So delicate that they melt in your mouth, these Mexican Wedding Cookies are always a classic staple! Also known as snowball cookies or Russian tea cakes, this is a recipe everyone that loves cookies needs on hand.
These cookies are perfect for Christmas cookie platters! Add some Spritz Cookies, Meringue Cookies, and Peanut Butter Blossoms for the perfect plate.
The older I get, the more I am attracted to all of the classics.
And these Mexican Wedding Cookies are definitely a classic.
Also known as snowball cookies, Russian tea cakes, and lots of other names, this is a cookie recipe that seems to have roots all over the world. From being found at weddings and quinceañeras in Mexico, to being served alongside tea in Russia, to being a holiday favorite in the United States.
But no matter where they come from, or what they are called, they are just downright delicious. A buttery, tender cookie that is covered in powdered sugar – these are so delicious you won’t be able to stop at just one!
Ingredients
- Pecans: I have seen these cookies made with pecans, walnuts, and even almonds. I like the flavor of the pecans. You could even leave the nuts out, but you’d need to add some more flour so the cookies would hold together.
- Butter: I like to use unsalted butter since I am adding salt.
- Powdered Sugar: The powdered sugar is what helps to give these cookies their “melt in your mouth” texture.
- Vanilla & Almond Extract: I like to use both vanilla and almond extract. You could use all of one or the other, though.
- Flour: I have only ever made these with all-purpose flour.
- Salt: The salt will help to balance the sweet. I like to use fine sea salt.
How to Make Mexican Wedding Cookies
Start by toasting the pecans. You can technically skip toasting the nuts, but toasting them adds so much more flavor. I like to do this in a dry skillet over medium heat. Just make sure you keep an eye on them – they can burn easily.
Once the nuts are toasted, let them cool enough to touch and then roughly chop them. I like to keep them a little rough, but you you can definitely finely chop them so that there are not any bigger chunks in the cookies.
In a large bowl, beat the butter until it is light and fluffy, then beat in the powdered sugar, followed by both extracts.
Add the flour, salt, and cooled pecans, and stir the dough together. Cover the bowl and refrigerate the dough for 1 hour.
Roll the dough into 1-inch balls and place on a parchment covered baking sheet. The cookies don’t spread very much, but you still want to have about 2 inches between cookies.
Bake the cookies until they are just starting to brown on the bottom. Remove them from the oven, and let them sit for about 15 minutes.
Roll the cookies in the remaining powdered sugar, then let the cookies cool completely. Once completely cooled, roll the cookies again, or dust the tops with more powdered sugar.
Tips and Tricks
- If you let the dough stay in the refrigerator longer than 1 hour, you may have to let the dough sit out for 10 minutes to thaw enough to roll into balls.
- You want to make sure to roll the cookies in the powdered sugar the first time when they are still warm so that the powdered sugar will stick. I find that after about 15 minutes, they are cool enough to handle, but still warm enough for the powdered sugar to stick.
- These cookies will store at room temperature in a covered container for up to a week. You can also freeze the cookies. You will need to re-roll in powdered sugar once they thaw.
More Favorite Cookie Recipes
Chocolate Chip Pudding Cookies
Sour Cream Cookies
Soft Ginger Cookies
Oatmeal Cookies
Toll House Cookie Recipe
Mexican Wedding Cookies (Snowball Cookies)
Ingredients
- 1 cup pecans
- 1 cup butter softened
- 3/4 cup powdered sugar divided
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
Instructions
- Place the pecans in a dry skillet and place over medium heat. Cook, stirring very frequently, until the pecans are toasted, about 5 minutes. Remove to a cutting board and allow them to cool.
- Once the pecans are cool enough to touch, chop them finely. (I like to leave them more of a rough chop, but you can also finely chop them so that you don’t have any big chunks of pecans in your cookies.)
- In a large bowl, beat the butter until light and smooth. Add 1/2 cup of the powdered sugar and beat to combine. Mix in the vanilla extract and the almond extract.
- Add the flour, the salt, and the pecans to the bowl and mix to combine. Cover the dough and chill it for at least 1 hour.
- Preheat the oven to 325ºF.
- Shape the dough into 1-inch balls and place on parchment lined baking sheets, about 2 inches apart.
- Bake just until starting to brown on the bottom, about 15-20 minutes. Remove from the oven and let the cookies sit on the baking sheets for about 15 minutes.
- While the cookies are still warm, (but not hot), roll in the remaining 1/4 cup powdered sugar. Transfer to parchment paper or waxed paper to cool completely.
- Once cool, either roll the cookies in the powdered sugar again, or dust the tops of the cookies with more powdered sugar.
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