The very first time I made these Italian Nut Roll Cookies, my entire kitchen filled with the buttery, warm scent of toasted walnuts and sweet pastry, and I remember thinking, “This is exactly what Christmas should smell like.” I had stumbled upon the recipe while flipping through one of my grandmother’s old handwritten cookbooks, and after one try, I knew it was going to become a yearly tradition. The dough felt soft and cool beneath my hands, the filling was rich and nutty, and every slice baked into a little spiral of holiday magic.
Ingredients
- 1 cup unsalted butter, softened
- 8 oz cream cheese, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 cups finely chopped walnuts
- ¾ cup brown sugar
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract (for filling)
- 2 tablespoons melted butter
- Powdered sugar for dusting
After gathering these ingredients, I always take a moment to double-check that the butter and cream cheese are truly softened—they combine so much more smoothly when not cold. If you don’t have walnuts, pecans make a wonderful substitute, but walnuts keep the classic Italian flavor profile. Don’t skip the cinnamon either; it brings a warmth that really ties the filling together. And while some people use granulated sugar inside the filling, I’ve found that brown sugar gives a deeper, almost caramel-like richness that makes a noticeable difference.
Equipment Needed
- Mixing bowls
- Electric mixer
- Rubber spatula
- Measuring cups and spoons
- Rolling pin
- Parchment paper
- Baking sheet
- Sharp knife for slicing the rolls
I’ve made these cookies with very basic equipment, so you don’t need anything fancy. A stand mixer works wonderfully, but a hand mixer does the job just as well. I highly recommend using parchment paper because it prevents sticking and makes rolling the dough much easier. A sharp knife is important for clean slices—dull knives tend to squish the cookies instead of cutting them. And if you have a pastry mat, it can be helpful, though it’s not required at all.
Step-By-Step Instructions
When I begin making Italian Nut Roll Cookies, I start by creaming together the butter, cream cheese, and granulated sugar until they’re fluffy and pale. You’ll know it’s ready when the mixture looks almost whipped and feels silky. Then I add the eggs one at a time, mixing well after each addition, and stir in the vanilla. The dough starts smelling wonderful even at this early stage, almost like a sweet cheesecake base. Once I whisk together the dry ingredients and add them in gradually, the dough becomes soft but not sticky—perfect for rolling later.(See the next page below to continue…)