Italian Wedding Cookies
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.
Servings: 24 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.
Notes
Store cookies in an airtight container at room temperature for up to 5 days. For gifting, pack them in a decorative tin with a ribbon.