Italian Wedding Cookies

5 from 1 vote

Italian Wedding Cookies

Italian wedding cookies are buttery almond cookies rolled in powdered sugar to resemble snowballs. Loved for their melt-in-your-mouth texture, they're made with just 6 simple ingredients, and perfect for weddings, holidays, or any special occasion!

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, 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

Flour: measure accurately, as too much can make the cookies dry. For best results, use a food scale to weigh in grams. If measuring with cups, spoon the flour into the cup without packing it down, then level off with the back of a knife.
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 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: 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 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 2 months, placing parchment between the layers. Freeze the cookies uncoated, as the powdered sugar may become gummy.
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 the dough into balls, transfer to an airtight container, and freeze for up to 2 months. Bake directly from frozen, adding a few minutes to the bake time as needed.

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