Krumiri are traditional Italian butter cookies known for their distinctive curved shape and rich, melt-in-your-mouth texture. Originating from Piedmont, these cookies are perfect for anyone who enjoys simple yet flavorful desserts. They’re ideal for serving with tea, coffee, or as a sweet treat after dinner—and best of all, they’re incredibly easy to make at home with just a few basic ingredients.
Why Everyone Will Love This Recipe
- Rich and Buttery: Each bite delivers a deep, satisfying buttery flavor with a hint of vanilla.
- Perfect Texture: Crisp on the outside, tender on the inside.
- Beginner-Friendly: No fancy tools or complicated steps—just mix, pipe, and bake.
- Great for All Occasions: Whether for holiday cookie trays, everyday snacks, or special gifts.
What Are Krumiri?
Krumiri (or Krumiri Rossi) are classic cookies from Casale Monferrato in the Piedmont region of Italy. Created in the late 1800s and shaped to honor the mustache of King Vittorio Emanuele II, these iconic cookies have become a staple of northern Italian pastry. Their rich yellow color comes from egg yolks, while the absence of any leavening agent gives them a dense, crumbly texture that pairs beautifully with warm drinks. A true piece of edible history—and comfort food at its finest.
Pro Tips for the Best Krumiri
- Use room temperature butter for smoother mixing.
- Don’t overmix the dough, or you’ll lose the delicate crumb.
- Pipe with a star nozzle for the traditional ridged look.
- Rest the piped dough in the fridge for 10–15 minutes before baking to help them hold their shape.
- Sift the flour to prevent lumps and achieve a smooth dough.
Frequently Asked Questions
What Do Krumiri Taste Like?
They have a delicate buttery flavor with subtle sweetness and a hint of vanilla. The texture is crisp yet tender—similar to shortbread but slightly denser.
Can I Add Other Flavors?
Absolutely! Try adding orange zest, almond extract, or even a dip in dark chocolate for a twist on tradition.
Do I Need a Piping Bag?
Yes, for authentic krumiri, a piping bag with a large star tip is essential. It helps form their signature curved shape and ridged texture.
Why Did My Cookies Spread Too Much?
If the dough is too warm or soft, it may spread during baking. Chill the piped cookies for a few minutes before baking to help them retain their shape.
Are These Cookies Gluten-Free?
No, the recipe uses all-purpose flour. To make them gluten-free, substitute with a gluten-free 1:1 baking blend—but results may vary.
Can I Make Krumiri Without Eggs?
Egg yolks are key to their color and texture. While you could experiment with egg substitutes, it won’t be the traditional krumiri experience.
How to Store Krumiri Cookies
Let the cookies cool completely, then store them in an airtight container at room temperature. They stay fresh for up to 5 days. To restore crispness, you can warm them in a low oven (250°F) for 5 minutes before serving.
How to Freeze Krumiri Cookies
You can freeze the dough before baking by piping the shapes onto a parchment-lined tray, freezing until solid, and then transferring them to a freezer-safe bag. Bake directly from frozen—just add 1–2 minutes to the baking time.
To freeze after baking, let the cookies cool completely, then store them in an airtight container or bag for up to 2 months. Thaw at room temperature or warm slightly before serving.
Ingredients
How to Make Krumiri Cookies
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Preheat your oven to 360°F (180°C). Line a baking sheet with parchment paper.
Preheat your oven to 360°F (180°C). Line a baking sheet with parchment paper.
In a large mixing bowl, beat the butter and sugar together using an electric mixer until light and fluffy.
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In a large mixing bowl, beat the butter and sugar together using an electric mixer until light and fluffy.
Add the whole egg and egg yolks one at a time, mixing well after each addition. Stir in the vanilla extract.
Add the whole egg and egg yolks one at a time, mixing well after each addition. Stir in the vanilla extract.
Gradually add the flour, mixing until you get a smooth, lump-free dough. The mixture should be thick but pipeable.
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Gradually add the flour, mixing until you get a smooth, lump-free dough. The mixture should be thick but pipeable.
Transfer the dough into a piping bag fitted with a large star tip.
Pipe 10-cm-long sticks onto the prepared baking sheet, curving them slightly to get the traditional krumiri shape.
Optional: Chill the piped cookies for 10–15 minutes to help them hold their shape.
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Transfer the dough into a piping bag fitted with a large star tip.
Bake for 15 minutes, or until the edges are lightly golden.
Let them cool slightly before transferring to a wire rack.
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Pipe 10-cm-long sticks onto the prepared baking sheet, curving them slightly to get the traditional krumiri shape.
Serve on a decorative plate and enjoy with coffee, tea, or a glass of dessert wine.
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