Easy Italian Nut Roll Cookies — Best Nut Roll Recipe to Impress Recipe

Introduction

These Easy Italian Nut Roll Cookies are a delightful treat that combine tender dough with a sweet, spiced nut filling. Perfect for impressing guests or enjoying a cozy afternoon snack, these cookies offer a perfect balance of softness and crunch.

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

Instructions

1. Step 1: Whip up the dough by beating the softened butter and granulated sugar in a large bowl until smooth and creamy. Add the eggs one at a time, mixing well after each. Stir in the sour cream and vanilla extract to achieve a soft, rich texture.
2. Step 2: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, stirring just until a soft dough forms. Avoid overmixing. Wrap the dough in plastic wrap and refrigerate for at least one hour to chill.
3. Step 3: While the dough chills, prepare the filling by combining the chopped nuts, brown sugar, and ground cinnamon in a small bowl. Mix until well combined.
4. Step 4: Lightly flour your work surface and divide the chilled dough into smaller portions. Roll each portion into a thin rectangle about ⅛ inch thick, dusting with flour as needed to prevent sticking.
5. Step 5: Spread a thin, even layer of the nut mixture over the dough. Starting from one long side, roll the dough tightly into a log. Pinch the edge to seal, then slice the log into ½-inch thick cookie rounds.
6. Step 6: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Place the cookie slices seam-side down on the sheet, spacing them apart. Bake for 15–20 minutes, or until edges are lightly golden.
7. Step 7: Transfer the cookies to a wire rack to cool completely. Optionally, dust with powdered sugar or drizzle with glaze before serving.

Tips & Variations

• For a finer nut texture, pulse the walnuts or pecans in a food processor before mixing with sugar and cinnamon.
• Use pecans instead of walnuts for a milder flavor.
• Chilling the dough thoroughly makes it easier to roll and helps the cookies keep their shape during baking.
• Serve with a dusting of powdered sugar or a simple glaze for an extra festive touch.

Storage

Store the cookies in an airtight container at room temperature for up to one week. For longer storage, keep them in the refrigerator for up to two weeks or freeze for up to three months. Reheat gently in a warm oven or let come to room temperature before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of nuts for the filling?

Yes, you can substitute walnuts or pecans with almonds, hazelnuts, or a nut mix according to your preference. Just ensure they are finely chopped for the best texture.

Is it necessary to chill the dough?

Chilling the dough is recommended as it firms up the dough, making it easier to roll out and helping the cookies maintain their shape when baked.

Easy Italian Nut Roll Cookies — Best Nut Roll Recipe to Impress Recipe

Print Recipe

★★★★★

4.8 from 90 reviews

This Easy Italian Nut Roll Cookies recipe features tender, buttery dough wrapped around a sweet and spicy nut filling. These cookies are perfect for holidays or any time you want a delicious, impressive homemade treat with a crisp, golden finish.

• Author: Tim
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 1 hour 35 minutes
• Yield: About 30 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 finely chopped walnuts or pecans
• ½ cup brown sugar
• 1 teaspoon ground cinnamon

Instructions

1. Whip up the dough: In a large bowl, beat the softened butter and granulated sugar together until smooth and creamy, similar to frosting. Add the eggs one at a time, mixing well after each addition. Stir in the sour cream and vanilla extract to create a rich, soft dough base.
2. Mix in the dry ingredients: In a separate bowl, whisk the all-purpose flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, stirring until just combined to form a soft dough. Avoid overmixing to keep the cookies tender. Wrap the dough tightly in plastic wrap and refrigerate for at least 1 hour to chill and firm up.
3. Prepare the nut filling: While the dough chills, combine the finely chopped walnuts or pecans, brown sugar, and ground cinnamon in a small bowl. Optionally, use a food processor to pulse the nuts for a finer texture.
4. Roll out the dough: Lightly flour your work surface and divide the chilled dough into smaller portions. Roll each portion into a thin rectangle approximately 1/8 inch thick, moving the dough frequently to prevent sticking.
5. Add the filling and roll: Spread an even, thin layer of the nut mixture over each dough rectangle. Starting from one long edge, roll the dough tightly into a log, ensuring the edge is pinched to seal. Slice the logs into ½-inch thick rounds.
6. Bake to golden perfection: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper. Place the cookie slices seam-side down with space between them. Bake for 15–20 minutes until edges are lightly golden and fragrant.
7. Cool, serve, and enjoy: Transfer the baked cookies to a wire rack to cool completely. Optional finishing touches include a dusting of powdered sugar or a drizzle of glaze. These cookies pair wonderfully with coffee or tea.

Notes

• Chilling the dough is crucial for easy rolling and maintaining cookie shape during baking.
• Use finely chopped nuts or pulse in a food processor for a uniform filling texture.
• Don’t overfill the rolls to ensure they seal properly and bake evenly.
• Cookie slices should be spaced on the baking sheet to allow for slight spreading.
• Store cookies in an airtight container at room temperature for up to a week.

Keywords: Italian nut roll cookies, holiday cookies, nut-filled cookies, easy Italian desserts, walnut cookies, pecan cookies, homemade cookie recipe