As far back as I can remember, these Italian Wedding Cookies were a tradition in my house every Christmas holiday. They are a simple cookie, slightly sweetened then dipped into a glaze icing giving them just the right amount of sweetness.
While these cookies are called Italian Wedding Cookies, I have never been at a wedding where these cookies were served. What I do know about these cookies is that they were served at my family’s house for Christmas way before I was born. This recipe was originally from my grandmother, passed on to my mom and now to me. Hopefully one day I will pass it on to one of my daughters.
These cookies are too good to wait for a Wedding or Christmas to enjoy. With the colorful sprinkles they are great to make for baby showers, Easter, birthdays, brunches, or any festive occasion. You can add food coloring to the dough or icing, or change the color of the sprinkles. If you love this traditional Italian cookie recipe I am sure you will also love my recipe for my Nana’s Best Italian Honey Balls.
What kind of sprinkles do you use for Italian Wedding Cookies?
The traditional sprinkles to use are rainbow nonpareils (sprinkles). They are cute tiny balls and give the cookies a festive look. If you’re looking to match a color to your occasion, opt for a solid-colored sprinkle or dusting sugar.
How can you tell when the cookies are done baking?
The bottoms of the cookies will be golden brown. The tops will be white and show slight cracks.
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The ingredients needed to make these Italian Christmas Cookies are pantry staples.
Flour: All purpose flour is the main dry ingredient which provides stability to the dough.
Sugar: Granulated sugar is used to sweeten the cookies.
Confectioner’s Sugar: Also, known as powdered sugar, is used to make sweet icing.
Baking Powder: Helps to create a more uniform texture.
Butter: This will add moisture and richness to the cookies. It is the binder for all the ingredients.
Eggs: Will add moisture to the dough making sure the cookies are not dry. Also, helps as a binder.
Vanilla: Enhances the flavor of the cookies while complementing the sweetness of the sugar.
Non pareils: A rainbow of tiny ball sprinkles to decorate the top of the cookies.
The traditional Italian Wedding Cookies are made with anise. My family were not fans of the licorice flavor from the anise, so we made our cookies with vanilla. Many people also choose to use lemon either in the batter or icing for a nice citrus flavor.
If you don’t like the sweetness of the icing, you could omit the icing all together. They will be equally yummy. My mom always had to leave some without the icing because my dad enjoyed them plain. As for me, the more icing the better!
Step by step Instructions:
- In a large bowl mix the butter and sugar until combined. Pour in eggs and vanilla. Mix at a low speed for 2-3 minutes.
- In a separate bowl combine flour and baking powder, then mix.
- Slowly add flour mixture into the egg batter, continue mixing until all is combined, about 3 minutes.
- Using your hands or cookie scoop, make one-inch balls and place on a cookie sheet one inch apart.
- Bake for 8-10 minutes. Bottom should be golden brown. Top of cookies will have small cracks.
- Place on a cookie rack to cool.
- Dip top of cookie into icing. While icing is slightly sticky sprinkle with non-pareils.
Icing should be a thick consistency to stick to the cookies. Add more confectionery sugar if needed.
Use parchment paper under cooling rack to catch dripping from icing for easy clean up.
Storing Italian Wedding Cookies
Store these cookies in an airtight container at room temperature for up to 5 days. You can also freeze them in a freezer safe airtight container for up to 3 months.
PrintItalian Wedding Cookies
- Prep Time: 30 minutes
- Cook Time: 8-10 minutes
- Total Time: 38-40 minutes
- Yield: 36 cookies 1x
- Category: Cookies
- Method: Oven
- Cuisine: Italian
Ingredients
For the cookies:
2–1/4 cups all purpose flour
1/2 cup sugar
2 tablespoons baking powder
4 eggs
1 tablespoon vanilla (or anise)
1 stick butter, softened
For the icing:
2 cups powdered sugar
1/2 teaspoon vanilla
Milk teaspoon at a time (adjust to desired consistency)
For decorating: non-pareil sprinkles
Instructions
- Preheat oven to 350 degrees. Line large baking pan with parchment paper or baking mat.
- In the bowl of your stand mixer, or a large bowl add softened butter and sugar, mix until combined. Add in eggs and vanilla. Mix on low speed for 2-3 minutes.
- In a large bowl combine the flour and baking powder. Slowly add into the egg mixture. Continue mixing until all is combined.
If batter looks too sticky add 1 tablespoon of flour at a time. (The batter should be a little sticky but not unmanageable.) Chill batter for a half hour in the refrigerator.
- Using either your hands or a cookie scoop, make one inch round balls and place on the baking pan one inch apart from each other.
- Bake for 8 to 10 minutes, or until the bottoms are golden brown. The top of the cookies will not be brown. When done cool on a cookie rack. Place parchment paper under the baking pan to catch the dripping from the icing.
For the icing:
- In a small bowl mix the confectionery sugar, milk, and vanilla. Add milk slowly to adjust the consistency. Icing should not be too thin, or it will drip off the cookie.
- Dunk the top of the cooled cookies into the icing. Place cookies onto a cooling rack. Sprinkle with the non-pareils while the icing is still slightly wet.
2 Responses
Hi Lori, Is this you moms recipe because that is the one I have been making for years. I believe it is also grandma’s :)
Yes Irene it is!! We have been making this recipe for as long as I can remember :) They are soo good!!!