Name: Italian Wedding Cookies
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 1 cup unsalted butter, room temperature (Creams better at room temperature.); 1/2 cup powdered sugar, plus extra for coating (Use more for coating.); 1 large egg (For structure and tenderness.); 1 teaspoon vanilla extract (Adds flavor.); 2 cups all-purpose flour (For the cookie base.); 1 cup finely ground nuts (almonds, walnuts, or pecans) (Choose based on preference.)

I’ve been making these Italian wedding cookies for years — they’re the little buttery rounds that vanish at holiday parties, tucked into tins and wrapped for neighbors. Delicate, nutty, and finished in a snowy coat of powdered sugar, they’re simple to pull together yet feel special enough for celebrations. If you like melt-in-your-mouth shortbread with a hint of almond (or walnut), this is the cookie to keep in your repertoire — and if you want a quicker, equally reliable sugar-cookie alternative for busy afternoons, I also turn to an easy 3-ingredient sugar cookie recipe when time is short.

Why you’ll love this dish

These cookies hit a sweet spot between fuss-free and festive. The dough comes together without chilling, which means you can make a batch in under an hour. Ground nuts give a tender chew and a toasted aroma, while the double roll in powdered sugar creates that classic “snowball” look that’s irresistible on a cookie platter. They’re naturally egg-rich and buttery, so even picky kids tend to approve — and they travel well for cookie exchanges or lunchbox treats.

“Light, tender, and dangerously addictive — every holiday they disappear first from my cookie tin.”

Step-by-step overview

Before you start: you’ll cream butter and sugar, add the egg and vanilla, then fold in flour and finely ground nuts to make a soft dough. Shape into tablespoon-sized balls, bake briefly until the edges set, cool, and roll in powdered sugar — twice if you want a thicker snowy coating. Expect prep and bake to take about 30–40 minutes total (hands-on time around 15–20 minutes).

What you’ll need

1 cup (2 sticks) unsalted butter, room temperature
1/2 cup powdered sugar, plus extra for coating
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1 cup finely ground nuts (almonds, walnuts, or pecans)

Notes:

Use blanched almonds for a pale, delicate color; walnuts or pecans give a more rustic flavor.
If you’re nut-free, substitute an equal amount of additional flour plus 2 tablespoons cornstarch for a tender crumb.

Step-by-step instructions

Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
In a mixing bowl, cream the room-temperature butter with 1/2 cup powdered sugar until the mixture is smooth and noticeably paler, about 2–3 minutes.
Beat in the egg and vanilla until fully incorporated and glossy.
Gently fold the all-purpose flour and finely ground nuts into the butter mixture until a soft dough forms; don’t overmix.
Scoop tablespoon-sized portions, roll them into smooth balls, and place them 1–1.5 inches apart on the prepared baking sheet.
Bake for 12–15 minutes, until the edges are set and the bottoms are just barely golden. Avoid overbaking — these cookies should remain pale.
Let the cookies cool on the sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Once cool, roll cookies in powdered sugar; for an extra-covered look, wait a few minutes and roll them a second time.

Best ways to enjoy it

These cookies are lovely on their own with coffee or tea. For a festive platter, alternate them with darker cookies (like chocolate crinkles) so the snowy rounds pop visually. They also pair nicely with an almond biscotti or a citrusy marmalade on the side if you’re serving a dessert board. Serve slightly chilled in summer to keep the powdered sugar from bleeding.

How to store & freeze

Store cooled cookies in an airtight container at room temperature for up to 5 days. Layer them with parchment to protect the sugar coating. For longer storage, freeze uncoated cookie dough balls on a tray until firm, then transfer to a freezer bag; bake from frozen adding 1–2 minutes to the bake time. Fully baked cookies freeze well for up to 3 months — thaw at room temperature and give them a quick re-roll in powdered sugar if needed. Always cool completely before storing to prevent sogginess.

Helpful cooking tips

Room-temperature butter creams more evenly, trapping air for a lighter texture.
If your nuts are oily (some walnuts can be), toast them briefly in a dry skillet and cool before grinding to deepen flavor and reduce greasiness.
Use a small cookie scoop for uniform shaping so baking time is consistent.
If the powdered sugar starts to absorb moisture while rolling, chill the cookies briefly and then re-sugar. For inspiration on other cookie shapes and fillings, try the brown-sugar pop-tart style from this brown sugar pop tart cookies recipe as a creative companion on a cookie tray.

Creative twists

Lemon or orange zest: add a teaspoon for a citrus lift.
Chocolate-dipped: half-dip cooled cookies in melted dark chocolate and let set for contrast.
Espresso: add 1/2 teaspoon instant espresso powder to the dough for a subtle mocha note.
Gluten-free: swap a 1:1 gluten-free flour blend for the all-purpose flour and add 1–2 tablespoons extra almond meal for structure.
Swap nuts: try pistachios for color and a herby, slightly savory edge. For a playful sandwich cookie, spread a thin layer of Nutella between two cooled rounds. For more unconventional cookie experiments, see this creative take on brown sugar pop tart cookies.

Your questions answered

Q: Do I have to grind the nuts finely?
A: Yes — finely ground nuts give the melt-in-your-mouth texture these cookies are known for. Coarse chunks will change the crumb and could make shaping harder.

Q: Can I make the dough ahead of time?
A: You can refrigerate the shaped dough balls for up to 24 hours before baking. If refrigerated longer, let them sit at room temperature 20–30 minutes before baking to avoid a dense result.

Q: Why roll twice in powdered sugar?
A: The first roll sticks to the cookie surface; a second roll gives a brighter, thicker white coating that reads as “snowball” on a platter and resists fading during storage.

Q: Are these safe for people with egg allergies?
A: The recipe uses one egg for structure and tenderness. For egg-free, try an egg replacer like a commercial binder or 1/4 cup applesauce, but expect a slightly different texture.

Conclusion

If you want a classic, crowd-pleasing cookie that’s quick to make yet looks festive, these Italian wedding cookies are a go-to. For a different regional twist and background on variations, read this take on Italian wedding cookies and for another trusted home cook’s method, check out Italian Wedding Cookies Recipe • Ciao Florentina.