Description
Italian Nut Roll Cookies are the kind of treat that makes your kitchen smell like a warm hug from Nonna. Flaky on the outside, rich and nutty on the inside—these little cookie rolls are everything cozy, classic, and crave-worthy. Whether you’re baking for the holidays, a family gathering, or just because your sweet tooth demanded it, these cookies deliver that “made from scratch with love” magic. Plus, they’re endlessly customizable with different nuts, spices, or even a light glaze drizzle if you’re feeling fancy.
Ingredients
For the Dough:
- 2 ½ cups all-purpose flour
- 1 cup unsalted butter, softened
- ½ cup granulated sugar
- 2 large eggs
- ½ cup sour cream
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ¼ teaspoon salt
For the Filling:
- 1 cup finely chopped walnuts or pecans
- ½ cup brown sugar
- 1 teaspoon ground cinnamon
Instructions
Grab a large bowl and beat the butter and sugar together until the mixture is smooth and creamy—think frosting vibes. Add the eggs one at a time, mixing after each until fully incorporated. Stir in the sour cream and vanilla extract to give the dough that soft, rich texture Italian cookies are famous for.
In a second bowl, whisk together your flour, baking powder, and salt. Slowly add this dry mix into the wet ingredients, stirring just until a soft dough forms. Don’t overmix—this isn’t bread dough, and we want tenderness, not toughness. Wrap the dough snugly in plastic wrap and refrigerate it for at least an hour to chill and firm up.
Pro tip: Cold dough is easier to roll and keeps its shape better in the oven.
While the dough chills, stir together your chopped nuts, brown sugar, and cinnamon in a small bowl. It should smell like the holidays and taste like pure temptation. You can pulse the nuts in a food processor if you prefer a finer texture.
Dust your work surface with flour, divide the chilled dough into smaller portions, and roll each piece into a thin rectangle (about ⅛ inch thick). Keep the dough moving as you roll to prevent sticking—think of it as a mini dough workout session.
Spread a thin, even layer of the nut mixture over the dough. Don’t overdo it—too much filling and the rolls won’t seal properly. Starting from one long side, roll the dough tightly into a log. Pinch the edge to seal it closed, then use a sharp knife to slice the log into cookie rounds about ½ inch thick.
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Arrange the cookie slices seam-side down, giving them a little space to spread. Bake for 15–20 minutes, or until the edges are lightly golden and your kitchen smells divine.
Transfer the cookies to a wire rack and let them cool completely. Once cooled, you can dust them with powdered sugar, drizzle with glaze, or just enjoy them as-is with a hot cup of coffee or tea.
Notes
Notes & Tips
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For an extra smooth filling, blitz the nuts briefly in a food processor before mixing them with sugar and cinnamon.
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Avoid sticky dough: Roll on a generously floured surface and dust your rolling pin too.
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Storage: Keep cookies in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.
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Shortcut idea: For a festive twist, add a pinch of nutmeg or a handful of mini chocolate chips to the filling.
Buttery, flaky, and full of nutty sweetness, these Italian Nut Roll Cookies strike the perfect balance between elegance and comfort. They’re the kind of cookie that makes you pause mid-bite, nod approvingly, and say, “Yeah… I should’ve made a double batch.”