Italian Nut Roll Cookies

Italian Nut Roll Cookies are classic, tender pastries filled with a sweet, spiced nut mixture and rolled up into golden perfection. These traditional cookies are especially popular around the holidays, but I find myself craving them any time I want something comforting and nostalgic. The dough is buttery and soft, while the filling is rich, nutty, and just the right amount of sweet.

Why You’ll Love This Recipe

I love how these cookies combine delicate pastry with a hearty filling, creating the perfect bite every time. The balance of textures—flaky outside, moist inside—is something I always look forward to. They look beautiful on a cookie tray, freeze well, and are surprisingly easy to make, even though they look like they came from a bakery. These cookies are a family favorite for a reason.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour

• Butter (cold, cut into small cubes)

• Cream cheese

• Granulated sugar

• Eggs

• Vanilla extract

• Walnuts or a mix of walnuts and pecans, finely chopped

• Brown sugar

• Ground cinnamon

• Milk (for brushing)

• Powdered sugar (for dusting after baking, optional)

Directions

1. I start by preparing the dough—mixing flour, butter, and cream cheese until a smooth dough forms. I then chill it for at least an hour.

2. While the dough chills, I prepare the nut filling by mixing finely chopped nuts, brown sugar, cinnamon, and a little vanilla.

3. After chilling, I divide the dough into small portions and roll each one into a rectangle.

4. I spread a layer of the nut mixture onto the dough and roll it up tightly like a jelly roll.

5. Then I slice each roll into 1 to 2-inch pieces and place them seam-side down on a baking sheet.

6. I brush them lightly with milk for a golden finish and bake at 350°F for 15–20 minutes until lightly golden.

7. Once cooled, I sometimes dust them with powdered sugar for a traditional touch.

Servings and timing

This recipe makes about 24–30 cookies, depending on the size of the rolls.
Prep time takes about 30 minutes (plus chilling time), and baking time is around 15–20 minutes per batch, so I plan for just under an hour total.

Variations

• I like using different nuts like hazelnuts or almonds for a unique flavor twist.

• Sometimes I add a little orange or lemon zest to the dough for a fresh citrus note.

• For a chocolate version, I mix mini chocolate chips into the nut filling.

• I’ve also tried a fig jam and walnut combo, which tastes amazing.

• If I want a shortcut, I roll the dough into a log and slice pinwheel-style instead of individually rolling.

storage/reheating

I store these cookies in an airtight container at room temperature for up to 5 days. They also freeze beautifully—I wrap them tightly and keep them frozen for up to 2 months. When I want to reheat them, I pop them in a 300°F oven for about 5 minutes to refresh that just-baked texture.

FAQs

Can I make the dough ahead of time?

Yes, I often make the dough a day ahead and keep it chilled until I’m ready to bake.

What kind of nuts work best in the filling?

I usually use walnuts, but pecans or a blend of both add great flavor and texture.

Can I freeze the cookies before baking?

I’ve had success freezing the filled, unbaked rolls. I slice them and freeze them on a tray, then bake from frozen—just a few extra minutes needed.

Do I have to use cream cheese in the dough?

Cream cheese gives the dough a tender, rich texture, but sour cream can be a decent substitute in a pinch.

Why do my cookies crack or unroll during baking?

I make sure to roll the dough tightly and place the seam side down. Chilling before baking also helps them hold their shape.

Conclusion

Italian Nut Roll Cookies are a timeless treat that always brings warmth to my kitchen. With their rich filling and delicate pastry, they offer everything I want in a homemade cookie. Whether I’m making them for a holiday, a gathering, or just because, they always leave a lasting impression.