Italian Nut Roll Cookies Recipe

Introduction

Italian Nut Roll Cookies are a delightful treat combining a tender buttery dough with a sweet, spiced nut filling. These cozy cookies are perfect for sharing during the holidays or anytime you want a comforting bake with rich flavors.

Ingredients

• 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
• 1 cup walnuts or pecans, finely chopped
• ½ cup brown sugar
• 1 teaspoon cinnamon

Instructions

1. Step 1: Cream together the softened butter and granulated sugar in a large bowl using a mixer on medium speed until light and fluffy, about 3–5 minutes. Add eggs one at a time, fully incorporating each before adding the next. Stir in sour cream and vanilla extract.
2. Step 2: In a separate bowl, whisk together flour, baking powder, and salt. Gradually fold the dry ingredients into the wet mixture until a soft dough forms that does not stick to your hands. Wrap the dough in plastic wrap and refrigerate for at least one hour.
3. Step 3: Combine the finely chopped nuts, brown sugar, and cinnamon in a small bowl to make the filling.
4. Step 4: Divide the chilled dough into portions and roll each portion out on a floured surface into a thin rectangle about ¼ inch thick. Spread the nut filling evenly over the dough, leaving a small border around the edges.
5. Step 5: Roll the dough tightly into a log starting from a long edge. Slice the log into cookies about ¼ to ½ inch thick. Rustic, uneven shapes add charm.
6. Step 6: Preheat oven to 350°F (175°C). Place the cookies on a parchment-lined baking sheet and bake for 15–20 minutes until golden brown and fragrant.
7. Step 7: Let the cookies cool on a wire rack before serving to allow the flavors to set.

Tips & Variations

• Chill the dough before rolling to make it easier to handle and to help the cookies hold their shape.
• Swap walnuts or pecans with almonds or hazelnuts for a different nutty flavor.
• Replace sour cream with Greek yogurt for a lighter version.
• Use non-dairy butter alternatives to make this recipe dairy-free.
• Keep an eye on the cookies while baking to avoid overbaking and drying them out.

Storage

Store the cookies in an airtight container at room temperature for up to one week. They can also be frozen for up to three months. Reheat gently in a low oven or enjoy at room temperature for the best texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different nuts for the filling?

Yes! Walnuts and pecans are traditional, but almonds or hazelnuts work wonderfully and add a unique twist to the flavor.

Is it necessary to chill the dough?

Chilling the dough is essential as it firms up the dough, making it easier to roll out and helping the cookies keep their shape during baking.

Italian Nut Roll Cookies Recipe

Print Recipe

★★★★★

5 from 56 reviews

Cozy Italian Nut Roll Cookies are buttery, tender cookies filled with a sweet and spiced nut mixture. Perfectly rolled and sliced, these cookies deliver a delightful texture and rich flavor from walnuts or pecans combined with cinnamon and brown sugar. Ideal for holiday baking or any cozy occasion, they feature a soft dough enhanced with sour cream and vanilla, baked to golden perfection.

• Author: Clara
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 1 hour 40 minutes
• Yield: About 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: Italian

Ingredients

Scale 1x2x3x

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 walnuts or pecans, finely chopped
• ½ cup brown sugar
• 1 teaspoon cinnamon

Instructions

1. Prepare the Dough: Cream together the softened butter and granulated sugar in a large mixing bowl using a hand or stand mixer on medium speed until light and fluffy, about 3-5 minutes. Add the eggs one at a time, fully mixing each before adding the next. Stir in sour cream and vanilla extract to combine.
2. Incorporate Dry Ingredients: In a separate bowl, whisk together all-purpose flour, baking powder, and salt. Gradually fold this dry mixture into the wet ingredients until a soft dough forms that is smooth and no longer sticky. Wrap the dough in plastic wrap and refrigerate for at least one hour to firm up.
3. Make the Filling: While the dough chills, mix finely chopped walnuts or pecans with brown sugar and cinnamon in a small bowl until well combined.
4. Roll Out the Dough: Divide the chilled dough into portions and roll each out on a lightly floured surface into a thin rectangle about ¼ inch thick. Evenly spread the nut filling over the dough, leaving a small border around the edges.
5. Roll and Slice: Roll the dough tightly from one long edge into a log. Slice the log into individual cookies about ¼ to ½ inch thick, allowing for a rustic, slightly uneven appearance.
6. Bake: Preheat the oven to 350°F (175°C). Arrange the cookies on a parchment-lined baking sheet and bake for 15-20 minutes until golden brown and fragrant. Watch carefully to avoid overbaking.
7. Cool and Serve: Transfer the cookies to a wire rack to cool completely. Enjoy once cooled for the best texture and flavor.

Notes

• Chill the dough thoroughly to make rolling easier and to help cookies hold their shape.
• Don’t overbake; cookies should be lightly golden to maintain moisture and tenderness.
• Feel free to substitute walnuts or pecans with almonds or hazelnuts for different flavor profiles.
• To make the recipe dairy-free, replace butter with a non-dairy alternative and sour cream with a suitable dairy-free substitute.
• For a lighter texture, substitute sour cream with Greek yogurt.

Keywords: Italian nut roll cookies, walnut cookies, pecan cookies, cinnamon nut cookies, rolled cookies, holiday cookies, buttery cookies