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