Few treats evoke nostalgic charm quite like Italian Wedding Cookies. These delicate cookies, dusted with snowy powdered sugar, have graced Italian family tables for generations. Whether you call them Italian wedding cookies, snowball cookies, or by another name, their timeless flavor and crumble-in-your-mouth texture win hearts everywhere.
Below, you’ll find everything needed to make a perfect batch—from ingredients to expert techniques for that classic nutty flavor and snowy finish. Let’s dive in.
What Are Italian Wedding Cookies?
Italian Wedding Cookies are small, round shortbread-style cookies enriched with finely chopped nuts, butter, and vanilla, then rolled in powdered sugar while still warm. Their melt-in-the-mouth texture and subtly sweet, nutty character make them a fixture at weddings, Christmas gatherings, and family celebrations.
While similar cookies appear in Russian and Mexican cuisine, the Italian version often features almonds or hazelnuts, delivering a rich, aromatic crunch inside a tender crumb. Don’t be fooled by their fancy appearance—these cookies are surprisingly simple to prepare.
Ingredients You’ll Need
Let’s start with what goes inside each cookie. Most ingredients are likely in your pantry already.
- Unsalted butter (softened): 1 cup (227 g)
- Powdered sugar (confectioners’ sugar): 3/4 cup (for dough) + extra for rolling
- Salt: 1/4 teaspoon
- Vanilla extract: 1 teaspoon
- Finely ground almonds: 1 cup (115 g)
- All-purpose flour: 2 cups (250 g)
If you like, you can substitute finely ground walnuts, pecans, or hazelnuts. Almonds, however, offer that characteristic Italian fragrance.
How to Make Italian Wedding Cookies
The process is straightforward and hand-friendly, no complex equipment needed.
Step 1: Prep Your Oven and Baking Sheets
- Preheat your oven to 325°F (163°C).
- Line a baking sheet with parchment paper or a silicone mat. Avoid greasing the sheet, as the dough contains plenty of butter and will not stick.
Step 2: Cream Butter, Sugar, and Salt
- In a large bowl, beat the softened butter with 3/4 cup powdered sugar and salt. Use an electric mixer on medium speed until pale and fluffy, about 4-5 minutes. If you prefer, a wooden spoon will do—this just takes a little elbow grease.
- Add vanilla extract and beat to combine.
Step 3: Add the Nuts
- Stir in your finely ground almonds. The mix should form a fragrant, pale paste.
Step 4: Mix in the Flour
- Gradually add flour, mixing at low speed or by hand. Stop as soon as the dough comes together. Over-mixing can firm up the dough too much.
The dough will be soft and slightly sticky, like playdough.
Step 5: Shape the Cookies
- Scoop out portions using a teaspoon or small ice cream scoop. Gently roll each into a ball, about 1 inch in diameter.
- Place each ball onto your baking sheet, spaced about an inch apart. These cookies don’t spread much, so don’t worry about crowding.
Step 6: Bake
- Bake for 15-20 minutes, or until the bottoms turn golden. The tops should stay pale.
- Don’t wait for browning on top—the cookies dry out quickly if overbaked.
Step 7: Sugar-Roll While Warm
- Let the cookies cool on the sheet for about 5 minutes. While still warm, roll each cookie in a shallow bowl of powdered sugar.
- For a classic finish, roll the cooled cookies in sugar a second time before serving. This gives that signature snowy look.
Tips for Perfect Italian Wedding Cookies
Hundreds of home bakers have perfected this recipe with easy tricks. Here’s how you can elevate your batch:
- Toast the Nuts: For extra flavor, toast the ground nuts before adding them. Spread on a baking sheet and bake at 325°F for 8 minutes, stirring occasionally.
- Chill the Dough: If your dough feels sticky, chill it for 20-30 minutes. This makes it easier to roll and prevents excess spreading.
- Use Sifted Sugar: Sifting powdered sugar before using it in the dough and for rolling ensures a smooth, clump-free coating.
- Uniform Size: If you use a cookie scoop, your cookies will bake evenly and look professional.
- Don’t Overwork the Dough: Too much handling makes for tough cookies. Mix until just combined.
- Parchment or Silicone Liner: Avoid greasing with oil or spray. Butter in the dough keeps them from sticking, and too much grease can change their texture.
Flavor Variations
Classic Italian wedding cookies are delicious on their own, but there is room for creativity. Try these swaps and additions:
- Nuts: Use pistachios, hazelnuts, or pecans.
- Chocolate: Stir small chocolate chips into the dough, or dip cooled cookies in melted chocolate for a twist.
- Extracts: Almond extract (1/2 tsp) can be swapped for or added with vanilla.
- Orange or Lemon Zest: For a subtle, fragrant edge, add 1 teaspoon of citrus zest to the dough.
- Spices: Warm with a pinch of cinnamon or nutmeg.
These options help connect the cookies to different occasions and tastes.
Table: Ingredient Options and Their Effects
| Ingredient | Swap Options | Resulting Flavor/Texture |
|---|---|---|
| Almonds | Hazelnuts, walnuts, pecans | Nutty, aromatic, richer |
| Vanilla extract | Almond, lemon, or orange extract | Warmer or citrusy tones |
| All-purpose flour | Gluten-free 1:1 blend | Slightly more crumbly |
| Butter | Vegan butter (not margarine) | Slightly different mouthfeel |
Storage and Make-Ahead Tips
Italian wedding cookies store beautifully, and you can even prepare the dough ahead.
- Room Temperature: Keep baked cookies in an airtight container for up to 5 days.
- Refrigerate: Store cookies in the fridge for about 1 week. The texture becomes slightly firmer, but flavor holds.
- Freeze Dough: To freeze, shape the dough balls and freeze them on a tray until solid. Store in a freezer bag up to 3 months. Bake from frozen, adding 2 minutes to bake time.
- Do Not Freeze Finished Cookies: Freezing after baking often causes the sugar coating to dissolve and become patchy.
Pro tip: If making for an event, bake the cookies a day ahead for best flavor and freshness.
Serving Suggestions
Italian wedding cookies shine at festive occasions, but they work well anytime with coffee, tea, or a simple scoop of gelato. Create dessert platters featuring contrasting colors—add chocolate-dipped biscotti, citrusy lemon cookies, or classic amaretti.
You can even gift these cookies. Place in a pretty tin or box separated by parchment paper. Include a handwritten note with the recipe for a personal touch.
Frequently Asked Questions
Can I make these cookies gluten-free?
Yes. Use a 1:1 gluten-free baking flour. The texture may be slightly more crumbly but remains tender.
Can I use different nuts?
Absolutely. Walnuts, pecans, hazelnuts, and even macadamias work well—just ensure they’re finely ground.
Why do my cookies fall apart?
Overbaking or not letting them cool enough before rolling in sugar are common culprits. Let them rest a few minutes, then handle carefully.
Is it possible to make Italian wedding cookies vegan?
Yes. Swap in a high-quality vegan butter for the dairy butter. Choose a brand known for baking performance.
Italian Wedding Cookies Recipe Card
| Ingredient | Amount |
|---|---|
| Unsalted butter | 1 cup (227 g) |
| Powdered sugar | 3/4 cup + extra |
| Salt | 1/4 teaspoon |
| Vanilla extract | 1 teaspoon |
| Finely ground almonds | 1 cup (115 g) |
| All-purpose flour | 2 cups (250 g) |
Steps:
1. Preheat oven to 325°F. Line baking sheet with parchment.
2. Beat butter, sugar, salt until fluffy. Add vanilla.
3. Mix in nuts. Stir in flour until just combined.
4. Roll dough into 1-inch balls, place on sheet.
5. Bake 15-20 minutes. Cool 5 minutes, roll warm cookies in sugar. Roll again when cool.
Italian Wedding Cookies offer that magical blend of nostalgia, flavor, and visual appeal. Their old-world charm makes them the perfect treat for holidays, celebrations, or an ordinary afternoon pick-me-up. With their almond-rich crumb and snowy finish, these cookies embody comfort and tradition in every bite—no Italian grandma required.
Italian Wedding Cookies (Easy Recipe)
These Italian wedding cookies are so easy to make! Learn the simple recipe. Plus, get tips for making the very best wedding cookies.
Ingredients
- 3/4 teaspoon salt
- 4 1/2 teaspoons vanilla extract
- 3/4 cups powdered sugar
- 1/3 cup powdered sugar (for the finish)
- 1 1/2 cups finely ground almonds
- 3 cups sifted all-purpose flour
- 1 1/2 cups unsalted butter, softened
Instructions
- In a large bowl, beat the butter at medium speed. Gradually add 3/4 cup of powdered sugar and salt. Beat until it's light and fluffy. This should take about 5 to 7 minutes.
- Beat in ground almonds and vanilla extract. Gently mix in the sifted flour with a spatula. Stir until well combined.
- Scoop teaspoonfuls of batter. Shape them into balls. Place them onto the cookie sheets. Chill in the fridge for 30 minutes.
- Preheat the oven to 325 degrees Fahrenheit. Do this while the dough chills.
- Bake cookie dough balls for 15 to 20 minutes. The cookies should still be pale in color. They should not be brown. Allow the cookies to cool slightly. Let them cool for about 5 minutes.
- Place the remaining 1/3 cup of powdered sugar in a shallow bowl. Roll the slightly-cooled cookies in the sugar. Serve. Enjoy!
