Crumbly, buttery, and dusted in sweet powdered sugar — this Mexican Wedding Cookies Recipe makes melt-in-your-mouth treats that taste like nostalgia.
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
So, here’s a funny thing. My first memory of Mexican Wedding Cookies has absolutely nothing to do with a wedding. It was my aunt’s Christmas party — you know, the kind where someone brings out trays of cookies that magically disappear before dinner even starts. I spotted these powdery little snowballs in a tin and thought, oh, cute! And then I bit into one… and that was it. Instant obsession.
They were soft but crumbly, buttery with that nutty crunch, and just sweet enough to make me close my eyes for a second. You know that kind of food that feels like a hug from your childhood, even if you’ve never actually had it before? That’s what this cookie is.
I later found out these little guys have a serious identity crisis — they go by Snowball Cookies, Russian Tea Cakes, Butterballs… take your pick. But “Mexican Wedding Cookies”? That one stuck with me. Maybe because I grew up in a family where food is how we celebrate — birthdays, graduations, random Tuesdays. There’s always something in the oven. And these cookies? They just feel like a celebration, even if you’re eating them in fuzzy socks on the couch.
Why You’ll Love This Mexican Wedding Cookies Recipe?
Okay, hear me out — these cookies are dangerously good. Like, hide-them-from-yourself kind of good. They’re rich, buttery, and nutty, with that delicate melt-in-your-mouth texture that makes you reach for another without realizing it.
What I love most about this Mexican Wedding Cookies Recipe is how simple it is. You don’t need anything fancy, just pantry staples and a bit of patience while the dough chills. I mean, it’s practically foolproof (though, full disclosure, I once forgot to toast the nuts and still ate the whole batch).
They’re also perfect for holidays. I make them every December, and without fail, someone always calls them “those little snow cookies.” You know the ones — the cookies that leave a trail of powdered sugar on your shirt, your counter, your soul. Yeah, those.
Ingredient Notes:
Let’s talk about what goes into these cozy, nutty little gems. Simple ingredients, but every one of them matters.
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Pecans: Toast them — seriously, don’t skip this part. It brings out that warm, buttery aroma that makes your kitchen smell like an old-fashioned bakery. Just don’t walk away, or you’ll end up with burnt bits (been there).
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Butter: Real unsalted butter, because that’s where the richness comes from. Margarine just doesn’t do it — sorry, margarine lovers.
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Powdered Sugar: The magic dust! It sweetens the dough and makes that iconic snow-like coating. I usually end up looking like I’ve been in a sugar blizzard by the end.
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Vanilla Extract: Adds that comforting, cozy flavor that makes the whole thing taste homemade.
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Flour: Just regular all-purpose — we’re keeping it old-school here.
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Salt: A little bit goes a long way. It keeps the sweetness in check and makes the buttery flavor shine.
I always say this: when a recipe only has a few ingredients, every one of them needs to be good. No cutting corners — unless you’re cutting the butter into cubes.
How To Make Mexican Wedding Cookies?
I won’t lie — the first time I made this recipe, I felt like I was in a holiday movie montage. You’ll see why.
Step 1. Toast the Pecans
Throw your pecans in a pan and toast them until they smell nutty and rich. Your house will smell like heaven. Don’t get distracted — they burn fast. Once cool, crush them into small bits. Chunky, not powdery.
Step 2. Cream the Butter and Sugar
Beat butter and powdered sugar together until it’s fluffy and soft — like butter clouds. Add vanilla and just enjoy that smell for a second.
Step 3. Add Flour and Salt
Mix slowly at first, unless you want to wear the flour (don’t ask how I know). It’ll turn into a soft dough before you know it.
Step 4. Add the Nuts
Fold in those crushed pecans, and suddenly it all makes sense.
Step 5. Chill the Dough
Now, don’t rush this part. Wrap it up and chill for at least an hour. Trust me — cold dough = perfect texture.
Step 6. Shape and Bake
Roll into little 1-inch balls and bake until just golden on the bottoms. Your house will smell like every happy holiday memory you’ve ever had.
Step 7. The Snowfall Moment
Roll them in powdered sugar while they’re warm. Then again when they cool. Twice-baked in sugar — it’s the law.
Want To Save This Recipe?
Storage Options:
Here’s the best part — they get better after a day or two. I’m not kidding. Store your Mexican Wedding Cookies in an airtight container at room temperature, and they’ll stay fresh and perfect for about a week. Though if you have kids, roommates, or, you know, a lack of willpower — they won’t last that long.
You can also freeze them! I do it every year before Christmas so I don’t end up baking 400 things at once. Just thaw them and re-roll in sugar when you’re ready to serve. No one will know they were frozen. It’s like a delicious little secret.
Variations and Substitutions:
You know I can’t resist playing around in the kitchen. There are so many ways to make this Mexican Wedding Cookies Recipe your own:
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Walnuts: If you’re out of pecans, walnuts work just fine — they give a slightly earthier flavor.
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Almonds: Swap the nuts for almonds for a lighter, almost floral twist.
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Gluten-Free Flour: Works beautifully here. You won’t even notice the difference.
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Citrus Zest: A little orange or lemon zest in the dough? Game changer.
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Chocolate Drizzle: Okay, not traditional, but absolutely fabulous. Just a drizzle of dark chocolate over the top — I won’t tell if you don’t.
Sometimes I even mix in a hint of cinnamon. It’s not “authentic,” but it tastes like cozy winters and holiday lights. And isn’t that what baking’s all about?
What to Serve with Mexican Wedding Cookies?
You don’t have to pair them with anything, but if you want to take it to another level, here’s what works beautifully:
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Coffee: That bittersweet flavor against the buttery cookie? Heaven.
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Hot Chocolate: Especially on a cold night. Cookies and cocoa just belong together.
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Ice Cream: Crush a few cookies over vanilla ice cream — trust me.
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Dessert Platters: These look stunning next to truffles or fudge. A total show-off moment.
I once served them with cinnamon-spiced tea, and my husband said it tasted “like Christmas in cookie form.” I’ll take that compliment.
Frequently Asked Questions:
Why are they called Mexican Wedding Cookies?
No one really knows, and I kind of love that. They’re popular at weddings in Mexico, sure, but also in Russia, Italy, Spain — they’re the world’s most mysterious cookie. Maybe that’s part of their charm.
Can I make them ahead of time?
Oh, absolutely. They’re the kind of cookie that gets even better after a day or two. The flavors mellow, the texture softens slightly — pure perfection.
My cookies crumbled apart! What happened?
Ah, the heartbreak of cookie crumble. Usually it means the dough wasn’t chilled enough or you handled them too soon. Don’t worry — we’ve all been there. Just chill the dough next time and let them rest a few extra minutes before rolling.
So yeah — that’s my Mexican Wedding Cookies Recipe. It’s part nostalgia, part buttery magic, and 100% worth every sugary mess it leaves behind. I make them when I’m happy, when I’m homesick, when it’s cold out, or just because the kitchen feels a little too quiet.
Go make a batch, pour yourself a cup of coffee, and let these little snowballs remind you that sometimes, joy really is that simple.
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Mexican Wedding Cookies Recipe
Ingredients
For the Cookie Dough:
- 1 cup 115g pecan pieces
- 1 cup 225g or 2 sticks unsalted butter at room temperature
- 3/4 cup 85g powdered sugar sifted
- 2 teaspoons vanilla extract
- 2 cups 280g all-purpose flour
- 1/2 teaspoon kosher salt
For Coating:
- 1 1/4 cup 145g powdered sugar for rolling
Instructions
Toast the Pecans
- Place the pecan pieces in a dry skillet over medium heat. Toast, stirring frequently, until fragrant and lightly browned—approximately 5 minutes. Remove from heat and allow to cool completely in the pan.
Crush the Pecans
- Once cooled, transfer the toasted pecans into a sealable plastic bag. Use a rolling pin to crush them into small, coarse crumbs. Alternatively, pulse the nuts briefly in a food processor until finely chopped, ensuring not to over-process.
Cream the Butter and Sugar
- In the bowl of a stand mixer fitted with a paddle attachment, combine the softened butter and 3/4 cup powdered sugar. Beat on medium speed until smooth and fluffy. Add the vanilla extract and mix for an additional 30 seconds to incorporate.
Add the Dry Ingredients
- Reduce the speed to low and gradually add the flour and salt. Once incorporated, increase the mixer speed slightly and blend until a soft dough forms. Avoid overmixing.
Incorporate the Pecans
- Add the crushed pecans to the dough and mix on low speed until evenly distributed throughout.
Chill the Dough
- Scrape the dough onto a sheet of plastic wrap, form into a 1-inch-thick disk, and wrap tightly. Refrigerate for at least 1 hour, or until firm.
Prepare the Baking Sheets
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
Shape the Cookies
- Once chilled, portion the dough into 1-inch balls. Roll each piece between your palms until smooth, then place them on the prepared baking sheets, leaving slight space between each cookie.
Bake
- Bake for 17 to 19 minutes, or until the cookies are lightly golden on the bottoms and just starting to color on top. Remove from the oven and allow to cool on the baking sheet for 10 minutes.
Coat in Powdered Sugar
- While the cookies are still warm, gently roll them in powdered sugar until evenly coated. Place them on a wire rack to cool completely. Once cooled, roll each cookie in the powdered sugar a second time to achieve a snowy finish.
Store
- Store cookies in an airtight container at room temperature for up to 1 week. The flavor and texture improve slightly after the first day.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
