Italian Wedding Cookies

Italian wedding cookies, also known as Italian snowball cookies, have been a treasured treat in my family for decades. Every Christmas, my nonni brought over a tin of these cookies, neatly packed alongside her famous walnut biscotti. But these cookies weren't just for the holidays –they were a mainstay at every family celebration, from birthdays to Easter. Their aroma and taste always bring back special memories of my nonni and the love she put into every batch.

I'm so excited to share this recipe with you, and I hope they become as cherished in your family as they are in mine. These cookies are perfect - lightly crisp on the outside, with a delicate interior that melts in your mouth. Sweet and buttery, they are rolled in powdered sugar before serving for the perfect bite. They are easy to make with simple ingredients, and my recipe will guide you every step of the way!

I love to serve these cookies during the holidays alongside other Italian Christmas cookies like pignoli, cantucci, and savoiardi ladyfingers. If you're short on time, they pair well with simple Italian American favorites, like 3 ingredient sugar cookies and rice crispy treats with marshmallow cream. For more delicious Italian desserts, you'll love almond Italian cake, caramel budino, and pumpkin tiramisu!

Ingredients

Ingredient Notes

• Unsalted butter: the butter should be softened to room temperature so it blends well with the other ingredients. Since these cookies are simple, the butter flavor really shines through. I recommend using a high quality butter, with my favorite being grass-fed butter from pasture-raised cows. It gives the cookies a richer, creamier taste and a more tender, melt-in-your-mouth texture. Grass-fed butter may also be more nutritious than regular butter, with higher levels of omega-3 fatty acids and antioxidants.
• Almonds: the almonds should be finely chopped, but not completely ground. The little chunks of almond add texture to the delicate cookies. I love using a food processor to prep the almonds, pulsing them until they're finely chopped into small pieces. Some almond flour will naturally form during the chopping process, which adds richness to the dough. You can also finely chop them with a knife.
• Powdered sugar: the powdered sugar is used in two ways: mixed into the dough for sweetness, and then the cookies are rolled in it after baking for a beautiful, snowy finish. Powdered sugar typically contains a small amount of tapioca starch or cornstarch to prevent clumping, and both versions work well for this recipe. However, I prefer using powdered sugar with tapioca starch, as that's often how the organic products are made. Over the years, I've come to love this version for its slightly sweeter flavor and lack of a chalky aftertaste that can come with cornstarch-based sugars. I also find that it gives the cookies a slightly glossy finish when rolled, which adds a beautiful, festive touch. In terms of texture, the cookies may have a softer, more tender crumb since tapioca starch is a less potent thickening agent than cornstarch. But really, it's all about personal preference!

See recipe card for quantities.

Substitutions and Variations

• Use a different nut: you can substitute the almonds with a chopped nut of your choice. Walnut snowball cookies are a delicious option. Pecans and pistachios would also work well. If you prefer snowball cookies with no nuts, you can omit them altogether.
• Add a different garnish: instead of the traditional powdered sugar coating, you can drizzle a glaze on top. I love using the vanilla glaze in my pumpkin biscotti recipe or the citrus glaze I use for my blueberry lemon cookies.
• Enhance the almond flavor: for fellow almond lovers, you can add a bit of almond extract to enhance the flavor!
• Add spices: for a festive touch, you can add a bit of cinnamon, nutmeg, or cardamom to the dough. It pairs well with the sweet almond flavors.

Instructions

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. Then 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 until just combined. Then stir in the chopped almonds until evenly distributed (image 2).

Step 3: cover the dough and chill in the refrigerator for 30 minutes. In the meantime, preheat the oven to 325°F (163°C). Line a baking sheet with parchment paper and set aside (image 3).

Step 4: after the dough is done chilling, use a tablespoon-sized cookie scooper or measuring spoon to scoop the dough. If using a food scale, each scoop should weigh about 20 grams. Roll the dough into 1-inch balls and place them on the prepared baking sheet. Space them at least 1-inch apart so they don't spread into each other as they bake (image 4).

Step 5: bake the cookies on the middle rack of the oven for 12 to 15 minutes, or until lightly golden along the edges (image 5). Then remove the cookies from the oven and allow them to cool for 5 minutes before transferring them to a wire rack.

Step 6: transfer the remaining half of the powdered sugar to a shallow bowl. When the cookies are still a little warm to touch, toss them in the powdered sugar until generously coated on all sides (image 6). Serve and enjoy!

Storage & Make Ahead

• Storage: leftover Italian wedding cookies can be stored in an airtight container at room temperature for up to 1 week or in the freezer for up to 3 months. If storing stacked, place parchment between the layers to prevent sticking. Thaw frozen cookies overnight in the refrigerator before eating. To freshen them up, you can sift fresh powdered sugar on top before serving.
• Make ahead: you can make the dough up to 1 day ahead of time and store it covered in the refrigerator until you're ready to bake. If making the dough more than a day in advance, roll into balls and freeze them in a single layer on a baking sheet to maintain their shape. Once frozen, transfer the dough balls to an airtight container, with parchment between each layer to prevent sticking. The dough balls will store for up to 3 months in the freezer. When you're ready to bake, simply thaw them overnight in the refrigerator and bake as directed in the recipe.

For more helpful information about how to store leftovers safely, check out this USDA Leftovers and Food Safety guide.

FAQ

Related

Looking for more cookie recipes? Try these favorites:

Pairing

These are my favorite desserts to serve alongside Italian wedding cookies: