Bite-Sized Wedding Cookies

Wedding CookiesThese cookies have many names, Wedding Cookies, Italian Wedding Cookies, Mexican Wedding Cookies, Russian Tea Cakes, Butterballs….All I know is that I love them. A rose by any other name, right?

In the past I have made these into 2″ balls, and when you eat them crumbs and powdered sugar go everywhere. We recently had a party and I wanted these for the dessert table but didn’t want confectioner’s sugar all over my dark wood floor, so I made them into small 1″ balls. They were a hit! You can pop one into your mouth and easily chew it and no mess! wedding cookies 2 oh 800x1067

Three reasons you should make these Wedding Cookies:

  1. They are the perfect addition to a dessert buffet or your holiday cookie tray.
  2. They are less messy because they are small enough to be popped into your mouth whole.
  3. There are fewer calories in each one because they are smaller…A bonus!
Wedding Cookies

Wedding Cookies

Makes about 6 dozen 1" cookies
Author Anna


  • 1 cup unsalted butter, at room temperature
  • 1/2 cup powdered sugar, sifted
  • 2 teaspoons vanilla extract
  • 2 1/4 cups flour
  • 3/4 cup ground almonds, I pulse mine in the food processor
  • 1/2 teaspoon salt
  • 3/4 cup powdered sugar for rolling the cookies


  1. With your mixer on high speed beat together the butter, powdered sugar and vanilla until creamy and light yellow in color.
  2. In a separate bowl whisk together the flour, ground almonds and salt.
  3. Stir the flour mixture into the butter mixture until completely incorporated. Dough will be stiff.
  4. Wrap dough in plastic wrap and chill for at least 30 minutes or up to 3 days.
  5. Preheat oven to 325ºF.
  6. Roll pieces of dough into 1" balls and set on cookie sheet about 1 1/2" apart. Don't worry, these cookies don't spread.

  7. Bake for 8-10 minutes until lightly golden brown on the bottom.
  8. Cool cookie sheet on a rack for about 5 minutes.
  9. Put 3/4 cup powdered sugar in a shallow bowl.
  10. Carefully roll each warm cookie in the powdered sugar then set on cooling rack.
  11. When completely cool, you can roll the cookies again if you desire.

Recipe Notes

Gr8 Do-Ahead Tip:

After the first roll in the powdered sugar, cool completely. Put cookies into a tightly sealed container and freeze for up to 2 months. When defrosted, roll in powdered sugar again, then serve.

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