Italian Wedding Cookies
Delicate, buttery cookies with a nutty crunch, dusted in powdered sugar; perfect for family gatherings and holiday treats.
Ingredients
Cookie Ingredients
- 1 cup unsalted butter, room temperature Substitute salted and reduce added salt if necessary.
- 1/2 cup powdered sugar plus extra for coating Extra powdered sugar for rolling after baking.
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour Spoon and level for accurate measure.
- 1 cup finely ground nuts (almonds, walnuts, or pecans) Any of these nuts work well.
Instructions
Preparation
- Preheat oven to 350°F (175°C) and line baking sheets with parchment.
- Cream butter and 1/2 cup powdered sugar until smooth and pale, about 2–3 minutes.
- Beat in the egg and vanilla until combined.
- Fold in flour and ground nuts with a spatula until a soft dough forms. Don’t overmix—stop when no dry streaks remain.
- Scoop tablespoon-sized portions and roll into balls, placing them 1–1.5 inches apart on the baking sheet.
Baking
- Bake for 12–15 minutes, or until edges are set and bottoms are barely golden. They should not brown heavily.
- Let cookies cool for 5 minutes on the sheet, then transfer to a wire rack to cool completely.
- When cool, roll in powdered sugar—often twice for that classic finish.
Notes
For nut-free cookies, see the Variations section for safe swaps. If the dough seems too soft, chill for 20–30 minutes before shaping.