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Italian Wedding Cookies
Italian Wedding Cookies: Buttery Tradition Worth Celebrating
There’s something special about cookies that feel like they came straight from Nonna’s kitchen. The magic starts with a humble dough, just butter, flour, powdered sugar, and finely chopped nuts (often almonds or walnuts, depending on the family recipe). The dough is rolled into bite-sized balls, baked until just golden, then gently tossed twice in powdered sugar while still warm. The double coating gives them their iconic “snowy” look and a sweet, dreamy finish in every bite.
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Prep Time 30 minutes
Cook Time 15 minutes
Chill Time (optional) 30 minutes
Total Time 1 hour 15 minutes
Servings: 48 cookies
Course: Dessert
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups (240g) all-purpose flour
  • 1 cup (227g) unsalted butter, softened
  • 1/2 cup (60g) powdered sugar, plus extra for coating
  • 1 cup (120g) finely chopped nuts (almonds, walnuts, or pecans)
  • finely chopped nuts (traditionally walnuts, pecans, or almonds)
  • 1 tsp vanilla extract
  • 1/4 tsp salt

Equipment

  • Electric mixer or hand mixer (optional but helpful)

Instructions
 

  1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a large mixing bowl, cream the softened butter and powdered sugar together until smooth and fluffy. You can use a hand mixer or mix by hand with a sturdy spoon.
    Add the vanilla extract and salt, mixing to combine.
    Gradually add the flour, mixing just until incorporated.
    Fold in the chopped nuts evenly through the dough.
    Optional: For easier handling and better texture, chill the dough in the fridge for about 30 minutes.
  3. Using your hands, roll the dough into 1-inch balls and place them about 2 inches apart on the prepared baking sheets.
  4. Bake for 15-18 minutes, or until the bottoms are lightly golden but the tops are still pale.
  5. Remove from the oven and allow the cookies to cool for 5 minutes on the baking sheet.
    While still warm, roll each cookie in powdered sugar. Place them on a cooling rack.
  6. Once completely cooled, gently roll the cookies in powdered sugar again for that classic snowy coating.

Notes

Use room temperature butter: This helps the dough come together smoothly and creates a tender, melt-in-your-mouth texture.
Chill the dough: While optional, chilling the dough for 30 minutes makes it easier to handle and helps the cookies hold their shape during baking.
Nuts: Toasting the nuts lightly before chopping adds extra flavor and crunch. Feel free to use almonds, walnuts, pecans, or a mix depending on your preference.
Powdered sugar coating: Don’t skip the second roll in powdered sugar! The double coating gives these cookies their signature snowy look and adds that extra touch of sweetness.
Baking time: Keep an eye on the cookies! They should be just lightly golden on the bottom but remain pale on top for the best delicate texture.