Italian Wedding Cookies Recipe
A high ratio of butter to flour and finely chopped nuts keep these cookies tender and sandy rather than crisp, and rolling them in powdered sugar twice, once warm and once cooled, builds an even, snow-like coating that doesn't melt away.
- Prep
- 20 min
- Cook
- 14 min
- Total
- 50 min
- Servings
- 24
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups powdered sugar, divided, plus extra for rolling
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 3/4 cup walnuts or pecans, finely chopped
Nutrition per serving
- Calories
- 164
- Protein
- 2g
- Carbs
- 17g
- Fat
- 10g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
Need different units or a different yield? Try our Conversion Calculator →
Instructions
- 1Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- 2In a large bowl, beat the softened butter with 1/2 cup (60g) of the powdered sugar until light and creamy, about 2 minutes.
- 3Beat in the vanilla extract.
- 4Add the flour and salt and mix on low speed just until a soft, slightly crumbly dough forms.
- 5Fold in the chopped walnuts or pecans by hand until evenly distributed.
- 6Roll the dough into 1-inch balls (about 1 tablespoon each) and arrange them 1 inch apart on the prepared baking sheets.
- 7Bake for 12-14 minutes, until the bottoms are lightly golden but the tops remain pale.
- 8Let the cookies cool on the pan for 5 minutes, then while still warm, roll each one in powdered sugar to coat.
- 9Once the cookies have cooled completely, roll them a second time in powdered sugar for a fully opaque, snowy finish.
Tips & variations
- Toast the nuts in a dry skillet for 3-4 minutes before chopping for a deeper, more pronounced flavor.
- Almonds or pistachios both work as a 1:1 swap for walnuts or pecans if you want a milder or greener flavor.
- Chill the shaped dough balls for 15 minutes before baking if the dough feels too soft to hold its shape; this is more likely in a warm kitchen.
- A food processor makes quick work of finely chopping the nuts, but pulse in short bursts so they don't turn into nut butter.
Storage & reheating
Store the cookies in an airtight container at room temperature for up to 1 week, layering parchment between rows so the powdered sugar coating doesn't rub off. For longer storage, freeze the unsugared baked cookies for up to 3 months, then thaw and roll in powdered sugar just before serving.
Tips from the Tulo kitchen
- Sifting the powdered sugar before the second coating gives a much smoother, more even finish than sugar straight from the bag.
- If the cookies crack slightly on top after baking, that's normal for this style of cookie and gets fully hidden once they're rolled in sugar.
FAQ
Why are they called Italian wedding cookies if they're similar to Mexican wedding cookies and Russian tea cakes?
The same basic butter-nut-powdered sugar cookie appears in many cultures under different names; the Italian version traditionally used almonds or walnuts and was served at weddings and holidays as a symbol of good fortune.
Why did my cookies spread flat instead of holding a round shape?
This usually means the butter was too soft or melted, or the dough wasn't chilled when needed. Use butter that's softened but still cool to the touch, and chill the dough balls if your kitchen is warm.
Can I make the dough ahead of time?
Yes. The unbaked dough keeps well covered in the refrigerator for up to 3 days; let it sit at room temperature for about 15 minutes before rolling and baking so it's easier to shape.
Why roll the cookies in powdered sugar twice?
The first roll while warm creates a thin base layer that partially melts into the surface, and the second roll once fully cooled builds an opaque, even white coating that won't look patchy or gray.
