Name: Italian Nut Roll Cookies
Prep time: 1 h
Cook time: 15 min
Total time: 1 h 15 min
Cuisine: Italian
Ingredients: 2 ½ cups all-purpose flour; 1 cup unsalted butter, softened; ½ cup granulated sugar; 2 large eggs; 1 tsp vanilla extract; ½ tsp salt; 1 cup chopped pecans or walnuts; ¾ cup brown sugar, packed; 1 tsp ground cinnamon; 2 tbsp unsalted butter, melted; 1 tbsp milk; Powdered sugar, for dusting

Jump to Recipe·Print Recipe

SPREAD LOVE

These Italian Nut Roll Cookies bring the scent of fresh-baked pastry to your kitchen — flaky, buttery dough wrapped around a warmly spiced nut filling that dusts your fingers with powdered sugar. A nostalgic holiday staple in many families, they’re perfect for sharing with neighbors or enjoying alongside a hot cup of coffee. For a quick savory contrast at the same gathering, try pairing them with a simple pasta like 20-minute creamy tomato basil pesto pasta.

Why make this recipe

If you’re tired of the same old cookies that rely on chocolate chips and heavy sweetness, this recipe is perfect because it combines flaky, tender dough with a warmly spiced, nutty filling that feels both homemade and celebratory. The result is a cookie that’s elegant enough for tea or holiday platters and practical enough to make in batches ahead of time.

Step-by-Step Guide to Making Italian Nut Roll Cookies

Ingredients

2 ½ cups all-purpose flour
1 cup unsalted butter, softened
½ cup granulated sugar
2 large eggs
1 tsp vanilla extract
½ tsp salt
1 cup chopped pecans or walnuts
¾ cup brown sugar, packed
1 tsp ground cinnamon
2 tbsp unsalted butter, melted
1 tbsp milk
Powdered sugar, for dusting

Directions

In a large bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy. This usually takes 2–3 minutes with an electric mixer on medium speed; scraping the bowl occasionally helps ensure even creaming.
Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract until combined.
Gradually add the all-purpose flour and salt to the butter mixture, mixing on low speed just until a soft dough forms. Avoid overmixing — you want the dough tender, not tough.
Divide the dough into two equal portions and shape each into a disk. Wrap each disk tightly in plastic wrap and refrigerate for at least 1 hour; chilling firms the dough so you can roll it out without sticking or tearing.
While the dough chills, prepare the nut filling: in a small bowl, combine the chopped pecans or walnuts, packed brown sugar, ground cinnamon, melted butter, and milk. Stir until the mixture is evenly moistened and holds together when pressed.
On a lightly floured surface, take one chilled disk of dough and roll it into a rectangle roughly 12 x 8 inches and about 1/4 inch thick. Dust with a little flour as needed to prevent sticking, but use as little as possible to preserve tenderness.
Spread half the nut filling evenly over the dough rectangle, leaving a 1/4–1/2 inch border around the long edges so the filling won’t squeeze out when rolled.
Starting from the long side, roll the dough tightly into a log, sealing the seam by pinching the edge. Repeat with the second dough disk and remaining filling.
With a sharp knife, slice each log into 3/4-inch-thick rounds. Place the cookies cut-side up on a parchment-lined baking sheet, spacing them about 1 inch apart.
Repeat for the second log. If the dough becomes too soft while cutting, chill the log for 10–15 minutes to firm up.
Bake the cookies in a preheated oven at 350°F (175°C) for 12–15 minutes, or until the edges are just golden and the centers are set. Do not overbake; these cookies are best when the dough stays tender.
Allow cookies to cool slightly on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Once cooled, dust generously with powdered sugar and serve.

Best Way to Store Italian Nut Roll Cookies

Room temperature (68–72°F / 20–22°C): Store in an airtight container for up to 5 days. Place sheets of parchment between layers to protect the powdered sugar finish.
Refrigerator (35–40°F / 2–4°C): Store in an airtight container for up to 2 weeks. Bring to room temperature before serving for best texture.
Freezer (0°F / −18°C): Freeze in a single layer on a baking sheet until solid, then transfer to a resealable freezer bag or airtight container for up to 3 months. Thaw overnight in the refrigerator or at room temperature; dust with additional powdered sugar after thawing if desired.

Serving Suggestions for Italian Nut Roll Cookies

These nut roll cookies are versatile and elegant. Serve them on a dessert platter with other small bites like biscotti and chocolate-dipped dried fruit, or present them alongside coffee, espresso, or a lightly sweetened tea for a classic pairing. They also make a lovely addition to holiday cookie exchanges — pack them in decorative tins with parchment layers to keep the powdered sugar intact. For a brunch spread, place them near fruit preserves and soft cheeses to balance the sweet-spicy filling with savory and tangy components.

tips to make Italian Nut Roll Cookies

Q: How do I keep the filling from oozing out during baking? A: Make sure to leave a small border of dough along the long edge when spreading the filling and pinch the seam firmly after rolling. If the filling seems especially moist, chill the rolled logs for 15 minutes before slicing.

Q: How can I make the dough easier to roll? A: Chill the dough until it’s firm but not rock-hard. If it softens while you’re working, pop it back in the fridge for 10–15 minutes. A light dusting of flour on the work surface and rolling pin helps without adding too much extra flour to the dough.

Q: My cookies came out dry. What went wrong? A: Overbaking is the usual culprit. Remove the cookies when the edges are lightly golden and the centers are set but still look slightly soft; they firm up as they cool.

variation

Nut swap: Use a mixture of pecans and walnuts, or substitute toasted hazelnuts for a more intense, slightly sweet flavor. Toasting the nuts lightly before chopping deepens their aroma.

If you want to change the flavor profile, try adding a tablespoon of orange zest to the nut filling for a bright citrus note, or stir in a tablespoon of mini chocolate chips for a richer, more indulgent roll. These small adjustments keep the cookie’s structure unchanged while introducing new flavor layers.

FAQs

Q: Can I make the dough ahead of time?
A: Yes — you can prepare the dough, wrap it well, and refrigerate for up to 48 hours or freeze for up to 1 month. Thaw overnight in the refrigerator before rolling and filling.

Q: What’s the best nut to use?
A: Pecans and walnuts are traditional and provide a great texture and flavor; use whichever you prefer or have on hand. For a slightly sweeter finish, toasted hazelnuts work beautifully.

Q: Can these be made gluten-free? A: Yes. Substitute a 1:1 gluten-free flour blend formulated for baking and add a teaspoon of xanthan gum if the blend does not already contain it. The texture may be a bit more delicate, so handle with care when rolling.
Q: How do I keep the powdered sugar from melting?
A: Let the cookies cool completely before dusting with powdered sugar, and avoid storing them in high-humidity environments. If you need to transport them, dust just before serving.

Additional notes and troubleshooting

Texture balance is the secret to great Italian Nut Roll Cookies: the dough should be tender and slightly flaky, while the filling should be moist enough to hold together but not so wet it leaks. If your brown sugar is very moist, reduce the melted butter by a teaspoon or so to firm up the filling. When chopping nuts, aim for a mix of small pieces and tiny crumbs — too fine and the filling turns pasty; too coarse and the rolls won’t slice cleanly.

Equipment tips: a bench scraper makes transfer and cleanup easier, and a sharp serrated knife yields cleaner slices without compressing the log. If you prefer perfectly circular slices, chill the rolled log until firm and use a very sharp chef’s knife to slice with a gentle sawing motion.

Gift and presentation ideas

These cookies make thoughtful homemade gifts. Arrange 8–12 cookies in a small bakery box lined with parchment, add a sprig of rosemary or a cinnamon stick for fragrance, and tie with twine. For a cookie exchange, present a variety: some baked plain, some with orange zest, and a chocolate-chip version so guests can sample subtle flavor differences.

Nutrition and portioning

Because these cookies have butter and sugar and a nut-heavy filling, they are moderately rich — a small cookie (about 3/4 inch thick) is satisfying and helps manage portions. If you’re watching calories or fats, try slicing slightly thinner or sharing a small plate among guests so everyone tastes without overeating. Nuts add protein and healthy fats, but also calories, so balance servings accordingly.

Conclusion

For a classic, crowd-pleasing cookie that feels simultaneously rustic and celebratory, this Italian Nut Roll Cookies recipe is a winner — flaky dough, warmly spiced nut filling, and a snowy dusting of powdered sugar make it memorable. For another take on traditional homemade recipes and ideas that pair well with these cookies, you might enjoy the variations and tips found at Italian Nut Roll Cookies – Craving Home Cooked. If you’re looking for a community-sourced version or reader-supplied tweaks, check out Italian Nut Rolls/Cookies | Just A Pinch Recipes.