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Italian Wedding Cookies Recipe
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Italian Wedding Cookies Recipe

Easy and quick, this is the best Italian wedding cookies recipe. Packed with walnuts & hazelnuts then coated in powder sugar like a snowball.
Course Dessert
Cuisine Italian
Keyword Christmas cookies, Italian cookies, wedding cookies
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 45 cookies
Calories 507.1kcal
Author Florentina

Ingredients

Instructions

  • Preheat your oven to 325”F.
  • In a large mixing bowl cream together the butter and 3/4 cup of the powder sugar until fluffy.
    1 1/2 cup salted butter, 3/4 cup powder sugar
  • Add the vanilla extract and little by little the ground walnuts and hazelnuts. Mix until combined.
    4 tsp vanilla extract, 3/4 cup ground walnuts, 3/4 cup ground hazelnuts
  • Start adding in the flour little by little until mixed in. ( For easier handling freeze or refrigerate the dough for 10 minutes or so)
    3 cup all purpose flour
  • Prepare your largest cookie sheet and using a small spoon (or small ice-cream scoop) form the cookies into balls, the size of a golfball or smaller. You should have about 45 cookies.
  • Arrange all the cookies on the baking sheet without touching each other.
  • Bake the cookies in the preheated 325”F oven for 20 minutes.
  • Remove the wedding cookies from the oven and allow them to cool off for a few minutes before rolling them over in the reserved powder sugar. It's best that they are still a little bit warm so the sugar coating sticks nicely.
    1/2 cup powder sugar for dusting
  • Arrange the cookies on a platter and dust with more powder sugar on top before serving.

Notes

  • Do not grease the cookies sheet before baking, these are butter cookies, already perfectly coated and won't stick. You can use parchment paper to line the baking sheet if desired.
  • Texture - If grinding the nuts yourself use a food processor and make sure to leave a little bit of texture. You don't want nut flour, just ground nuts with a little rustic texture.
  • Nuts - Feel free to replace the walnuts and hazelnuts in the recipe with an equal amount of ground pistachios or almonds, or a mixture of both.
  • Extract - If a strong almond flavor is desires, simply replace the vanilla extract with almond extract.
  • Powder Sugar - Make sure to coat your cookies while still warm so the sugar sticks nicely.
  • Storage - Store your cookies at room temperature on the kitchen counter loosely covered with aluminum foil or in airtight containers. You could also freeze the dough balls if desired for baking at a later time. No need to thaw them out before baking.
  • Vegan - the cookies can be made totally vegan by swapping the dairy butter with cultured plant based butter. You'll never know the difference!

Nutrition

Serving: 5g | Calories: 507.1kcal | Carbohydrates: 42.5g | Protein: 5.9g | Fat: 35.4g | Saturated Fat: 18.2g | Polyunsaturated Fat: 14.7g | Cholesterol: 74.3mg | Sodium: 197.3mg | Fiber: 2g | Sugar: 12.5g