Italian Nut Roll Cookies

Italian nut roll cookies bring back memories of family gatherings, where the kitchen always fills with the smell of toasted nuts and cinnamon. These cookies marry tender, buttery dough with a sweet nutty swirl, making every bite rich and satisfying. Whether for the holidays or as a special treat, they are surprisingly easy to make and always impress.

I still remember the first time I baked these for my grandmother’s birthday. The aroma brought everyone into the kitchen and they disappeared before I could even finish the next batch.

Ingredients

• All purpose flour: Provides structure and holds the cookies together. Avoid cake flour so the dough stays sturdy enough to roll
• Unsalted butter: Softened butter is key for a tender dough. Look for butter with a sweet creamy smell for best flavor
• Granulated sugar: Sweetens the dough and helps achieve that perfect crumb. Choose sugar with fine crystals for smooth creaming
• Large eggs: Bind the dough and help it brown. Look for fresh eggs for best results
• Sour cream: Makes the dough rich and creates a subtle tang. Full fat sour cream works best
• Vanilla extract: Adds warmth. Use real extract not imitation for deeper flavor
• Baking powder: Gives lightness by helping the dough puff a bit during baking. Check that your baking powder is fresh for good rise
• Salt: Balances out all the sweetness. Kosher salt or fine sea salt works well
• Walnuts or pecans: Finely chopped so they distribute evenly. Nuts should smell fresh with no bitterness for best taste
• Brown sugar: Brings caramel notes to the filling. Choose soft brown sugar so the filling stays moist
• Cinnamon: Lends a cozy spice. Fragrant cinnamon makes all the difference. Try to use a fresh jar for full flavor

Step-by-Step Instructions

Prepare the Dough:

Cream butter and sugar in a large bowl with a hand mixer or stand mixer on medium speed for about three minutes until the mixture is pale and fluffy. This step is crucial for a light tender texture in the finished cookies. Add eggs one at a time mixing thoroughly after each addition to make sure the dough stays smooth. Stir in sour cream and vanilla extract using a spatula or low mixer speed just until combined. Overmixing here can make the dough tough.

Incorporate Dry Ingredients:

In a separate bowl whisk together flour baking powder and salt until the mixture looks even with no lumps of baking powder. Gradually add these dry ingredients to the wet mixture about a third at a time stirring gently with a spatula. Mix only until you no longer see streaks of flour. Wrap the finished dough tightly in plastic wrap and place it in the refrigerator for at least one hour so it firms up. Chilling is necessary so the dough doesn’t get sticky when rolling.

Make the Filling:

While the dough chills combine finely chopped nuts brown sugar and cinnamon in a small bowl. Use your fingers to break up any sugar clumps so the filling mixes together evenly. Taste a tiny bit to check the spice level.

Roll Out the Dough:

Lightly flour your countertop and rolling pin. Divide the chilled dough into workable portions and shape each into a rough rectangle. Roll each portion out into a thin even sheet about one quarter inch thick. If your dough sticks dust lightly with more flour.

Add the Filling:

Sprinkle a generous even layer of the nut filling all over the dough. Use your hands to spread it to all the corners but do not press hard as you want to keep the dough light.

Roll and Slice:

Gently roll the dough into a tight log starting at the long side. This gives a spiral of filling in each cookie. Use a sharp knife to slice each log into cookies about three quarters of an inch thick. Wipe the knife clean between cuts for neat edges.

Bake:

Arrange cookies cut side up on a parchment lined baking sheet about two inches apart. They do not spread much. Preheat your oven fully to 350 Fahrenheit or 175 Celsius before baking. Bake for 15 to 20 minutes until the cookies look golden on the edges and the filling bubbles a bit. Watch closely near the end to avoid overbaking.

Cool and Serve:

Let cookies cool on the baking sheet for five minutes so they firm up before moving them to a rack to cool completely. Enjoy them plain or dust with powdered sugar for a classic look.

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One of my favorite ingredients here is fresh cinnamon because it gives these cookies a comforting sweet spice that reminds me of childhood tea times. I will never forget my son’s messy hands as he tried to spread the filling on his own tiny rectangle of dough.

Storage Tips

These cookies keep best in an airtight tin at room temperature for about five days. Store with parchment between layers to avoid sticking. If you want them to last longer freeze them after baking and cooling for up to two months. Wrap tightly to protect against freezer burn. The filling keeps the cookies moist even after thawing.

Ingredient Substitutions

While walnuts and pecans are classic you can use hazelnuts or almonds for a different spin. Out of sour cream, use full fat Greek yogurt instead. It mimics the creamy tang well. For a dairy free version, swap in a plant butter like one made from olive oil. Avoid low fat replacements since they can make the dough dry.

Serving Suggestions

Pair these nut roll cookies with black coffee or spiced tea for an authentic Italian style coffee break. They make a lovely addition to holiday cookie trays. Try stacking them in alternating spirals for a beautiful platter. For a party tie a few together with baker’s twine for a sweet homemade gift.

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I promise these Italian nut roll cookies will quickly become a family favorite. With a few simple ingredients and a little patience every batch turns out golden sweet and completely irresistible. Every time I bake them I am taken right back to our bustling kitchen table filled with laughter and anticipation.

Frequently Asked Questions

→ What type of nuts can I use for the filling?

Walnuts and pecans both work beautifully, offering a rich, aromatic crunch to the center.

→ How do I prevent the dough from sticking when rolling?

Lightly flour your work surface and rolling pin to keep the dough smooth and easy to handle.

→ Can the dough be prepared ahead of time?

Yes, the dough can be wrapped and chilled overnight, making it convenient for later baking.

→ How do I know when the cookies are done baking?

The cookies are ready when edges turn golden and the bottoms are lightly browned, after 15–20 minutes.

→ Are these cookies suitable for gifting?

Absolutely! Their sturdy texture and lovely swirled appearance make them excellent for giving and sharing.