This post may contain affiliate links. Please read our disclosure policy.
This Italian Wedding Cookies recipe creates buttery almond cookies rolled in powdered sugar until they’re snowy white and irresistibly tender. Made with just six simple ingredients, these classic cookies melt in your mouth and are a favorite for Christmas cookie trays, weddings, cookie exchanges, and holiday gatherings.
Despite the name, Italian Wedding Cookies aren’t reserved just for weddings. These delicate almond cookies have long been enjoyed during celebrations of all kinds and are often compared to Mexican Wedding Cookies because of their rich, buttery texture and powdered sugar coating.
What I love most about this recipe is that the almond flavor comes entirely from real almonds—no extracts needed. Combined with butter, powdered sugar, and just the right amount of flour, they bake up soft, crumbly, and absolutely irresistible.
If you love classic holiday cookies, be sure to try my Italian Christmas Cookies, Spritz Cookies, Chocolate Crinkle Cookies, and Christmas Sugar Cookies next.
✨ Let’s bake something sweet together — these melt-in-your-mouth almond cookies are holiday magic in every bite! ✨
✨ Before You Begin
✨ Use room-temperature butter. It should be soft enough to leave a slight indent when pressed but not melted. Properly softened butter creates the light, tender texture these cookies are known for.
✨ Don’t overbake. Italian Wedding Cookies should remain pale. Once the bottoms are lightly set, they’re ready to come out of the oven.
✨ Roll in powdered sugar twice. The first coating while the cookies are still warm helps the sugar stick. A second dusting after they’ve cooled creates that beautiful snowy finish.
✨ Use finely ground almonds. Whether you’re using almond flour or grinding your own almonds, a fine texture gives the cookies their signature melt-in-your-mouth crumb.
✨ Measure flour carefully. Too much flour is the most common reason these cookies turn out dry or crumbly.
Italian Wedding Cookies Ingredients + Key Notes
This is just a quick glance at what you’ll need. For exact measurements and the full ingredient list, head down to the recipe card below.
Butter: Unsalted butter gives richness and structure. Creaming it with confectioners’ sugar traps air, helping the cookies stay delicate and tender. Forgot to soften it? Grate it on a box grater to bring it to room temperature more quickly.
Almonds (or Almond Flour): The almond flavor in these cookies comes from the nuts themselves—no extract needed. Finely ground almonds or almond flour add flavor, texture, and that signature melt-in-your-mouth crumb.
Confectioners’ Sugar: Powdered sugar creates a finer crumb and more tender texture than granulated sugar. It also blends smoothly into the butter for a delicate dough.
Salt: Balances the sweetness and enhances the buttery almond flavor. Don’t skip it.
Vanilla Extract: Adds warmth and depth that complements the almonds beautifully. Since this recipe uses so few ingredients, pure vanilla extract is worth using.
All-Purpose Flour: Provides just enough structure to help the cookies hold their shape while keeping them tender and delicate.
🥣 How To Make Italian Wedding Cookies
Cream the butter and sugar. In a large mixing bowl, beat the butter and confectioners’ sugar until light and fluffy. This step creates the delicate texture these cookies are known for.
Make the dough. Mix in the salt, almonds, and vanilla extract. Gradually add the flour and mix just until a soft dough forms.
Shape the cookies. Roll the dough into 1-inch balls and arrange them on a baking sheet, leaving a little space between each cookie.
Bake until pale. Bake just until the cookies are set. They should remain light in color—browning can make them dry rather than tender.
Roll in powdered sugar. Let the cookies cool for a few minutes, then roll them in confectioners’ sugar while still warm so the coating adheres.
Finish with a second coating. Once the cookies have cooled completely, dust or roll them in powdered sugar again for that classic snowy-white finish.
Storing + Freezing + Make-Ahead
Storing: Store Italian Wedding Cookies in an airtight container at room temperature for up to 5 days. If stacking, place parchment paper between layers to help preserve the powdered sugar coating.
Freezing: These cookies freeze beautifully. Arrange cooled cookies in an airtight container with parchment between layers and freeze for up to 2 months. Thaw at room temperature, then dust with fresh powdered sugar before serving if desired.
Make-Ahead: The dough can be prepared up to 3 days in advance and stored tightly wrapped in the refrigerator. Let it sit at room temperature for about 30 minutes before shaping and baking.
✦ Frequently Asked Questions
✦ Why are my Italian Wedding Cookies dry or crumbly?
If your cookies turned out dry, you likely overbaked them or added too much flour. These should stay pale and just firm enough to hold their shape. Spoon and level your flour — don’t pack it into the cup.
✦ Can I use almond extract instead of almonds?
You can, but the texture and flavor won’t be quite the same. Real almonds (or almond flour) give a natural chewiness and subtle flavor that extract alone can’t replicate.
✦ Why do I roll the cookies twice in powdered sugar?
Rolling them warm allows the sugar to lightly melt and adhere; rolling them again after cooling adds the signature soft-white coating you see in bakeries.
✦ Can I freeze Italian Wedding Cookies?
Yes! They freeze beautifully. Just place cooled cookies in an airtight container between layers of wax paper. Thaw at room temperature before dusting with fresh sugar
More Perfectly Italian Christmas Cookies
Italian Rainbow Cookies — Colorful almond cake layers filled with jam and coated in chocolate for a festive bakery-style treat.
Amaretti Cookies — Crisp on the outside and chewy in the center, these traditional almond cookies are packed with rich almond flavor.
Italian Fig Cookies — Tender pastry cookies filled with a sweet, spiced fig filling that’s especially popular during the holiday season.
Anise Cookies — Traditional Italian cookies flavored with anise and topped with a sweet glaze.
Almond Crescents — Buttery almond cookies rolled in powdered sugar that pair perfectly with holiday cookie trays.
Lemon Ricotta Cookies — Soft, cake-like cookies with bright lemon flavor and a sweet glaze.
Tried This Recipe?
💌 And while you’re here, don’t miss the next cozy recipe — subscribe to my totally FREE newsletter so you’ll always have comfort food favorites at your fingertips. 💌
If you enjoyed these cookies, please take a moment to leave ⭐️⭐️⭐️⭐️⭐️ star rating and a quick comment — I love hearing from you, and it helps our community of bakers and cooks!
📸 And if you Gram…don’t forget to share your stroganoff on Instagram — tag me @gonna_want_seconds so I can cheer you on and share your creations!
Thanks for stopping by my kitchen today — happy cooking, friends! 💗 Kathleen
Italian Wedding Cookies
Ingredients
- 1 1/2 cups unsalted butter
- 3/4 cup confectioners' sugar
- 3/4 teaspoon salt
- 1 1/2 cups almond, finely ground
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour
- 1/3 cups confectioners sugar for rolling
Instructions
- Preheat oven to 325 degrees.
- In a large mixing bowl, cream together butter and confectioners' sugar until light and fluffy. Mix in salt, almonds, and vanilla. Gradually mix in flour and combine well.
- Roll dough into 1 inch balls. Place on an ungreased cookie sheet 2 inches apart and bake for 15-20 minutes. The cookies will remain pale. If they brown they will be dry.
- Cool cookies for a couple of minutes then roll warm cookies in remaining confectioners' sugar and place on a wire rack to cool completely. When cool, dust with extra powdered sugar.
Fans Also Made:
Nutrition
if i was beth i would NOT use walnuts for this recipe – no go not a winner – use almond hazrlnut pistachio or pecan NOT walnut flavor will be terribly off
Can I make the dough ahead of time and bake the next day?
Hi Lynn. I don’t think the texture will be the same making the dough ahead then baking the next day.
If I use almond flour instead of ground almomds, do I still use the all purpose flour?
Hi, Brenda. I haven’t tried this without all-purpose flour, so I can’t advise.
Can you freeze these cookies?
Hi, Estella. Yes! This freezes well. Toss your cookies into a Ziploc bag or airtight container and freeze for 6 to 12 months. Enjoy baking!
I just finished making a batch and am very disappointed! They crumble so easily. What did I do wrong?
Hi Marion. Gosh, I’m sorry to hear that. I can only guess. Are you sure all the measuring was correct and the baking time as well!!
These cookies are made without eggs??
Yes! <3
Hi kathleen!
I use ground pecans all the time with this recipe & I love them.
Thank you, Dina! 🙂
Hi Kathleen, would I be able to substitute pecans for the ground almond? Looking forward to trying these!
Hi, Bianca! I haven’t tried using ground pecans for this. From what I read, ground hazelnuts (blanched and skinless) work best as ground almond substitute.
Hi Kathleen, thanks for the response. I actually meant using chopped walnuts or pecans.
Please let me know if you think that would work😊 thanks!
Hey Bianca, I think it will work just fine!
these cookies taste like a expensive cookie a tasty special treat .easy to make.thanks for the recipe.happy holidays
Yay! Thank you, Nina. Happy holidays too! 🙂 <3
Looking great!! Gotta make these soon <3 <3
Sound easy and delicious. Going to make them with walnuts instead of almonds since I don’t have almonds.
Hope they come out ok.
You can do it, Beth!
Do you bake two trays at a time in upper and lower rack, or is it better to bake one tray at a time and keep the unbaked cookies in the fridge while baking the others? Thanks
Hi Lynn! I prefer to bake them one tray at a time.
I love to use Pecans instead…..