Italian Wedding Cookies Recipe

With variations throughout the world, wedding cookies are a popular tradition during the holidays. This Italian Wedding Cookies Recipe version is simple to make with just six ingredients (plus salt!). They're tender, buttery and utterly irresistible finished with a dusting of confectioners sugar! I recommend weighing ingredients for best outcome.

*See notes for a dairy free/vegan Italian Wedding Cookie

Course Dessert

Cuisine American, Italian

Diet Vegetarian

Keyword Italian Wedding Cookies, Italian Wedding Cookies Recipe

Prep Time 25

Cook Time 20

Refrigerate 30

Total Time 1 15

Servings cookies

Calories 150kcal

Author Traci York

Ingredients

1 1/2 sticks (6 oz / 170 grams) Unsalted Butter room temperature
1 1/3 cup (115 grams) Powdered Sugar divided, or confectioners' sugar
1/2 teaspoon Fine Sea Salt
1 1/2 teaspoon Vanilla Extract
1/2 teaspoon Almond Extract use pure or organic
1 1/4 cup (170 grams) Unbleached All Purpose Flour I use Bob's Red Mill Organic
3/4 cup + 2 tablespoons (90 grams) Super Fine Almond Flour I use Bob's Red Mill Super Fine, sifted or whisked to loosen clumps

Instructions

Get Ready: Line two baking sheets with parchment paper. Set aside. Make room in the fridge for resting the cookies.
Mix the Dough: In a stand mixer fitted with a paddle attachment, beat the butter on speed 4 for about five minutes, stopping to scrape down the bowl at least once while beating. The butter will be creamy, soft and slightly lighter in color. Scrape the bowl down again.
To the butter, add 1/3 cup (40 grams) of powdered sugar. Beat for about 2 minutes on speed 4 until the sugar and butter are incorporated. Scrape down the bowl and add the salt, vanilla and almond extract. Mix for 30 seconds. Scrape down the bowl.
To the butter mixture add the all purpose and almond flour all at once. Beat on speed 4 for about 40 seconds or until a dough forms. It will be soft and stick to the paddle. Scrape the bowl down.
Scoop and Pan: Scoop cookie dough with a #50 scoop or 1 1/4 tablespoons to portion individual cookies - no need to roll if scooping - they should be flat on the bottom. Transfer to prepared cookie sheets spacing dough balls about 1.5 inches apart. Refrigerate for 30 minutes.
Freezer TIP: At this point the scooped cookie dough can be frozen solid and stored in a freezer container for up to two weeks. Thaw in the fridge on a parchment lined sheet pan, then bake.
Bake: Preheat the oven to 325 Fahrenheit (180 Celsius) and arrange oven rack in the middle of the oven. Bake cookies for 16-20 minutes OR until the bottoms are starting to turn golden. Use an offset spatula to gently lift the cookie to check for proper color. If you have two sheet pans in the oven at the same time, switch the cookies between racks half way through baking.
Finish the Cookies: Transfer individual cookies to a cooling rack and cool for 5 minutes. Place the remaining 1 cup (75 grams) of powdered sugar in a medium lidded bowl (if your powder sugar is clumpy, simply sift it into the bowl).
While still warm, gently toss three to four cookies at a time in the lidded container of powdered sugar (this allows the sugar to stick to the cookies). Transfer back to the cooling rack and repeat with the remaining cookies until all the cookies are lightly coated.
Allow the cookies to cool completely, then repeat gently tossing the cookies in the powdered sugar until all the cookies are coated.
TIP: to freshen the cookies at anytime before serving or gifting, sift powdered sugar over the cookies - to give them a fresh snowy finish!
To Store: Store cookies in a lidded container at room temperature for up to a week.

Notes

*Dairy Free/Vegan Cookies: I tested this recipe with Earth Balance Vegan Buttery Sticks. Omit the salt and only add a pinch. Bake for 20-23 minutes.

Nutrition