Italian Wedding Cookies Recipe

Every December, my kitchen turns into a powdered sugar wonderland. The counters are dusted white, the air smells like toasted almonds and vanilla, and there’s always a tray of delicate, buttery cookies cooling by the window.

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% Daily Values based on a 2,000 calorie diet

Step 1

In a large mixing bowl, cream 1 cup (226 g) softened unsalted butter with ½ cup (60 g) powdered sugar until light, fluffy, and silky smooth.

Step 2

In a separate bowl, whisk together 2 cups (240 g) all-purpose flour and ¼ teaspoon fine salt to evenly distribute the dry components. This simple step ensures consistent texture and prevents dense pockets in your cookies.

Step 3

Once the dough is fully mixed with 1 cup (226 g) butter, 2 cups (240 g) flour, and 1 cup (120 g) finely chopped nuts, transfer it to a bowl and cover tightly with plastic wrap.

Step 4

After chilling, scoop about 1 tablespoon (15 g) of dough per cookie using a small cookie scoop for uniform, bakery-style results. Roll each portion gently between your palms to create smooth, compact balls.

Step 5

Preheat your oven to 350°F (175°C) for consistent, even heat. Arrange the shaped dough balls made with 1 cup (226 g) butter, 2 cups (240 g) all-purpose flour, and 1 cup (120 g) finely chopped nuts on a parchment-lined baking sheet.

Step 6

Allow the freshly baked cookies made with 1 cup (226 g) butter, 2 cups (240 g) flour, and 1 cup (120 g) finely chopped nuts to cool on the baking sheet for about 5 minutes. They should be warm but firm enough to handle without breaking.

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