Can I make this ahead of time?

Yes. Desserts like this are patient. In fact, the flavor often settles and deepens overnight. You can make the dough a day ahead and bake fresh the next day, or bake them and store at room temperature.

My dough feels crumbly. What should I do?

Gently press a teaspoon of cold water or milk into the dough and knead just until it comes together. Work slowly. You want a soft dough, not a wet one.

Can I use a different jam or preserve?

Absolutely. Use what you love. Thicker jams like fig or apricot hold up well. Very runny preserves may spread more during baking.

How do I prevent jam from leaking?

Chill the dough before filling. When you pinch the sides, make a firm seal but do not overwork the dough. Bake on parchment and space cookies a little apart so any small leaks do not stick.

Can I make these gluten-free?

Yes, with the right blend. Substitute a 1:1 gluten-free flour mix that includes xanthan gum. The texture will be slightly different but still lovely if handled gently.

Easy Pizzicati – Italian Pinch Cookies 2026

Name: Pizzicati – Italian Pinch Cookies
Prep time: 30 min
Cook time: 14 min
Total time: 44 min
Cuisine: Italian
Ingredients: 1 1/2 cups (215g) all-purpose flour; 1/4 cup (30g) powdered sugar, plus more for dusting; 1/4 cup (30g) cornstarch; 1/2 teaspoon baking powder; Zest of 1 lemon; 10 tablespoons (140g) unsalted butter, room temperature; 1 1/2 teaspoons vanilla extract; 1 egg; 1/3 cup (80g) strawberry jam (or apricot, raspberry, fig, etc.)

Description

Classic Italian cookies filled with jam and dusted with powdered sugar, perfect for gatherings and family celebrations.

Ingredients

Scale

1 1/2 cups (215g) all-purpose flour
1/4 cup (30g) powdered sugar, plus more for dusting
1/4 cup (30g) cornstarch
1/2 teaspoon baking powder
Zest of 1 lemon
10 tablespoons (140g) unsalted butter, room temperature
1 1/2 teaspoons vanilla extract
1 egg
1/3 cup (80g) strawberry jam (or apricot, raspberry, fig, etc.)

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Instructions

In a bowl, whisk flour, powdered sugar, cornstarch, and baking powder. Set aside.
In a large bowl, beat softened butter and lemon zest until creamy and light, about 1–2 minutes.
Mix in the egg and vanilla extract until smooth and fluffy.
Gradually add dry ingredients to the wet, mixing just until a soft dough forms.
Flatten the dough into a disk, wrap in plastic, and refrigerate for 30 minutes.
Roll dough on a lightly floured surface to 1/8-inch thickness. Cut into 2×3-inch rectangles.
Place 1/2 teaspoon jam in the center of each rectangle. Pinch the two long sides together to form a bow-tie shape.
Place cookies on a parchment-lined baking sheet and bake at 350°F (175°C) for 12–14 minutes, or until edges are just lightly golden.
Let cool for 5 minutes on the sheet, then transfer to a rack. Dust with powdered sugar if desired.

Notes

These cookies can be made ahead of time. Store at room temperature in an airtight container for up to 3 days.

Prep Time: 30 minutes
Cook Time: 14 minutes
Category: Dessert
Method: Baking
Cuisine: Italian

Nutrition

Serving Size: 1 cookie
Calories: 120
Sugar: 8g
Sodium: 70mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 0g
Protein: 1g
Cholesterol: 30mg