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Italian Wedding Cookies
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Italian Wedding Cookies

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.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
10 minutes
Total Time 40 minutes
Servings: 24
Course: Dessert
Calories: 130
Ingredients Method Notes

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

Method
 

  1. 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. 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. 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. 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.