Italian Wedding Cookies Recipe: Buttery, Nutty, and Melt-in-Your-Mouth Treats
Italian Wedding Cookies are delicate, buttery confections rolled in powdered sugar and packed with finely chopped nuts. Known for their snowy white appearance and tender crumb, these cookies are a classic at Italian weddings, holidays, and celebrations. Despite the name, they’re not just for weddings—these treats are a perfect pairing with coffee or tea any day of the year. Their charm lies in simplicity: just a handful of ingredients create a melt-in-your-mouth cookie with subtle sweetness and rich, nutty flavor. These cookies are often passed down through generations, cherished for their nostalgic feel and timeless taste. Whether you’re adding them to a holiday cookie tray or making a batch for family and friends, Italian Wedding Cookies never go out of style.
What Makes This Recipe Special?
Italian Wedding Cookies are loved for their tender, shortbread-like texture and beautiful snowy finish. Made without eggs, they rely on butter and finely chopped nuts—usually almonds, walnuts, or pecans—for richness and structure. They come together easily, require no special equipment, and store well, making them ideal for gifting or prepping ahead for parties. One bite and you’ll understand why they’re a staple in many family traditions.
Cooking Time
- Prep Time: 15 minutes
- Bake Time: 12–14 minutes
- Cooling Time: 10 minutes
- Total Time: 40 minutes
- Servings: About 24 cookies
Ingredients
- 1 cup unsalted butter, softened
- ½ cup powdered sugar (plus more for rolling)
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- ¾ cup finely chopped walnuts, pecans, or almonds
- ¼ teaspoon salt
Instructions
1. Cream the Butter and Sugar
In a large mixing bowl, cream the softened butter with the powdered sugar until light and fluffy—about 2–3 minutes. Mix in the vanilla extract.
2. Add Dry Ingredients
Gradually add the flour and salt to the butter mixture, stirring until just combined. Fold in the chopped nuts until evenly distributed. The dough will be thick and slightly crumbly but should hold together when pressed.
3. Shape and Bake
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Scoop out tablespoon-sized portions of dough and roll into balls. Place about 1 inch apart on the baking sheets. Bake for 12–14 minutes, or until the bottoms are lightly golden but the tops remain pale.
4. Cool and Roll in Sugar
Allow cookies to cool for 5–10 minutes. While still warm, roll each cookie in powdered sugar until fully coated. For a snowy finish, roll them again once completely cooled.
Variations
- Flavor Twist: Add a touch of almond extract or orange zest to the dough for a flavor boost.
- Nut-Free: Replace nuts with mini chocolate chips for a fun, kid-friendly version.
- Different Nuts: Swap walnuts for pistachios or hazelnuts for a Mediterranean twist.
- Holiday Version: Add festive sprinkles to the sugar coating for seasonal flair.
- Spiced: Mix in a pinch of cinnamon or nutmeg for added warmth.
Equipment You’ll Need
- Mixing bowls
- Hand or stand mixer
- Measuring cups and spoons
- Rubber spatula
- Baking sheets
- Parchment paper
- Cooling rack
- Fine-mesh sieve or bowl for powdered sugar
Nutritional Information (Per Cookie)
- Calories: ~130
- Carbs: 12g
- Fat: 9g
- Protein: 1g
- Sugar: 4g
Note: Nutritional values are approximate and may vary based on ingredients used.
Storage Tips
- Room Temperature: Store in an airtight container for up to 1 week.
- Freezing Baked Cookies: Freeze in layers separated by parchment paper for up to 2 months. Roll in extra powdered sugar after thawing if needed.
- Make-Ahead Dough: The dough can be refrigerated for up to 2 days. Bring to room temperature before shaping and baking.
My Cooking Experience
With over 4 years in the kitchen, I’ve come to appreciate recipes that deliver both comfort and elegance. Italian Wedding Cookies are a perfect example—they’re simple, nostalgic, and never fail to impress. I’ve used them for holiday platters, wedding favors, and even tea parties. The key is using good-quality butter and chopping the nuts finely for that smooth, melt-in-your-mouth finish. These cookies always bring a smile, and I love sharing them with friends and family.
Conclusion
Italian Wedding Cookies are a timeless treat that combines simplicity with rich, nutty flavor and a soft, buttery texture. Whether you’re baking for a wedding, a holiday, or just a cozy afternoon, these cookies offer a taste of tradition that’s always welcome. Easy to make, beautiful to present, and impossible to resist—they’re a classic worth keeping in your recipe collection.
Italian Wedding Cookies
Ingredients
Method
- In a large mixing bowl, cream the softened butter with the powdered sugar until light and fluffy—about 2–3 minutes. Mix in the vanilla extract.
- Gradually add the flour and salt to the butter mixture, stirring until just combined. Fold in the chopped nuts until evenly distributed. The dough will be thick and slightly crumbly but should hold together when pressed.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Scoop out tablespoon-sized portions of dough and roll into balls. Place about 1 inch apart on the baking sheets. Bake for 12–14 minutes, or until the bottoms are lightly golden but the tops remain pale.
- Allow cookies to cool for 5–10 minutes. While still warm, roll each cookie in powdered sugar until fully coated. For a snowy finish, roll them again once completely cooled.
Notes
- Room Temperature: Store in an airtight container for up to 1 week.
- Freezing Baked Cookies: Freeze in layers separated by parchment paper for up to 2 months. Roll in extra powdered sugar after thawing if needed.
- Make-Ahead Dough: The dough can be refrigerated for up to 2 days. Bring to room temperature before shaping and baking.
