Italian Wedding Cookies

Creamy, buttery, melt-in-your-mouth Italian Wedding Cookies are the kind of small, snowy treats that make any afternoon feel like a celebration. Lightly crisp on the outside and tender inside, these buttery bites are dusted in powdered sugar for a delicate finish that disappears on your tongue. Fun fact: despite the name, these cookies aren’t only for weddings — they’re a staple at holiday tables, family gatherings, and coffee breaks across Italian-American kitchens.

This recipe is special because it’s delightfully simple, quick to prepare, and favorite with kids and adults alike. If you enjoy classic holiday cookies, you might also love how festive our Italian Christmas Cookies bring the same cozy flavors in a different shape. Read on and you’ll see how easily these cookies fit into busy lives — and into warm hands passing plates around the table.

What is Italian Wedding Cookies?

Why call them Italian Wedding Cookies? Who decided powdered sugar should wear a little white blanket for nuptials? The name likely comes from the idea of sharing sweet bites during celebrations, but isn’t it funny to think a cookie could be responsible for romance — after all, “the way to a man’s heart is through his stomach.” Were they named for the occasions they appear at, or because they’re irresistible enough to cause a proposal? Either way, they became a tradition, popped up in holiday boxes, and now maybe in your oven too. Try the recipe and see if you don’t start planning parties just so you can make them again.

Why You’ll Love This

• Buttery, melt-in-your-mouth texture: The combination of soft butter, finely ground almonds, and a gentle bake produces cookies that practically dissolve when you bite them, delivering a nutty, vanilla-sweet profile.
• Cost-saving and crowd-pleasing: These cookies use pantry staples and a small amount of ground almonds to punch up flavor without costing a fortune. You can make dozens in one batch — perfect for gifting, brunches, or feeding a crowd on a budget.
• Simple toppings that elevate: A generous roll in powdered sugar adds visual charm and a sweet finish that pairs beautifully with coffee or tea.

If you’re a nut-cookie fan, our take offers the same satisfying almond notes found in other favorites like the Almond Joy Chocolate Cookies, but in a lighter, more delicate form. Don’t wait — bake a batch and watch them disappear.

How to Make

Quick Overview

This recipe is straightforward and forgiving — ideal for beginner bakers and busy cooks. You’ll mix a soft dough, shape small rounds or crescents, bake until the edges are just golden, then roll in powdered sugar for that classic finish. Prep time is about 15 minutes, bake time 10 to 15 minutes, and total time under 35 minutes. The standout element is the delicate almond flavor and the tender, meltaway texture.

Ingredients:

• 2 cups All-purpose flour — measured and sifted if desired
• 1 cup Powdered sugar — divided; 1/2 cup for dough, 1/2 cup for rolling (or as preferred)
• 1 cup Ground almonds — finely ground or almond meal for texture
• 1 cup Unsalted butter (softened to room temperature) — not melted
• 1 teaspoon Vanilla extract — pure for best flavor
• 1 teaspoon Almond extract — enhances almond notes; use sparingly if strong

Directions:

1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat for easy cleanup.
2. In a mixing bowl, cream together the softened butter and 1/2 cup powdered sugar until the mixture is light and fluffy. This takes about 2 to 3 minutes with an electric mixer or a bit longer by hand.
3. Add the vanilla and almond extracts, mixing until fully combined and fragrant. Scrape the bowl to incorporate all butter.
4. Gradually add the all-purpose flour and ground almonds to the butter mixture, mixing on low speed or folding with a spatula until a soft, slightly crumbly dough forms that holds together when pressed.
5. Shape the dough into small balls (about 1 inch) or little crescents using your hands; place them 1 inch apart on the prepared baking sheet.
6. Bake for 10 to 15 minutes or until the edges are lightly golden but the centers remain pale — avoid overbaking to maintain tenderness.
7. Let the cookies cool on the sheet for 5 minutes, then gently roll them in the remaining powdered sugar while still slightly warm. Once completely cool, roll again if you prefer a heavier dusting.

What to Serve With

• Hot beverages: Serve with strong espresso, cappuccino, or a warming chai tea to contrast the sweet powdered sugar.
• Dessert board: Pair with biscotti, fresh fruit like figs or citrus slices, and dark chocolate squares for variety and texture.
• Festive cheese plate: Soft cheeses such as ricotta or mascarpone with honey make a lovely companion for these almond-forward cookies.
• Kid-friendly option: Offer milk or hot chocolate and make a cookie-decorating moment by letting kids roll the cookies in sugar or sprinkles.

Top Tips for Perfecting

• Use room-temperature butter: It creams more evenly with sugar and traps air for lighter cookies.
• Almond texture: For a finer crumb, pulse almonds in a food processor until very fine; avoid turning them into almond butter.
• Measure flour correctly: Spoon and level the flour into your cup to prevent dense cookies.
• Don’t overbake: Pull them when edges are just blushing gold; they firm up as they cool.
• Flavor boost: Add a teaspoon of lemon zest for a bright lift, or substitute half the ground almonds with finely chopped toasted walnuts for a different nutty note.
• Common mistake: Rolling cookies in powdered sugar while too hot can cause melting; wait a few minutes after baking for the first roll.

Storing and Reheating Tips

• Room temperature: Store in an airtight container for up to 5 days. Place parchment between layers to prevent sticking.
• Refrigeration: Not necessary for short-term storage, but you can refrigerate for up to 2 weeks in a sealed container.
• Freezing: Freeze baked cookies in a single layer on a tray until firm, then transfer to a freezer-safe bag or container for up to 3 months. Thaw at room temperature and re-dust with powdered sugar if needed.
• Reheating: No reheating required — these are best at room temperature. If you prefer them slightly warm, pop a few on a baking sheet in a 300°F oven for 5 minutes, then re-dust with sugar.

FAQs

What’s the difference between Italian Wedding Cookies and Mexican wedding cookies?
They’re very similar; regional names vary. Both are buttery, nutty, and dusted in powdered sugar. Mexican wedding cookies sometimes use pecans while Italian versions often use almonds.

Can I substitute almond extract with more vanilla?
Yes — you can replace almond extract with another teaspoon of vanilla, but the distinct almond note will be milder.

How do I make the cookies gluten-free?
Use a 1:1 gluten-free flour blend designed for baking, and check that your almond meal is gluten-free. Texture may be slightly different but still delicious.

Can I make the dough ahead of time?
Yes — refrigerate shaped dough balls for up to 24 hours before baking, or freeze for longer storage. Add a minute or two to baking time if baking from chilled.

Why did my cookies turn out crumbly and fall apart?
If the dough is too dry, add a teaspoon of milk or cream to bring it together. Over-measuring flour can also cause crumbliness — ensure accurate measuring.

Conclusion

Italian Wedding Cookies are a timeless, easy-to-make treat that brings warmth to any table and can be prepared quickly with pantry staples. They’re forgiving for beginners, delightfully buttery, and perfect for sharing with friends and family. If you want a classic version with trusted directions, check this reliable source for inspiration: Italian Wedding Cookies Recipe. Give them a try and enjoy the small, sweet moments they create.