Light and airy, sweet and nutty, Italian Wedding Cookies are the perfect treat to celebrate any occasion!
Although it is true that these delicate, melt-in-your-mouth cookies are served at weddings, they are also often on the menu at holidays and other special occasions. But you don’t need any kind of occasion beyond a desire for a sweet, buttery, nutty pillow of powdered sugar goodness to make Italian wedding cookies.
The cookies trace their history back to the Middle Ages when Arab traders brought their nut-filled pastries and sweets to Europe. These treats spread to Italy through the trade routes, where they were adapted using regional ingredients and eventually became part of Italian culinary culture. And they’ve stood the test of time: Italian wedding cookies remain a beloved dessert in Italian and Italian-American communities today.
The Italian wedding cookie’s combination of butter, powdered sugar, and nuts can also be found in similar confections, such as Mexican wedding cookies and Russian tea cakes. Each version is unique to its particular culture based on the type of nuts used, as well as spices, extracts, and sometimes glazes. In our recipe for Italian wedding cookies, we add finely ground almonds and vanilla extract to the softened butter and powdered sugar. Once you’ve incorporated the flour, the dough comes together very easily, and the dusting of powdered sugar while the cookies are cooling creates a layer of delicate sweetness, adding to the cookie’s beautiful appearance and irresistible flavor.
The best tip for perfect Italian wedding cookies
This really is a simple recipe, even if you are new to baking. The dough is very easy to make, and the cookies won’t spread much during baking, so you can get a lot on each cookie sheet. But the final step can be a bit tricky. Once the cookies are out of the oven and cooling, you’ll need to determine the perfect time to roll them in the extra powdered sugar. They need to be warm so the sugar will stick but not too warm so that the sugar will melt into a sticky mess. We recommend allowing the cookies to cool for around five minutes, until they are just cool enough to handle; then they will be ready to roll. Once they’re completely cooled, you can roll them in a second layer of powdered sugar to achieve a more complete dusting.
How do I store leftovers?
Cooled Italian wedding cookies can be stored in an airtight container in a cool, dry place for up to a week. You can also place them in an airtight freezer bag, ensuring as much air as possible is pressed out of the bag, and they will keep in the freezer for up to 3 months. While you can thaw them overnight in the fridge, they are also very delicious frozen!
Serving suggestions
It will probably come as no surprise to you that Italian wedding cookies are super delicious with Italian coffees, particularly Copycat Starbucks Vanilla Spice Latte or an Iced Cappuccino. Turn either one of these pairings into a more elaborate treat by adding a cold and creamy element, such as No-Churn Coffee Ice Cream or traditional Italian Zabaglione. These cookies are also a wonderful addition to an Italian dessert buffet: wow your guests with an array of treats, including Italian wedding cookies, Cannoli, Tiramisu Cupcakes, and slices of this delectable Olive Oil And Ricotta Pound Cake.
Italian Wedding Cookies
Ingredients
- 1 1/2 cups unsalted butter softened
- 3/4 cup powdered sugar sifted
- 1/2 teaspoon salt
- 1 1/2 cups finely ground almonds
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour
- Additional powdered sugar for dusting
Instructions
- Preheat your oven to 325°F and line two baking sheets with parchment paper.
- In a large bowl, beat the softened butter with the sifted powdered sugar and salt until light and fluffy.
- Add the finely ground almonds and vanilla extract, stirring until just combined.
- Gradually incorporate the all-purpose flour until a soft dough develops. If the dough is too dry, add a splash of water to help it come together. If it feels too soft, refrigerate it for about 10 minutes to make it easier to handle.
- Using a small spoon or cookie scoop, form 1-inch balls and place them about 1 inch apart on the prepared baking sheets.
- Bake for 15-20 minutes until the edges are lightly golden. Remove the cookies, and while they are still slightly warm, roll them in extra powdered sugar. If desired, cover them with two layers of powdered sugar for full coverage. Transfer to a wire rack to cool completely before serving.
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