Italian Wedding Cookies Recipe Whiskaffair

on Dec 03, 2021, Updated Jun 11, 2024 Looking for more cookies? Here are some of them: Banana Cookies, Almond Cookies, and Eggless Chocolate Chip Cookies.

About Italian Wedding Cookies

I am a big fan of soft, melt-in-your-mouth cookies, and these Italian Wedding Cookies have become my favorite since I tasted them a few years ago. I often bake and enjoy them with my evening cup of beaten coffee. Made with almonds and a beautiful hint of vanilla, these buttery holiday cookies are finely rolled in confectioner’s sugar. They are perfect for the holiday season, birthday parties, bridal parties, baby showers, or to munch on your favorite cup of beverage every day. These Traditional Italian Cookies are also known as Snowballs or Butterballs due to their appearance and super soft, buttery texture. Due to their Snowball appearance, they are also a great delight to make during Christmas. These are very similar to Mexican Wedding Cookies and Russian Tea Cookies. The best part is that these cookies require no fancy ingredients and are super easy to bake, which makes them even great for new bakers. So, if you want some pretty, easy cookies to serve for a special occasion, try these nutty, light, and airy Italian Wedding Cookies.

Storage Suggestions

These cookies will last about a week at room temperature. Store them in an airtight container, placing parchment paper between each layer so that they don’t stick together. All-Purpose Flour – The base of these cookies is prepared using all-purpose flour. The use of all-purpose flour along with almonds will give the cookies a firm texture. Unsalted Butter – Keep the butter on the counter to soften until you want to use it. If you forgot to keep it out, I have a trick: Grate the butter into the flour mixture—yes, it works. Confectioner’s Sugar gives the cookies a smooth texture. You also need it to coat the cookies. Vanilla Extract goes well with the almonds. Make sure you use a high-quality vanilla extract for these cookies because it makes a difference. Add 2 cups almonds to a grinder and pulse to make a powder. The powder should not be very fine. Tip – Use a small scoop to make cookie dough balls. They will be equal in size and look good. If you plan to freeze them, I recommend freezing them before baking. Prepare the cookies from the flour mixture, place them in the tray in a single layer, and flash-freeze them for an hour. Now, shift them into the ziplock storage bags and freeze them. While baking them again, you do not have to thaw them; just add an extra minute to the baking time. Once you bake them, roll them in the sugar, cool them down, and they are ready to be served.