Italian Wedding Cookies

5 from 1 vote

Italian Wedding Cookies

Italian wedding cookies are a timeless classic! Crisp and delicate, these cookies strike the perfect balance of texture and flavor. Made with simple, everyday ingredients, they bring a touch of sweetness and tradition to any occasion. Whether you're celebrating a wedding, the holidays, or just craving something sweet, these cookies are sure to impress!

Prep Time15

Cook Time15

Chill Time30

Total Time1

Course: Dessert

Cuisine: Italian

Keyword: Italian wedding cookies

Servings: cookies

Calories: 120kcal

Author: Maria D'Errico

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)*

US Customary - Metric

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 until just combined. Then stir in the chopped almonds until evenly distibuted.
Chill dough, preheat oven, prepare baking sheet: cover the dough and chill in the refrigerator for 30 minutes. This prevents the dough from spreading too much as it bakes. Preheat the oven to 325℉ (163℃). Line a baking sheet with parchment paper and set aside.
Shape the cookies: after chilling, use a tablespoon-sized cookie scooper or measuring spoon to scoop the dough. If using a food scale, each scoop of dough should weigh about 20 grams. Roll the dough into 1-inch balls and place them on the prepared baking sheet, spacing them at least 1-inch apart to prevent spreading into each other as they bake.
Bake: place the baking sheet on the middle rack of the oven and bake for about 12-15 minutes, or until the cookies are just beginning to turn golden at the edges. Then remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack.
Coat with powdered sugar: place the remaining cup of powdered sugar in a shallow bowl. When the cookies are still a little warm to touch, roll them in powdered sugar until generously coated on all sides. Serve and enjoy!

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Notes

Almonds: they should be finely chopped but not completely ground. I use a food processor to chop them into small pieces. This naturally forms some almond flour during the chopping process, which adds richness to the dough. You can also finely chop them with a knife. The almonds can be substituted with a nut of your choice, like chopped walnuts, pecans, or pistachios. You can also omit them.
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: leftover 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 paper between the layers to prevent sticking. Thaw frozen cookies in the refrigerator before enjoying. To freshen them up, dust a bit of fresh powdered sugar over the top before serving.
Make ahead: the dough can be made a day in advance by following Steps 1 and 2 of the recipe. Cover the dough and store in the refrigerator. When ready to bake the cookies, proceed with the remainder of the recipe. If making more than a day ahead, roll the dough into balls and freeze them on the baking sheet so they maintain their shape. Then transfer them to an airtight container once frozen, placing parchment paper between each layer to prevent sticking. The dough will store for up to 3 months in the freezer. When ready to enjoy, thaw overnight in the refrigerator, then proceed with baking the cookies and rolling them in powdered sugar as directed in the recipe.

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