I can still smell the soft, powdery sugar from my grandmother’s kitchen when I think of Italian Wedding Cookies. The oven hummed low, the radio played a slow song, and cousins clustered at the table while she rolled tiny mounds of dough between her palms. Italian Wedding Cookies sat in neat rows on a silver tray, each one a small, snowy promise of comfort and celebration.
Why Italian Wedding Cookies Still Belongs at the Table
These cookies carry a quiet history in our family. We called them wedding cookies, but we put them out for baptisms, Sunday dinners, and when neighbors stopped by with a shy smile. They are small, not showy, and full of a gentle sweetness that asks for conversation.
In Italian-American homes these cookies act like small bridges. They link kitchen stories from one generation to the next. They teach a child to press dough with gentle thumbs and to wait, patient, for the dusting of sugar. Making Italian Wedding Cookies is more than a recipe. It is a way to sit close, to share food and memory.
This recipe also fits well in the world of italian dessert recipes and easy italian desserts. It sits alongside a homemade cake or a simple cannoli style cake as part of our rotation of celebration desserts. You can add it to a spread that includes a bundt cake for birthdays and a tray of cookies for afternoon coffee. The warmth this cookie brings is quiet, steady, and full of home.
How to Make Italian Wedding Cookies
“Every dessert like this carries a memory, whether you realize it or not.”
Baking these cookies is like following a gentle rhythm. You will notice the butter soften and the sugar fold into it until the mixture looks cloud-light. Once you add the flours, the dough will change from glossy to slightly grainy, the feel of it telling you when to stop mixing. Meanwhile the kitchen will fill with a mild, toasty almond scent that invites you to sit with a cup of coffee.
Below is a calm overview before we list the ingredients. The steps are simple, and the cues are small: pale butter, a dough that holds together, cookies that are set but not browned. This is the kind of recipe that rewards a slow hand and an attentive ear for the oven.
What You’ll Need to Make Italian Wedding Cookies
1/2 cup 1 stick unsalted butter, at room temperature
1/2 cup powdered sugar (plus more for dusting)
1/2 teaspoon pure almond extract
1/4 teaspoon kosher salt
1 egg (at room temperature)
1 1/4 cups flour
1/2 cup almond flour
A few gentle notes about choices. Real almond extract gives this cookie its soft, floral note, and a small amount goes a long way. Using almond flour, not just finely chopped almonds, gives a tenderness and a slight nuttiness that plays well with the powdered sugar coating. If you are thinking of texture, choose room temperature butter for a lighter dough. Cold butter will not combine the same way, and melted butter will give a different crumb.
Step-by-Step Directions
- Preheat the oven to 350 degrees.
Line a rimmed baking sheet with parchment. Let the oven warm fully so the cookies bake evenly. - In a standing mixer fitted with a paddle attachment, combine the butter and powdered sugar.
Beat on medium speed until pale, light and fluffy. Watch the mixture turn soft and cloud-like. - Add the almond extract, salt and egg.
Beat again for 1 minute. The batter will look smoother and smell faintly of almonds. - Add the flour and almond flour and mix on low until just combined.
Stop as soon as the dough comes together and holds when pressed. Do not overmix. - Scoop 1 tablespoon sized mounds and roll them in your hands.
Make smooth, round shapes. The warmth of your palms will help seal any cracks. - Place onto a rimmed baking sheet, press down slightly and bake for 15 to 20 minutes or until just set but not brown.
Look for edges to set and a pale top. The cookies should feel firm but give slightly when pressed. - Cool slightly on the tray, about 10 minutes.
Let them rest so they set and do not break when moved. - Dust with powdered sugar before removing to a rack to cool completely.
The sugar will settle like a soft blanket. Remove carefully and let them cool fully.
These steps are small and deliberate, like a slow conversation. After the dough rests for a few minutes at room temperature it becomes easier to roll. From there, the oven does most of the work. Watch for color more than time. Every oven bakes a little differently, and the cue you want is a set surface, not a browned one.
Bringing Italian Wedding Cookies to the Table
Serve these cookies with a small cup of espresso or a gentle mug of tea. They pair beautifully with a light homemade cake or a slice of bundt cake when you want a mix of shapes and textures on your dessert table. Set them on a shallow ceramic plate, arrange them in a circle, and let people take one or two as they pass plates.
I love to place a small stack on a coffee saucer after dinner. The soft crunch and the dust of sugar are the kind of finish that makes conversation flow. If you are serving a fuller spread of celebration desserts, these cookies are a quiet companion to a richer cannoli style cake or a citrus-flavored homemade cake.
When children come into the kitchen, they will stand at the counter and pick one while the cookies are still warm and soft. It is a small act of joy. Once cooled they make a lovely packaged gift, wrapped in baking paper and tied with twine for a neighbor or a friend.
How to Store Italian Wedding Cookies
These cookies keep their best texture at room temperature when stored correctly. Place them in an airtight container with a sheet of parchment between layers so they do not stick together. They will stay fresh for several days and develop a slightly deeper flavor as the almond and butter blend further.
Refrigeration is not necessary for short storage and can dry them out. If you will keep them longer than a week, freezing is a kind option. Freeze the cookies in a single layer on a tray until firm, then place in a tightly sealed freezer bag. Thaw at room temperature for about 30 minutes before serving.
Many desserts like this get better overnight. The flavors settle and the powdered sugar softens into the surface. The slight chew you taste the next day is a small reward for patience.
Giulia’s Kitchen Notes
- Use room temperature butter for a lighter, airier dough. If your butter is cold, cut it into small pieces and let it sit until it gives just under firm pressure.
- Almond flour adds tenderness. If you must substitute with finely ground blanched almonds, expect a slightly coarser crumb. Sift if you want a silkier feel.
- Do not overbake. Look for the cookies to be set and pale. They will be tender and can firm as they cool on the tray.
- Powdered sugar dusting is best done in two steps. Dust once lightly after cooling a few minutes, then again after they are on the rack for a more even coat.
- If you like a hint of citrus, add a little lemon or orange zest to the dough. Use it sparingly so the almond stays the star.
These are small, practical rules that keep the baking calm and predictable. The goal is a soft, delicate cookie with that classic powdered sparkle, not a hard, dry bite.
Family Twists on Italian Wedding Cookies
Italian-American kitchens shift a recipe slightly with each family. My aunt sometimes adds finely chopped pistachios to the mix for a green fleck that looks festive. Another cousin presses a small chocolate chip into the center before baking to surprise a child watching.
Try these variations gently and one at a time. A few ideas:
- Citrus-kissed: Add 1 teaspoon finely grated lemon or orange zest to brighten the dough.
- Chocolate touch: Fold in 1/4 cup mini chocolate chips for a modern twist.
- Nut swap: Use hazelnut flour instead of almond flour for a toasty note.
- Iced celebration: Turn these into a plate for a party by sandwiching a thin layer of lemon curd between two cookies.
These variations keep the tradition alive. Each change becomes part of a new story. Whether you choose a simple powdered sugar coat or fill them for a special occasion, the cookies remain a humble, comforting choice.
FAQs About Italian Wedding Cookies
Can I make this ahead of time?
Yes. Desserts like this are patient. In fact, the flavor often settles and deepens overnight. Store them in an airtight container once fully cooled.
Will the cookies become hard if I leave them out?
They will keep a soft, slightly crumbly texture at room temperature for a few days. Avoid refrigeration unless you plan to freeze them for longer storage.
Can I use vanilla instead of almond extract?
You can. Almond is traditional and offers a floral note. Vanilla will give a more familiar, round sweetness. Use pure extract for the best flavor.
How can I tell the cookies are done without browning?
Look for a set surface and edges that hold their shape. The cookies should not sink when touched lightly. They will firm more as they cool.
Can I make them gluten free?
You can substitute a gluten-free flour blend and keep almond flour. Texture may change slightly, but the cookies will still be tender.
A Final Sweet Note
Until the next celebration, keep a small jar of powdered sugar on hand and a quiet spot in your kitchen where the mixer can hum. Italian Wedding Cookies are not meant to be perfect. They are meant to be a part of a table where stories are shared and seconds are offered with a smile.
Conclusion
If you want to compare variations or follow a similar classic version, the Italian Wedding Cookies Recipe is a helpful reference with a long history in home kitchens. For another take on Italian cookie styles and flavors, you may enjoy this collection on Italian wedding cookies that explores anise and almond notes.
May your kitchen always have the scent of sugar and butter, and may your table hold the simple joy of fresh-baked treats.
Print
Italian Wedding Cookies
- Total Time: 35 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Delicate Italian Wedding Cookies, perfect for celebrations, offering a gentle sweetness and a soft texture, dusted with powdered sugar.
Ingredients
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 1/2 cup powdered sugar (plus more for dusting)
- 1/2 teaspoon pure almond extract
- 1/4 teaspoon kosher salt
- 1 egg (at room temperature)
- 1 1/4 cups all-purpose flour
- 1/2 cup almond flour
Instructions
- Preheat the oven to 350°F (175°C) and line a rimmed baking sheet with parchment.
- In a standing mixer fitted with a paddle attachment, combine the butter and powdered sugar and beat on medium speed until pale, light, and fluffy.
- Add the almond extract, salt, and egg, and beat again for 1 minute until smooth.
- Add the flour and almond flour, mixing on low until just combined. Do not overmix.
- Scoop tablespoon-sized mounds and roll them into smooth balls.
- Place the balls on the baking sheet, press down slightly, and bake for 15 to 20 minutes or until just set but not browned.
- Cool slightly on the tray for about 10 minutes, dust with powdered sugar before cooling completely on a rack.
Notes
Use room temperature butter for a lighter cookie. For alternative flavoring, a hint of citrus zest can enhance the dough. Avoid overbaking for the best texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 2 cookies
- Calories: 150
- Sugar: 8g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
