Delightfully sweet and buttery, these classic Mexican Wedding Cookies are the perfect treat for special occasions and the holiday season! Their melt-in-your-mouth texture and nutty flavor make them a must-have on Christmas cookie plates and a standout addition to any cookie exchange!
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This Mexican Wedding Cookies recipe has the perfect blend of sweet flavor and nutty richness, making them a delightful treat that’s impossible to resist. The buttery cookie dough creates a melt-in-your-mouth texture, while the powdered sugar coating adds just the right amount of sweetness. Whether you’re baking them for the first time or the hundredth, they’re always a crowd-pleaser.
One of the best things about Mexican Wedding Cookies is their versatility. They shine on a Christmas cookie tray, as part of a cookie platter, or even as a thoughtful gift packed in zip-top bags or freezer-safe containers. The combination of simple ingredients and a sweet, nutty flavor ensures they’re a perfect holiday cookie that everyone loves to devour!
Whether you know them as Mexican Wedding Cookies, Russian Tea Cakes, or Snowball Cookies, one thing’s for sure—they’re a classic worth savoring!
Love Christmas cookies? You’ll adore my recipes for Peppermint Swig Cookies, Old-Fashioned Raisin-Filled Cookies, Fresh Cranberry Shortbread Bars, Church Window Cookies, and Christmas M&M Cookies—let the magic begin!
Why We Love This Recipe
- This Mexican Wedding Cookie recipe is endlessly customizable—switching up the nuts or tweaking the flavors means you can create endless variations while keeping the classic charm intact.
- These cookies are incredibly easy to make with simple ingredients, yet they deliver a luxurious melt-in-your-mouth texture that feels fancy and special.
- They’re versatile enough to suit any occasion, from holiday cookie plates to elegant wedding receptions, and they store beautifully for next-day indulgence.
What You’ll Need
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
- Finely Chopped Pecans – Add the nutty flavor that makes these cookies unique. Walnuts, almonds, or even pistachios are great substitutions!
- Salted Butter – Brings the rich, buttery base that makes these cookies so irresistible. Room temperature or softened butter works best for smooth mixing.
- Pure Vanilla Extract – Enhances the flavor with a touch of warmth and sweetness. Don’t skimp on quality for this one!
- All-Purpose Flour – Gives the cookies structure, ensuring they hold their iconic snowball shape.
- Powdered Sugar – Used in the dough and as the final coating, it adds sweetness and a melt-in-your-mouth finish.
- Salt – Balances the sweetness and brings out the flavors of the butter and vanilla.
- Prepare dough. Preheat your oven to 400°F, and line a cookie sheet with parchment paper or a silpat mat for easy cleanup. In a large bowl, use an electric mixer to beat the salted butter and pure vanilla extract until creamy and smooth—about 2-3 minutes.
- Mix dry ingredients. In a separate medium bowl, whisk together the all-purpose flour, powdered sugar, and salt. Gradually add this dry mixture to the butter, mixing just until combined.
- Add pecans. Stir in the finely chopped pecans, ensuring they’re evenly distributed throughout the dough.
- Roll and bake. Scoop out small portions of the dough, rolling them into 1-inch balls with your hands. Place them on the prepared cookie sheet about 1 inch apart. Bake in the oven for 10-12 minutes, or until the bottoms are lightly golden.
- Double sugar coat. Let the cookies cool slightly, just until they’re warm enough to handle. Roll each cookie generously in powdered sugar, letting it melt slightly into the surface. Once completely cooled, roll them again to create a thick, sweet coating that’s absolutely irresistible.
- Store for later. Place the cookies in a single layer in an airtight container or freeze them for longer storage. They’re perfect for enjoying the next day—or even weeks later!
Recipe FAQs
Absolutely! While pecans are classic, walnuts, almonds, or even pistachios are excellent substitutes. Each brings its own unique flavor twist to the recipe.
Using softened butter helps the dough come together easily, but if you’re in a rush, cold butter can work with a little extra mixing effort.
In an airtight container, these cookies stay fresh for up to a week. That is, if you can resist eating them all in one sitting!
Yes! Store them in a freezer-safe container in a single layer or separated by parchment paper. Thaw them at room temperature for a sweet treat anytime.
Definitely. You can prepare the cookie dough in advance, refrigerate it for up to 3 days, and bake when you’re ready. Or, bake and store the cookies to save time during the busy holiday season.
Nobody really knows why they’re sometimes called Russian Tea Cakes, but some say they might have traveled with European nuns or been served alongside Russian samovars. By the 20th century, these buttery shortbread cookies had charmed their way into U.S. weddings, Christmases, and Easters.
Tips for Success
- Measure your flour properly! Scooping it directly from the bag can pack too much in—spoon it into your measuring cup and level it off for the perfect texture.
- Don’t skip the double coating of powdered sugar; the first layer melts into the cookie for sweetness, while the second gives that snowy, irresistible finish.
- Let the cookies cool slightly before rolling them in sugar. If they’re too hot, the sugar will clump; too cool, and it won’t stick. Timing is everything!
- Chop your nuts finely but don’t pulverize them into dust. A little texture adds to the delightful crunch and nutty flavor of these buttery cookies.
- Use parchment paper for easy cleanup and to ensure the cookies don’t stick. Trust me, it’s a lifesaver when you’re in full holiday baking mode.
What to Serve with Mexican Wedding Cookies
These cookies shine on any holiday cookie tray alongside classics like my Best Cut Out Sugar Cookies and Quick and Easy Candied Walnuts.
Their delicate, buttery flavor pairs perfectly with a warm mug of Mexican Hot Chocolate or a festive glass of Easy Homemade Eggnog (Non-Alcoholic).
For a delightful dessert spread, serve them with other nutty treats like Chocolate-Dipped Almond Biscotti or buttery Pistachio Shortbread Cookies. They also make a charming addition to Christmas dinner, offered as a sweet treat after the main course.
Substitutions and Variations
- Swap pecans with walnuts, almonds, macadamia nuts, or pistachios for a different nutty twist.
- Add a pinch of cinnamon or nutmeg to the dough for a warm holiday spice flavor.
- Use almond extract instead of vanilla for a slightly different aromatic note.
- Mix in finely chopped dried cranberries or candied orange peel for a pop of tart-sweet flavor and festive color.
More Classic Christmas Cookie Recipes Worth Baking
- Chocolate Peppermint Blossoms
- Toffee Pecan Shortbread Cookies
- Classic Buttery Spritz Cookies
- Peppermint Chocolate Chip Cookies
- Chocolate Crinkle Cookies
- Soft & Chewy Gingerbread Men Cookies
- Chocolate Peanut Butter No Bake Cookies
- Best Fudgy Chewy Chocolate Brownie Cookies
Did you make this recipe?
Let me know what you thought with a comment and rating below. You can also take a picture and tag me on Instagram @houseofnasheats or share it on the Pinterest pin so I can see.
Mexican Wedding Cookies
Ingredients
- 1 cup (227g) salted butter softened
- 1 teaspoon pure vanilla extract
- 2 1/4 cups (317g) all-purpose flour scooped & leveled
- 1/2 cup (60g) powdered sugar + more for rolling
- 1/4 teaspoon salt
- 1 cup finely chopped pecans
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment paper or a silpat mat.
- In a medium bowl, beat butter and vanilla until smooth and creamy, about 2-3 minutes.1 cup (227g) salted butter, 1 teaspoon pure vanilla extract
- In a separate bowl, whisk together the flour, powdered sugar and salt, then stir into the butter, mixing just until combined. Mix in the chopped pecans.2 ¼ cups (317g) all-purpose flour, ½ cup (60g) powdered sugar, ¼ teaspoon salt, 1 cup finely chopped pecans
- Roll dough into 1 inch balls, and place them 1 inch apart on the prepared baking sheet. Bake for 10-12 minutes until lightly browned on the bottoms. Remove from oven and wait just until they are cool enough to handle but still warm, then roll in powdered sugar and transfer to a separate plate of baking sheet. Wait until cool, the roll in powdered sugar again to generously coat.
- Store in an airtight container.
Notes
Storage & Make Ahead
- Store: Place cookies in an airtight container with parchment paper between layers to preserve their powdered sugar coating and texture. They’ll stay fresh at room temperature for up to a week.
- Freeze: Arrange cookies in a single layer in a freezer-safe container or bag, separating layers with parchment paper. Store for up to 2 months.
- Reheat: To refresh frozen cookies, let them thaw at room temperature. A quick zap in the microwave or a brief warm-up in the oven brings back their buttery goodness.
- Make Ahead: Prepare the dough and refrigerate for up to 3 days or freeze for up to a month. When ready to bake, follow the instructions, and enjoy freshly baked cookies on demand!
Something is wrong with this recipe. Initially it refers to creaming butter and sugar and vanilla. but in the actual instructions it does not include the sugar, just butter and vanilla. Cookies are not particularly sweet
No, these are not an overly sweet cookie since they are rolled in powdered sugar twice. The cookie itself is buttery and pecan flavored. I found the mistake in the post and corrected it, but the recipe card was correct where the butter and vanilla are beaten, and then the powdered sugar is added with the flour. Thank you for pointing out the inconsistency for me!
Tips for making these ahead of time? How long do they last on the counter/freezing?
Yes (clearly I need to update this post with this info, lol!). These are usually good for about 5 days at room temp but you can definitely freeze them for about 2 months! You could also freeze the dough after it has been shaped into balls but before baking and bake straight from frozen.
I did this for the December Challenge to try out a new cookie! Sort of like some Russian cookies I had before. I like how they are not overly sweet!
Question: How long can they be stored in the freezer before sharing? I would like to make mine ahead of time for Christmas, etc and thank you!
I usually don’t like to store cookies for longer than a month or two in the freezer. If you are sharing with friends, I would suggest about 1 month.
how far in advance can these cookies be made… it is Sept.18 and i need them for Oct 8th.
You can make and freeze them now, although you might need to reroll in powdered sugar after thawing before serving. If you don’t want to freeze them, I would wait until just a couple days before so they are fresh.
Help! I thought I followed this recipe to the “t” but my final mixture is still dry and won’t roll into balls. What can I add to correct this?
It sounds like something might have accidentally been missed or too much flour was added. Unfortunately, I don’t know that there is a way to correct the mixture at this point beyond adding a little water or milk to try to save it.
I made these but used walnuts. They turned out good and I shared with neighbors and they loved them. I chose this recipe over another because this one didn’t have as much sugar.
Great! I am glad you picked this one!
Great recipe