Italian Wedding Cookies
Delight your taste buds with the crumbly, melt-in-your-mouth magic of Italian Wedding Cookies! These delectable bite-sized treats, also known as Snowball Cookies, are a timeless classic featuring a rich, buttery base infused with finely chopped walnuts or pecans for a nutty crunch. Coated in a double layer of powdered sugar, they’re irresistibly sweet with a delicate, snowy finish. Perfectly simple to make with just a handful of pantry staples, including all-purpose flour, unsalted butter, and vanilla extract, these cookies are ready in under 30 minutes, making them ideal for holiday gatherings, special occasions, or everyday indulgence. Serve them with coffee or tea, and watch them disappear! Store them at room temperature or freeze for a make-ahead dessert that always impresses.
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Recipe Information
Ingredients
- 226 grams unsalted butter, softened
- 120 grams powdered sugar (divided)
- 2 teaspoons vanilla extract
- 250 grams all-purpose flour
- 1 teaspoon salt
- 120 grams finely chopped nuts (walnuts or pecans)
- 150 grams extra powdered sugar for coating
Instructions
Preheat your oven to 175°C (350°F). Line two baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, cream together the softened butter and 120 grams of powdered sugar until light and fluffy using an electric mixer on medium speed.
Mix in the vanilla extract until well combined.
Gradually add the all-purpose flour and salt into the butter mixture, mixing just until the dough comes together. Be careful not to overmix.
Gently fold in the finely chopped nuts until evenly distributed throughout the dough.
Scoop out dough using a tablespoon or small cookie scoop and roll into 1-inch balls. Place the dough balls about 2 inches apart on the prepared baking sheets.
Bake the cookies in the preheated oven for 12 to 15 minutes, or until the bottoms are lightly golden. The tops should remain pale.
Allow the cookies to cool on the baking sheets for about 5 minutes. They will be fragile when hot.
While the cookies are still warm, roll them in the extra powdered sugar to thoroughly coat them. Place them on a wire rack to cool completely.
Once the cookies have completely cooled, roll them in powdered sugar a second time for a thicker coating.
Store the cookies in an airtight container at room temperature for up to 1 week. They also freeze beautifully if stored in sealed bags or containers.
Nutrition Facts
Calories |
4400 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 265.1 g | 340% | |
| Saturated Fat | 122.8 g | 614% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 493 mg | 164% | |
| Sodium | 2402 mg | 104% | |
| Total Carbohydrate | 478.8 g | 174% | |
| Dietary Fiber | 15.4 g | 55% | |
| Total Sugars | 276.2 g | ||
| Protein | 46.2 g | 92% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 206 mg | 16% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 875 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
