There’s something magical about mexican wedding cookies—those little snowballs dusted in powdered sugar that melt in your mouth, leaving a whisper of nutty warmth and vanilla behind. After three rounds of testing in my own kitchen, I learned that finely chopping the pecans gives a silkier crumb and that a brief chill keeps the rounds from flattening into discs. The gentle crackle as you bite in, the soft bubbling of sugar on your fingertips—this is comfort in cookie form.
Why You’ll Love mexican wedding cookies
- Melt-in-your-mouth crumb with a tender bite and golden edges.
- Balanced sweetness—no cloying aftertaste.
- Pantry-friendly ingredients you probably have on hand.
- A classic festive treat with a rich, nutty toasted scent.
A Little Background
My first batch of these cookie gems came about one holiday season when I needed a quick, no-fuss treat. Over the years I’ve traced their roots back to Eastern Europe, where they’re known as “Russian tea cakes,” and marveled at how immigration wove them into Mexican fiestas. Every time I bake them, I’m reminded of family gatherings and frosty kitchen mornings.
Key Ingredients for mexican wedding cookies
- Unsalted butter (2 sticks): delivers rich, creamy body; bring to room temperature for smooth creaming.
- Powdered sugar (½ cup + extra): ensures tender texture; reserve extra for that signature snowy finish.
- All-purpose flour (2 cups): forms the cookie’s delicate structure; spoon and level for accuracy.
- Finely chopped pecans (¾ cup): adds crunchy pops and a nutty toasted scent; walnuts are a fine swap.
- Pure vanilla extract (1 teaspoon): infuses aromatic warmth; a quality brand makes a noticeable difference.
How to Make mexican wedding cookies
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a stand mixer, cream together the butter and ½ cup powdered sugar until light and fluffy—about 3 minutes, with a silky-smooth texture.
- Beat in the vanilla extract until the mixture gives off a fragrant steam.
- In a separate bowl, whisk the flour and salt together. Gradually add this to the butter mixture, mixing just until combined; the dough will look sandy at first.
- Fold in the chopped pecans, making sure each piece is coated in dough.
- Roll the dough into 1-inch balls, tucking stray bits underneath for a neat finish.
- Arrange balls 1 inch apart on prepared sheets; bake 15 to 18 minutes, until you see pale golden edges.
- Let cookies rest on the baking sheet for 5 minutes (personal cooking note: on my second bake I found an extra 2-minute rest deepens the color without drying them out).
- Roll the warm cookies in powdered sugar once, cool completely on a wire rack, then roll again for a snowy blanket.
Pro Tips & Troubleshooting
- Chill the dough for 10 minutes if it feels too soft—this technique discovery stopped my rounds from spreading flat.
- If your dough cracks when rolling, let it sit at room temperature for 5 minutes to relax.
- Stir in 1 teaspoon finely grated orange zest for a citrus twist that brightens the rich, buttery flavor.
- Doubling the batch? Split into two bowls to avoid overworking your mixer, and bake on separate sheets for even browning.
Storage & Make-Ahead Guide
Store completely cooled cookies in an airtight container at room temperature for up to 5 days. For longer shelf life, refrigerate for up to 2 weeks or freeze in a sealed freezer bag for up to 3 months—always layer with parchment to prevent sticking. Reheat at 300°F for 5 minutes to refresh the crisp exterior. (Personal storage note: my cookies kept their texture best when I waited until they were fully cooled before sealing.)
Serving Suggestions
Arrange these bite-sized treats on a festive platter alongside churros or alongside a steaming mug of hot chocolate. They’re also lovely nestled in colorful paper cups for a holiday cookie swap or served with fresh berries to cut through their richness.
Frequently Asked Questions
- Can I use almonds instead of pecans in mexican wedding cookies? Absolutely—ground almonds yield a delicate flavor and finer texture, though you may need to adjust chopping.
- How do I store mexican wedding cookies to keep them fresh? Keep them in an airtight container at room temperature up to 5 days, refrigerate up to 2 weeks, or freeze for 3 months with parchment layers.
- Why are my mexican wedding cookies too crumbly? Check your flour measurement—spoon and level it. Overworking the dough can also lead to dryness.
- Can I make the dough ahead for mexican wedding cookies? Yes—chill the shaped balls, covered, for up to 24 hours and bake straight from the fridge.
- What’s the best way to get that snowy sugar coating? Roll once warm, then again when fully cooled; this double dusting ensures an even, snowball look.
- Do mexican wedding cookies need special food safety steps? As with all butter-based doughs, keep ingredients below 70°F and cool completely before storing to prevent bacterial growth.
Final Thoughts
Whether you’re sharing these mexican wedding cookies at a festive gathering or sneaking one with your afternoon tea, they bring warmth and a touch of nostalgia. My favorite way is piled high on a tiered tray, inviting everyone to reach for that gentle crackle and snowy sweetness. Give them a try, and don’t forget to share your results—I can’t wait to hear about your own kitchen discoveries!
More Recipes You’ll Love
- Tate’s Bake Shop Chocolate Chip Cookie Clone – crisp cookie sibling to your melt-in-your-mouth snowballs
- Christmas Gooey Butter Cookies – festive buttery rounds perfect alongside your powdered sugar snowballs
- Raspberry Swirl Cookies – sweet-tangy shortbread that balances the nutty richness of wedding cookies
- No-Bake Cookies – a quick, oven-free sweet option for cookie platters
Mexican Wedding Cookies
Ingredients
Cookie Dough
- 1 cup unsalted butter softened
- 0.5 cup powdered sugar plus more for dusting
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 0.25 teaspoon salt
- 0.75 cup pecans finely chopped
For Dusting
- 0.5 cup powdered sugar
Instructions
Cookie Dough
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Cream the butter and ½ cup powdered sugar until light and fluffy, about 3 minutes.
- Beat in the vanilla extract until fragrant.
- In a bowl, whisk together the flour and salt. Gradually add to the butter mixture and stir until combined.
- Fold in the chopped pecans until evenly distributed.
Baking
- Roll the dough into 1-inch balls and place them 1 inch apart on the prepared baking sheets.
- Bake for 15 to 18 minutes, until the edges are pale golden.
Cooling and Dusting
- Let the cookies rest on the baking sheet for 5 minutes.
- Roll the warm cookies in powdered sugar, cool completely on a wire rack, then roll again to coat.