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Italian Wedding Cookies (Classic Butterball Style)

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Prep Time 15 minutes
Cook Time 14 minutes
Chill Time 45 minutes
Total Time 1 hour 14 minutes
Servings 40 cookies (1-tablespoon size)

Ingredients
  

  • 2 sticks (1 cup) unsalted butter, softened
  • 1 cup powdered sugar, plus more for rolling after baking
  • 1 tbsp vanilla extract
  • 2¼ - 2½ cups all-purpose flour
  • 1 cup finely chopped walnuts
  • Pinch of salt (optional, but recommended if using unsalted butter)

Instructions
 

  • Cream the butter and sugar
    In a large bowl, beat the softened butter with the powdered sugar until light, fluffy, and pale — about 3-4 minutes.
  • Add vanilla
    Mix in the vanilla extract until fully incorporated.
  • Incorporate the flour
    Gradually add the flour (starting with 2¼ cups) and salt, mixing just until a soft dough forms.
    • The dough should be tender and not sticky.
    • If it feels too soft, add flour 1 tablespoon at a time.
  • Mix in the walnuts until well combined
  • Chill the dough
    Cover and refrigerate for 30–45 minutes. This helps the cookies hold their shape.
  • Shape the cookies
    Scoop about 1 tablespoon of dough and roll into small balls.
  • Bake
    Place on a parchment-lined baking sheet and bake at 350°F (175°C) for 12–14 minutes.The cookies should stay pale with just a hint of color on the bottom — do not overbake.
  • Finish with powdered sugar
    Let cookies cool slightly, then roll generously in powdered sugar.For a classic look, roll them again once fully cooled