Delicate and buttery, Mexican Wedding Cookies—also called snowball cookies or Russian tea cakes—are a timeless cookie everyone should have in their recipe repertoire. These tender, nut-studded treats are rolled in powdered sugar for a melt-in-your-mouth finish that’s perfect for holidays or everyday baking.
These cookies are ideal for holiday cookie trays and gift boxes. Pair them with other classic cookies such as spritz cookies, meringue cookies, and peanut butter blossoms for a well-rounded plate of treats.
There’s something comforting about classic recipes, and Mexican Wedding Cookies are a favorite for good reason. Known by several names around the world, these cookies appear at celebrations from Mexican weddings and quinceañeras to Russian tea tables and American holiday gatherings. No matter where they’re served, the appeal is the same: a small, rich cookie that practically dissolves on the tongue thanks to a generous coating of powdered sugar.
Ingredients
- 1 cup pecans: Pecans give a warm, buttery flavor, but you can substitute walnuts or almonds. If you omit nuts entirely, add a bit more flour so the dough holds its shape.
- 1 cup unsalted butter, softened: Unsalted butter lets you control the amount of salt in the dough.
- 3/4 cup powdered sugar, divided: Half is mixed into the dough; the rest is used for finishing the warm cookies.
- 1 teaspoon vanilla extract and 1 teaspoon almond extract: Both extracts add depth; use one if you prefer.
- 2 cups all-purpose flour: Provides the structure for these delicate cookies.
- 1/4 teaspoon salt: A small pinch balances the sweetness. Fine sea salt works well.
How to Make Mexican Wedding Cookies
1. Toast the pecans in a dry skillet over medium heat, stirring frequently until fragrant and lightly browned, about 4–6 minutes. Transfer to a cutting board and let cool.
2. When cool enough to handle, chop the pecans to your preferred size. A rough chop gives a pleasant texture; chop finer if you prefer a more uniform bite.
3. In a large bowl, beat the softened butter until light and smooth. Add 1/2 cup of the powdered sugar and beat until combined. Mix in the vanilla and almond extracts.
4. Stir in the flour, salt, and chopped pecans until just combined. Cover the dough and chill for at least 1 hour so it’s easier to shape.
5. Preheat the oven to 325°F (163°C). Shape the dough into 1-inch balls and place them 2 inches apart on parchment-lined baking sheets.
6. Bake for about 15–20 minutes, or until the bottoms are just beginning to brown. Remove from the oven and allow the cookies to rest on the baking sheet for about 15 minutes.
7. While still warm (but not hot), roll each cookie in the remaining 1/4 cup powdered sugar. Transfer to a wire rack or parchment to cool completely, then roll or dust again for a snowy coating.
Tips and Tricks
- If the dough chills for longer than an hour and becomes firm, let it sit at room temperature for 10 minutes before rolling so it’s easier to form into balls.
- Roll the cookies in powdered sugar while they are still warm so the sugar adheres. Waiting too long will make the coating less even.
- Store cookies at room temperature in a covered container for up to a week. They also freeze well; after thawing, roll them again in powdered sugar for a fresh finish.
More Favorite Cookie Recipes
Other crowd-pleasing cookies to try: Chocolate Chip Pudding Cookies, Sour Cream Cookies, Soft Ginger Cookies, Nana’s Oatmeal Cookies, and classic Toll House chocolate chip cookies.
Recipe Details
- Yield: About 36 cookies (1-inch balls)
- Prep Time: 20 minutes (plus 1 hour chilling)
- Cook Time: 15–20 minutes per batch
- Total Time: Approximately 2 hours (including chilling and cooling)
- Course: Dessert
- Cuisine: Mexican-inspired
Approximate Nutrition Information (per cookie)
Serving: 1 cookie — Calories: 100 kcal; Carbohydrates: 8 g; Protein: 1 g; Fat: 7 g; Saturated Fat: 3 g; Cholesterol: 13 mg; Sodium: 16 mg; Sugar: 3 g. Nutrition values are estimates and will vary by brands and portion sizes.
Final Notes
These delicate cookies are easy to make and wonderfully versatile. Swap nuts, try different extracts, or shape them slightly larger for a more substantial bite. Whether you’re baking for a holiday platter, a special occasion, or a cozy tea time, Mexican Wedding Cookies deliver a tender texture and a sweet, nutty flavor that’s hard to resist. If you try this recipe, save a few to enjoy with coffee or tea—the powdered sugar will melt into the cookie and create an irresistible, snowy finish.