Italian Nut Roll Cookies Recipe 

So you want to bake something fancy enough to impress people but easy enough that it won’t make you question your life choices? Congrats, my friend—Italian Nut Roll Cookies are here to save the day. These little spirals of joy are sweet, nutty, and dangerously addictive. Like “I’ll just have one” and then suddenly “Why is the plate empty?” addictive. Yeah… that kind.

Why This Recipe Is Awesome

First of all, these cookies look like you actually tried. Presentation game: strong. Effort level: surprisingly low.
Also, the dough is soft, the filling is rich, and the whole thing feels like a warm hug from an Italian nonna—even if your family tree is 0% Italian.

And FYI, it’s idiot-proof. Seriously, even I didn’t mess it up—and I’m known to burn toast on a regular basis. So if you want a recipe that looks gourmet but feels chill, this is your new bestie.

Ingredients You’ll Need

For the Dough:

• 2 cups all-purpose flour (aka the magic powder)
• ½ cup unsalted butter, softened (don’t use margarine, don’t hurt me like that)
• ½ cup sugar
• 1 large egg
• ½ cup sour cream (keeps things soft and dreamy)
• 1 tsp vanilla extract
• 1 tsp baking powder
• Pinch of salt (just enough to feel fancy)

For the Nut Filling:

• 1 ½ cups finely chopped walnuts (or pecans if you’re feeling rebellious)
• ½ cup brown sugar
• 2 tbsp melted butter
• 1 tsp cinnamon (because flavor, duh)
• 2–3 tbsp milk to moisten the mixture

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Step-by-Step Instructions

1. Preheat your oven to 350°F (175°C). Yes, preheat it now, not later. You know who you are.
2. In a large bowl, cream together the butter and sugar until light and fluffy. (It should look like happiness.)
3. Mix in the egg, sour cream, and vanilla extract. Keep stirring—your arm counts this as a workout, IMO.
4. Add the flour, baking powder, and salt. Stir until a soft dough forms. If it’s sticky, chill it for 30 minutes. If it’s still sticky… maybe your fridge is lazy.
5. In a separate bowl, combine walnuts, brown sugar, cinnamon, butter, and milk. It should look like a tasty crumble you’ll want to eat with a spoon—resist the urge.
6. Roll out the dough into a rectangle (roughly ¼ inch thick). Try to keep it rectangular-ish. We’re not Michelangelo here.
7. Spread the nut filling evenly over the dough. Don’t dump it all in the middle like a rookie.
8. Roll the dough carefully into a log. Slice into ½-inch thick pieces. The swirly pattern will make you feel like a baking genius.
9. Transfer slices to a lined baking sheet. Give them some space—they’re introverts while baking.
10. Bake for 12–15 minutes or until lightly golden. The smell will make you question why you ever bought store-bought cookies.
11. Let them cool before eating. (Or don’t. I’m not your boss.)

Common Mistakes to Avoid

• Skipping the chill time: Warm dough rolls like a tantrum-prone toddler—messy and impossible to control.
• Overbaking: These cookies should be lightly golden, not “crispy enough to use as coasters.”
• Using whole walnuts: Chop those babies! This isn’t a “guess the texture” challenge.
• Rolling too thin: Unless you like your cookies paper-thin and depressed, keep the dough at ¼ inch.

Alternatives & Substitutions

• No walnuts? Pecans or almonds work great. If you swap in peanuts… good luck.
• No sour cream? Greek yogurt steps in like a hero.
• Gluten-free? Use a 1:1 baking flour and add a teaspoon of milk if the dough gets shy.
• Want a flavor twist? Add orange zest or a tiny splash of almond extract. Your kitchen will smell like heaven.
• Feeling extra sweet? Drizzle a glaze on top. Is it necessary? No. Will it make you feel powerful? Absolutely.

FAQs

 Can I make the dough ahead of time?

Absolutely! Wrap it tight and refrigerate for up to 2 days. It won’t run away, promise.

Can I freeze the cookies?

Yes! Freeze baked cookies for up to 3 months. Future-you will thank present-you.

Do I have to use walnuts?

Not at all. Use pecans, almonds, or whatever nut vibes with your soul.

Can I make these without a rolling pin?

Yep. A clean bottle (wine bottle, water bottle, your choice) works fine. Resourceful bakers unite.

Why did my cookies spread too much?

Probably warm dough. Or too much filling. Or you angered the cookie gods (kidding… mostly).

Can I double the recipe?

For sure. Just don’t blame me if you eat half the batch in one sitting.

Do they taste better fresh or the next day?

Weirdly enough—the next day. The flavors settle like they finally made peace with each other.

Final Thoughts

Well, there you go—you just mastered the art of Italian Nut Roll Cookies without crying, panicking, or Googling “is dough supposed to look like this??” These cookies are sweet, buttery, nutty, and way easier than they look.