Classic Italian Wedding Cookies Recipe
This Italian wedding cookies recipe creates 80 buttery, almond-kissed treats rolled in snowy powdered sugar—perfect for celebrations or cozy afternoons with coffee.
What Makes This Italian Wedding Cookies Recipe Special?
This italian wedding cookies recipe combines finely ground almonds, rich unsalted butter, and pure vanilla extract to create tender, crumbly cookies with a delicate almond flavor, then rolls them in confectioners’ sugar for that signature snowy appearance and sweet finish.
Italian wedding cookies aren’t just for weddings anymore—though they absolutely shine on dessert tables at celebrations! These buttery little clouds have been passed down through Italian-American families for generations, each baker adding their own touch.
I first learned to make these from my neighbor Maria, who’d bring over a tin every Christmas, and I’ve been hooked ever since.
The beauty of these cookies is their simplicity. If you’re a fan of delicate, buttery treats, you’ll also want to check out our easy pecan nut ball cookies recipe—they share that same melt-in-your-mouth magic.
Table of Contents
Why You’ll Love These Italian Wedding Cookies
Italian wedding cookies are the kind of treat that makes you feel fancy without any fuss. Here’s why they’ll become your new favorite:
They’re ridiculously versatile. Shape them into perfect little balls or elegant crescents—both work beautifully and taste divine. I usually make half of each just to keep things interesting on the cookie platter.
The texture is absolutely dreamy. That combination of finely ground almonds and butter creates this incredible crumbly-tender bite that practically dissolves on your tongue. It’s what bakers call “short” texture, and it’s pure magic.
They’re make-ahead friendly. You can bake these days in advance, and they actually get better as they sit (if they last that long). The powdered sugar coating softens slightly and melds with the cookie, creating this perfect sweet shell.
One batch makes a crowd. With 80 cookies from one recipe, you’ll have plenty for gifting, parties, or just keeping a stash in your cookie jar. According to King Arthur Baking, nut-based cookies like these store exceptionally well due to the natural oils in almonds keeping them moist.
I learned the hard way that rolling these while they’re still warm is key—wait too long and they’ll crumble. But honestly? Even the broken ones taste incredible. For more cookies with that signature powdered sugar coating, try our best cookies with pecans and powdered sugar.
Classic Italian Wedding Cookies
Equipment
- Stand mixer or hand mixer with paddle attachment
- Cookie sheets
- fine-mesh sieve
- Shallow bowl for rolling
- Cooling racks
Ingredients
- 1½ cups unsalted butter room temperature
- ¾ cup confectioners’ sugar
- ⅓ cup confectioners’ sugar for rolling
- ¾ teaspoon salt or to taste
- 1½ cups finely ground almonds almond flour
- 4½ teaspoons vanilla extract pure vanilla
- 3 cups all-purpose flour sifted
Instructions
- Gather all ingredients and preheat your oven to 325°F (165°C). This lower temperature is intentional—it allows the cookies to bake through without browning too much on the outside. Set your cookie sheets aside (no greasing needed).
- Place room-temperature butter, ¾ cup confectioners’ sugar, and salt in your mixing bowl. Beat with an electric mixer on medium-high speed until smooth, creamy, and pale—about 2 to 3 minutes. You’ll know it’s ready when the mixture looks fluffy and has increased slightly in volume.
- Mix in the finely ground almonds and vanilla extract until fully incorporated. The dough will look grainy at this point—that’s exactly what you want. Those almond bits create the signature sandy texture that makes these cookies so special.
- Add the sifted all-purpose flour in three additions, mixing on low speed until just combined after each addition. The dough will look crumbly at first but should come together when pressed—if it’s still too dry, add a teaspoon of water (this happens if your almonds were particularly dry).
- Using about 1 teaspoon of dough for each cookie, roll into smooth balls or shape into small crescents. Place them 1 inch apart on ungreased cookie sheets. They won’t spread much, so you can fit quite a few per sheet. Pro tip: slightly wet hands make rolling so much easier and prevent sticking.
- Bake in the preheated oven for 15 to 20 minutes, until the edges and bottoms are just starting to turn golden brown. The tops should still look pale—that’s your goal. Don’t overbake, or they’ll be dry instead of tender.
- Let the cookies cool on the baking sheet for about 15 minutes—just until they’re cool enough to handle but still warm. While they’re still warm, gently roll each cookie in the remaining ⅓ cup confectioners’ sugar. The warmth helps the sugar adhere and creates that gorgeous snowy coating.
- Once completely cooled (about an hour), you can roll them in powdered sugar again for an extra-thick coating. This second roll is traditional and gives them that picture-perfect look.
Notes
Nutrition
Nutritional Peek
Here’s what you’re getting per cookie (based on 80 servings):
| Nutrient | Per Cookie |
|---|---|
| Calories | 65 |
| Protein | 1g |
| Carbohydrates | 7g |
| Fat | 4g |
Note: These are treats meant for savoring, not everyday snacking!
What You’ll Need for Italian Butter Cookies Wedding Style
Italian wedding cake cookies start with just a handful of quality ingredients—nothing fancy, but each one matters. Here’s your shopping list:
| Amount | Ingredient |
|---|---|
| 1½ cups | Unsalted butter (room temperature—this is crucial!) |
| ¾ cup | Confectioners’ sugar (plus ⅓ cup more for rolling) |
| ¾ teaspoon | Salt (adjust to your taste) |
| 1½ cups | Finely ground almonds (almond flour works perfectly) |
| 4½ teaspoons | Vanilla extract (use the real stuff, not imitation) |
| 3 cups | All-purpose flour, sifted |
A quick note on those almonds: I always use blanched almond flour for the smoothest texture and prettiest color. You can grind whole almonds yourself, but make sure they’re superfine—chunky bits will make shaping tricky. For more tips on working with nut-based doughs, check out our easy pecan balls recipe for beginners.
Equipment You’ll Need
Essential tools:
- Stand mixer or hand mixer with paddle attachment
- Large mixing bowl
- Cookie sheets (ungreased—the butter in the dough prevents sticking)
- Measuring cups and spoons
- Fine-mesh sieve for sifting flour
- Shallow bowl for rolling in sugar
Nice to have:
- Small cookie scoop (makes uniform sizing so much easier)
- Parchment paper (not required, but cleanup is a breeze)
- Cooling racks
How to Make Italian Wedding Cookies Step by Step
Let’s make italian wedding cookies together—it’s easier than you might think, and your kitchen will smell absolutely heavenly.
Step 1: Prep your workspace. Gather all ingredients and preheat your oven to 325°F (165°C). This lower temperature is intentional—it allows the cookies to bake through without browning too much on the outside. Set your cookie sheets aside (no greasing needed).
Step 2: Cream the butter mixture. Place room-temperature butter, ¾ cup confectioners’ sugar, and salt in your mixing bowl. Beat with an electric mixer on medium-high speed until smooth, creamy, and pale—about 2 to 3 minutes. You’ll know it’s ready when the mixture looks fluffy and has increased slightly in volume.
Step 3: Add the almonds and vanilla. Mix in the finely ground almonds and vanilla extract until fully incorporated. The dough will look grainy at this point—that’s exactly what you want. Those almond bits create the signature sandy texture that makes these cookies so special.
Step 4: Incorporate the flour gradually. Add the sifted all-purpose flour in three additions, mixing on low speed until just combined after each addition. The dough will look crumbly at first but should come together when pressed—if it’s still too dry, add a teaspoon of water (this happens if your almonds were particularly dry).
Step 5: Shape the cookies. Using about 1 teaspoon of dough for each cookie, roll into smooth balls or shape into small crescents. Place them 1 inch apart on ungreased cookie sheets. They won’t spread much, so you can fit quite a few per sheet. Pro tip: slightly wet hands make rolling so much easier and prevent sticking.
Step 6: Bake to golden perfection. Bake in the preheated oven for 15 to 20 minutes, until the edges and bottoms are just starting to turn golden brown. The tops should still look pale—that’s your goal. Don’t overbake, or they’ll be dry instead of tender.
Step 7: The sugar coating magic. Let the cookies cool on the baking sheet for about 15 minutes—just until they’re cool enough to handle but still warm. While they’re still warm, gently roll each cookie in the remaining ⅓ cup confectioners’ sugar. The warmth helps the sugar adhere and creates that gorgeous snowy coating.
Step 8: Optional double coating. Once completely cooled (about an hour), you can roll them in powdered sugar again for an extra-thick coating. This second roll is traditional and gives them that picture-perfect look.
Pro Tips for Perfect Italian Wedding Cookies
Italian butter cookies wedding style benefit from a few insider tricks I’ve learned over years of baking. Here’s what makes the difference between good and extraordinary:
Temperature is everything. Room-temperature butter (around 65-68°F) creams properly with sugar, creating tiny air pockets that make cookies tender rather than dense. According to Serious Eats, butter that’s too cold won’t incorporate air, while butter that’s too warm will make greasy, flat cookies. Touch test: your finger should leave a slight indent without sinking in.
Don’t skip sifting the flour. Sifted flour measures differently than unsifted and blends more easily into the dough, preventing tough, overworked cookies. This step takes 30 seconds and genuinely improves texture.
The warm-cookie sugar roll is non-negotiable. Sugar sticks beautifully to warm cookies but falls right off cold ones. If your cookies cool too much before rolling, pop them back in a 200°F oven for 2-3 minutes to warm them up again.
Size consistency matters for even baking. I use a ½ tablespoon cookie scoop to keep them uniform—this way they all finish baking at the same time, and you won’t have some underdone while others are overdone.
Watch those bottoms. The bottoms brown faster than the tops, so peek underneath around the 15-minute mark. Once you see light golden color on the bottom, they’re done—even if the tops still look pale.
What If Something Goes Wrong?
Why are my cookies too crumbly and falling apart? Your dough might be too dry. Add water one teaspoon at a time, mixing well, until the dough holds together when pressed. Altitude can affect this, too—if you’re baking above 3,000 feet, you may need an extra tablespoon of butter.
What if my cookies spread too much during baking? Your butter was probably too warm when you started. Chill the shaped dough balls on the baking sheet for 15 minutes before baking. Also check your oven temperature with an oven thermometer—if it’s running too low, cookies spread before they set.
Can I fix cookies that turned out too hard? Overbaking dries them out, but you can revive them! Store hard cookies in an airtight container with a slice of fresh bread for 24 hours. The cookies will absorb moisture from the bread and soften up beautifully.
Why won’t the powdered sugar stick to my cookies? They cooled down too much. The sugar needs warmth to adhere properly. Warm them briefly in a low oven (200°F for 3-5 minutes), then roll immediately while they’re warm.
Fun Variations to Try
Start with this classic italian wedding cookies base, then play around with these delicious twists:
Chocolate-dipped elegance. Once cookies are completely cool and sugar-coated, dip the bottom half in melted dark chocolate. Let them set on parchment paper for an elegant upgrade perfect for gift-giving.
Citrus brightness. Add 2 teaspoons of finely grated lemon or orange zest to the butter mixture. The citrus cuts through the richness and adds a lovely brightness—especially nice in summer.
Espresso enhancement. Mix 1 tablespoon of instant espresso powder into the flour. The coffee flavor is subtle but makes the almond taste even more pronounced. Trust me on this one.
Hazelnut variation. Swap half the ground almonds for finely ground toasted hazelnuts. You’ll get a deeper, nuttier flavor that’s absolutely divine with coffee or tea.
For a gluten-free version, consider exploring our dedicated gluten-free almond cookie guide for proper flour substitutions and technique adjustments.
How to Serve, Store, and Enjoy
Serving these beauties: Italian wedding cookies shine at room temperature alongside espresso, cappuccino, or a glass of sweet dessert wine like Vin Santo. Arrange them on a pretty platter dusted with extra powdered sugar for a stunning presentation.
Storage that keeps them fresh: Store in an airtight container at room temperature for up to 2 weeks. Layer them between sheets of parchment paper to prevent sticking. The confectioners’ sugar coating will soften slightly over time, creating an even more tender texture.
Freezing for later: These freeze beautifully! Freeze sugar-coated cookies in a single layer on a baking sheet until solid, then transfer to freezer bags for up to 3 months. Thaw at room temperature for about 30 minutes—no need to refresh the sugar coating.
Reheating if desired: While these are traditionally served at room temperature, you can warm them slightly (200°F for 5 minutes) if you prefer them fresh-from-the-oven warm. The butter gets lovely and fragrant.
No-Waste Kitchen Magic
Got odds and ends from this batch? Here’s how to use every bit:
Leftover almond flour can be stored in the freezer for up to 6 months. Use it to add richness to pancakes, blend into smoothies, or make almond butter by processing with a little oil.
Broken cookies (because let’s be honest, a few always break) make an incredible ice cream topping. Crumble them over vanilla gelato or fold into homemade ice cream during the last minute of churning.
Extra powdered sugar that’s been used for rolling gets almond-scented from the cookies. Don’t toss it! Use it to sweeten your coffee, dust over French toast, or make a quick glaze for pound cake.
Classic Italian Wedding Cookies Recipe FAQs
Can I make Italian wedding cookies ahead of time?
Absolutely! These are perfect make-ahead treats. Bake them up to 2 weeks in advance and store in an airtight container. You can even freeze the unbaked dough balls for up to 3 months—just add a couple extra minutes to the baking time when baking from frozen.
What’s the best substitute for almond flour in this recipe?
You can use very finely ground walnuts or pecans for a different flavor profile, though the texture will be slightly less delicate. Avoid using just all-purpose flour as a substitute—the ground nuts provide essential fat and tenderness that flour alone can’t replicate.
Can I freeze Italian butter cookies wedding style?
Yes! Freeze them either before or after the sugar coating. For best results, freeze in a single layer first, then transfer to containers once solid. They’ll keep their tender texture for up to 3 months in the freezer.
How do I keep the powdered sugar from disappearing into the cookies?
This happens when cookies are rolled too far in advance. For that fresh snowy look, roll them in sugar the day you plan to serve them. The sugar naturally absorbs into the cookie over time—it’s not a problem with technique, just chemistry.
Celebrate Every Bite
There’s something magical about italian wedding cookies—maybe it’s the way they dissolve on your tongue, or how that powdered sugar gets absolutely everywhere (wear black while eating these, trust me). These cookies have graced celebration tables for generations, and now they’ll be part of your baking repertoire too.
I’d love to hear how yours turn out! Drop a comment below with your favorite variation, or tag your cookie photos so I can see your beautiful batches. And if you’re on a cookie-baking spree, don’t miss our collection of other festive treats.
