Description
Italian Wedding Cookies are tender, buttery nut-filled treats rolled in powdered sugar for a snowy finish. These classic Italian dessert cookies are perfect for holidays, celebrations, or anytime you crave a delicate, nutty cookie with a melt-in-your-mouth texture.
Ingredients
Scale
Cookies
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar (plus more for rolling)
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 2 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 3/4 cup finely chopped walnuts or almonds
Instructions
- Preheat and prepare baking sheet: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream butter and sugar: In a large bowl, beat the softened butter with 1/2 cup powdered sugar until the mixture is light, fluffy, and well combined, creating a smooth base for the dough.
- Add extracts: Stir in the vanilla extract and almond extract until fully incorporated to give the cookies their classic aromatic flavor.
- Mix dry ingredients: Gradually add the all-purpose flour and salt to the butter mixture, stirring continuously until a soft dough forms without overworking it.
- Fold in nuts: Gently fold the finely chopped walnuts or almonds into the dough, ensuring even distribution throughout the cookie dough.
- Shape cookies: Scoop small portions (about 1 tablespoon each) and roll the dough into 1-inch balls for uniform cookies that bake evenly.
- Arrange and bake: Place the dough balls about 1 inch apart on the prepared baking sheet. Bake for 14–16 minutes or until the bottoms turn lightly golden, indicating the cookies are done.
- Cool and roll in sugar: Remove the cookies from the oven and allow them to cool for 5 minutes. While still warm, roll each cookie in powdered sugar to coat thoroughly.
- Final cooling and coating: Transfer the coated cookies to a wire rack to cool completely. Once fully cooled, roll them in powdered sugar again for a classic snowy finish that defines Italian wedding cookies.
Notes
- These cookies store well in an airtight container for up to one week.
- They can be frozen to maintain freshness; thaw before serving.
- Pecans or hazelnuts can substitute for walnuts or almonds to vary the flavor.
