Italian wedding cookies, or as Nonna calls them, “Italian butterballs,” are a beloved classic for a reason. These delicate, melt-in-your-mouth cookies are bursting with buttery, almond flavor and dusted with a blanket of powdered sugar. They’re perfect for special occasions, holidays like Christmas, or simply satisfying your sweet tooth any day of the week.
Whether you’re a seasoned baker or just starting out, this recipe will guide you through each step to create bakery-worthy Italian wedding cookies that will impress everyone. So, tie on your apron and let’s get baking!
Ingredients You’ll Need:
- 1 cup (2 sticks) unsalted butter, softened
- ½ cup granulated sugar
- 1 teaspoon pure almond extract
- 2 cups all-purpose flour
- ¼ teaspoon salt
- ½ cup confectioners’ sugar, for rolling
Optional additions:
- 1 teaspoon vanilla extract (for a richer flavor)
- ½ teaspoon finely grated lemon zest (for a touch of citrus)
- Chopped pistachios or sprinkles for decoration
Tools You’ll Need:
- Baking sheets
- Parchment paper or silicone baking mats
- Mixer
- Measuring cups and spoons
- Mixing bowls
- Spatula
- Wire rack
Let’s Make Some Cookies!
- Cream Together the Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together using a mixer on medium speed until light and fluffy. This should take about 2-3 minutes.
- Add Flavor: Beat in the almond extract (and vanilla extract and/or lemon zest, if using) until well combined.
- Incorporate Dry Ingredients: In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix!
- Chill the Dough: Divide the dough in half and shape each half into a disc. Wrap the discs tightly in plastic wrap and refrigerate for at least 1 hour (or up to 2 days). Chilling the dough helps prevent spreading and ensures a tender cookie.
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper or silicone baking mats.
- Shape and Bake: Roll the chilled dough into 1-inch balls. Place the balls onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake to Perfection: Bake for 12-15 minutes, or until the edges of the cookies are lightly golden.
- Roll in Powdered Sugar: While the cookies are still warm, gently roll them in confectioners’ sugar. Place the cookies on a wire rack to cool completely. Once cooled, roll them in confectioners’ sugar again for a beautiful snow-dusted appearance.
Tips for Baking Success:
- Softened butter is key! Make sure your butter is soft to the touch, not melted. This will ensure the cookies bake evenly.
- Don’t overmix the dough! Overmixing can lead to tough cookies. Mix the ingredients until just combined.
- Chill the dough! Chilling the dough is crucial for preventing the cookies from spreading too much while baking.
- Double-roll in powdered sugar! Rolling the cookies in powdered sugar twice gives them a beautiful, snow-covered look and enhances their melt-in-your-mouth texture.
FAQs about Italian Wedding Cookies:
Can I freeze Italian wedding cookies?
Absolutely! You can freeze the unbaked dough for up to 3 months. Just thaw overnight in the refrigerator before shaping and baking. You can also freeze baked and cooled cookies in an airtight container for up to 2 months.
Can I use a different type of extract?
While almond extract is traditional, feel free to experiment with other flavors! Vanilla extract is a classic choice, and lemon or orange extract can add a bright, citrusy twist.
My cookies spread too much. What happened?
The most common reason for cookies spreading is using butter that’s too warm. Make sure your butter is softened, but not melted. Chilling the dough for the full hour also helps prevent spreading.
