Description
Bake tender, melt-in-your-mouth Wedding Cookies with a snowy powdered sugar coating. A timeless treat with butter and nuts, perfect for gatherings. Gluten-free option available.
Ingredients
Scale
- 2 cups (240g) All-purpose flour
- 1 cup (226g or 2 sticks) Unsalted butter, softened
- 1/2 cup (60g) Powdered sugar, for the dough
- 1 cup (120g) Powdered sugar, for the generous coating
- 1 teaspoon (5ml) Vanilla extract
- 1 cup (120g) Finely chopped pecans or walnuts
Instructions
- Cream butter and sugar: In a large mixing bowl, beat the softened unsalted butter with the 1/2 cup of powdered sugar until the mixture is light, fluffy, and looks pale yellow and airy. This is key for tender cookies!
- Add flavor: Mix in the vanilla extract until it’s just combined. For a delightful twist, you can also add a teaspoon of lemon zest here for a bright citrus note!
- Combine dry ingredients: Gradually add the flour to the wet mixture, mixing on low speed only until it’s just incorporated. The dough will appear soft and slightly shaggy—avoid overmixing to keep your Wedding Cookies delicate.
- Fold in nuts: Gently fold in your finely chopped pecans or walnuts. Be careful not to overmix at this stage.
- Chill dough: Cover the dough and transfer it to the refrigerator. Chill for at least 30 minutes, or up to an hour, until it’s firm enough to easily handle and roll. This step is crucial for preventing your Wedding Cookies from spreading too much in the oven.
- Preheat oven & prep: While the dough chills, preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper for easy cleanup and consistent baking.
- Shape cookies: Roll the chilled dough into uniform 1-inch balls. Place them about 1 inch apart on your prepared baking sheets.
- Bake: Bake for 10 to 12 minutes, or until the edges are lightly golden and the cookies are set. They should feel firm to the touch but still look pale in the center.
- Cool & coat: Let the baked Wedding Cookies cool on the baking sheet for about 5 minutes, then carefully transfer them to a wire rack. While they are still slightly warm, generously roll each cookie in the remaining powdered sugar. Let them cool completely on the rack, then roll them again for that beautiful, thick, snow-dusted finish that defines Wedding Cookies with Powdered Sugar Coating.
Notes
Optional Add-ins & Smart Swaps:
- Almond extract: For a delightful change, add 1/2 teaspoon for a different aromatic note.
- Different nuts: Hazelnuts or macadamia nuts can be used for a unique twist.
- Gluten-free flour blend: For dietary adjustments, ensure it’s a 1:1 baking blend.
Quality Tips:
- Always use high-quality unsalted butter for the best, purest flavor.
- Pure vanilla extract truly makes a noticeable difference in the final taste.
- Freshly chopped nuts offer superior taste and texture compared to pre-ground options.
Troubleshooting Tips:
- Dough too sticky to roll? Simply chill it for a bit longer! A firmer dough is much easier to work with.
- Cookies spreading too much? This often means your butter was too warm, or your oven temperature might not be accurate. Ensure proper chilling and check your oven’s calibration if this is a frequent issue.
Nutritional information is an estimate based on ingredients and typical cookie recipes.
- Prep Time: 64 minutes
- Cook Time: 12 minutes
- Category: Desserts
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10g
- Sodium: 3mg
- Fat: 9g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
Keywords: Wedding Cookies