completely. The cookies will crisp up as they cool.