• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Pinch and Swirl
  • Home
  • Recipes
  • Collections
  • About
  • Free Recipe EBook
  • My Saved Recipes
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipes
  • Collections
  • About
  • Free Recipe EBook
  • My Saved Recipes
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Recipes » Desserts » Italian Desserts

    Italian Wedding Cookies

    Published: Dec 9, 2022 by Marissa Stevens · 16 Comments

    Vegetarian

    This post may contain affiliate links.

    Jump to Recipe

    With a double coating of powdered sugar, these delicately crumbly Italian Wedding Cookies are beautiful on a platter or stacked into tins for holiday gift giving. Made with roasted, salted almonds, they're lightly salty, sweet, nutty, buttery and completely irresistible.

    italian wedding cookies stacked on a white ceramic cake stand.

    These small, fun to eat, two-bite cookies are well loved and go by many names including: Russian tea cakes, Mexican wedding cookies, snowball cookies, butterballs and the dough can even be shaped into crescents to make crescent cookies.

    Jump to:
    • Ingredients You Need to Make Italian Wedding Cookies
    • Recipe Options
    • Important Tips
    • Storing Your Cookies
    • How to Bake from Frozen
    • FAQ
    • More Essential Holiday Cookie Recipes
    • How to Make Italian Wedding Cookies
    • Italian Wedding Cookies
    • 💬 Comments

    Ingredients You Need to Make Italian Wedding Cookies

    Italian Wedding Cookies Ingredients on a white marble board.
    • Flour: all-purpose flour
    • Unsalted Butter: or salted butter, but omit kosher salt
    • Almonds: roasted and salted 
    • Sugar: white granulated sugar
    • Vanilla: ideally pure vanilla extract
    • Kosher Salt:  omit if using salted butter
    • Powdered Sugar: for coating

    Italian Wedding Cookies are sweet, but not cloyingly so. If you're inclined to nibble on the dough (like I am), don't be alarmed when it isn't very sweet. The sugar comes in layers. You'll add a little bit to the dough and to the food processor when you whirl your almonds until finely ground. Then you'll roll your warm cookies not once but twice in powdered sugar. 

    Recipe Options

    • I recommend using roasted, salted almonds, but many versions use pecans or walnuts and they work well too. Whatever nut you choose, I recommend toasting them first for added flavor depth and crunch.
    • For extra almond flavor, swap in almond extract for half of the vanilla.
    italian wedding cookies served on a small black plate.

    Important Tips

    1. It's essential to roll your baked cookies in powdered sugar while they're still warm or the powdered sugar coating won't stick. Let them cool slightly on the baking sheet so they don't fall apart, then roll in an ample layer of powdered sugar in a baking dish and let them cool in the sugar. You won't use all of the sugar, but it makes the process much easier to use a generous amount). Once your cookies have cooled, roll them once more in the sugar so they're perfectly coated in brilliant, powdery white.
    2. It's easy to double (or even triple) this recipe - they make a great edible gift for the holidays.

    Storing Your Cookies

    These cookies store very well in cookie tins or a ceramic or glass, airtight container at room temperature for up to 1 week. Or freeze for up to 3 months. Once baked and rolled in sugar, you can always freshen their appearance with a quick roll in powdered sugar before serving or stacking into gift tins or boxes. 

    How to Bake from Frozen

    You can freeze baked cookies, but for the tastiest, prettiest cookies, freeze the uncooked dough balls instead. Bake frozen dough balls on a parchment lined baking sheet, adding a couple of minutes to the baking time and proceed with the recipe at the middle of step 5.

    FAQ

    What are Italian wedding cookies made of?

    Just a few simple ingredients to make this delicately sweet dough: flour, butter, sugar, almonds, vanilla, salt and powdered sugar / confectioners sugar.

    Why did my Italian wedding cookies flatten?

    If your cookies flattened, they then likely the flour / fat ratio was off - too little flour / too much fat.

    How long will Italian Wedding Cookies last?

    They'll keep at room temperature in an airtight container (ideally glass or a cookie tin) for up to 1 week or frozen for up to 3 months.

    More Essential Holiday Cookie Recipes

    • Melt in Your Mouth Butter Cookies
    • Excellent Soft Sugar Cookies
    • Almond Flour Sugar Cookies
    • Peanut Butter Sandwich Cookies
    • Gingersnap Cookies
    • Fluffy Vanilla Buttercream Frosting

    How to Make Italian Wedding Cookies

    Pulse almonds and 1 tablespoon of sugar in the bowl of a food processor until finely ground. Set aside.

    almonds and sugar in food processor.
    ground almonds and sugar in food processor.

    In a stand mixer fitted with the paddle attachment, cream butter, ¼ cup of sugar and vanilla on medium speed until light and fluffy. Scrape down bowl and add flour and salt, then mix until combined. Add ground almond mixture and mix until combined. Scrape sides and bottom of bowl to incorporate all dry ingredients.

    creamed butter in stand mixer.
    butter and dry ingredients mixed in stand mixer.
    almonds added to butter and dry ingredient mixture in stand mixer bowl.
    Italian wedding cookie dough in stand mixer ready to scoop and shape.

    Scoop dough and roll into balls ¾-inch in diameter and place them 1-inch apart on parchment lined baking sheets. In an oven preheated to 325˚F, bake 22 to 26 minutes, rotating the pan halfway through baking time, until the bottoms are light golden brown. Transfer baking sheet to cooling rack and let cool for 3 minutes (do not allow to cool completely or the powdered sugar coating will not stick).

    dough balls on baking sheet ready to bake
    baked cookies on baking sheet.

    Transfer warm cookies with a thin metal spatula to an even layer of powdered sugar in a 13x9x2-inch baking dish; roll to coat cookies well on all sides. Let cool in sugar to room temperature, then roll in powdered sugar once more. Remove cookies and serve or transfer to an airtight container to store at room temperature for up to 1 week.

    Italian Wedding Cookies cooling in powdered sugar in baking dish
    Italian wedding cookies stacked on a white ceramic cake stand.

    Italian Wedding Cookies

    Marissa Stevens
    Lightly sweet and buttery rich, these delicately crumbly cookies are a treat that's essential for the holidays.
    5 from 6 votes
    Save Recipe Saved! Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 25 mins
    Cooling Time 1 hr
    Total Time 1 hr 45 mins
    Course Dessert
    Cuisine Italian
    Servings 40 cookies
    Calories 121 kcal

    Ingredients
      

    • 5 ounces roasted and salted almonds ~1 cup
    • 5 tablespoons sugar divided
    • ¾ cup unsalted butter 1 ½ sticks, softened
    • 1 teaspoon pure vanilla extract
    • 1 ½ cups all-purpose flour 204g
    • ¼ teaspoon kosher salt omit if using salted butter
    • 4 cups powdered sugar 454g, for coating

    Instructions
     

    • Preheat oven to 325˚F.
    • Line two baking sheets with parchment paper and set aside.
    • Place almonds and 1 tablespoon of sugar in the bowl of a food processor; pulse until finely ground. Set aside.
    • Add butter, remaining ¼ cup of sugar and vanilla to the bowl of a stand mixer fitted with the paddle attachment; beat on medium speed until light and fluffy, about 3 minutes. Scrape down bowl and add flour and salt; mix until combined. Add ground almond mixture and mix again until combined. (The dough will look dry at first, but will come together.) Remove bowl and scrape sides and bottom to be sure that all dry ingredients are combined.
    • With a teaspoon or small cookie scoop, scoop dough and roll into ¾-inch balls. Place 1-inch apart on prepared baking sheets. Bake 22 to 26 minutes, rotating the pan halfway through baking time, until the bottoms are light golden brown (If baking 2 pans at once, switch between racks as well). Transfer baking sheet to wire rack to cool for 3 minutes (do not allow to cool completely or the powdered sugar coating won't stick).
    • While the cookies bake, spread powdered sugar in an even layer in a shallow baking dish (13x9x2-inch).
    • With a thin, metal spatula transfer warm cookies to powdered sugar and roll to coat on all sides. Let stand in the sugar until cooled to room temperature, then roll in powdered sugar once more before removing. Serve or store cookies in an airtight container at room temperature for up to 1 week or freeze for up to 3 months (see recipe note).

    Notes

    1. You can freeze baked cookies, but for the tastiest, prettiest cookies, freeze the dough balls instead. Thaw in the refrigerator overnight or at room temperature before baking, then proceed with recipe at step #5.

    Nutrition

    Calories: 121kcalCarbohydrates: 18gProtein: 1gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 9mgSodium: 15mgPotassium: 31mgFiber: 1gSugar: 13gVitamin A: 106IUCalcium: 11mgIron: 1mg
    Keyword Christmas
    Tried this recipe?I'd love to see it! Tag me on Instagram at @pinchandswirl or leave me a comment and rating below.

    More Italian Desserts

    • Easy Affogato Recipe
    • Chocolate Panna Cotta
    • Cranberry, White Chocolate & Pistachio Biscotti

    Reader Interactions

    Comments

      Leave a Comment Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Barbara g says

      December 25, 2022 at 12:45 pm

      Why did my spread out. They didn’t stay round

      Reply
      • Marissa Stevens says

        December 26, 2022 at 8:29 am

        Hi Barbara! These have a flat bottom (not perfectly round), but shouldn't spread more than what's pictured. Too little flour / too much butter is the typical reason for overly spreading cookies - could your measurements have been off?

        Reply
    2. Ben | Havocinthekitchen says

      December 10, 2021 at 3:30 pm

      5 stars
      Beautiful, delectable, and elegant cookies with a melt-in-your-mouth texture. What not to love about them, right?!

      Reply
      • Marissa Stevens says

        December 13, 2021 at 9:02 am

        aww... thanks, Ben!

        Reply
    3. Linda says

      December 10, 2021 at 8:06 am

      5 stars
      These are some of my favorite cookies, Marissa. For an unexpected treat, I add a few mini chocolate chips inside of the cookie balls. And now I will have to start toasting the pecans for that extra boost of flavor.

      Reply
      • Marissa Stevens says

        December 10, 2021 at 11:35 am

        Chocolate chips are a fun addition, Linda! And, yes, toast those nuts! 🙂

        Reply
    4. David @ Spiced says

      December 10, 2021 at 4:36 am

      5 stars
      I absolutely love these cookies - I can't imagine a holiday season without a container of these on the counter! The problem is you can't sneak one without getting caught...the trail of powdered sugar gives you away. 🙂

      Reply
      • Marissa Stevens says

        December 13, 2021 at 9:03 am

        haha...you make a great point, David!

        Reply
    5. angiesrecipes says

      December 10, 2021 at 12:14 am

      They are a huge favourite in our house 🙂

      Reply
      • Marissa Stevens says

        December 13, 2021 at 9:03 am

        Ours too!

        Reply
    6. Katherine | Love In My Oven says

      December 09, 2021 at 11:56 am

      5 stars
      These cookies are so festive, Marissa! A perfect addition to any holiday cookie box!

      Reply
      • Marissa Stevens says

        December 13, 2021 at 9:03 am

        Thanks, Katherine!

        Reply
    7. MaryAnn | The Beach House Kitchen says

      December 09, 2021 at 9:35 am

      5 stars
      One of my all time favorite cookies Marissa! For the holidays and all year long! Delicious!

      Reply
      • Marissa Stevens says

        December 13, 2021 at 9:04 am

        It's true - these are fun all year long!

        Reply
    8. Sally Humeniuk says

      December 09, 2021 at 7:00 am

      5 stars
      I can’t wait to try these, Marissa! The double dip and almonds have me hooked. I like to take a batch of cookies to my closest friends before Christmas and these will be the ones I give. Great recipe as always.

      Reply
      • Marissa Stevens says

        December 13, 2021 at 9:04 am

        Thank you, Sally! I hope these will be a hit with you and your friends!

        Reply

    Primary Sidebar

    The best food happens at home. I love delicious food prepared simply with fresh ingredients and that’s just what you’ll find here! You can count on me for well tested, mouthwatering recipes designed for home cooks. Learn more →

    • Instagram
    • Pinterest
    • YouTube
    • Facebook
    12 Recipes to Know by Heart Book Cover
    Subscribe for Free E-Cookbook

    Reader Favorites

    • Oven Roasted Crispy Pork Belly
    • Lemon Garlic Pasta
    • Bacon Wrapped Scallops
    • Homemade Ramen Noodles
    • Homemade Tonic Water
    • Shrimp Tacos
    • Mashed Red Potatoes
    • Gyro Meat Recipe
    • Pork Belly Ramen
    • Grilled Lamb Chops

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Terms & Conditions

    Newsletter

    • Sign Up!

    Contact

    • Meet Marissa
    • Contact

    Copyright © 2022 PinchandSwirl

    • Facebook
    • Pinterest
    • Email