Italian Wedding Cookies (Classic Butterball Style)
These Italian Wedding Cookies, also known as Butterballs or Snowball Cookies, are a classic holiday treat made with finely chopped nuts, butter, powdered sugar, and vanilla. The dough is rolled into delicate bite-sized balls, baked until just set, then generously coated in powdered sugar while still warm. Soft, buttery, and melt-in-your-mouth tender, they’re a nostalgic cookie that shows up at weddings, Christmas, and family gatherings across Italian-American homes.
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 sugarIn a large bowl, beat the softened butter with the powdered sugar until light, fluffy, and pale — about 3-4 minutes.
- Add vanillaMix in the vanilla extract until fully incorporated.
- Incorporate the flourGradually 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 doughCover and refrigerate for 30–45 minutes. This helps the cookies hold their shape.
- Shape the cookiesScoop about 1 tablespoon of dough and roll into small balls.
- BakePlace 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 sugarLet cookies cool slightly, then roll generously in powdered sugar.For a classic look, roll them again once fully cooled