Classic Italian Wedding Cookies (Snowballs)
Melt-in-your-mouth Italian Wedding Cookies loaded with pecans and dusted with powdered sugar. A timeless holiday classic from Emily Neat's kitchen.
Emily Neat
Author
Recipe
Ingredients
- 1 cup Unsalted butter, softened
- 1/2 cup Powdered sugar (plus extra for rolling)
- 1 tsp Pure vanilla extract
- 2 cups All-purpose flour
- 1 cup Finely chopped pecans (or walnuts)
- 1/4 tsp Salt
Instructions
- 1 Preheat oven: Set your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- 2 Cream butter and sugar: In a large mixing bowl, beat the softened butter and 1/2 cup powdered sugar until smooth and creamy.
- 3 Add flavor: Stir in the vanilla extract and salt.
- 4 Mix dry ingredients: Gradually add the flour, mixing on low speed until combined. Fold in the chopped pecans.
- 5 Shape: Scoop about 1 tablespoon of dough and roll it into a ball. Place on the baking sheet about 1 inch apart (they don't spread much).
- 6 Bake: Bake for 14-15 minutes. The bottoms should be lightly golden, but the tops should remain pale.
- 7 The First Roll: Let cool for just 5 minutes. While still warm, gently roll each cookie in a bowl of powdered sugar. Set on a rack to cool completely.
- 8 The Second Roll: Once completely cool, roll them in powdered sugar again for that signature snowy look.
Some people call them Mexican Wedding Cookies, others call them Russian Tea Cakes. In my house, they are simply Italian Wedding Cookies, and Christmas morning isn’t complete without them.
These little snowball-like treats are deceptively simple. They require no eggs and no leavening agents (like baking soda), which gives them their signature dense, tender, melt-in-your-mouth texture. They are nutty, buttery, and just sweet enough.
Why This Recipe Works
The magic of this cookie is the “double roll” technique.
- Roll #1: Done when the cookie is warm. The heat melts the sugar slightly, creating a sticky base layer.
- Roll #2: Done when cool. This layer stays fluffy and white, giving the cookie its snowball appearance.
Emily’s Tips for Success
- Chop Nuts Finely: You want the nuts to be integrated into the dough, not huge chunks that make the cookie fall apart. I like to pulse my pecans in a food processor a few times (but don’t turn them into butter!).
- Measure Flour Correctly: Don’t scoop the flour directly with the cup. Spoon it into the measuring cup and level it off. Too much flour makes these cookies hard instead of tender.
- Real Butter is Best: Since there are so few ingredients, the flavor of the butter really shines through. Use a good quality unsalted butter.
Make Ahead & Freezing
As a professional organizer, I am all about prepping ahead.
- Freezing Dough: You can roll the dough balls and freeze them raw. Bake from frozen, just adding an extra minute or two to the bake time.
- Freezing Baked Cookies: These freeze beautifully! Store them in layers separated by wax paper. I recommend waiting to do the second sugar roll until right before you serve them for the freshest look.
Serve these with a hot cup of coffee or tea. They are messy to eat (expect powdered sugar on your shirt!), but absolutely worth it.
About Emily Neat
Professional Organizer
Certified Professional Organizer and home economist. Sharing hacks for a cleaner home and easier life, from kitchen to closet.
