Italian Wedding Cookies

If there’s one cookie I make every Christmas, holiday party, or baby shower, it’s these Italian Wedding Cookies. I’ve been baking them with my Nonna since I was little, and they’ve been a buttery and crumbly family favorite ever since, packed with toasted pecans and finished with powdered sugar.

They go by many names like Mexican Wedding Cookies, Russian Tea Cakes, or Snowball Cookies, but they’re always a hit. This classic recipe has been a staple at every celebration in our house and is a must-have for weddings, showers, and Christmas cookie trays.

These nutty cookies are a go-to in our house, and I think they deserve a spot in yours, too. If you love a soft and buttery cookie, you might also enjoy my Lemon Snowball Cookies, which practically melt on your tongue, or my Lemon Ricotta Cookies for a refreshing citrus kick. Both are made with simple ingredients and are perfect for gifting in cookie tins.

Ingredient Notes

See recipe card for quantities.

Toasting the pecans before folding them into the cookie dough brings out a richer, nuttier flavor, giving these Italian wedding cookies their signature crunch. You can toast them in the oven at 350°F for 5 to 7 minutes until they smell fragrant and look lightly golden brown. Let them cool before chopping.

Step by Step Instructions

Step 1: Mix flour and salt in a bowl.

Step 2: Cream butter, vanilla, and powdered sugar until smooth.

Step 3: Add dry ingredients and mix just until combined.

Step 4: Fold in pecans. Chill dough.

Step 5: Roll dough into balls and place on a tray. Bake until bottoms are golden and tops are pale.

Step 6: Roll warm cookies in powdered sugar.

Storage and Make Ahead

These cookies stay fresh in an airtight container at room temperature for about a week. If you want to freeze them, roll the dough into balls and place them on a baking sheet first.

Once frozen, transfer them to a freezer-safe bag. When you're ready to bake, simply pop them in the oven straight from the freezer and add an extra minute or two to the baking time. You can also freeze the baked cookies, but hold off on the final dusting of powdered sugar until after they have thawed.

If you plan ahead, the dough can be made a few days in advance and stored in the fridge until you're ready to bake.

Italian Wedding Cookies Recipe

Tina Frank

These Italian Wedding Cookies are buttery, delicate cookies packed with toasted pecans and coated in powdered sugar. A perfect addition to your Italian cookie tray.

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Chill Time 1 hour hr

Total Time 1 hour hr 25 minutes mins

Course Dessert

Cuisine Italian

Servings 40 Cookies

Calories 110 kcal

Ingredients

  

1x2x3x

• 2 cups all-purpose flour
• 1 teaspoon kosher salt
• 1 cup (2 sticks) unsalted butter softened
• 2 teaspoons pure vanilla extract
• 2 ½ cups powdered sugar 2 cups + ½ cup powdered sugar, divided
• 1 cup pecans chopped

Instructions

 

• In a mixing bowl, combine 2 cups all-purpose flour and 1 teaspoon kosher salt. Set aside.
• In a large bowl, cream together 1 cup (2 sticks) of softened unsalted butter, 2 teaspoons of pure vanilla extract, and ½ cup of powdered sugar using a hand or stand mixer on low speed.
• Slowly fold in the dry ingredients, a little at a time, and mix at low to medium speed. Add 1 cup of chopped pecans and mix just until combined. Do not overmix.
• Cover and refrigerate for at least one hour for the best results.
• Preheat the oven to 350°F and remove the dough from the refrigerator.
• Roll into 1 inch balls and place on a parchment-lined cookie sheet. Using a small cookie scoop helps to keep the cookies uniform in size. Try to handle the dough as minimally as possible for the best results.
• Place in the oven and bake 12 - 15 minutes or until the bottom of the cookie is golden brown.
• While cookies are baking, prepare a shallow bowl or baking dish with 2 cups of powdered sugar.
• When cookies are done, immediately roll warm cookies in the powdered sugar. Ensure your cookie is fully covered with powdered sugar and set aside to cool. Using a sifter, dust the cookies with additional powdered sugar.
• Serve and ENJOY!

Notes

Powdered Sugar Amount: You may not need all 2 cups for rolling and dusting. Start with 1½ cups and add more as needed.

Freezer-Friendly: The dough balls can be frozen on a tray and then stored in a zip-top bag for an extended period. Bake from frozen—just add 1–2 extra minutes to the baking time.

Double Dusting Tip: Always roll the cookies in powdered sugar while they are still warm for the best coating. If you want a bakery-style finish, give them a second dusting once they’ve cooled.

Butter Tips: Use room temperature butter for easier creaming and the best cookie texture. Handle the cookie dough as little as possible to keep the cookies tender and moist.

Easy Chopping: A food processor makes quick work of chopping the pecans if you’re short on time. 

Nutrition

Calories: 110kcalCarbohydrates: 13gProtein: 1gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 12mgSodium: 59mgPotassium: 19mgFiber: 0.4gSugar: 7gVitamin A: 143IUVitamin C: 0.03mgCalcium: 4mgIron: 0.4mg

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