If there’s one cookie recipe that draws everyone around the kitchen table and inspires nostalgic excitement, it’s Italian Nut Roll Cookies. These festive, spiraled treats feature a tender, not-too-sweet cream cheese pastry wrapped around a luscious, spiced walnut filling—then dusted in a snowy shower of powdered sugar. They’re a beloved favorite for holidays and special occasions, but honestly, they taste just as wonderful with a quiet afternoon coffee. The swirl of cinnamon and vanilla laced with freshly ground nuts makes Italian Nut Roll Cookies absolutely irresistible and a joy to share!
Ingredients You’ll Need
The beauty of Italian Nut Roll Cookies lies in their harmonious blend of simple ingredients that yield show-stopping results. Each element plays a vital role, from the soft, buttery dough to the aromatic nutty filling, promising cookies that are as pretty as they are delicious.
- All-purpose flour: The foundation of our dough, giving it just the right tenderness for rolling and shaping.
- Baking powder: Adds a little lift to the dough so the cookies bake up light, not dense.
- Salt: Balances the sweetness and enhances each flavor nuance throughout the cookie.
- Unsalted butter (softened): Brings buttery richness and a melt-in-your-mouth bite—make sure it’s at room temperature for perfect creaming.
- Cream cheese (softened): The secret to a plush, tangy dough that rolls beautifully and tastes unique.
- Granulated sugar (for dough and filling): Sweetens both the dough and filling, helping with browning and flavor depth.
- Large egg: Adds moisture and structure, helping bind everything together.
- Vanilla extract: Infuses warmth and sweetness in both the dough and the nutty center.
- Finely ground walnuts: The star of the filling! They give a rich, aromatic flavor and classic texture.
- Milk: Moisten the filling so it spreads easily and stays creamy while baking.
- Cinnamon: Just a touch adds cozy spice and warmth that makes the filling pop.
- Powdered sugar (optional, for dusting): That final snowy touch for a classic finish—totally optional, but hard to resist!
How to Make Italian Nut Roll Cookies
Step 1: Mix the Dry Ingredients
Start by whisking together your flour, baking powder, and salt in a bowl. This step only takes a minute but is crucial for distributing the leavening and salt uniformly, ensuring the dough bakes evenly and every cookie bites just right.
Step 2: Cream Butter, Cream Cheese, and Sugar
In a large mixing bowl, beat together the softened butter, cream cheese, and sugar until the mixture is fluffy and pale. This not only incorporates air but also helps the dough bake up tender and gives it a subtle tang.
Step 3: Add Egg and Vanilla
Crack in your egg, then pour in the vanilla extract. Mix until it’s completely smooth. The egg brings moisture and helps unify the fat and sugar, while the vanilla hints at the flavors to come in every bite.
Step 4: Incorporate the Dry Ingredients
Gradually add your dry ingredients to the wet ingredients, mixing gently just until everything comes together into a soft dough. Overmixing can toughen the cookies, so stop as soon as the dough is cohesive and smooth.
Step 5: Chill the Dough
Divide the dough in half, flatten into discs, and wrap tightly in plastic wrap. Let the dough rest in the fridge for at least an hour. This makes it much easier to roll out, and allows the flours to hydrate, preventing stickiness later on.
Step 6: Prepare the Nutty Filling
While the dough chills, stir together your finely ground walnuts, sugar, milk, cinnamon, and vanilla in a small saucepan over low heat. You want it just thick enough to smear—let it cool before using so it’s not runny when you roll your cookies.
Step 7: Roll and Fill
On a lightly floured surface, roll one dough disc into a thin rectangle, about 1/8-inch thick. Gently spread half the cooled nut filling evenly over the dough, reaching almost to the edges for a beautiful even swirl in every cookie.
Step 8: Roll Up and Slice
Carefully roll the dough up from the long edge into a tight log, just like a jelly roll. Slice crosswise into 1-inch pieces, and pop each one seam-side down on the parchment-lined baking sheet. Repeat with the second half of dough and filling.
Step 9: Bake to Golden Perfection
Bake the cookies at 350°F (175°C) for about 12 to 15 minutes. They’re ready when the tops are lightly golden and the filling is fragrant. Let them cool for five minutes on the tray before transferring to a wire rack to finish cooling.
Step 10: Dust and Serve
Once cooled, you can dust the cookies with a snowy drift of powdered sugar for that classic finish. The result: a platter of irresistible, two-bite Italian Nut Roll Cookies ready to steal the show!
How to Serve Italian Nut Roll Cookies
Garnishes
A generous dusting of powdered sugar is the quintessential finishing touch for Italian Nut Roll Cookies. You could even sprinkle a touch of extra cinnamon or a few finely chopped walnuts for a pretty, rustic look that gives a hint of what’s inside.
Side Dishes
These cookies pair beautifully with a hot mug of espresso or a glass of vin santo for a true Italian treat. For casual gatherings, include them on a festive cookie platter alongside biscotti, amaretti, or buttery shortbreads for a delightful variety.
Creative Ways to Present
If you’re gifting, nestle the cookies into a pretty box lined with parchment or colorful tissue. For parties, arrange them in neat spirals on a cake stand, or tuck a few into cellophane bags tied with ribbon as perfect take-home favors. Their swirling centers look gorgeous displayed from every angle!
Make Ahead and Storage
Storing Leftovers
After baking, Italian Nut Roll Cookies keep well for up to 5 days in an airtight container at room temperature. Keep them away from any moisture or heat to preserve their tender texture and keep that pretty powdered sugar intact.
Freezing
These cookies are an absolute dream for advance prep. Layer cooled cookies between sheets of wax or parchment paper and store in a well-sealed freezer-safe box for up to three months. Thaw at room temperature and they’ll taste as fresh as the day you baked them.
Reheating
If your cookies have been frozen or just need a little freshening, pop them (unstacked) on a baking sheet and warm in a 300°F oven for 5 minutes. Let them cool slightly and give them a fresh dusting of powdered sugar for that “just baked” magic.
FAQs
Can I use a different type Dessert
Absolutely! While walnuts are classic for Italian Nut Roll Cookies, pecans or almonds also work beautifully and bring their own unique flavor notes. Just be sure to grind whichever nut you choose finely for a smooth spreadable filling.
Why is my dough cracking or sticking while rolling?
If your dough seems too cold, let it sit at room temperature for 10 minutes before rolling. If it’s sticking, lightly flour your work surface and rolling pin, but avoid over-dusting, which can dry out the dough.
Can these cookies be made ahead for holiday trays?
Yes! Italian Nut Roll Cookies are perfect for advance baking. You can prepare the dough and filling up to two days ahead or fully bake and freeze the cookies, so you’re always ready for last-minute guests—or midnight cravings.
Is there a way to make these cookies gluten-free?
You can substitute a good quality cup-for-cup gluten-free flour blend for the all-purpose flour if you’d like a gluten-free version. The cream cheese and butter base helps keep the dough tender, even with gluten-free flours.
Can I halve or double the recipe?
Certainly! If you want a smaller batch, simply halve all the ingredients. For a crowd, double the quantities—but work in batches so your dough stays cool and manageable while you roll and fill.
Final Thoughts
There’s just something magical about baking up a batch of Italian Nut Roll Cookies—whether you’re celebrating a holiday, welcoming friends, or just treating yourself on a cozy weekend afternoon. They look fancy, taste even better, and are guaranteed to bring smiles. Give them a try and don’t be surprised if they become your new signature cookie to share (or keep all to yourself!).
Print
Italian Nut Roll Cookies Recipe
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 40 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
These Italian Nut Roll Cookies are a delightful treat with a buttery cream cheese dough wrapped around a sweet, nutty filling. Perfect for holiday gatherings or any time you crave a delicious homemade cookie.
Ingredients
For the dough:
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter (softened)
- 4 ounces cream cheese (softened)
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
For the nut filling:
- 1 1/2 cups finely ground walnuts
- 1/2 cup granulated sugar
- 1/4 cup milk
- 1 teaspoon cinnamon
- 1/2 teaspoon vanilla extract
Optional:
- powdered sugar for dusting
Instructions
- Prepare the dough: In a mixing bowl, whisk together flour, baking powder, and salt. Cream butter, cream cheese, and sugar until fluffy. Beat in egg and vanilla, then mix in dry ingredients to form a dough. Chill.
- Make the filling: Cook walnuts, sugar, milk, cinnamon, and vanilla until thick. Cool.
- Assemble: Roll out dough, spread filling, roll into logs, slice, and bake at 350°F (175°C) until golden.
- Finish and serve: Cool, dust with powdered sugar, and enjoy!
Notes
- These cookies freeze well.
- You can use pecans or almonds as an alternative to walnuts.
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 8g
- Sodium: 30mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
