Mexican Wedding Cookie Recipe: Ever bit into a cookie so delicate and buttery that it literally melts in your mouth? That’s the magic of Mexican Wedding Cookies. These heavenly little treats are popular not just in Mexico but in many cultures around the world. Soft, crumbly, rich in nutty flavor, and finished with a snowy coating of powdered sugar, they’re a dream on the dessert table. Whether you’re preparing for a holiday, wedding, or simply want something indulgent with your coffee, this recipe will quickly become a favorite.
What makes them stand out is their simplicity—just a handful of pantry staples transform into something truly special. But don’t be fooled. Although they’re simple to make, the result feels fancy and celebratory. If you’ve ever had them during Christmas or at a festive event, you’ll know why people always reach for seconds (or thirds).
In this step-by-step guide, we’ll cover everything you need to know—from ingredients to baking tips and common mistakes to avoid. Let’s dive into the delicious world of Mexican Wedding Cookies.
What Are Mexican Wedding Cookies?
Mexican Wedding Cookies might just be the most traveled cookie in history. While we know them as “Mexican Wedding Cookies” in the U.S., they’re also called Russian Tea Cakes, Snowball Cookies, and Butterballs in other places. Despite the varied names, the recipe remains quite consistent: a shortbread-style nutty cookie rolled in powdered sugar.
These cookies date back hundreds of years, with ties to medieval Arab baking traditions that used ground nuts and sugar. Eventually, they spread to Europe, and as Spaniards colonized Mexico, the recipe took on a new cultural significance, often being served at weddings, hence the name.
Unlike typical cookies that might be chewy or soft, these are more crumbly, buttery, and tender, thanks to the high-fat content from real butter and finely chopped nuts. They have no eggs, which gives them their signature sandy texture. Once baked, they’re coated (twice!) in powdered sugar, giving them that iconic snowball appearance.
Why You’ll Love This Recipe
Still wondering if this cookie is worth your time? Here’s why people keep coming back to this recipe:
- Minimal ingredients – You likely have everything you need in your kitchen already.
- No eggs – Great for people with egg allergies or for those who prefer eggless desserts.
- Melt-in-your-mouth texture – Thanks to the perfect butter-to-flour ratio.
- Elegant and versatile – They’re a hit at weddings, holidays, and even cozy weekends.
- Customizable – Use different nuts or extracts for fun variations.
These cookies aren’t just about looks. The flavor is rich and nutty with a delicate sweetness that’s not overpowering. One bite, and you’ll understand why these cookies have stood the test of time.
List of Ingredients You’ll Need
Before we start baking, let’s go over the essentials. Here’s your simple, no-fuss ingredient list:
- 1 cup (2 sticks) unsalted butter, softened
- ½ cup powdered sugar, plus more for coating
- 1 teaspoon vanilla extract
- 2¼ cups all-purpose flour
- ¾ cup finely chopped pecans
- ¼ teaspoon salt
Each ingredient plays a crucial role. Butter gives richness, powdered sugar adds delicate sweetness, and pecans bring that nutty crunch. The absence of eggs gives these cookies their sandy texture.
Want to add a twist? You’ll find plenty of variation ideas further down!
Ingredient Substitutions and Variations
Can’t find pecans? Allergic to nuts? Want a gluten-free version? You’re covered.
Here are a few fun and practical swaps:
- Nuts: Swap pecans for walnuts, almonds, or even hazelnuts. Just make sure to chop them finely.
- Gluten-Free: Use a 1:1 gluten-free flour blend. It works surprisingly well for these cookies.
- Vegan: Use a high-quality vegan butter. Avoid margarine—it affects the texture.
- Flavor Boosts: Add a pinch of cinnamon or a few drops of almond extract for a different twist.
These cookies are surprisingly flexible. You can experiment while still holding on to that classic taste and feel.
Tools and Equipment You’ll Need
Good news: You won’t need anything fancy to whip up a batch of these beauties. Here’s what you’ll need:
- Mixing bowls – Medium and large
- Hand or stand mixer – Makes creaming butter easier
- Measuring cups and spoons
- Rubber spatula – For mixing without overworking
- Baking sheet
- Parchment paper or silicone baking mat
- Wire cooling rack
- Sifter or fine mesh strainer – For even sugar coating
Don’t skip lining your tray—it prevents sticking and ensures an evenly baked bottom.
How to Prepare Mexican Wedding Cookies: Step-by-Step
Let’s roll up our sleeves and get baking. This process is simple, but timing and technique matter.
Step 1: Preheat Your Oven
Set your oven to 350°F (175°C). Give it at least 10-15 minutes to come up to temperature. Baking these cookies in a cold oven will lead to a flat, sad texture.
Step 2: Cream the Butter and Sugar
In a large bowl, beat the softened butter and ½ cup powdered sugar until light and fluffy (about 2-3 minutes). This step is key to getting that soft, crumbly cookie texture. Use a mixer on medium speed.
Step 3: Add Vanilla Extract
Add the vanilla and beat for another 30 seconds. Don’t skip this step—vanilla brings warmth and depth.
Step 4: Add Flour and Salt
Gradually add in the flour and salt. Reduce the mixer speed to low or fold in using a spatula. It’ll look dry at first, but it comes together.
Step 5: Mix in Chopped Pecans
Stir in the finely chopped pecans by hand. You want them evenly distributed without overmixing.
Step 6: Shape the Dough
Roll dough into 1-inch balls. Place them on the lined baking sheet, about 1 inch apart. They don’t spread much, so no need to leave lots of room.
Step 7: Bake Until Lightly Golden
Bake for 12-15 minutes, or until the bottoms are just turning golden. Tops will stay pale—don’t wait for browning on top or they’ll overbake.
Step 8: Sugar Coat Twice
While still warm, gently roll the cookies in powdered sugar. Let them cool, then roll them again for a snowy finish. The double roll is the secret to their festive look!
Expert Tips for the Perfect Cookie
Want to take your Mexican Wedding Cookies from good to unforgettable? These expert tips will make all the difference.
- Use softened butter—not melted. The butter should be soft enough to leave a fingerprint when pressed but not so soft that it’s greasy or liquid. This ensures the cookies hold their shape and don’t spread too much.
- Chill the dough if it’s too soft. If your dough feels sticky or hard to roll, pop it in the fridge for 15-20 minutes. This makes it easier to shape and helps prevent flattening during baking.
- Don’t overmix. Once you add the flour and nuts, mix just until combined. Overworking the dough develops gluten, making the cookies tough rather than tender.
- Use finely chopped nuts. Large nut pieces can make the cookies crumble. You want small bits for an even, sandy texture. A food processor works great for this step.
- Roll in sugar while warm. Powdered sugar sticks best when the cookies are warm. Wait too long, and the sugar won’t cling.
- Double coat for that iconic snowball look. The first sugar roll melts a little—think of it as the base coat. The second roll (after cooling) gives the cookies their powdery white finish.
With these small adjustments, your cookies will look bakery-worthy and taste even better!
Common Mistakes to Avoid
Even simple recipes come with a few pitfalls. Avoid these common mistakes for perfect results every time.
- Using cold butter – It won’t cream properly with the sugar. This leads to dense cookies and poor texture.
- Skipping the second sugar roll – It’s not just for looks. That second roll ensures every bite is sweet and balanced.
- Overbaking – The tops of these cookies don’t brown much. Wait for golden bottoms, not tops, or you’ll dry them out.
- Measuring flour incorrectly – Scooping flour directly from the bag can pack it too tightly, leading to a dry, crumbly dough. Instead, spoon flour into your measuring cup and level it off.
- Not finely chopping the nuts – Large chunks make the dough hard to shape and result in uneven texture.
- Skipping salt – It may seem small, but salt enhances all the flavors, especially in sweet recipes.
Stay clear of these errors, and you’re guaranteed delicious cookies every time.
How to Store Mexican Wedding Cookies
You’ve baked a big batch (because who can stop at a dozen?), and now you’re wondering how to store them without losing that perfect texture. Don’t worry—it’s easy.
Short-Term Storage (Room Temp)
- Place cookies in an airtight container, layering them with parchment paper to prevent sticking.
- Store at room temperature for up to 7 days.
- Avoid humid environments, which can make the sugar coating sticky.
Long-Term Storage (Freezer)
- Freeze baked cookies in a zip-top freezer bag or airtight container.
- You can also freeze unbaked dough balls. Just place them on a tray, freeze until firm, and transfer to a freezer bag.
- To serve, bake from frozen (add 2-3 extra minutes to bake time) or thaw baked cookies and re-roll in powdered sugar before serving.
Proper storage keeps these cookies fresh and delicious, whether you’re baking ahead for holidays or just want a sweet stash on hand.
How Long Do Mexican Wedding Cookies Last?
Wondering how long your batch will keep? Here’s the shelf life breakdown:
- At room temperature: These cookies stay fresh for 5 to 7 days in an airtight container.
- In the freezer: Baked cookies can last up to 3 months. Dough balls can also be frozen and baked fresh later.
- Best eaten within: Honestly, within the first 3-4 days for that ideal texture and flavor.
Just remember, the powdered sugar can absorb moisture over time and become sticky. A quick re-roll in fresh sugar can restore their snowy finish!
Serving Suggestions
Mexican Wedding Cookies may be simple, but how you serve them can make them feel special.
Holiday Tray Favorite
- Add them to your Christmas cookie platter alongside gingerbread, sugar cookies, and peppermint bark.
- Their powdery white look adds visual contrast to darker treats.
Wedding or Baby Showers
- Place cookies in mini paper cups for easy serving.
- Stack them in tiers on a dessert stand or arrange in favor boxes for guests.
Perfect with a Warm Drink
- These pair beautifully with:
- Coffee (especially a light roast or cappuccino)
- Black or chai tea
- Hot chocolate
Brunch or Afternoon Tea
- Include them as part of a sweet table spread.
- They offer a nice texture contrast to soft pastries and cakes.
These cookies are as versatile as they are delicious. Dress them up or keep it casual—they’ll shine either way.
Making Ahead for Holidays
Planning for a busy holiday season? Mexican Wedding Cookies are the ultimate make-ahead treat.
Make the Dough in Advance
- Prepare the dough up to 3 days ahead and refrigerate.
- Roll into balls, then chill or freeze until ready to bake.
Bake and Freeze
- Bake a few weeks ahead and freeze in airtight containers.
- When ready to serve, thaw and give them a quick dusting in powdered sugar to freshen them up.
Batch Bake
- Double or triple the recipe easily—just mix in batches to avoid overmixing.
- Great for cookie exchanges, gifting, and parties.
Being able to prep ahead makes holiday baking stress-free—and gives you more time to enjoy the season (and cookies).
Variations from Around the World
Believe it or not, the humble Mexican Wedding Cookie has siblings around the globe! Though the ingredients and methods are similar, each culture adds its own twist.
Russian Tea Cakes
- Very similar base, often made with walnuts or hazelnuts.
- Typically served during holidays and afternoon tea.
Snowball Cookies (USA)
- Often uses almonds, and the name comes from their powdery white coating.
- Common Christmas treat in the U.S.
Italian Wedding Cookies
- Made with almond flour or almond extract.
- Sometimes glazed or dipped in icing instead of powdered sugar.
Polvorones (Spain/Mexico)
- Often includes lard or shortening instead of butter.
- Texture is more crumbly and dry but equally delicious.
It’s fascinating how one cookie concept has taken root in different cultures with small yet meaningful changes.
FAQs about Mexican Wedding Cookie Recipe
1. Can I make these without nuts?
Yes, you can skip the nuts, but the texture and flavor will change. Consider adding shredded coconut or mini chocolate chips as a fun twist.
2. How do I keep them from falling apart?
Make sure the cookies cool slightly before the first sugar roll. Also, don’t overbake—they should be firm on the bottom but not browned on top.
3. Can I use a food processor for the nuts?
Absolutely. Just pulse the nuts until finely chopped, but stop before they turn into nut butter.
4. Why do I roll them in powdered sugar twice?
The first roll sticks to the warm cookie, creating a base coat. The second gives them their signature snowy look and finishes the flavor.
5. Are these cookies too sweet?
Surprisingly, no. The cookie dough itself is mildly sweet, and the powdered sugar balances it perfectly. Even people who don’t like overly sweet desserts love these!
Conclusion
There’s a reason Mexican Wedding Cookies have stayed popular for generations—they’re comforting, classy, and completely irresistible. With a soft, crumbly texture and delicate sweetness, they bring elegance to any occasion, from weddings to cozy afternoons at home. Plus, they’re easy to make, endlessly customizable, and perfect for making ahead.
Whether you call them Snowball Cookies, Russian Tea Cakes, or simply buttery bites of heaven, one thing’s for sure: you’ll want to make these again and again.
Get your apron on, pour a cup of tea, and enjoy the magic of these timeless cookies.
