Crafting Delicious Italian Wedding Cake Cookies

Italian wedding cookies are a delicious, traditional dessert that is often served at weddings and other special occasions. Also known as Russian tea cakes, Mexican wedding cookies, or snowballs, these treats are soft, pillowy, and buttery. They are also very easy to make, requiring just a few simple steps and common ingredients like butter, sugar, flour, and ground almonds. The cookies are shaped into balls and baked until lightly browned, then rolled in powdered sugar for a signature snowball effect. With their melt-in-your-mouth texture and nutty flavour, Italian wedding cookies are sure to be a hit at any gathering.

Ingredients

The ingredients for Italian wedding cake cookies are simple and easy to source. Here is a detailed list of what you will need:

Butter

For the perfect Italian wedding cookies, unsalted butter is the best option. It provides a neutral base for the other flavours to shine through, and its creamy texture ensures a soft, melt-in-your-mouth cookie. Take the butter out of the fridge about 10 minutes beforehand to let it soften slightly, or use a cheese grater to distribute it evenly throughout the dough.

Powdered Sugar or Confectioners' Sugar

Powdered sugar, also known as confectioners' sugar, is the star ingredient that gives these cookies their signature sweet taste and delicate texture. It is used both in the dough and for coating the baked cookies, creating an extra sugary "snowball" effect. Make sure to sift the sugar first to remove any clumps and ensure a smooth finish.

Salt

Salt is added to enhance the flavours of the other ingredients without making the cookies taste salty. It brings out the nuttiness of the almonds and the richness of the butter.

Finely Ground Almonds

Finely ground almonds are the key to achieving the perfect Italian wedding cookie. They add a delightful light, nutty taste and a chewy texture to the dough. If you prefer a more rustic texture, you can grind the almonds yourself in a food processor, being careful not to overprocess them into almond flour. You can also use almond flour for a more intense almond flavour. For a different twist, you can substitute the almonds with an equal amount of ground pistachios, walnuts, macadamias, pecans, or hazelnuts.

Vanilla Extract

Vanilla extract adds warmth and a subtle, sweet flavour to the cookies. For the best results, use pure vanilla extract, which has a higher concentration of vanilla bean extract. If you want a stronger almond flavour, you can replace the vanilla extract with almond extract, but use it sparingly as it has a more potent flavour.

Flour

All-purpose flour is the best choice for Italian wedding cookies as it has a higher protein content than cake flour, giving the cookies a firmer structure to hold up to the generous amount of butter in the recipe. It is important to sift the flour before adding it to the dough to ensure a light and airy texture.

Method

How to Make Italian Wedding Cake Cookies

Preheat your oven to 325°F.

In a large mixing bowl, cream together the butter and confectioners' sugar until light and fluffy. You can use an electric mixer for this step. As the butter softens, gradually add the sugar and continue mixing for about 2 to 7 minutes.

Add the vanilla extract and gradually mix in the ground almonds. If you are using a combination of nuts, add them in now. Mix until well combined.

Gradually add the flour and use a spatula to gently mix the ingredients until well combined. If the dough is sticky, chill the dough in the refrigerator for about 30 minutes to make it easier to shape.

Shape the cookie dough into teaspoon-sized balls, or use a small spoon or ice cream scoop to portion out the dough. Place the shaped dough onto a cookie sheet, ensuring they are spaced about 1 inch apart.

Bake the cookies for 15 to 20 minutes. The cookies should be pale in colour; if they start to brown, they will become dry.

Let the cookies cool for about 5 minutes, then roll the warm cookies in a bowl of confectioners' sugar to coat them. Place the coated cookies on a wire rack to cool completely. Dust with extra powdered sugar, if desired.

Tips:

• If you prefer a nuttier flavour, toast the almonds in the oven at 325°F for 8 to 10 minutes before adding them to the dough.
• For uniform-sized cookies, use an ice cream scoop to portion out the dough.
• Do not grease the cookie sheets as this will cause the cookies to spread. If you are concerned about sticking, line the pan with parchment paper or use a silicone mat.
• Double-coat the cookies in sugar for an elegant snowball look. Roll them once when they are still warm, and again once they have cooled completely.
• Sift the confectioners' sugar before coating the cookies to remove any small lumps.
• If you are short on time, you can shape the dough into balls and freeze them on a baking sheet. Once frozen, transfer them to a freezer bag or container and store them in the freezer. When you are ready to bake them, there is no need to thaw the dough; simply add an extra minute to the baking time.

Shaping the dough

Start by ensuring that your cookie dough is chilled and easy to handle. The dough can be quite sticky, so chilling it in the refrigerator for about 30 minutes will make it more manageable. This step will help the cookies retain their shape and prevent spreading during baking.

When you're ready to shape the dough, you can use a small spoon, a cookie scoop, or an ice cream scoop to portion out the dough into uniform balls. Aim for a size slightly smaller than a golf ball or use about 1 teaspoon of dough for each cookie. If you want to be precise, you can use a kitchen scale to weigh each portion.

Roll the dough portions between your palms to form smooth, round balls. Place the shaped dough balls onto a cookie sheet or baking tray, making sure they are spaced evenly apart and not touching. Leave some space between the cookies as they will spread slightly during baking.

If you prefer a more rustic look, you can also shape the dough into small crescents instead of balls. This variation is also traditional for Italian wedding cookies and adds a unique touch to your treats.

Once you have shaped all the dough, your cookies are almost ready for the oven! Preheat your oven to 325°F (165°C) and let the shaped dough rest while the oven heats up. Chilling the shaped dough for a few minutes will help them hold their shape even better during baking.

Finally, bake your Italian wedding cookies according to your recipe instructions. Enjoy the delicious aroma of freshly baked cookies, and get ready to roll them in powdered sugar for that signature snowy coating!

Baking

To make Italian wedding cake cookies, you'll need to preheat your oven to 325°F. While the oven is heating up, you can cream together the butter and confectioners' sugar until light and fluffy. This should take about 2 to 3 minutes using an electric mixer. You can then mix in the ground almonds and vanilla.

Next, you'll need to gradually add in the flour. It's important to do this slowly so that it combines well with the other ingredients. Once the dough is mixed, you can start shaping it into balls. They should be about 1-inch in diameter and placed about 2 inches apart on an ungreased cookie sheet.

Bake the cookies for 15 to 20 minutes. Keep an eye on them to make sure they don't brown—they should remain pale. After removing them from the oven, let the cookies cool for a couple of minutes before rolling them in confectioners' sugar. This will give them a delightful snowy appearance. Place the cookies on a wire rack to cool completely, and then dust them with extra powdered sugar for a truly decadent treat.

Some additional tips for making Italian wedding cake cookies include toasting the almonds beforehand to enhance their nutty flavour, and chilling the dough for about 30 minutes to make it easier to shape. If you're short on time, simply pop the butter in the microwave for 15-second increments to slightly soften it before mixing.

Coating

Preparing the Confectioner's Sugar:

Before coating the cookies, it is essential to prepare the confectioner's sugar, also known as powdered sugar or icing sugar. This sugar is the key to creating the distinctive snowy coating on the cookies.

Firstly, ensure that you have enough confectioner's sugar on hand. You will need a substantial amount to thoroughly coat all the cookies. It is recommended to have at least 1/3 cup of confectioner's sugar for rolling the cookies, and you may need more if you plan to double-coat them for an extra snowy effect.

Additionally, sifting the confectioner's sugar before using it is highly advisable. Powdered sugar can sometimes form small clumps, and sifting it will ensure a smooth and consistent coating on your cookies. Sifting removes any lumps, resulting in a fine and fluffy sugar that will adhere beautifully to your cookies.

Now that your confectioner's sugar is ready, it's time to coat the cookies! Here is a step-by-step process:

• Allow the cookies to cool: After baking your Italian wedding cookies, let them cool down for a few minutes. The ideal temperature for coating is when they are still warm but not too hot. Aim for a temperature where you can comfortably handle the cookies without burning yourself.
• Prepare a coating station: Place the sifted confectioner's sugar in a shallow bowl or plate. You will roll the cookies in this sugar to coat them evenly. It is recommended to work in batches to avoid overcrowding.
• Roll the cookies: Gently take each cookie and carefully roll it in the confectioner's sugar. Ensure that all sides of the cookie are well-coated. You can use a spoon or your hands to sprinkle and press the sugar onto the cookies for a more thorough coating.
• Double-coat for extra sweetness: If you prefer an extra sweet and snowy appearance, you can double-coat the cookies. After the first coating, let the cookies cool completely, then roll them in the confectioner's sugar a second time. This will give them a more elegant and indulgent look.
• Arrange and serve: Once the cookies are coated to your liking, arrange them on a platter or serving dish. You can dust them with a final sprinkle of powdered sugar for added effect.

Storage and Serving:

Italian wedding cookies are best served fresh, but you can also store them for later enjoyment. Here are some tips for storage and serving:

• Room temperature storage: You can keep the coated cookies at room temperature in an airtight container for up to a week. Place a piece of parchment paper between each layer of cookies to prevent sticking.
• Refrigerator storage: For extended storage, you can refrigerate the cookies in an airtight container for up to a week. However, their texture may change slightly.
• Freezing: It is not recommended to freeze the coated cookies, as the powdered sugar coating may not thaw well. Instead, freeze the uncoated cookie dough balls, then bake and coat them when needed.

Variations and Customizations:

While the traditional coating for Italian wedding cookies is confectioner's sugar, you can also get creative and experiment with different coatings. Here are some ideas for variations:

• Crushed candy canes: For a festive twist, especially during the holidays, roll the cookies in crushed candy canes instead of powdered sugar. This will give them a pepperminty flavour and a colourful coating.
• Crushed nuts: If you want to accentuate the nutty flavour of the cookies, you can roll them in crushed nuts, such as pistachios, hazelnuts, or almonds. This will add a crunchy texture and a boost of flavour.
• Chocolate drizzle: For a more indulgent treat, drizzle melted chocolate over the coated cookies. You can use dark, milk, or white chocolate, or even coloured candy melts for a festive touch.

Remember, the coating is a versatile component of Italian wedding cookies, so feel free to experiment with different flavours and textures to create your unique version of these delightful treats!

Frequently asked questions