Mexican Wedding Cookies
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These Mexican Wedding Cookies are soft, buttery pecan cookies that melt-in-your-mouth! Don’t get fooled by the name, these cookies will make a great addition to your favorite holiday cookies. They’ll be gone in seconds!
Mexican Wedding Cookies or Russian Tea Cakes or Snowballs
These cookies go by many different names. I’ve always known them as Mexican Wedding Cookies or snowballs. Honestly, I have no idea where they originally come from. But it doesn’t matter because they are delicious and the perfect Christmas cookie.
If you are a fan of pecans, you will love these cookies. They melt in your mouth. Ground pecans, butter, powdered sugar, yum! Together it’s the perfect marriage, they work together very well and creates magic in your mouth. They really are one of my favorite cookies during the holidays and not a Christmas goes by where I don’t make them!
How to Make Mexican Wedding Cookies
They are very easy to make. Start by placing the pecans and powdered sugar in a food processor. Now pulse the pecans and powdered sugar, until the nuts are finely ground, for about 2 minutes.
Add the pecan mixture, the butter and vanilla to another bowl and mix. You can mix it until everything is well combined.
In another bowl mix the flour and salt together. Slowly add the flour mixture to the mixer bowl and mix on low speed until everything is well incorporated.
The fun part is when you scoop up tablespoonfuls of the dough and roll the dough between the palms of your hands into a ball. Place the balls on a cookie sheet lined with parchment paper, or a silpat, 1 inch apart.
How to Bake Mexican Wedding Cookies
Bake the cookies in a preheated oven at 325 F degrees for about 18 to 20 minutes and then transfer them to a wire rack and let them cool completely.
In a bowl sift about a cup of powdered sugar then roll each cooled cookie in the sugar to coat it completely.
How to Store These Cookies
You can store them in an air tight container at room temperature for about 3 days, if they’ll last that long. If you notice that the powdered sugar on them melts into the cookie, don’t worry. Just sprinkle them with more, or simply roll them through a bit more powdered sugar. Nobody will notice or mind!
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Mexican Wedding Cookies
Prep: 20 mins
Cook: 20 mins
Total: 40 mins
Serves: 36
Mexican Wedding Cookies – don’t get fooled by the name, these cookies will make a great addition to your favorite holiday cookies.
Ingredients
- 1 1/2 cups pecans
- 2/3 cup powdered sugar same as icing sugar or confectioner’s sugar
- 1 cup butter unsalted, at room temperature
- 2 tsp vanilla extract
- 2 cups all-purpose flour
- 1/2 tsp salt
- 1 cup powdered sugar same as icing sugar or confectioner’s sugar
Instructions
- Preheat oven to 325 F degrees. Line a cookie sheet with parchment paper or silpat.
- Place the pecans and powdered sugar in a food processor. Pulse the pecans and powdered sugar, until the nuts are finely ground, about 2 minutes.
- In the bowl of your mixer, add the pecan mixture, the butter and vanilla. Mix it until everything is well combined.
- In another bowl mix the flour and salt together. Slowly add the flour mixture to the mixer bowl and mix on low speed until everything is well incorporated.
- Scoop up tablespoonfuls of the dough and roll the dough between the palms of your hands into a ball. Place the balls on the prepared cookie sheet.
- Bake the cookies for about 18 to 20 minutes and then transfer them to a wire rack and let them cool completely.
- In a bowl sift about a cup of powdered sugar then roll each cooled cookie in the sugar to coat it completely.
Recipe Notes
Store them in an air tight container at room temperature for about 3 days.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Nutrition Information:
Serving: 1cookieCalories: 121kcal (6%)Carbohydrates: 11g (4%)Protein: 1g (2%)Fat: 8g (12%)Saturated Fat: 3g (19%)Cholesterol: 13mg (4%)Sodium: 33mg (1%)Potassium: 25mg (1%)Sugar: 5g (6%)Vitamin A: 160IU (3%)Vitamin C: 0.1mgCalcium: 5mg (1%)Iron: 0.4mg (2%)
Casa says
This recipe is outstanding! I have made these for years but have never ground the pecans and icing sugar together- thank you for this!
kathleen says
this is very similar to my grandmother’s tried and true recipe and it wouldn’t feel like christmas without these cookies. my recipe uses granulated sugar in the dough instead of powdered. i am going to try your recipe this year. although the original recipe calls for pecans, i have often subbed almonds and they are delicious that way.
I noticed another commenter indicated that she rolls the cookies in the powdered sugar twice – once right out of the oven and once after they have cooled. my recipe calls for that step as well.
thank you for sharing this. it’s truly a holiday must-have!
Mary Angela says
I loved your Russian Tea Balls recipe a lot better then mine. I writing a recipe book of all my favorites for my daughters. I have included this recipe and some of other ones l have made that they loved also. Merry Christmas and a healthy New Year Thank You!
Nicole Beaulieu says
Wow congrats on writing a book! Merry Christmas to you too!
Wendy says
These have been a family favorite of ours for years. I originally learned this called snowballs.but same recipe and just as Delicious. Thanks
Barbara says
Do these freeze well? I made them 2 days ago and they are delicious. Thank you for the great recipe!
Nicole Beaulieu says
Yes they do! In fact, we have a batch in the freezer right now.
Susan Mlynarczyk says
Jo, my family has been making these for years (decades). Our recipe is very like your except that the warm cookies are rolled in icing sugar, then cooled, then rolled in icing sugar a second time. It gives it a very nice coating. We always plate them with rum balls. Have you ever tried this? Recipe came from a little hole-in-the-wall Mexican restaurant back in the ’60s (restaurant is now a chain and cookies do not taste as good…lol)
Joanna Cismaru says
I usually end up rolling them twice in icing sugar too. I have a great chocolate rumball recipe.
Susan Mlynarczyk says
Are you going to share it?
Joanna Cismaru says
Yes, the writing in blue is actually a link and if you click on it, it will take you to the recipe, or just click here.
Teresa Greene says
I would be interested in the Rum Ball recipe if you can share.
Thank ou.
Nicole Beaulieu says
Chocolate Rum Ball Recipe
Debbie L. says
My grandmother made these when I was a kid and I’m almost 60 now… I have her handwritten recipe for them. They were my favorite. Using the food processor is a great idea and so much easier than chopping by hand. Thanks JO
Joanna Cismaru says
My pleasure!
MB says
Can I use a vitamix instead of a food processor?
Joanna Cismaru says
Yeah, I believe you can. I would consult the huge manual though 🙂 I haven’t gotten around to making dough in mine yet, but I know it’s possible.
D Wogaman says
JO
We were just invited to a Mexican dinner. So while looking up Mexican desserts I found your recipe. I am looking forward to tasting them when they come out of the oven. I already know that the raw batter was great. Thanks.
D
jo says
Oh you’ll love them! 🙂
Summer says
Great recipe. Just made them tonight and they turned out great. I’m pinning to my Food & Booze board now.
jo says
Glad you liked them Summer.
Jenn (Cookies Cupcakes Cardio) says
My mom used to make these for Christmas when I was a kid! Thanks for the reminder! I can’t wait to try them again.
Mihaela says
These are very similar with the Greek Kourabiedes. I like to add a little ground cloves, gives them a very nice flavor. Have a very merry Christmas!
jo says
Thanks Mihaela, you too!
Elsa says
I just made these cookies this weekend, with almond flour. They’re melt-in-your-mouth good and so delicate. I’ll be making more this Christmas season.
jo says
They do melt in your mouth. They are soo good!
Jaclyn says
I love your picture! These look delish!
jo says
Thank you Jaclyn. 🙂