Italian Wedding Cookies That Taste Like Tradition, Patience, and Someone’s Nonna Watching You
Italian Wedding Cookies That Taste Like Tradition, Patience, and Someone’s Nonna Watching You
Introduction
Italian Wedding Cookies are not the kind of dessert you rush. They’re not flashy, trendy, or interested in reinventing themselves for social media. These cookies exist because they always have. They show up at weddings, holidays, baptisms, Sunday dinners, and any gathering where feeding people properly matters. They’re soft, lightly sweet, subtly flavored, and finished with icing and sprinkles that somehow make them feel celebratory without being loud about it.
If you grew up around Italian baking, you already know these cookies. They’re the ones stacked on trays in neat rows, all roughly the same size because someone absolutely cared about that. They’re the cookies that seem simple until you eat one and realize how tender they are. Ricotta does that. It gives these cookies a softness that feels almost cake-like, but still unmistakably cookie.
This is the kind of recipe that comes with opinions. About flour amounts. About stickiness. About whether you drop the dough or roll it. About icing before freezing or after. None of that is accidental. These cookies are made by feel as much as by measurement, which is why they’ve lasted so long.
They’re not dramatic. They’re dependable. And somehow, they always end up being one of the first cookies gone.
Italian Wedding Cookies
Ingredients:
350 15 min. Approx 10 dz.
2 Sticks (1 Cup soft Butter)
2 Cup Granulated Sugar
2 Medium to large eggs
1 Lb. Whole Milk Ricotta ( Fresh Dry kind of you can get it) if not make sure the other is fully drained.
4-5 Cups flour . If still really sticky, increase 1/4 Cup at a time. Will still have a slight stickiness.
1 tsp. Salt
1 tsp. Baking soda
2 tsp. Baking Powder
2 tsp. Lemon or Anise Extract
Directions:
Beat butter, sugar, add eggs and extract, then ricotta.
Slowly add in dry ingredients
Drop by TLB. on parchment lined sheets. Or refrigerate awhile and you can roll into walnut sized balls, but will still have slight stickiness. I roll because I’m obsessive lol, I want uniformity on these.
ICING:
3 TLB Milk
1 tsp of extract desired
2 Cup Sufted Powdered
Sugar
Color if desired and sprinkles. If freezing, Ice then, after unthawing.
Helpful Baking Tips That Actually Matter
This dough is meant to be slightly sticky. That’s not a mistake, and it’s not something to “fix” aggressively. Ricotta-based cookies behave differently than standard butter cookies, and the moisture is what keeps them soft after baking. Add flour slowly and only as needed.
Draining the ricotta is crucial if you’re not using the dry variety. Excess moisture will make the dough overly loose and difficult to handle. Let it drain thoroughly before starting, even if that takes a little extra time.
If uniform cookies matter to you, chilling the dough before rolling helps. It won’t eliminate stickiness completely, but it makes rolling manageable. Lightly flouring your hands also helps without drying out the dough.
Bake just until set. These cookies should not brown deeply. Overbaking is the fastest way to lose their signature softness.
About the Icing and Finishing Touches
The icing is intentionally simple. It’s not meant to dominate the cookie, just to finish it. A light glaze with a hint of lemon or anise brings everything together and gives the cookies their classic look.
Color and sprinkles are optional, but they’re often what turns these into wedding cookies instead of everyday ones. Keep it subtle or make it festive. Either works.
If freezing, icing after unthawing is mentioned for a reason. It keeps the finish clean and prevents cracking or condensation issues.
When to Serve These Cookies
Italian Wedding Cookies belong anywhere people are celebrating something. Weddings, obviously. But also holidays, showers, anniversaries, and big family dinners where dessert matters.
They pair well with coffee, espresso, or tea. They’re not overly sweet, which makes them easy to eat alongside other desserts without feeling overwhelmed.
They also travel well, which is why they show up at so many gatherings. Stackable, sturdy, and forgiving.
Storage and Freezing Tips
Once iced, store these cookies in an airtight container at room temperature for several days. They stay soft longer than most cookies thanks to the ricotta.
For longer storage, freeze the baked cookies. Ice then, after unthawing, exactly as noted. This keeps the texture intact and the icing looking fresh.
Avoid refrigerating unless necessary, as it can dry them out.
Frequently Asked Questions
Why is my dough sticky even after adding flour?
That’s normal. It should still have slight stickiness.
Can I use lemon and anise together?
Traditionally it’s one or the other, but small amounts can be combined if you like complexity.
Do these cookies spread?
Very little. They hold their shape well, especially when chilled.
Why ricotta instead of milk or cream?
Ricotta gives these cookies their signature softness and structure.
