There's something so charming about Italian Wedding Cookies. They're buttery, nutty, and covered in a snowy blanket of confectioners' sugar. These cookies melt in your mouth and are just as lovely at a holiday table as they are at a wedding dessert spread.
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They remind me of the first time I baked them with my mom right before Christmas. She let me roll the warm cookies in powdered sugar, and I took the job way too seriously-I looked like a snowman by the time we were done.
If you're in the mood for another traditional cookie, you might also love the butter pecan cookies which have that same melt-in-your-mouth magic.
What are Italian wedding cookies?
Despite the name, Italian Wedding Cookies aren't reserved just for weddings. They're also called snowball cookies, Mexican wedding cookies, or Russian tea cakes depending on who you ask. No matter the name, the idea is the same: a simple, buttery cookie made with finely ground nuts and rolled in powdered sugar.
Their pretty white coating has long made them a favorite for celebrations, but honestly? They're just as perfect with a cup of coffee on a quiet afternoon.
Ingredients you'll need
You only need six pantry-friendly ingredients for this recipe:
- Butter: 3 sticks unsalted, softened
- Confectioners' sugar: Sweetens the dough and adds that snowy coating
- Salt: Balances sweetness without making cookies taste salty
- Almonds: Finely ground for that signature nutty taste
- Vanilla: Adds warmth and depth to the flavor
- Flour: All-purpose flour for structure
How to make Italian wedding cookies
Making these cookies is straightforward and fun. Let's walk through it step by step.
Step 1: Make the dough
In a large bowl, beat together the butter, confectioners' sugar, and salt until smooth and creamy. Add the ground almonds and vanilla extract, mixing until everything comes together. Gradually stir in the flour until the dough forms.
Step 2: Shape the cookies
Scoop small portions of dough and roll them into 1-inch balls. Place them on a parchment-lined baking sheet. Don't worry too much about spacing-they don't spread much while baking.
Step 3: Bake
Bake at 350°F (175°C) for 12-15 minutes, or until the bottoms are lightly golden. The tops should still look pale.
Step 4: Coat in sugar
While the cookies are still warm, roll them in confectioners' sugar. Let them cool slightly, then roll again for that classic double-coated snowy look.
Tips for the best Italian wedding cookies
- Soften your butter: Room temperature butter makes mixing so much easier.
- Don't overbake: They should stay pale on top for the soft, crumbly texture.
- Double coat with sugar: The first roll sticks, the second gives them their pretty finish.
- Chill the dough: If your dough feels sticky, pop it in the fridge for 20 minutes before rolling.
Variations to try
These cookies are lovely on their own, but here are a few ways to switch things up:
- Nut swaps: Try pecans, walnuts, or hazelnuts instead of almonds.
- Citrus zest: Add a teaspoon of lemon or orange zest to brighten the flavor.
- Chocolate dip: Dip half of each cooled cookie in melted chocolate for a festive touch.
- Gluten-free: Use a 1:1 gluten-free flour blend for an easy swap.
FAQ about Italian wedding cookies
Usually from adding too much flour. Make sure to measure flour by spooning it into the cup and leveling off.
Yes! They keep in an airtight container for up to 5 days, and you can freeze the dough balls for 2-3 months. Bake from frozen-just add an extra minute or two.
Nope. Any nut works, though almonds are traditional.
Technically yes, but you'll miss their signature look and sweetness.
Conclusion
Italian Wedding Cookies are the kind of recipe that feels timeless. They're simple, beautiful, and always welcome at the table. Whether you're baking for a holiday platter, a wedding dessert tray, or just to brighten up a Tuesday, these cookies will bring smiles all around.
Grab your six ingredients and give them a try-I promise they'll disappear quickly (at least they do in my house).
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📖 Recipe
Italian Wedding Cookies
Buttery, nutty cookies with a snowy powdered sugar coating. These melt-in-your-mouth treats are perfect for holidays, weddings, or a cozy afternoon snack.
Ingredients
- 1 ½ cups (3 sticks) unsalted butter, softened
- ¾ cup confectioners’ sugar (plus extra for coating)
- ¼ teaspoon salt
- 1 ½ cups finely ground almonds
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour
Instructions
- In a large bowl, beat butter, confectioners’ sugar, and salt until smooth and creamy.
- Mix in ground almonds and vanilla extract.
- Gradually stir in the flour until a dough forms.
- Roll dough into 1-inch balls and place on a parchment-lined baking sheet.
- Bake at 350°F (175°C) for 12–15 minutes, until bottoms are lightly golden and tops remain pale.
- While warm, roll cookies in confectioners’ sugar. Let cool slightly, then roll again for a double coating.
Notes
Store in an airtight container for up to 5 days or freeze dough balls for 2–3 months. Bake from frozen with 1–2 extra minutes. Great with coffee or dipped in chocolate.
Nutrition Information:
Serving Size:
1 cookieAmount Per Serving: Calories: 120Total Fat: 8gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 15mgSodium: 25mgCarbohydrates: 10gFiber: 0gSugar: 5gProtein: 1g
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