Name: Italian Nut Roll Cookies Recipe
Prep time: 30 min
Cook time: 18 min
Total time: 1 h 30 min
Cuisine: Italian
Ingredients: 2 cups all-purpose flour; 1/4 teaspoon salt; 1/2 teaspoon baking powder; 1/2 cup unsalted butter (softened); 4 ounces cream cheese (softened); 1/2 cup granulated sugar; 1 large egg; 1 teaspoon vanilla extract; 1 cup finely chopped walnuts; 1/4 cup brown sugar (packed); 1 tablespoon honey; 1/2 teaspoon cinnamon; 2 tablespoons milk; 1 egg (beaten, for egg wash); powdered sugar for dusting

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Trust me, once you take your first bite of these buttery-crisp, sweetly-spiced Italian Nut Roll Cookies, you’ll understand why they’re such a cherished treat in so many homes. Their tender cream cheese dough wraps around a cinnamon-kissed walnut filling, creating bite-sized spirals that manage to taste both nostalgic and luxuriously special. Whether you’re baking for a holiday, sharing with a neighbor, or indulging in a cozy afternoon, Italian Nut Roll Cookies always bring smiles and those irresistible “just one more” moments.

Italian Nut Roll Cookies Recipe - Recipe Image

Ingredients You’ll Need

Creating authentic Italian Nut Roll Cookies is all about celebrating a handful of classic ingredients. Each piece—from the rich dough to the nutty filling—plays a role in crafting those beautiful layers of flavor, texture, and nostalgia.

All-purpose flour: The structure behind your cookies, giving the dough its classic tender bite.
Salt: A small pinch instantly brightens and balances all the sweet notes.
Baking powder: Just a touch lends a gentle lift for the perfect crumb.
Unsalted butter: Room-temperature butter makes for extra flaky, delicate cookies.
Cream cheese: The secret ingredient for a soft, melt-in-your-mouth dough with subtle tang.
Granulated sugar: Adds just enough sweetness to let the nutty filling shine.
Large egg: One to bind the dough, and another for that golden, glossy finish.
Vanilla extract: Brings a warmth and depth to every bite.
Finely chopped walnuts: Their robust, toasty flavor is essential for the signature filling.
Brown sugar: A packed quarter-cup adds caramel notes and extra moistness.
Honey: Binds the filling while lending subtle floral sweetness.
Cinnamon: A half-teaspoon adds cozy, aromatic spice.
Milk: Ensures the filling is silky and easy to spread.
Egg (for egg wash): Gives those cookie spirals a beautifully golden finish.
Powdered sugar: A snowy dusting makes these cookies absolutely bakery-worthy.

How to Make Italian Nut Roll Cookies

Step 1: Prepare the Dough

Start by whisking together your flour, salt, and baking powder in a large bowl. In a separate bowl, beat the softened butter, cream cheese, and sugar until the mixture is light and creamy—this step can take a couple of minutes, and it’s so worth it for tender cookies! Beat in your egg and vanilla, then gradually add in the dry ingredients to build a soft, supple dough. Once mixed, divide into two pieces, pat into discs, and wrap each in plastic wrap. Let them chill in the fridge for at least an hour; this rest does magical things for both flavor and handling.

Step 2: Mix the Nut Filling

While your dough chills, pull together the irresistible nutty center. Combine those finely chopped walnuts, brown sugar, honey, cinnamon, and milk in a small bowl, stirring until everything melds into a moist, fragrant paste. This is the heart of every Italian Nut Roll Cookie!

Step 3: Roll, Fill, and Shape

Line a baking sheet with parchment paper and preheat your oven to 350°F (175°C). Working with one disk at a time (keep the other chilling), roll it out on a lightly floured surface into a rectangle about 1/8-inch thick. Gently spread half of the walnut filling evenly over the dough, leaving a border along the edges. Starting from the long side, roll the dough into a tight log, just like making a jelly roll, then cut into 1-inch slices. Repeat with your remaining dough and filling.

Step 4: Bake to Perfection

Arrange your nut roll cookies on the prepared tray, leaving a little space between each one. Brush the tops with beaten egg for that bakery-perfect sheen. Bake them for 15 to 18 minutes, or until they’re lightly golden and you catch that aroma of toasty nuts and cinnamon wafting through the kitchen. Cool them completely on a wire rack so the filling can set.

Step 5: Finishing Touches

Once the cookies are cool, give them a generous dusting of powdered sugar—it’ll cling to all the nooks and crannies, making each Italian Nut Roll Cookie extra inviting and festive.

How to Serve Italian Nut Roll Cookies

Garnishes

A classic and crowd-pleasing finish is a liberal sprinkle of powdered sugar, but you can also drizzle the cookies with a simple glaze (whisk together powdered sugar and a little milk) for glossy sweetness. For special occasions, a few extra chopped nuts or a tiny pinch of cinnamon makes for an elegant touch.

Side Dishes

Serve your Italian Nut Roll Cookies with rich Italian coffee, hot chocolate, or a glass of Vin Santo for a truly authentic experience. They also pair delightfully with a scoop of gelato, or as a sweet counterpart on a dessert platter alongside fresh berries or fruit compotes.

Creative Ways to Present

Arrange the cookies in a pretty tin lined with parchment, stack them on a vintage cake stand, or tuck them into decorative cellophane bags for delicious homemade gifts. For holidays, nestle the cookies among evergreens or wrap with red and gold ribbon—the spiral shape always looks festive and inviting.

Make Ahead and Storage

Storing Leftovers

Store your Italian Nut Roll Cookies in an airtight container at room temperature for up to five days. They stay wonderfully tender, and the flavors meld even more beautifully over time. Just be warned: they tend to disappear quickly!

Freezing

These cookies are made for freezing! You can freeze the dough (wrapped tightly) or assembled, unbaked logs for up to two months. Alternatively, freeze completely baked and cooled cookies in layers separated by parchment. Thaw at room temperature and dust with fresh powdered sugar before serving.

Reheating

If you prefer a slightly warm, fresh-from-the-oven feel, pop cookies in a 300°F (150°C) oven for 5 minutes after thawing. This revives their texture and brings out the aromatic filling, making them taste just-baked again.

FAQs

Can I use a different type Dessert

Definitely! While walnuts are traditional, pecans, hazelnuts, or even a mix all taste fantastic. Each nut brings its own unique flavor and texture to the filling, making your cookies feel extra special.

Why refrigerate the dough before rolling and filling?

Chilling gives the dough time to rest and firm up, which makes it so much easier to roll out without sticking or tearing. It also helps the cookies bake up neatly instead of spreading, ensuring those beautifully defined spirals.

Can I make Italian Nut Roll Cookies vegan or dairy-free?

Absolutely! Swap in plant-based butter and dairy-free cream cheese, and use a flax egg instead of a regular egg. The results are still deliciously tender, though the flavor may be slightly different.

How can I keep the filling from leaking out while baking?

Make sure to leave a border around the edge when spreading the filling, and roll the dough tightly but gently. If any filling does escape, it usually caramelizes nicely on the baking tray—just an extra treat for the baker!

Is it possible to make the dough ahead and freeze it?

Yes! Prepare the dough and freeze it as discs, tightly wrapped, for up to two months. Thaw in the fridge overnight before rolling out and assembling the cookies as usual.

Final Thoughts

There’s something truly wonderful about sharing a plate of Italian Nut Roll Cookies with friends and family. They’re cozy, beautiful, and brimming with timeless flavor. Give this recipe a try, and don’t be surprised if these cookies quickly become a staple in your baking repertoire!

Italian Nut Roll Cookies Recipe

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4.5 from 11 reviews

Author: admin
Total Time: 1 hour 30 minutes
Yield: 24 cookies 1x
Diet: Vegetarian

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Description

Delight in the rich flavors of Italian Nut Roll Cookies, a delightful treat perfect for the holiday season. These cookies feature a buttery cream cheese dough rolled with a sweet walnut filling and dusted with powdered sugar.

Ingredients

Scale

For the Dough:

2 cups all-purpose flour
1/4 teaspoon salt
1/2 teaspoon baking powder
1/2 cup unsalted butter (softened)
4 ounces cream cheese (softened)
1/2 cup granulated sugar
1 large egg
1 teaspoon vanilla extract

For the Filling:

1 cup finely chopped walnuts
1/4 cup brown sugar (packed)
1 tablespoon honey
1/2 teaspoon cinnamon
2 tablespoons milk

For Finishing:

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

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Instructions

Prepare the Dough: In a large bowl, whisk together flour, salt, and baking powder. Blend butter, cream cheese, and sugar until smooth. Add egg and vanilla, then mix in dry ingredients until a soft dough forms. Refrigerate wrapped in plastic for 1 hour.
Make the Filling: Combine walnuts, brown sugar, honey, cinnamon, and milk to form a paste.
Assemble and Bake: Roll out dough, spread filling, roll into a log, slice, and bake at 350°F (175°C) for 15–18 minutes. Cool, dust with powdered sugar, and serve.