Italian Wedding Cookies I’m Obsessed With These Melt-In-Your-Mouth Treats

These Italian Wedding Cookies are not only delicious but also surprisingly simple to make, using pantry staples you likely already have.

Whether you’re new to baking or a seasoned pro, these cookies offer a perfect mix of rich flavor and easy prep that will have your whole family begging for seconds.

Why I Can’t Stop Making These Cookies

• Ready in under 30 minutes, they’re an easy and quick sweet fix.
• The buttery dough combined with finely chopped nuts offers a lovely flavor and texture twist.
• Mostly pantry staples mean you can whip them up anytime without a special trip out.
• Kid-friendly dough that’s perfect for little hands to help shape.
• Ideal for holidays or any season, they make a beautiful gift or dessert alongside coffee.

What Type of Nuts Should I Use?

Traditionally, Italian Wedding Cookies use finely chopped walnuts or pecans. I prefer fresh nuts for the best flavor look for nuts that smell pleasantly nutty without any rancid or cardboard notes. If you use frozen nuts, thaw completely and then pat very dry to avoid soggy dough. Dried nuts should be chopped finely to keep the texture light and not overpower the crumb.

Options for Ingredient Alternatives

• Butter can be swapped for coconut oil, but chill the dough for 30 minutes before baking to prevent spreading.
• White chocolate chips or mini milk chocolate chips work well in place of chopped nuts for a different twist.
• Use almond milk, oat milk, or any neutral plant-based milk instead of cow’s milk for a dairy-free option.
• Vanilla extract is classic, but try almond or orange extract for a subtle flavor twist.
• Fresh grated lemon zest or dried lavender buds can replace or complement the nuts for a floral lift.

The Biggest Challenges While Baking

• Folding nuts or chocolate chips in at the very end keeps the dough tender and prevents overmixing.
• Use softened butter, not melted, to keep the dough from becoming greasy.
• Avoid overmixing the flour into the wet ingredients; mix just until combined for tender cookies.
• If the dough feels dry or crumbly, add milk 1 tablespoon at a time until it holds together.
• Chill the dough for at least 30 minutes to help the cookies hold their shape and develop flavor.

Storage & Freezing Instructions

Store baked cookies in an airtight container at room temperature for up to 5 days or in the fridge for up to 2 weeks. To freeze, layer cookies between sheets of parchment paper inside a sealed container or freezer bag; they’ll keep well for up to 3 months. You can also freeze the shaped dough balls on a baking sheet, then transfer to a bag once firm—bake from frozen, adding a couple of extra minutes to the baking time. Thaw dough overnight in the fridge before baking if preferred.

Estimated Nutrition

This batch makes about 36 cookies. Approximate totals for the entire batch are 1600 calories, 90 grams fat, 180 grams carbohydrates, and 20 grams protein. Per cookie, you’re looking at roughly 45 calories, 2.5 grams fat, 5 grams carbs, and less than 1 gram protein, making them a delicate little indulgence perfect for sharing.

Ingredients

• 1 cup unsalted butter, softened (225 g)
• 1/2 cup granulated sugar (100 g)
• 1 1/2 cups all-purpose flour (180 g)
• 1/2 cup finely chopped walnuts or pecans (60 g)
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/4 cup powdered sugar, for dusting (optional)
• 2 tablespoons milk, only if dough is dry (optional)

Step-by-Step Instructions

1. Preheat your oven to 350 degrees F (175 C). Line a baking sheet with parchment paper.
2. In a large bowl, cream the softened butter and granulated sugar together until light and fluffy, about 2–3 minutes.
3. Stir in vanilla extract and salt until combined.
4. Gradually add the flour, mixing just until incorporated. Avoid overmixing at this stage.
5. Gently fold in the chopped nuts last, so they stay evenly distributed without breaking up.
6. If the dough feels crumbly, add milk 1 tablespoon at a time until it holds together well. Then chill the dough for 30 minutes.
7. Roll dough into 1-inch (2.5 cm) balls and place them 2 inches apart on the baking sheet. Bake for 12–15 minutes until the bottoms are lightly golden but the tops remain pale. Cool slightly, then dust with powdered sugar while warm if desired.

Tips, Variations & Serving Ideas

• Mix in mini white chocolate chips for a sweeter, creamier version.
• For a modern twist, add orange zest or a pinch of cinnamon to the dough.
• Store leftover cookies in an airtight container layered with parchment paper to keep them tender.
• Underbake by a minute or two for a softer center that almost melts on your tongue.
• Serve with coffee, tea, or a lightly sweetened espresso for an authentic Italian treat.
• Press a whole almond or cherry into the center before baking for a pretty presentation.
• Try rolling the baked cookies in powdered sugar more than once for extra sweetness.

FAQs

Q: Can I make these cookies gluten-free?
A: Yes! Substitute the all-purpose flour with an equal amount of gluten-free flour blend and chill the dough well.

Q: How long do these cookies last?
A: They keep fresh at room temperature for about 5 days and can be refrigerated for up to 2 weeks.

Q: Can I use different nuts?
A: Absolutely. Almonds, hazelnuts, or pistachios all make delicious variations.

Save This for Later (Pinterest)

If you love buttery, melt-in-your-mouth cookies, be sure to save this Italian Wedding Cookies recipe on Pinterest so you can easily find it when you’re ready to bake your next batch. Share with friends and bring a little Italian magic to your kitchen today!