Italian Wedding Cookies Recipe
When I first made Italian Wedding Cookies, I was hooked instantly. These delicate, buttery cookies, dusted in powdered sugar, felt like little snowballs of joy. They came together so easily, and the way they crumble and melt in your mouth is indescribable!
Ingredients
- Unsalted butter
- Powdered sugar
- Vanilla extract
- All-purpose flour
- Chopped walnuts
- A pinch of salt
Instructions
- Start by letting your butter come to room temperature. Soft butter blends better, creating a smoother dough.
- Using a hand mixer or stand mixer, cream the butter and 1/2 cup of powdered sugar together until fluffy. Add in the vanilla extract for a hint of sweetness and mix again.
- Gradually add the flour, a pinch of salt, and the chopped nuts into the creamed mixture. Stir until you get a soft and crumbly dough that holds together when pressed.
- Scoop about a tablespoon of dough at a time and roll it into small balls. Place them about an inch apart on a parchment-lined baking tray.
- Tip: Wet your hands slightly if the dough is sticky!
- Pop the tray into a preheated oven at 350°F (175°C). Bake the cookies for 12-15 minutes, or until the bottoms are lightly golden. Be sure not to overbake them!
- While the cookies are still warm, roll them gently in powdered sugar. Add another dusting once they’ve cooled for that classic powdered look. It’s a winter wonderland on your plate!
Notes
- Use Room-Temperature Butter: This helps create a smooth, even dough.
- Don’t Skip Chilling (optional): If your dough feels too soft, chilling it for 10-15 minutes can make rolling easier.
- Test Your Nuts: Toast the nuts lightly before chopping for extra flavor.
- Even Sizes, Even Baking: Use a small cookie scoop to ensure all cookies bake evenly.
- Powdered Sugar Twice: Rolling them once while warm helps it stick, and the second coat looks picture-perfect!