Italian Wedding Cookies Recipe

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.

Course Dessert

Cuisine Italian

Prep Time 10

Cook Time 15

Chill Time 1

Total Time 1 25

Servings Cookies

Calories 110kcal

Author Tina Frank

Ingredients

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.

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