Italian Wedding Cookie Recipe - Little Sunny Kitchen

Prep Time 15

Cook Time 15

Total Time 30

Ingredients

▢ 2 sticks 8oz (225g) unsalted butter softened to room temperature
▢ ½ cup (50g) powdered sugar
▢ 2 teaspoons pure vanilla extract
▢ ½ teaspoon salt
▢ 1 cup almond flour
▢ 2½ cups (300g) all-purpose flour

To roll the cookies

▢ ½ cup powdered sugar

Instructions

Preheat the oven to 350°F (180°C).
In a mixing bowl, cream the butter with the sugar, salt, and vanilla extract. Beat for 1 minute until creamy to trap some air in the butter (this is very important).
Add the almond flour and all-purpose flour to the butter mixture, and mix with the hand mixer on low-medium speed until well combined.
Using a small cookie scoop, scoop about 1 tablespoon portions and roll into balls.
Place the cookie balls 1-inch apart, then bake for 15-17 minutes but keep watching the cookies so they don't brown.
Cool the cookies on the baking pan for 5 minutes, then transfer to a wire rack to cool down.

Notes

This recipe makes 30 x 1-inch cookies in total but can be easily doubled or tripled.

When to Roll Cookies in Powdered Sugar

Roll each cookie in powdered sugar while still a bit warm, then roll again and sprinkle with more powdered sugar before serving for presentation just like you do when making snowball cookies!

At room temperature: Store in an airtight container for up to 1 week. If you have layers, then I recommend that you stack with parchment paper in between to avoid the cookies from sticking.
Freezer: Freeze unbaked cookies on a sheet pan in the freezer for 1 hour, then freeze in a Ziploc bag for up to 3 months. If you would like to freeze baked cookies, then freeze them without rolling them in powdered sugar for best results.

If you roll the cookies while they're still super warm, this will melt the sugar and create a sticky layer. So I recommend that you only roll them once they have cooled down but still slightly warm to give it a nice coating.

Storing Tips

These cookies are best enjoyed at room temperature, here's how to store them:

At room temperature: Store in an airtight container for up to 1 week. If you have layers, then I recommend that you stack with parchment paper in between to avoid the cookies from sticking.
Freezer: Freeze unbaked cookies on a sheet pan in the freezer for 30 minutes, then freeze in a Ziploc bag for up to 3 months. If you would like to freeze baked cookies, then freeze them without rolling them in powdered sugar for best results.

Nutrition

Find it online: https://littlesunnykitchen.com/italian-wedding-cookies/