Italian Wedding Cookies

3.67 from 3 votes

Nutty, buttery, and melt-in-your-mouth, these Italian Wedding Cookies are a perfect treat for holidays, baby showers, or bridal parties. Use my easy recipe to make them.

Looking for more cookies? Here are some of them: Banana Cookies, Almond Cookies, and Eggless Chocolate Chip Cookies.

Italian Wedding Cookies served on a plate.
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About Italian Wedding Cookies

I am a big fan of soft, melt-in-your-mouth cookies, and these Italian Wedding Cookies have become my favorite since I tasted them a few years ago. I often bake and enjoy them with my evening cup of beaten coffee.

Made with almonds and a beautiful hint of vanilla, these buttery holiday cookies are finely rolled in confectioner’s sugar. They are perfect for the holiday season, birthday parties, bridal parties, baby showers, or to munch on your favorite cup of beverage every day.

These Traditional Italian Cookies are also known as Snowballs or Butterballs due to their appearance and super soft, buttery texture. Due to their Snowball appearance, they are also a great delight to make during Christmas.

These are very similar to Mexican Wedding Cookies and Russian Tea Cookies.

The best part is that these cookies require no fancy ingredients and are super easy to bake, which makes them even great for new bakers.

So, if you want some pretty, easy cookies to serve for a special occasion, try these nutty, light, and airy Italian Wedding Cookies.

Ingredients

Almonds – The cookies’ nutty flavor comes from almonds, not almond extract. Do not use ready-made almond flour, as it is very smooth. Grind raw almonds in a grinder for the best texture.

All-Purpose Flour – The base of these cookies is prepared using all-purpose flour. The use of all-purpose flour along with almonds will give the cookies a firm texture.

Unsalted Butter – Keep the butter on the counter to soften until you want to use it. If you forgot to keep it out, I have a trick: Grate the butter into the flour mixture—yes, it works.

Confectioner’s Sugar gives the cookies a smooth texture. You also need it to coat the cookies.

Vanilla Extract goes well with the almonds. Make sure you use a high-quality vanilla extract for these cookies because it makes a difference.

How To Make Italian Wedding Cookies

Preheat the oven to 325°F. Line a baking tray with parchment paper.

Add 2 cups almonds to a grinder and pulse to make a powder. The powder should not be very fine.

Almonds ground to a powder.

Whisk 1 and ½ cup unsalted butter (room temperature) and 1 cup confectioner’s sugar in a large bowl until fluffy. I used a handheld wire whisk, but you can use a stand mixer or electric hand mixer.

Whisked butter and sugar in a bowl.

Add the almond powder and 1 tablespoon vanilla extract to the bowl and mix well using a silicone spatula.

Almond flour and vanilla extract added to the bowl.

Add 3 cups all-purpose flour and mix until combined. You can use your hands to bring everything together.

Ready cookie dough.

Make rounds (small lime-sized) from the mixture and line them on the baking tray at a 1-inch distance. Do not overcrowd the tray. Bake the cookies in batches.

Tip – Use a small scoop to make cookie dough balls. They will be equal in size and look good.

Small round made from the dough.
Cookie dough rounds arranged on a baking tray lined with parchment paper.

Keep the tray in the middle rack of the oven and bake for 20 minutes.

Baked cookies.

Remove the cookies from the oven and cool them for 5 minutes. Roll the cookies on confectioner’s sugar. Cool completely and serve.

Italian wedding cookies coated in confectioner's sugar.

Frequently Asked Questions

Are powdered sugar and confectioner’s sugar the same?

Yes, they are the same. Both are fine granulated sugar ground to a fine powder and mixed with some cornstarch. Do not replace these with home-ground sugar; it will not be as smooth and airy as the packaged one.

Can I double this recipe?

If you are making this recipe for a big crowd, you can easily double or triple it. The cooking time and ingredients will remain the same; only the quantity of the ingredients will be doubled or tripled. This recipe can also be halved.

How to make it vegan?

You can substitute unsalted butter with vegan butter to make this recipe vegan-friendly.

How to make ground almonds?

This is the easiest process ever! Just add the almonds to a grinder and pulse to make a coarse powder. There is no need to peel the almonds, as the skin adds a great texture to the cookies.
The most important thing here is to stop and scrape the sides of the grinder every 10 seconds to ensure that the almonds are ground evenly and the almond flour doesn’t turn into almond butter.

Storage Suggestions

These cookies will last about a week at room temperature. Store them in an airtight container, placing parchment paper between each layer so that they don’t stick together.

If you plan to freeze them, I recommend freezing them before baking. Prepare the cookies from the flour mixture, place them in the tray in a single layer, and flash-freeze them for an hour.

Now, shift them into the ziplock storage bags and freeze them. While baking them again, you do not have to thaw them; just add an extra minute to the baking time. Once you bake them, roll them in the sugar, cool them down, and they are ready to be served.

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Nutty, Buttery, and Melt in Your Mouth, these Italian Wedding Cookies are a perfect treat to make for holidays, baby showers, or bridal parties.
3.67 from 3 votes

Italian Wedding Cookies Recipe

Nutty, buttery, and melt-in-your-mouth, these Italian Wedding Cookies are a perfect treat for holidays, baby showers, or bridal parties. Use my easy recipe to make them.
Prep: 5 minutes
Cook: 1 hour
Total: 1 hour 5 minutes
Servings: 40 pieces

Ingredients 

  • 2 cups raw almonds
  • 1 and ½ cups unsalted butter (at room temperature)
  • 1 cup confectioner's sugar (plus more for rolling the cookies)
  • 1 tablespoon vanilla extract
  • 3 cups all-purpose flour
Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

Instructions 

  • Preheat the oven to 325°F. Line a baking tray with parchment paper.
  • Add almonds to a grinder and pulse to make a powder. The powder should not be very fine.
  • Whisk butter and sugar in a large bowl until fluffy. I used a handheld wire whisk, but you can use a stand mixer or electric hand mixer.
  • Add the almond powder and vanilla extract to the bowl and mix well using a silicone spatula.
  • Add flour and mix until combined. You can use your hands to bring everything together.
  • Make rounds (small lime-sized) from the mixture and line them on the baking tray at a 1-inch distance. Do not overcrowd the tray. Bake the cookies in batches.
  • Keep the tray in the middle rack of the oven and bake for 20 minutes.
  • Remove the cookies from the oven and cool them for 5 minutes. Roll the cookies on confectioner’s sugar. Cool completely and serve.

Notes

While grinding the almonds, make sure to pulse them for a few seconds and then stop and scrape the sides of the grinder. It will prevent them to turn into almond butter.
You can easily, half, double, or triple this recipe.
Use a small scoop to make cookie dough balls. They will be equal in size and look good.

Nutrition

Calories: 149kcal, Carbohydrates: 12g, Protein: 3g, Fat: 11g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.3g, Cholesterol: 18mg, Sodium: 1mg, Potassium: 65mg, Fiber: 1g, Sugar: 3g, Vitamin A: 213IU, Calcium: 23mg, Iron: 1mg
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