Italian Funfetti Wedding Cookies or Snowballs are a delecate, buttery melt-in-your-mouth cookie, perfect for your Christmas cookie exchanges and gifts!
These festive cookies make an appearance on my giant Christmas cookie platters every year. The simple buttery flavor is a nice change of pace from all of the rich fudge (btw – best 5 Minute Mint Chocolate Fudge right here!), and chocolate covered goodies like these 4 Ingredient Coconut Cream Bars. Plus, everyone loves them!
You may recognize these as Mexican wedding cookies, Italian wedding cookies, Russian teacakes, or Snowballs. I have always called them snowballs.
Usually I make them with finely chopped almonds or pecans, but this time they got a Christmasy splash of color from some red and green sprinkles! My kids were quite pleased with this little twist!
I have received countless requests for wedding cookies over the past year, but there’s no better time than December for cookies, right? So this recipe is for all of you who have been patiently waiting for my version of this classic cookie.
Should you decide to forgo the sprinkles, you can substitute 1/4 – 1/3 cup of your favorite chopped nuts (I usually use almonds or pecans). Or you can leave them out altogether! Either way, I’m sure they will become a favorite.
More festive holiday recipes you may enjoy:
Best Homemade Pecan Sandies
Chewy Dark Chocolate Cranberry Cookies
Christmas Sprinkle Cookies
Italian Funfetti Wedding Cookies or Snowballs
Print recipe
| Serves | 25 |
| Prep time | 1 hour, 15 minutes |
| Cook time | 9 minutes |
| Total time | 1 hour, 24 minutes |
Ingredients
- 1/2 cup unsalted butter (softened)
- 1/3 cup powdered sugar
- 1/8 teaspoon salt
- 1/4 teaspoon almond extract
- 1/2 teaspoon vanilla extract
- 1 1/3 cup all purpose flour
- 1/4 cup sprinkles
topping
- 1/2 cup powdered sugar
Directions
| Cookies | |
| Step 1 | |
| In a mixing bowl, cream together the butter and sugar until light and fluffy. Add salt, almond and vanilla extracts and mix well. Mix in flour until well combined. Stir in sprinkles. Cover and chill dough for at least an hour. | |
| Step 2 | |
| Preheat oven to 350. Roll dough into 1" balls an place 2" apart on an ungreased baking sheet and bake 9 minutes. | |
| Topping | |
| Step 3 | |
| Allow cookies to cool for 3 minutes before rolling in powdered sugar until completely coated. Allow cookies to cool completely before storing in a sealed container. | |
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