Tender and golden Burano Butter Cookies made with egg yolks, butter, lemon zest, and a touch of rum—simple, nostalgic, and irresistible.
This story starts in Venice, which—if you’ve ever been—is basically a labyrinth with water instead of sidewalks. I’d told myself, “Don’t worry, you can’t get that lost—it’s an island.” Famous last words. My phone died, my paper map tore in the rain (classic), and I somehow ended up on a boat to Burano.
Now, Burano? Is stunning. Think: neon-colored houses, sleepy canals, laundry fluttering on clotheslines. Picture-perfect, but I was too tired and too hungry to notice. Until I caught a whiff of something buttery and sweet wafting from a tiny corner bakery.
Inside, rows of Burano Butter Cookies—some shaped like little S’s, others like O’s—sat behind a smudged glass case. No frills, no labels, just a woman with flour on her apron handing out joy in cookie form. I bought a few. Took a bite. And immediately forgot I was lost.
Why You’ll Love This Burano Butter Cookies Recipe?
There’s something oddly comforting about Burano Butter Cookies. Maybe it’s their simplicity—no frosting, no sprinkles, no seven-step fillings. Just good, honest flavor: buttery, a little crisp on the outside, soft in the middle, and with that subtle kiss of lemon and rum (or almond, if that’s your thing).
But it’s more than just the taste. It’s the vibe. These cookies feel old-school. Like something your grandmother might’ve made if your grandmother had a quiet seaside bakery in Northern Italy. They’re humble, but they’ve got character. They’re not showy, but they always get noticed when you bring them to a party.
They’re also easy to make, which honestly shocked me. The first time I tried, I expected a mess—flour everywhere, dough that wouldn’t behave, sad-looking cookie blobs. But they came together like a dream. And even the ugly ones tasted amazing.
Ingredient Notes:
Let’s talk ingredients. Nothing weird here—just the usual suspects doing their job beautifully.
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3 large egg yolks – These make the dough rich and give it that classic golden color. I always forget to bring them to room temp, but it still works.
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½ cup sugar – Enough to sweeten but not overwhelm. These aren’t sugar bombs.
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½ teaspoon rum – Traditional and lovely. But if you’re not into rum (or don’t have any), try almond or orange extract. I’ve even used vanilla in a pinch.
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1 teaspoon lemon zest – Absolutely don’t skip this. It makes the whole cookie feel fresher. If you’ve only got those sad squeeze bottles of juice? Meh. Maybe skip.
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2 cups all-purpose flour – No need to sift unless you’re feeling fancy.
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7 tablespoons butter – Softened, not melted. If it’s too cold, you’ll curse your dough. Trust me.
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1 egg white – For brushing the tops. I always feel fancy doing this, even if I’m in pajamas.
How To Make Burano Butter Cookies?
Step 1: Mix the wet stuff
In a bowl, whisk the yolks, sugar, lemon zest, and rum. It should smell amazing. Like citrus and sweet memories.
Step 2: Crumble the butter into the flour
This is the messy part. Add the flour to another bowl, then use your fingers or a pastry cutter to rub in the butter until the texture is like sandy crumbs. It’s oddly satisfying.
Step 3: Combine everything
Pour the egg mixture into the flour-butter crumbs and stir until it mostly holds together. Then get in there with your hands and gently knead it into a soft dough. It’s okay if it’s a little rustic. We’re not making perfection here—we’re making cookies.
Step 4: Chill and shape
Roll the dough into a log, wrap it in plastic, and chill for about 20 minutes. Use this time to preheat the oven to 325°F and maybe clean that flour off your counter (or not—your call).
Once chilled, cut the dough into 12 pieces and roll each one into a rope. Shape into S’s or O’s—whichever feels more doable. Some of mine always come out weirdly squiggly, but I just pretend it’s “rustic.”
Step 5: Brush and bake
Line your baking sheet with parchment, place the cookies, and brush with the egg white. Bake for 13–18 minutes or until the edges are golden. The smell alone? Pure magic.
Let them cool, unless you enjoy burning your mouth on molten cookie centers. I mean, who among us hasn’t?
Want To Save This Recipe?
Storage Options:
Honestly? I rarely have leftovers. But if you do:
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Room Temp: Store in a tin or airtight container for up to 5 days. They’re best in the first 2–3, but still lovely after.
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Freezer: Freeze the shaped, unbaked dough and bake from frozen (just add a minute or two to the time). Or freeze them baked and reheat gently.
Variations and Substitutions:
These are pretty perfect, but baking’s meant to be fun, right? Play around with it:
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Add a pinch of cinnamon for warmth, especially around the holidays.
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Dip the ends in dark chocolate if you’re feeling fancy.
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Use almond extract if you want that old-school Italian bakery flavor.
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Make minis – Halve the size for bite-sized versions. Just reduce bake time a bit.
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Try a 1:1 gluten-free flour – I’ve done it. They come out a little more tender but still totally tasty.
What to Serve with Burano Butter Cookies?
These are so simple that they pair well with a ton of things. Here’s what I’ve tried:
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Espresso or cappuccino – Yes. Absolutely.
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Tea – Earl Grey, green, chamomile—whatever helps you slow down.
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Limoncello – For the full Italian grandma experience.
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Fresh berries and cream – For a light dessert twist.
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An afternoon nap – I mean… cookies + couch = bliss.
Frequently Asked Questions:
Do they taste boozy with the rum?
Nope. It’s super subtle. If you’re nervous, just use extract instead.
Can I make the dough ahead?
Absolutely. Chill it overnight or freeze it for later. Works great.
How do I get the perfect shape?
Practice. But also? Embrace the imperfections. That’s half the charm.
If you’re looking for a cookie that’s buttery, just sweet enough, and full of charm, these Burano Butter Cookies are it. They’re the kind of cookie you want with a hot drink and a cozy blanket. Or with friends. Or alone. In your kitchen. Eating one directly off the tray.
Give them a try. Let them remind you of somewhere warm, quiet, and slow—even if you’re just standing in front of your oven at midnight.
And if you do make them, please tell me! I’d love to hear how they turned out, if you shaped them into hearts, or if you ate three before they cooled. No judgment. Promise.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Burano Butter Cookies
Ingredients
- 3 large egg yolks at room temperature
- ½ cup 100g granulated sugar
- ½ teaspoon rum or substitute with almond or orange extract for a non-alcoholic version
- 1 teaspoon freshly grated lemon zest
- 2 cups 250g all-purpose flour
- 7 tablespoons 100g unsalted butter, softened
- 1 large egg white lightly beaten (for brushing)
Instructions
Prepare the Egg Mixture:
- In a medium bowl, whisk together the egg yolks, granulated sugar, rum (or preferred extract), and lemon zest until well combined and slightly pale in color.
Incorporate the Butter into the Flour:
- In a separate large bowl, add the all-purpose flour. Using a pastry cutter or clean hands, cut the softened butter into the flour until the mixture resembles coarse crumbs.
Form the Dough:
- Pour the egg yolk mixture into the flour-butter mixture. Mix gently with a spatula or by hand until a cohesive dough forms. Shape the dough into a log, wrap it in plastic wrap, and refrigerate for 20 minutes to firm.
Preheat the Oven:
- While the dough is chilling, preheat the oven to 325°F (160°C). Line two baking sheets with parchment paper.
Shape the Cookies:
- Remove the chilled dough from the refrigerator and divide it into 12 equal portions. Roll each portion into a rope approximately 4–5 inches long. Shape each rope into an "S" or "O" and place them on the prepared baking sheets, leaving space between each cookie.
Brush with Egg White and Bake:
- Lightly brush the tops of the shaped cookies with the beaten egg white. Bake for 13 to 18 minutes, or until the cookies are lightly golden at the edges. Rotate the baking sheets halfway through for even baking.
Cool and Serve:
- Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Serve plain or with coffee or tea.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
