Name: Italian Nut Roll Cookie Recipe
Prep time: 25 min
Cook time: 20 min
Total time: 1 h 45 min
Cuisine: Italian
Ingredients: 2 cups all-purpose flour; 1/4 teaspoon salt; 1/2 cup granulated sugar; 1 cup unsalted butter (cold and cubed); 8 ounces cream cheese (softened); 1 teaspoon vanilla extract; 1 1/2 cups finely chopped walnuts; 1/4 cup brown sugar; 1 teaspoon cinnamon; 1 egg (beaten, for egg wash); powdered sugar (for dusting)

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If you adore time-honored Italian pastries, the Italian Nut Roll Cookie is bound to capture your heart and tastebuds! Buttery, flaky layers of cream cheese dough get swirled with a spiced walnut filling, then baked until beautifully golden and finished with a snowfall of powdered sugar. Every bite is a tender, nutty delight—perfect for the holidays or whenever you want to impress with something truly special. With its rich family history and irresistible aroma, this Italian Nut Roll Cookie recipe is one you’ll pass down for generations.

Ingredients You’ll Need

Italian Nut Roll Cookie Recipe - Recipe Image

Ingredients You’ll Need

Baking the perfect Italian Nut Roll Cookie starts with pantry staples and a few star ingredients that make each cookie absolutely irresistible. From lush butter and tangy cream cheese to aromatic cinnamon and earthy walnuts, every ingredient plays a vital role in flavor and texture.

All-purpose flour: The backbone of the dough, providing the structure for the flaky roll.
Salt: Just a pinch elevates the flavors and balances sweetness.
Granulated sugar: Adds gentle sweetness and supports a golden-brown bake.
Unsalted butter (cold and cubed): Keep it cold for maximum flakiness in every cookie.
Cream cheese (softened): The key to an ultra-tender crumb and signature slight tang.
Vanilla extract: Boosts that homey, bakery-fresh aroma and warmth.
Finely chopped walnuts: The filling’s star, bringing a hearty, toasty crunch.
Brown sugar: Deepens the filling’s sweetness with caramel notes.
Cinnamon: Classic spice that weaves warmth throughout the nutty swirl.
Egg (beaten, for egg wash): Gives the cookies that pretty, glossy golden finish.
Powdered sugar (for dusting): The final snow-like flourish for that irresistible holiday touch.

How to Make Italian Nut Roll Cookie

Step 1: Make the Dough

Start in a large mixing bowl by whisking together your flour, salt, and granulated sugar. Next, you’ll want to cut in the cold, cubed butter—use a pastry cutter or fork and work quickly to keep the butter from melting. When the mixture looks like coarse crumbs, stir in the softened cream cheese and vanilla extract until everything just comes together into a soft, cohesive dough. Resist the urge to overmix! Divide the dough into two equal parts, shape each into a disc, wrap tightly in plastic, and let them chill in the refrigerator for at least an hour. This step guarantees those signature layers and prevents the dough from becoming too sticky to roll.

Step 2: Prepare the Walnut Filling

While your dough takes a rest in the fridge, prepare the spiced walnut filling. Simply combine your finely chopped walnuts, rich brown sugar, and cozy cinnamon together in a bowl. Stir until you’ve got a fragrant, even mixture. This simple blend is what makes every Italian Nut Roll Cookie burst with sweet-spiced, nutty goodness in every single bite.

Step 3: Roll and Fill

Once your dough discs are well chilled, lightly flour your work surface and rolling pin. Take one dough disc from the fridge and roll it into a rectangle, about 1/8-inch thick. Scatter half of your walnut filling evenly over the dough, then gently press the filling into the surface to help it stick. Now, from the long edge, carefully roll the dough into a tight log. Repeat this process for the second dough disc with the remaining filling.

Step 4: Slice and Arrange

Using a sharp knife, slice each rolled log into 1-inch thick cookies. Arrange the slices, cut side up, on a parchment-lined baking sheet, making sure to leave a little space between each one for even baking. This step sets the stage for those irresistible swirls to shine through!

Step 5: Bake

Brush each Italian Nut Roll Cookie with beaten egg for that stunning golden sheen. Pop your tray into a preheated 350°F oven and bake for 18 to 22 minutes, or until the cookies are lightly golden and crisp around the edges. The aroma filling your kitchen will be absolutely intoxicating!

Step 6: Cool and Dust

Allow the cookies to cool on a wire rack. Once they’re at room temperature (and as hard as it may be, it’s worth the wait!), finish them with a generous dusting of powdered sugar. This snowy touch not only looks stunning but adds that scrumptious bakery-style sweetness.

How to Serve Italian Nut Roll Cookie

Garnishes

The classic finish for an Italian Nut Roll Cookie is a powdery dusting of confectioners’ sugar—simple, elegant, and just sweet enough. For a festive twist, sprinkle a bit of extra cinnamon or zest a little orange right over the top. If you want to get a little fancier, a light drizzle of glaze made from powdered sugar and milk will make them gleam on any dessert table.

Side Dishes

Pair these cookies with a strong espresso or a creamy cappuccino for a traditional Italian treat. They’re also perfect alongside a scoop of vanilla gelato or a small glass of dessert wine. For a holiday gathering, serve the Italian Nut Roll Cookie with a platter of fresh fruit and other assorted biscotti for a colorful and indulgent dessert spread.

Creative Ways to Present

Arrange your Italian Nut Roll Cookies in a pretty tin or box lined with parchment for gifting—they travel beautifully! For gatherings, stack them in a pyramid on a platter or nestle each one in a mini paper liner for extra flair. You can even serve them as part of a cookie board alongside chocolate-dipped strawberries or spiced nuts for a show-stopping sweets buffet.

Make Ahead and Storage

Storing Leftovers

Store your Italian Nut Roll Cookie leftovers in an airtight container at room temperature for up to five days. If you’ve dusted with lots of powdered sugar, layer parchment between the cookies to keep them fresh and avoid sticking. They’ll still taste amazing days after baking!

Freezing

These cookies are fantastic for freezing, either before or after baking. For unbaked cookies, freeze the sliced dough on a baking sheet, then transfer to a freezer bag. Bake straight from frozen, adding a couple of extra minutes to the bake time. Baked cookies should be tightly wrapped and stored for up to three months—just thaw and enjoy.

Reheating

To refresh day-old cookies, pop them in a 300°F oven for 5 minutes to restore their just-baked taste and tender texture. Make sure they’ve cooled before adding more powdered sugar if needed, and serve as warm as possible for maximum enjoyment.

FAQs

Can I use other nuts besides walnuts in this Italian Nut Roll Cookie?

Absolutely! Pecans, hazelnuts, or even almonds work wonderfully in place of walnuts. Just chop them finely and keep everything else the same. Each nut brings a unique flavor and texture to your Italian Nut Roll Cookie.

Can I make the dough in advance?

Yes, you can make the dough up to two days ahead of time. Simply refrigerate it tightly wrapped—this makes the process even easier when you’re ready to bake! Chilled dough is easier to roll and produces flakier cookies.

How do I prevent the dough from sticking while rolling?

Make sure your rolling surface and pin are lightly floured, and keep your dough well-chilled. If the dough gets too warm or sticky, just pop it back in the fridge for a few minutes. Working quickly helps prevent sticking as well.

Why are my cookies spreading too much in the oven?

Overspreading usually happens if the dough gets too warm. Ensure you chill the dough thoroughly before rolling, filling, and especially before baking. You can also pop the prepared (but unbaked) cookies in the fridge for 10 minutes before putting them in the oven.

Can I freeze these cookies for holiday gift giving?

Definitely! The Italian Nut Roll Cookie freezes beautifully baked or unbaked. This makes them perfect for holiday prep—simply thaw and dust with fresh powdered sugar before gifting or serving.

Final Thoughts

Few treats are as beloved as a fresh Italian Nut Roll Cookie—a swirl of flavor and tradition in every bite. Give yourself permission to slow down and savor the process, then share these cookies with people you love. I hope this recipe brings warmth and joy to your kitchen, and inspires new family traditions for years to come!

Italian Nut Roll Cookie Recipe

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4.8 from 22 reviews

Author: admin
Total Time: 1 hour 45 minutes
Yield: 24 cookies 1x
Diet: Vegetarian

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Description

Delight your taste buds with these delicious Italian Nut Roll Cookies, featuring a buttery cream cheese dough filled with a sweet walnut mixture. These cookies are perfect for holiday gatherings or anytime you crave a nutty treat.

Ingredients

Scale

Dough:

2 cups all-purpose flour
1/4 teaspoon salt
1/2 cup granulated sugar
1 cup unsalted butter (cold and cubed)
8 ounces cream cheese (softened)
1 teaspoon vanilla extract

Filling:

1 1/2 cups finely chopped walnuts
1/4 cup brown sugar
1 teaspoon cinnamon

Additional:

1 egg (beaten, for egg wash)
powdered sugar (for dusting)

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Instructions

Dough Preparation: In a large mixing bowl, combine flour, salt, and granulated sugar. Cut in cold butter until mixture resembles coarse crumbs. Add cream cheese and vanilla, mix until a soft dough forms. Divide, shape into discs, wrap, and refrigerate for 1 hour.
Filling Assembly: Mix walnuts, brown sugar, and cinnamon. Roll out dough, sprinkle filling, roll into logs, slice into cookies. Place on baking sheet, brush with egg, bake at 350°F for 18-22 minutes.
Serving: Cool, then dust with powdered sugar before serving.