Italian wedding cookies are buttery almond cookies rolled in powdered sugar to resemble snowballs. Loved for their melt-in-your-mouth texture, they're easy to make with just 6 simple ingredients, and perfect for weddings, holidays, or any special occasion!
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Italian wedding cookies are known by many names around the world, including snowball cookies, Mexican wedding cookies, butterballs, and Russian tea cakes. Though the names and exact ingredients may vary, many recipes share the same classic mix of butter, sugar, flour, and finely ground nuts. The result is a tender, melt-in-your-mouth cookie that feels timeless and nostalgic in any kitchen.
These Italian wedding cookies have been treasured in my family for decades. Every Christmas, my nonni brought over a tin, neatly packed alongside her famous walnut biscotti. But these cookies weren't just for the holidays, she made them for birthdays, Easter, and every celebration in between. I've carried on the tradition, and they always bring back memories of my nonni and the love she put into every batch.
I'm excited to share this recipe with you, and I hope it becomes as cherished in your family as they are in mine. Lightly crisp on the outside with a soft, buttery interior, these cookies are incredibly easy to make with only a few simple ingredients!
I love to serve these cookies during the holidays alongside other traditional Italian Christmas cookies like pignoli, cantucci, and savoiardi ladyfingers. For more delicious Italian desserts, you'll love almond Italian cake, caramel budino, and pumpkin tiramisu!
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Ingredients
Ingredient Notes
- Unsalted butter: use softened, room temperature butter so it blends well with the other ingredients. Because this recipe is simple, the butter flavor really stands out. I recommend a high-quality, grass-fed butter from pasture-raised cows for the richest flavor and a tender, melt-in-your-mouth texture.
- Almonds: finely chop the almonds, but don't grind them completely. A food processor works best, pulsing gently so they don't turn into almond butter. The small bits of almond add delicate texture, while the naturally formed almond flour helps create a soft, tender crumb. For a richer, nuttier taste, you can lightly toast the almonds before chopping.
- Powdered sugar: used two ways - mixed into the dough for sweetness, and rolled over the cookies for a beautiful, snowy finish. Most powdered sugars contain a small amount of starch (tapioca or cornstarch) to prevent clumping and both types work well. I prefer tapioca-based sugar for its slightly sweeter flavor and smooth finish without any chalkiness. It also gives the cookies a soft sheen and an even dusting that feels extra festive.
See recipe card for quantities.
Substitutions and Variations
- Use a different nut: you can substitute the almonds with another finely chopped nut. Try walnuts for richness, pecans for a buttery flavor, pistachios for a hint of sweetness, or hazelnuts for a toasty, nutty touch.
- Make it nut-free: you can omit the almonds entirely for a butter cookie that's a little softer but still rich in flavor. It's also quicker to make since there's no nut prep required. This version has become a family favorite!
- Add a different garnish: instead of the traditional powdered sugar coating, you can drizzle a glaze on top. Try the vanilla glaze in my pumpkin biscotti recipe or the citrus glaze from my blueberry lemon cookies.
- Enhance the almond flavor: for fellow almond lovers, add 1 teaspoon of almond extract to the dough to deepen the flavor.
- Add spices: for a festive touch, mix in a pinch of cinnamon, nutmeg, or cardamom. The warm spices complement the sweet almond flavor.
Instructions
💡Optional tip: if you prefer a nuttier flavor, lightly toast the almonds before chopping. Spread them on a baking sheet and bake at 350°F (177°C) for 6-8 minutes, just until fragrant. Let them cool completely before using.
Step 1: using a handheld or stand mixer fitted with a paddle attachment, cream the butter and half of the powdered sugar on medium-high speed until light and fluffy, about 2 minutes. Mix in the vanilla extract until just combined (image 1).
Step 2: with the mixer on low speed, gradually add the kosher salt and flour, mixing until just combined. Stir in the chopped almonds until evenly distributed (image 2).
Step 3: cover the dough and refrigerate for 30 minutes. Meanwhile, preheat the oven to 325°F (163°C). Line a baking sheet with parchment paper and set aside (image 3).
Step 4: once chilled, scoop the dough using a tablespoon or small cookie scoop. Each scoop should weigh about 20 grams. Roll into 1-inch balls and place them on the prepared baking sheet, spacing them at least 1-inch apart so they don't spread into each other as they bake (image 4).
Step 5: place the baking sheet on the middle rack and bake the cookies for 12 to 15 minutes, or until the edges are lightly golden (image 5). Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack.
Step 6: transfer the remaining half of the powdered sugar to a shallow bowl. When the cookies are still slightly warm to the touch, roll them in the powdered sugar until evenly coated on all sides (image 6). Serve and enjoy!
Storage & Make Ahead
- Storage:
- Room temperature: once fully cooled, store the cookies in an airtight container for up to 1 week. If stacking, place parchment between the layers to prevent sticking.
- Freezer: once baked and cooled, freeze the cookies uncoated, as the powdered sugar may become gummy. Store in an airtight container with parchment between the layers for up to 3 months. Thaw overnight in the refrigerator, then roll in the powdered sugar before serving.
- Make ahead:
- Prepare the dough up to 1 day ahead, cover tightly, and refrigerate until ready to bake.
- For longer storage, roll the dough into balls and freeze in a single layer. Once firm, transfer to an airtight container with parchment between the layers and freeze for up to 3 months. Bake directly from frozen, adding a few minutes to the bake time as needed.
For more helpful information about how to store leftovers safely, check out this USDA Leftovers and Food Safety guide.
Expert Tips
- Measure the flour properly for best results. You can either use a food scale to measure in grams, or use the spoon-and-level method with a measuring cup. Simply spoon the flour into the cup without packing it down, then level off the top with the back of a knife.
- Chill the dough for 30 minutes before baking to prevent the cookies from spreading. This helps them maintain the classic, domed shape that Italian wedding cookies are known for!
- For the perfect snowy finish, roll the cookies in powdered sugar while they are still slightly warm. This ensures the sugar adheres properly without melting.
FAQ
Chilling the dough for 30 minutes before baking is an essential step to prevent spreading. This helps the cookies to maintain their domed shape and gives the flavors time to meld, resulting in a more flavorful cookie. It's also important to not flatten the balls of dough onto the baking sheet before baking. However, if your cookies spread, don't worry! They will still be beautiful and delicious.
These cookies are often referred to as Italian wedding cookies because they are a traditional dessert served at Italian weddings and other celebrations. Also known as Italian butterball cookies and snowball cookies, their light, delicate texture and sweet flavor make them the perfect addition for any occasion. While their exact origin varies by region, these cookies have become a staple in Italian-American communities and are associated with celebrations and family gatherings. Growing up, my Italian grandmother brought a fresh batch to parties throughout the year!
Related
Looking for more cookie recipes? Try these favorites:
Pairing
These are my favorite desserts to serve alongside Italian wedding cookies:
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Recipe
Italian Wedding Cookies
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Ingredients
- 1 cup unsalted butter (softened to room temperature)
- 2 cups powdered sugar (divided into two, 1-cup portions)
- 2 teaspoons vanilla extract
- ¼ teaspoon kosher salt
- 2 cups all-purpose flour
- 1 cup almonds (finely chopped)*
Instructions
- Cream the butter and sugar: using a handheld or stand mixer fitted with a paddle attachment, cream the butter and 1 cup of powdered sugar on medium-high speed until light and fluffy, about 2 minutes. Then mix in the vanilla extract until just combined.
- Add the dry ingredients: with the mixer on low speed, gradually add the salt and all-purpose flour, mixing until just combined. Stir in the chopped almonds until evenly distributed.
- Chill dough, preheat oven, and prepare baking sheet: cover the dough and refrigerate for 30 minutes to help prevent spreading as it bakes. Preheat the oven to 325℉ (163℃). Line a baking sheet with parchment paper and set aside.
- Shape the cookies: after chilling, scoop the dough with a tablespoon or small cookie scoop. Each scoop should weigh about 20 grams. Roll into 1-inch balls and place them on the prepared baking sheet, spacing them at least 1-inch apart to prevent spreading.
- Bake: place the baking sheet on the middle rack and bake the cookies for 12-15 minutes, or until the edges are lightly golden. Then remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack.
- Coat with powdered sugar: place the remaining 1 cup of powdered sugar in a shallow bowl. When the cookies are still slightly warm to the touch, roll each one in powdered sugar until evenly coated on all sides. Serve and enjoy!
Video
Notes
- Almonds: if you prefer a nuttier flavor, lightly toast the almonds before chopping. Spread them on a baking sheet and bake at 350°F (177°C) for 6-8 minutes, just until fragrant. Let them cool completely before using. The almonds can be substituted with a nut of your choice, like chopped walnuts, pecans, pistachios, or hazelnuts.
- Make nut-free: omit the almonds entirely for a softer, buttery cookie. The batch makes about 27 cookies instead of 36 and may need a few extra minutes of bake time. Use a bit less powdered sugar for rolling.
- Add a different garnish: instead of rolling the cookies in powdered sugar, you could top them with a sweet glaze. I love using the vanilla glaze in my pumpkin biscotti recipe or the citrus glaze I use for lemon blueberry cookies.
- Enhance the almond flavor: you can substitute the vanilla extract for almond extract, or use a teaspoon of each!
-  Add spices: for a festive twist, add ½ teaspoon of ground cinnamon. Or you could add ¼ teaspoon of nutmeg or cardamon. Do so in Step 2 of the recipe when adding in the other dry ingredients.
- Storage: store fully cooled cookies in an airtight container at room temperature for up to 1 week or in the freezer for up to 3 months, placing parchment between the layers. Freeze the cookies uncoated, as the powdered sugar may become gummy. Thaw overnight in the refrigerator and roll in powdered sugar before serving.
- Make ahead: prepare the dough up to 1 day in advance, through Step 2 of the recipe. Cover and refrigerate until ready to bake, then continue with the remaining steps. For longer storage, roll into balls and freeze in a single layer until firm, then transfer to an airtight container with parchment between the layers. The dough can be frozen for up to 3 months. Bake directly from frozen, adding a few minutes to the bake time as needed, and roll them in powdered sugar as directed.
Nutrition
The provided nutrition and storage information is estimated. Accuracy is not guaranteed.
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Maria D'Errico says
I hope you enjoy my recipe! These Italian wedding cookies have been a cherished tradition in my family for generations, and I hope they become just as special to your family as they are to mine. They’re perfectly sweet, melt-in-your-mouth, and so simple to make! I’d love to hear how they turn out for you. Let me know in the comments!
stacey richard says
What would you suggest in place of almonds? I don't do nuts.
Maria D'Errico says
Hi Stacey,
Thanks so much for your question, it inspired me to test a nut-free version of the recipe! I'm happy to share that the cookies turned out delicious. They had a slightly softer texture since they didn't have the crunchiness of the nuts, but were still buttery and tender. I didn't use a substitute in this test, just followed the recipe as written but omitted the almonds. The batch made fewer cookies (27 instead of 36), and I added a few extra minutes to the bake time (though ovens may vary). I also used a bit less powdered sugar for rolling. I hope this helps, and if you try the cookies I'd love to hear what you think!