Creamy, buttery, and dusted with a cloud of powdered sugar — these Italian Wedding Cookies are melt-in-your-mouth little bites of joy that disappear fast at any gathering. A fun fact: despite the name, these cookies were often served at Italian family weddings and festive gatherings because they’re easy to make in large batches and look elegant on a dessert tray. They’re simple to prepare, kid-approved, and perfect for holiday cookie swaps or an afternoon coffee break.
If you love a classic cookie that’s both tender and nutty, try this version and then compare it with our other holiday favorites — or explore a full roundup of festive treats on our blog like the classic Italian Wedding Cookies guide. This recipe’s short ingredient list and straightforward method make it ideal for beginners and busy home bakers. Let’s get baking!
What is Italian Wedding Cookies?
What’s in a name? Why call these little round delights “wedding” cookies — are they secretly planning a ceremony? In truth, the name comes from their traditional role at celebratory tables rather than any matrimonial plotting. These delicate cookies are often passed down through families, showing up at weddings, holidays, and Sunday gatherings. Some say “the way to a man’s heart is through his stomach,” and with cookies like these, it’s easy to see why that saying stuck. Try them and you might find yourself recruited to every family event. Give them a go and see who they win over at your next get-together!
Why You’ll Love This:
These Italian Wedding Cookies are irresistible for three big reasons:
- Buttery, melt-in-your-mouth texture: The combination of softened butter and ground almonds creates a tender crumb that practically dissolves on your tongue.
- Economical and easy to scale: With pantry-friendly ingredients like flour, sugar, and almonds, you can make big batches without breaking the bank — perfect for parties or gifting.
- Classic powdered sugar finish: Rolling the warm cookies in powdered sugar gives them a festive, elegant look and a sweet finish that balances the nutty dough.
If you enjoy other holiday cookie recipes, you’ll find these pair wonderfully in variety plates alongside spiced gingerbread or shortbread. For more seasonal cookie ideas, check out our list of 20 must-make Christmas cookies. Now grab your mixing bowl — these cookies were made to be shared.
How to Make:
Quick Overview
This recipe is straightforward and satisfying: a simple dough comes together in minutes, bakes quickly, and yields cookies with a soft center and slightly golden edges. The standout element is the almond flavor and the snowy coat of powdered sugar. Prep time is about 15 minutes, baking time 10–15 minutes, so you can have fresh cookies in under 30 minutes from start to finish.
Ingredients
2 cups All-purpose flour — measured and leveled
1 cup Powdered sugar — plus extra for coating, sifted if lumpy
1 cup Ground almonds — finely ground almond meal
1 cup Unsalted butter — softened to room temperature
1 teaspoon Vanilla extract
1 teaspoon Almond extract
Directions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease it.
- In a mixing bowl, cream together the softened butter and powdered sugar until light and fluffy, about 2–3 minutes using a hand mixer or a stiff spatula and elbow grease. Scrape down the sides as needed.
- Add the vanilla and almond extracts, mixing just until combined. The extracts give the cookies their warm, nutty aroma.
- Gradually add the flour and ground almonds to the butter mixture. Mix on low speed or fold with a spatula until a soft dough forms. Avoid overmixing to keep the cookies tender.
- Shape the dough into small balls — about 1 inch in diameter — or form little crescents for a classic look. Place them on the prepared baking sheet about 1 inch apart.
- Bake for 10–15 minutes or until the edges are lightly golden. Watch closely near the end; these cookies bake fast and are best with a pale, slightly golden edge.
- Let the cookies cool slightly on the baking sheet for 3–5 minutes so they hold their shape. While still warm, roll them in additional powdered sugar until evenly coated. Transfer to a wire rack to cool completely and dust again if desired.
What to Serve With:
- A steaming cup of espresso or strong coffee to balance the sweet powdered sugar.
- Hot tea, such as Earl Grey or a nutty rooibos, for a calming pairing.
- A platter of assorted cookies and biscotti for a dessert table.
- Fresh berries or a citrus compote for a bright contrast to the buttery cookies.
- For gifting, pack them in a decorative tin with a ribbon and a sprig of rosemary for a festive touch.
Top Tips for Perfecting:
- Ingredient substitutions: You can substitute half the all-purpose flour with whole wheat pastry flour for a slightly heartier texture, but avoid using too much or the cookies will be dense. Use blanched almond flour for a finer crumb.
- Temperature matters: Make sure the butter is softened (not melted) for proper creaming; melted butter will produce flatter cookies.
- Don’t overmix: Once the flour is added, mix only until combined to keep the cookies tender.
- Uniform sizing: Use a small cookie scoop for even baking and consistent results.
- Powdered sugar finish: Roll while warm for best adherence, then dust again after cooling for a snowy look.
- Avoid overbaking: Pull the cookies when the edges are just turning golden — they’ll finish setting as they cool.
Storing and Reheating Tips:
- Refrigeration: Store cookies in an airtight container at room temperature for up to 5 days. If your kitchen is warm, refrigerate to keep them firm.
- Freezing: Freeze baked and cooled cookies in a single layer on a tray until solid, then transfer to a freezer-safe bag for up to 3 months. Thaw at room temperature and dust with powdered sugar before serving.
- Dough freezing: You can shape the dough into balls and freeze them raw on a tray, then bake straight from frozen—add a minute or two to the baking time.
- Reheating: Warm gently in a 300°F oven for 5 minutes to revive a freshly baked texture. Avoid microwaving, which can make them soft or soggy.
FAQs
Are Italian Wedding Cookies the same as Russian tea cakes or Mexican wedding cookies?
They are very similar in texture and presentation, often differing in the type of nut used or subtle flavorings. All are variations of butter-based nut cookies rolled in powdered sugar.
Can I use regular granulated sugar instead of powdered sugar in the dough?
This recipe uses powdered sugar in the dough for a fine, tender crumb. Granulated sugar could be used but will change the texture and may result in a slightly coarser cookie.
Do I need to toast the almonds before grinding?
Toasting adds extra depth of flavor but is optional. If you toast, cool the almonds completely before grinding to prevent oily clumping.
How do I prevent the cookies from crumbling when rolling in powdered sugar?
Allow them to cool on the baking sheet for a few minutes so they set before rolling. Gentle handling and a light roll will help them stay intact.
Can I make these nut-free for someone with allergies?
Yes—replace ground almonds with an equal amount of additional all-purpose flour plus 2 tablespoons of cornstarch to mimic tenderness, though the flavor will differ.
Conclusion
These Italian Wedding Cookies are a timeless, easy-to-make treat that brings buttery, nutty flavor and festive charm to any table. They’re forgiving for beginners, economical to scale up for a crowd, and elegant enough for special occasions. For a trusted variation and more baking tips, check this classic Italian Wedding Cookies Recipe and see how other home bakers perfect them. Share a batch with family or neighbors — they’re sure to disappear fast.
Italian Wedding Cookies
Equipment
- Mixing Bowl
- Baking Sheet
- Parchment Paper
Ingredients
Ingredients
- 2 cups All-purpose flour measured and leveled
- 1 cup Powdered sugar plus extra for coating, sifted if lumpy
- 1 cup Ground almonds finely ground almond meal
- 1 cup Unsalted butter softened to room temperature
- 1 teaspoon Vanilla extract
- 1 teaspoon Almond extract
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease it.
- In a mixing bowl, cream together the softened butter and powdered sugar until light and fluffy, about 2–3 minutes using a hand mixer or a stiff spatula and elbow grease. Scrape down the sides as needed.
- Add the vanilla and almond extracts, mixing just until combined.
- Gradually add the flour and ground almonds to the butter mixture. Mix on low speed or fold with a spatula until a soft dough forms.
- Shape the dough into small balls — about 1 inch in diameter — or form little crescents. Place them on the prepared baking sheet about 1 inch apart.
- Bake for 10–15 minutes or until the edges are lightly golden. Watch closely near the end.
- Let the cookies cool slightly on the baking sheet for 3–5 minutes. While still warm, roll them in additional powdered sugar until evenly coated. Transfer to a wire rack to cool completely.