Name: Pizzicati (Italian Pinch Cookies) Recipe
Prep time: 20 min
Cook time: 14 min
Total time: 1 h 34 min
Cuisine: Italian
Ingredients: 1 1/2 cups (215 g) all purpose flour; 1/4 cup (30 g) powdered sugar, plus more for dusting; 1/4 cup (30 g) cornstarch; 1/2 teaspoon baking powder; Zest of 1 lemon; 10 tablespoons (140 g) unsalted butter, room temperature; 1 1/2 teaspoons vanilla extract; 1 egg; 1/3 cup strawberry jam

Jump to Recipe· 4.2 from 36 reviews

If you have a soft spot for delicate, buttery treats that bring a bit of Italy right to your kitchen, then this Pizzicati (Italian Pinch Cookies) Recipe is going to become your new favorite. These charming little cookies are a delightful combination of tender, crumbly dough with a burst of sweet and tangy strawberry jam nestled in the center, all highlighted by a whisper of lemon zest. Whether you’re baking for a holiday, a teatime treat, or just because, these pins of joy stand out with their unique shape and irresistible flavor that feels both special and comforting at the same time.

Ingredients You’ll Need

The image shows baking ingredients neatly arranged on a white marbled surface. There is a large clear glass bowl filled with white flour on the left side. To the right of the bowl, there is an orange measuring cup holding a small spoon with baking powder. Nearby, a copper measuring cup is filled with white powdered sugar. Next to it, a bright yellow lemon sits on the surface. A white parchment paper holds a stick of pale yellow butter, and beside it, a small white plate contains a smaller piece of butter. Two brown eggs and a small clear glass jar filled with deep red jam are placed close together at the bottom center. The scene is viewed from above, and a woman's hand is about to reach for the items. Photo taken with an iphone --ar 4:5 --v 7

Gathering these simple but essential ingredients is the first step toward creating something truly special. Each one plays a pivotal role in crafting the perfect texture and flavor balance, from the all-purpose flour’s soft crumb to the lemon zest’s gentle brightness that wakes up the senses.

1 1/2 cups (215 g) all purpose flour: The foundation for a tender cookie base that holds everything together without being dense.
1/4 cup (30 g) powdered sugar, plus more for dusting: Adds a delicate sweetness and a smooth finish when dusted on top.
1/4 cup (30 g) cornstarch: Ensures the cookies are wonderfully soft and melt-in-your-mouth, not tough.
1/2 teaspoon baking powder: Provides just enough lift to keep the cookies light and airy.
Zest of 1 lemon: Brightens the dough with a refreshing citrus aroma and flavor.
10 tablespoons (140g) unsalted butter, room temperature: Creates richness and a silky crumb—unsalted lets you balance the sweetness.
1 1/2 teaspoons vanilla extract: Adds warmth and depth to the dough’s flavor profile.
1 egg: Binds the ingredients together, lending tenderness and moisture.
1/3 cup strawberry jam: Sweet, fruity filling that contrasts perfectly with the buttery cookie.

How to Make Pizzicati (Italian Pinch Cookies) Recipe

Step 1: Mix the Dry Ingredients

Start by whisking together the flour, powdered sugar, cornstarch, baking powder, and lemon zest in a large bowl. This step ensures the lemon zest is distributed evenly and the leavening agent is well mixed, setting the stage for a balanced dough texture.

Step 2: Add the Wet Ingredients

Next, add the softened butter, vanilla extract, and egg to your dry ingredients. Using a hand mixer on low speed, blend just until the flour starts to get wet, then bump it up to medium speed. Keep mixing for about 3 to 4 minutes until you get a loose, grainy mixture. Don’t forget to scrape the sides with a rubber spatula and then gently knead it to bring everything together into a slightly sticky dough. If you have a stand mixer, 1 to 2 minutes at medium speed should do the job nicely.

Step 3: Chill the Dough

Transfer your dough onto plastic wrap and shape it into a disk about 1 inch thick. Pop it in the refrigerator for one hour to chill. This chilling step firms up the butter and helps relax the dough, making it easier to roll and pinch later on.

Step 4: Roll Out the Cookie Dough

Lightly flour your countertop—just enough to keep the dough from sticking, but not so much that it dries out the surface. Roll the dough out to less than a 1/4 inch thickness, aiming for about the height of two stacked quarters. Use a 2 1/2 inch biscuit or cookie cutter to cut out circles. You want the dough to be a touch sticky here so the peculiar pinch shape of these cookies holds properly. Transfer your circles to a baking sheet, working in batches if necessary.

Step 5: Fill and Pinch the Cookies

Place half a teaspoon of strawberry jam smack in the center of each circle. Now comes the fun part—the ‘pizzicati,’ or pinching! Lift the sides of each cookie and pinch the top together roughly three fingertips wide, leaving the ends open so the jam peeks out. Fold the pinched edge to one side for that signature look. Because these cookies don’t spread in the oven, you can place them about an inch apart on the baking sheet.

The image shows nine small pastries arranged in three rows on a white parchment paper lined baking tray with a copper border. Each pastry is light golden-yellow dough folded around a dark red filling, with two folded sides overlapping the filling in the center. The white marbled surface is visible around the tray. The pastries have a smooth and slightly shiny texture, evenly spaced on the tray, ready to be baked. photo taken with an iphone --ar 4:5 --v 7

Step 6: Bake the Cookies

Slide your tray into a 350°F (175°C) oven and bake for 12 to 14 minutes. The bottoms will develop a light golden color while the jam softly oozes out. The tops remain pale, preserving the rustic charm of these Pinch Cookies.

Step 7: Cool and Dust

Once baked, transfer the cookies to a wire rack to cool fully. When cool, dust generously with powdered sugar, which adds a sweet finish and makes these cookies irresistibly photogenic.

How to Serve Pizzicati (Italian Pinch Cookies) Recipe

Garnishes

These cookies look lovely dusted with powdered sugar, but double the charm by adding a small sliver of fresh strawberry or a twist of lemon peel on the side to echo the flavors inside. A light drizzle of melted white chocolate is also a crowd-pleaser if you want to get fancy.

Side Dishes

Serve these with a cup of strong espresso or a delicate tea to balance their sweetness. For a party spread, they complement other Italian classics like biscotti or amaretti beautifully, giving guests a lovely variety of textures and tastes.

Creative Ways to Present

Try arranging the Pizzicati on a rustic wooden board lined with a pretty linen napkin to amplify their homemade appeal. Or make a dessert plate with multiple layers—cookies spread with fresh cream and topped with berries—perfect for an elegant gathering.

Make Ahead and Storage

Storing Leftovers

You can keep leftover pizzicati fresh by storing them in an airtight container at room temperature. They will stay perfect for up to 3 days thanks to their sturdy yet tender dough.

Freezing

If you want to save these for later, freeze the unbaked cookie dough disk tightly wrapped in plastic wrap. When ready, thaw in the refrigerator and proceed with rolling and pinching. You can also freeze baked cookies in a sealed container for up to one month.

Reheating

Warm refrigerated or frozen pizzicati briefly in a 300°F oven for about 5 minutes to refresh their buttery texture and slightly soften the jam before serving.

FAQs

Can I use another jam instead of strawberry?

Absolutely! Raspberry, apricot, or cherry jams all work wonderfully in this recipe, each bringing their own unique flavor twist.

What if my dough is too sticky to roll?

A light dusting of flour on your work surface and hands will help. You can also chill the dough a little longer until it firms up.

Why are my pizzicati cookies not holding their shape?

Make sure the dough isn’t rolled too thick and that you pinch the tops together firmly but gently. Too much flour or warm dough can make shaping tricky.

Can I make this recipe dairy-free?

Yes, substitute the butter with a quality dairy-free margarine or coconut oil and use an egg replacer to maintain texture.

Why do these cookies stay pale after baking?

The dough contains no sugar granules that caramelize, and the purposefully low oven temperature preserves the tender, buttery crumb rather than browning the tops.

Final Thoughts

Whether you’re introducing friends and family to an authentic Italian treat or indulging yourself in a moment of sweet nostalgia, this Pizzicati (Italian Pinch Cookies) Recipe is a delight worth making again and again. These charming cookies prove that sometimes the simplest ingredients, handled with care, create the most memorable flavors and smiles. I can’t wait for you to try them and add your own special touch!