Mexican Wedding Cookies are a classic treat known for their snow-white powdered sugar coating and pecan-studded shortbread that melts in your mouth. They look like little snowballs rolled in sugar and are a must-have on your holiday cookie plates. One of my all-time favorite cookies!
Did you know Mexican wedding cookies have a laundry list of different names? They also go by Russian tea cakes, pecan snowball cookies, butter balls, and more! Whatever you call them, they're the perfect holiday cookie — super simple to make with a wonderful bite, just enough nutty flavor from the pecans, and a mouthful of powdered sugar to sweeten them up. Pair them with Italian Christmas Cookies, Red Velvet Crinkle Cookies, Peanut Butter Blossoms, and more for the most delicious Christmas cookie tray ever!
Why You'll Love These Mexican Wedding Cookies
- Nostalgic flavor. Many of us grew up eating classic Mexican wedding cookies and look forward to sharing them with our own families. There's nothing quite like that buttery, nutty bite under the soft bite of powdered sugar! They're always a little messy to eat, but that's part of the fun.
- Super simple to make. Inside of that cloud of powdered sugar is, essentially, a rounded shortbread cookie made with pieces of pecans. The recipe only requires 5 ingredients, and the cookie dough comes together in just a few minutes in the mixer. Even total beginners can nail this simple recipe. Easy peasy!
- Essential for the holidays. It isn't the holiday season without a plate of these tender, buttery cookies to enjoy with hot chocolate or to serve for Santa on Christmas Eve. They look picture-perfect in your Christmas cookie boxes, too!
Ingredient Notes
To make these delicious Mexican Wedding Cookies, you will need the following ingredients (full measurements in recipe card below):
- unsalted butter - it's essential to use room temperature butter or your cookies won't get that light, buttery texture.
- confectioners' sugar - this will keep the shortbread cookies really light and tender while adding essential sweetness. You also need powdered sugar for rolling the cookies in.
- all purpose flour
- vanilla extract - for flavor.
- pecans - finely chopped. I like to toast the pecans first to bring out their flavor.
You will also need measuring cups and spoons, a stand mixer (or a hand mixer with large mixing bowl), large sheet pan, parchment paper or silicone mat, cookie scoop, and wire rack.
How to Make the Best Mexican Wedding Cookies
- Cream wet ingredients. Cream the butter and sugar together using a stand mixer or hand mixer on medium speed until light and fluffy, about 2 minutes. Add vanilla and beat on medium until incorporated.
- Add flour. Gradually add the flour and beat on low speed until combined, and a dough has formed.
- Add pecans. Add pecans and beat on low speed until incorporated.
- Chill. Cover and chill for 1 hour.
- Scoop cookies. Line a half sheet baking pan with parchment paper or a silicone baking mat. Scoop out a tablespoon of dough and roll into a 1-inch ball with your hands and place at least 1 inch apart on the baking sheet. Once the baking sheet is full, transfer to the refrigerator and chill until oven is preheated.
- Bake. Bake in a 350F preheated oven for 15-18 minutes, until they are golden brown on the bottom edges.
- Roll. Allow cookies to cool on the baking sheet for 5 minutes, then roll them in a bowl of confectioners' sugar while still warm, until completely coated.
- Cool and re-roll. Transfer the cookies to a wire cooling rack to cool completely. The sugar at this stage will melt and be slightly sticky. Roll them again in confectioners' sugar once completely cooled.
Recipe Variations
- Try different nuts. Instead of pecans, use walnuts, hazelnuts, cashews, pistachios, etc.
- Amp up the nutty flavor. Replace the vanilla extract with almond extract for an extra pop of nuttiness to complement the pecans.
- Play with add-ins. Mexican wedding cookies are known for their pecan flavor, but you can certainly make some creative adaptations. Try using candied pecans instead of toasted pecans or add sprinkles, mini chocolate chips, etc. Add a little ground cardamom for a fruity, herby note. They're also lovely with a bit of fresh orange zest!
- Ditch the sugar coating. If you prefer the pieces of pecans but aren't a big fan of the powdered sugar coating, make these pecan sandies instead. The cookie recipes are almost identical minus the sugar coating!
How to Serve
These Mexican Wedding Cookies are delicious served on with a hot drink like tea or coffee. Some if my favorites include:
- Easy Peppermint Hot Chocolate
- Chai Tea Latte
- Matcha Latte
- Slow Cooker Apple Cider
- White Hot Chocolate
- Golden Milk Turmeric Latte
Recipe Tips and Tricks
- Roll twice. This is the trick to getting that classic white snowball appearance. Roll the cookies while still warm, then roll a second time after cooling for an even coating of powdered sugar.
- Use room temperature butter. When your ingredients list is this short, the quality and condition of the ingredients makes a big difference! The butter must be fully softened, or it won't turn light and fluffy in the mixer. You can't rush this step!
- Freeze and bake later. If you know you want to serve these Mexican wedding cookies throughout the holiday season, make a batch, roll the cookies into dough balls, then freeze them solid on a cookie sheet. Transfer the cookie dough balls into a freezer-safe container and then bake and roll in sugar following the instructions in the recipe card. You'll get that freshly baked flavor without any fuss.
Storing and Freezing Instructions
How to Store
Store any leftover cookies in an airtight container at room temperature for 3-4 days or freeze the baked cookies for later. If you need to stack several layers, place a piece of parchment paper between the layers to keep them from smudging too much.
How to Freeze
Store the baked cookies in a freezer-safe container, then freeze them for up to 3 months. Do not thaw in the fridge, as this can cause the powdered sugar to become wet. Place the frozen cookies on a cookie platter at room temperature and enjoy right away.
You can also freeze the cookie dough balls on a parchment lined sheet pan for 1-2 hours until hard. Then transfer to a freezer bag or airtight container and freeze for up to 3 months. When ready to bake, thaw the dough balls in the fridge and bake like normal. Roll in a powdered sugar and enjoy!
FAQ
Mexican wedding cookies have a long culinary history, spanning hundreds of years across Europe, the Middle East, Latin America, and beyond. Although they are commonly enjoyed in Mexico (and called polvorones), traditional Mexican wedding cookies most likely descend from shortbread cookies made in the ancient Middle East, as similar recipes appear across Europe. These days, they are a popular option for Christmas, Easter, baby showers, and any other special occasions.
Yes, but the powdered sugar can easily absorb moisture and liquefy while thawing. It's best to either eat the cookies cold from the freezer or freeze the uncooked dough balls, bake them off, and roll in sugar for a freshly baked taste.
The difference is minimal. Personally, I grew up with pecan sandies being more like pecan shortbread — buttery, crisp, with a melt-in-your-mouth flavor. However, many people grew up with them rolled into little balls and tossed in confectioner's sugar after baking, just like Mexican wedding cookies. That sugar topping is really the main difference, although there are subtle variations between different recipes.
More Shortbread Cookie Recipes
- 50 Best Cookie Recipes
- Classic Shortbread Cookies
- Whipped Shortbread Cookies
- Chocolate Shortbread Cookies
- Cut Out Shortbread Cookies
- Christmas Shortbread Cookie Bites
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Recipe
Mexican Wedding Cookies
- Total Time: 1 hour 40 minutes
- Yield: 34 cookies
- Diet: Vegetarian
Description
Mexican Wedding Cookies are a classic treat known for their snow-white powdered sugar coating and pecan-studded shortbread that melts in your mouth. They look like little snowballs rolled in sugar and are a must-have on your holiday cookie plates. One of my all-time favorite cookies!
Ingredients
- 1 cup unsalted butter, softened to room temperature
- ½ cup confectioners' sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 cup pecans, finely chopped
For rolling:
- ½ cup confectioners' sugar (or more as needed)
Instructions
- Cream the butter and sugar together using a stand mixer or hand mixer on medium speed until light and fluffy, about 2 minutes.
- Add vanilla and beat on medium until incorporated.
- Gradually add the flour and beat on low speed until combined, and a dough has formed..
- Add pecans and beat on low speed until incorporated.
- Cover and chill for 1 hour.
- Preheat oven to 350 F. Line a half sheet baking pan with parchment paper or a silicone baking mat.
- Scoop out a tablespoon of dough and roll into a 1-inch ball with your hands and place at least 1 inch apart on the baking sheet. Once the baking sheet is full, transfer to the refrigerator and chill until oven is preheated.
- Bake the cookies for 15-18 minutes, until they are golden brown on the bottom edges.
- Allow cookies to cool on the baking sheet for 5 minutes, then roll them in a bowl of confectioners' sugar while still warm, until completely coated.
- Transfer the cookies to a wire cooling rack to cool completely. The sugar at this stage will melt and be slightly sticky. Roll them again in confectioners' sugar once completely cooled.
Notes
How to store: Store any leftover cookies in an airtight container at room temperature for 3-4 days or freeze the baked cookies for later. If you need to stack several layers, place a piece of parchment paper between the layers to keep them from smudging too much.
How to freeze: Store the baked cookies in a freezer-safe container, then freeze them for up to 3 months. Do not thaw in the fridge, as this can cause the powdered sugar to become wet. Place the frozen cookies on a cookie platter at room temperature and enjoy right away.
How to freeze cookie dough: You can also freeze the cookie dough balls on a parchment lined sheet pan for 1-2 hours until hard. Then transfer to a freezer bag or airtight container and freeze for up to 3 months. When ready to bake, thaw the dough balls in the fridge and bake like normal. Roll in a powdered sugar and enjoy!
- Prep Time: 25 minutes
- Chill Time: 1 hour
- Cook Time: 15 minutes
- Category: Cookies
- Method: Bake
- Cuisine: Mexican
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