Italian Wedding Cookies ~
These delicate and nutty, shortbread cookies rolled in powdered sugar pair especially well with coffee or hot tea.
They’re also a fun and festive addition to the holiday dessert table or cookie tin!
Other popular names for these cookies are Russian Tea Cakes, Mexican Wedding Cookies, or Snowball Cookies.
Whatever you choose to call them, just remember that eating these delicious bites can be a bit like eating powdered doughnuts.
So with that in mind, you might want to wear a color other than black to the holiday cookie swap. 😉
Ingredients for Italian Wedding Cookies
- 1 1/2 cups vegan butter, softened
- 3/4 cup + 1/3 cup confectioners’ sugar, sifted and divided
- 1/4 teaspoon salt
- 1 1/2 cups finely ground pecans, or walnuts
- 1 tablespoon + 1 1/2 teaspoons vanilla extract
- 3 cups all-purpose flour, sifted
- 1/4 cup unsweetened almond milk
How to Make Italian Wedding Cookies
STEP ONE: Preheat the oven to 325°F.
STEP TWO: In a large bowl, use a hand mixer on medium speed to cream the butter. Add 3/4 cup confectioners’ sugar and salt. Continue mixing until light and fluffy, scraping down the sides of the bowl as needed.
STEP THREE: Add the ground nuts and vanilla extract. Mix to incorporate.
STEP FOUR: 1 cup at a time, add the flour, mixing well after each addition.
STEP FIVE: Add the almond milk, mixing just until evenly distributed throughout the dough. The dough will be crumbly; this is normal.
STEP SIX: Using your hands, press together and shape the dough into 1-inch balls. Place onto a cookie sheet and bake for 15 minutes. Do not overbake; this can result in a too-crumbly cookie.
STEP SEVEN: When the cookies are cool enough to handle but still warm, roll each in the remaining 1/3 cup confectioners sugar. Serve warm or room temperature.
Storage
These Italian Wedding Cookies should be stored at room temperature.
More Christmas Cookie Recipes You’ll Love!
- Cherry Snowball Cookies
- Gingerbread Crinkle Cookies
- Vegan Cranberry Orange Cookies
- Vegan Salted Chocolate Chip Cookies
- Vegan Snickerdoodles
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Italian Wedding Cookies
Ingredients
- 1 1/2 cups vegan butter softened
- 3/4 cup + 1/3 cup confectioners’ sugar sifted and divided
- 1/4 teaspoon salt
- 1 1/2 cups finely ground pecans or walnuts
- 1 tablespoon + 1 1/2 teaspoons vanilla extract
- 3 cups all-purpose flour sifted
- 1/4 cup unsweetened almond milk
Instructions
- Preheat the oven to 325°F.
- In a large bowl, use a hand mixer on medium speed to cream the butter. Add 3/4 cup confectioners’ sugar and salt. Continue mixing until light and fluffy, scraping down the sides of the bowl as needed.
- Add the ground nuts and vanilla extract. Mix to incorporate.
- 1 cup at a time, add the flour, mixing well after each addition.
- Add the almond milk, mixing just until evenly distributed throughout the dough. The dough will be crumbly; this is normal.
- Using your hands, press together and shape the dough into 1-inch balls. Place onto a cookie sheet and bake for 15 minutes. Do not overbake; this can result in a too-crumbly cookie.
- When the cookies are cool enough to handle but still warm, roll each in the remaining 1/3 cup confectioners sugar. Serve warm or room temperature.
Jenn
Yum! Snowball cookies are the best , and so is this recipe !