These Mexican Wedding Cookies will remind you exactly of Grandma’s.
Mexican wedding cookies are a favorite in many households—and it’s easy to see why both moms and kids adore them. These tender, buttery cookies dusted in powdered sugar are not only delicious, but they’re also simple to make and full of nostalgic charm.
They come together so easily, using just a few pantry and refrigerator staples that you probably already have on hand, like butter, sugar, flour, vanilla, and chopped pecans. Moms will appreciate how they can whip up a batch in under an hour, making them a go-to recipe for everything from school bake sales to a showy cookie to liven up your holiday cookie platters. These cookies also freeze well, meaning moms can bake ahead and always have a sweet treat ready for when guests drop by.
Kids love these cookies for completely different—but equally valid—reasons. First, the snowy powdered sugar coating is fun and evocative of home, hearth, and the holidays, with their magical, snowball appearance. They’re also soft, sweet, and melt-in-your-mouth, which makes them appealing even to picky little eaters.
Mexican wedding cookies: a timeless treat
Few cookies carry the nostalgia and universal charm of Mexican wedding cookies. Known by a variety of names around the world—Russian tea cakes, snowball cookies, or butterballs—these delicate, buttery rounds dusted in powdered sugar are beloved across cultures and generations.
But although these cookies look like they’d take a long time to make, the ingredient list is short and doable, as they contain only sugar, butter, flour, pecans, salt, and vanilla. Yet, once you bake them in the oven, they transform into melt-in-your-mouth bites of pure comfort.
Mexican wedding cookies aren’t just for weddings. Indeed, I love to make these easy-to-throw-together or make-ahead cookies year-round, and I refuse to wait for someone to get married, because they’re too good not to enjoy weekly.
How do I store leftovers?
For storing baked cookies, keep them in an airtight container at room temperature for up to 1 week. Re-roll them in powdered sugar just before serving if the coating has absorbed into the cookie. To freeze baked cookies, let them cool completely, skip the powdered sugar coating, and store them in an airtight container or freezer-safe bag in the freezer for up to 3 months. When ready to serve, let them come to room temperature and roll them in powdered sugar.
Serving suggestions
I love serving these with coffee or tea after a flavorful, classical meal, like this amazing Slow-Cooker Whole Chicken Recipe. On the side, Roasted Asparagus And Mushrooms look elegant and taste equally dazzling. For an upscale potato side, there’s nothing better than a Twice-Baked Potato.
If you love this amazing cookie recipe, try this one for Delicious Chocolate Peppermint Cookies next time you’re in the kitchen.
Mexican Wedding Cookies
Ingredients
- 1 cup unsalted butter softened
- 1/2 cup powdered sugar plus extra for rolling
- 1 1/4 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 cup finely chopped pecans
Instructions
- Beat the softened butter with powdered sugar until light and fluffy. Stir in the vanilla extract.
- In a separate bowl, whisk together all-purpose flour and salt.
- Slowly add the flour mixture into the creamed butter and sugar. Mix until just combined and stir in the chopped pecans.
- Chill the dough in the refrigerator for about 15-20 minutes. Roll the dough into 1-inch balls and place them on a parchment-lined baking sheet.
- Bake at 350°F for 13 to 17 minutes or until the edges are light golden.
- Remove from the oven and let cool on the baking sheet for a minute. While still warm, roll each cookie in extra powdered sugar. Transfer the cookies to a wire rack to cool completely.
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