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.
This Italian wedding cookies recipe has become one of my most treasured holiday traditions. Despite the name, these cookies aren’t just for weddings.
In my family, they make an appearance at Christmas, Easter, baby showers, and just about any celebration that calls for something special.
Their tender, crumbly texture and snowy powdered sugar coating make them irresistible. If you’ve been searching for the best Italian wedding cookies recipe that delivers perfectly soft, melt-in-your-mouth snowball cookies every time, you’re in the right place.
I’ve tested this recipe countless times to ensure foolproof results, whether you’re a beginner baker or a seasoned pro.
What is the Italian Wedding Cookie recipe?
Italian wedding cookies, also known as Italian butter cookies, Mexican wedding cookies, snowball cookies, or Russian tea cakes, are small, round cookies made with butter, powdered sugar, flour, and finely chopped nuts, typically almonds or pecans.
These classic Italian wedding cookies are believed to have European roots, though variations exist around the world. In Italian households, similar cookies are often called “biscotti alle mandorle” when made with almonds.
What makes them unique is their texture. Unlike chewy cookies, these are tender and crumbly thanks to a high butter content and finely ground nuts. They’re rolled in powdered sugar twice, creating that iconic snowy finish.
Why You’ll Love This Recipe
- Buttery and tender with a delicate crumb
- Perfectly sweet without being overpowering
- Made with simple pantry ingredients
- Easy, beginner-friendly instructions
- Naturally egg-free
- Easily adaptable to gluten-free variations
- Ideal for holiday cookie platters and edible gifts
These powdered sugar wedding cookies store beautifully and taste even better the next day.
Ingredients Overview
Here’s everything you need for this authentic Italian wedding cookie recipe:
- 1 cup (226 g) unsalted butter, softened
- ½ cup (60 g) powdered sugar (for dough)
- 2 teaspoons pure vanilla extract
- ¼ teaspoon almond extract (optional, but recommended)
- 2 cups (240 g) all-purpose flour
- 1 cup (120 g) finely chopped almonds or pecans
- ¼ teaspoon fine salt
- 1 cup (120 g) powdered sugar (for rolling)
Ingredient Notes
Butter: Use high-quality unsalted butter for the best flavor. The butter is the star here.
Powdered sugar: Gives these cookies their delicate texture compared to granulated sugar.
Nuts: Traditional recipes use almonds, but pecans are equally delicious. Finely chop or pulse in a food processor.
Flour: Standard all-purpose flour works beautifully.
Substitutions
- Gluten-free: Use a 1:1 gluten-free baking flour blend.
- Dairy-free: Substitute with plant-based butter sticks (avoid soft spreads).
- Nut-free: Replace nuts with finely ground sunflower seeds, though the texture will slightly differ.
Step-by-Step Instructions
Prepare the Dough
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.
This step builds the rich, buttery foundation that gives these cookies their signature melt-in-your-mouth texture. Add 2 teaspoons pure vanilla extract and ¼ teaspoon almond extract, mixing until fully incorporated.
Gradually blend in 2 cups (240 g) all-purpose flour and ¼ teaspoon fine salt, stirring just until combined. Fold in 1 cup (120 g) finely chopped almonds or pecans.
The dough should feel soft, tender, and slightly crumbly but hold together when pressed. Avoid overmixing to ensure delicate, bakery-style results.
Add Dry Ingredients
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.
Gradually add the flour mixture to the butter base in two additions, mixing on low speed until just combined. The dough will look soft and slightly crumbly, which is exactly what you want for that tender, melt-in-your-mouth finish.
Gently fold in 1 cup (120 g) finely chopped almonds or pecans, distributing them evenly for balanced flavor and delicate crunch. Do not overmix, as this can create tough cookies instead of light, buttery perfection.
Chill the Dough
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.
Chilling is a game-changing step that guarantees bakery-quality texture and prevents spreading. Refrigerate the dough for at least 30 minutes, or up to 2 hours for deeper flavor development.
This allows the butter to firm up and the flour to fully hydrate, creating that signature tender, melt-in-your-mouth crumb.
Do not skip this step. Properly chilled dough ensures perfectly round cookies with a delicate, soft interior and lightly golden base every time.
Shape the Cookies
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.
The dough, made with 1 cup (226 g) butter, 2 cups (240 g) flour, and 1 cup (120 g) finely chopped nuts, should feel soft yet hold its shape beautifully.
Place the dough balls on a parchment-lined baking sheet, spacing them about 1 inch apart. Do not flatten. Keeping them round ensures that classic snowball appearance and tender interior.
Work quickly so the dough stays cool. Proper shaping guarantees even baking and that signature melt-in-your-mouth texture.
Bake
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.
Bake for 12–15 minutes, rotating the pan halfway through for uniform results. The bottoms should turn lightly golden while the tops remain pale. This is the secret to achieving that tender, melt-in-your-mouth texture.
Do not overbake. Even one extra minute can dry out these delicate cookies. Remove from the oven as soon as the edges set but before browning deeply for perfectly soft centers.
First Sugar Roll
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.
Place 1 cup (120 g) of powdered sugar in a shallow bowl. Gently roll each warm cookie in the sugar, coating completely. The residual warmth helps the sugar adhere, creating a delicate, lightly sweet layer that melts into the surface.
Handle carefully to maintain their smooth, round shape. This first coating forms the base for that iconic snowy finish and enhances the tender, melt-in-your-mouth texture.
Second Sugar Roll
Once the cookies have cooled completely, prepare the remaining 1 cup (120 g) of powdered sugar in a clean, shallow bowl. Cooling is essential.
If the cookies are even slightly warm, the sugar will absorb and lose that flawless, snowy finish. Gently roll each cookie again, coating generously on all sides.
This second layer creates the signature bakery-style look and delivers a perfectly balanced sweetness without overpowering the buttery base made from 1 cup (226 g) butter and 2 cups (240 g) flour.
For a professional touch, lightly sift extra powdered sugar over the tray before serving. This final coating guarantees an irresistible, melt-in-your-mouth presentation every time.
Expert Tips for Best Results
Use high-quality 1 cup (226 g) unsalted butter at true room temperature. Proper creaming with ½ cup (60 g) powdered sugar creates a light, airy base that guarantees a tender, melt-in-your-mouth crumb.
Measure 2 cups (240 g) of all-purpose flour correctly using the spoon-and-level method. Too much flour leads to dry, dense cookies. Finely chop 1 cup (120 g) almonds or pecans for an even texture and delicate crunch.
Always chill the dough for at least 30 minutes. This prevents spreading and ensures perfectly round snowball cookies.
Bake just until the bottoms are lightly golden. Overbaking is the most common mistake and sacrifices that soft, buttery perfection.
Variations & Substitutions
For a deeper nutty flavor, replace 1 cup (120 g) of almonds with 1 cup (120 g) of toasted pecans. Toasting enhances richness and creates a bold, bakery-style taste.
For a citrus twist, add 1 teaspoon finely grated lemon zest to the dough made with 1 cup (226 g) butter and 2 cups (240 g) flour. The brightness balances the sweetness beautifully.
Need gluten-free? Substitute 2 cups (240 g) gluten-free 1:1 baking flour for all-purpose flour.
For dairy-free, use 1 cup (226 g) plant-based butter sticks, not spreadable margarine.
You can even dip cooled cookies in melted dark chocolate for an elegant finish that elevates presentation and flavor instantly.
- Almond Italian Wedding Cookies: Use 1 cup finely ground almonds and increase almond extract to ½ teaspoon for a stronger nutty flavor.
- Pecan Snowball Cookies: Swap almonds for toasted pecans for a richer, slightly caramelized flavor.
- Chocolate-Dipped Version: Dip half of each cooled cookie in melted dark chocolate and let it set. Adds elegance for special occasions.
- Lemon Wedding Cookies: Add 1 teaspoon lemon zest to the dough for a bright citrus twist.
- Gluten-Free Italian Wedding Cookies Recipe: Use 2 cups gluten-free 1:1 flour blend and check that your powdered sugar is certified gluten-free.
- Vegan Version: Replace butter with 1 cup plant-based butter sticks. Texture remains tender if chilled properly.
Storage & Make-Ahead Instructions
Room Temperature: Store in an airtight container for up to 7 days. Separate layers with parchment paper.
Refrigerator: Refrigerate for up to 2 weeks, though the texture is best at room temperature.
Freezer: Freeze baked cookies (without a second sugar coating) for up to 3 months. Thaw and roll in fresh powdered sugar before serving.
You can also freeze unbaked dough balls and bake directly from frozen, just add 1–2 extra minutes to the baking time.
Frequently Asked Questions (FAQ)
Why are my Italian wedding cookies dry and crumbly?
They are meant to be tender and crumbly, but excessive dryness usually comes from too much flour or overbaking. Measure flour carefully and remove cookies when bottoms are lightly golden.
Can I make Italian wedding cookies without nuts?
Yes, but the texture changes. Replace nuts with finely ground seeds or add an extra 2–3 tablespoons of flour, though traditional flavor will differ.
Why did my snowball cookies spread?
Most likely, the dough wasn’t chille,d or the butter was too soft. Always chill for at least 30 minutes before baking.
What nuts are best for Italian wedding cookies?
Almonds provide a classic flavor, while pecans offer richness. Both work beautifully in this easy Italian wedding cookies recipe.
Can I make these ahead for Christmas cookie trays?
Absolutely. These holiday wedding cookies actually improve in flavor after a day or two, making them perfect for advance prep.
Do Italian wedding cookies need eggs?
No. Traditional recipes are naturally egg-free, which contributes to their delicate texture.
Final Thoughts on This Italian Wedding Cookies Recipe
There’s something timeless about this Italian wedding cookies recipe. Maybe it’s the simplicity of butter, flour, sugar, and nuts coming together in such a magical way. Or maybe it’s the nostalgia that comes with each powdered sugar–dusted bite.
I love serving these classic snowball cookies alongside espresso, hot cocoa, or as part of a festive cookie platter. They’re elegant enough for weddings, simple enough for everyday baking, and always a crowd favorite.
If you’re looking for a reliable, bakery-style Italian wedding cookies recipe that delivers tender, buttery cookies every time, this is the one to keep in your collection. Once you make them, they’ll become part of your traditions too.
