Mexican wedding cookies are the perfect holiday cookie with a melt-in-your-mouth, buttery center. So simple and take only 5 ingredients to make!

Love Christmas cookies? Don’t miss my m&m Christmas cookies, chocolate crinkle cookies and pistachio cherry meltaways.

Mexican wedding cookies on a plate.

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Wedding Cookies Recipe

I’m a sucker for Mexican wedding cookies coated in powdered sugar. They’re the perfect bite size cookie and will literally melt in your mouth like a butter cookie.

This festive snowball cookie makes them a great addition to your Christmas dessert board along with candy cane cookies or include them in a cookie exchange!

Mexican wedding cookies with pecans.

What Do You Call Them?

I polled you guys to see what you call them and I was shocked at how many different variations there were. Here were some of the other names. I’m curious…what do you call them?

  • Italian wedding cookies
  • Snowball cookies
  • Russian tea cakes
  • Pecan balls
  • Polvorones

5 Simple Ingredients

You won’t believe the magic these five ingredients have on this Mexican wedding cookie. Add in pecans and have a sweet and savory treat on your cookie platter this year!

Mexican wedding cookie ingredients on the counter.

Find the full printable recipe with specific measurements below.

  • Butter: I used salted butter. If you only have unsalted, simply add 1/4 teaspoon salt for every stick of butter.
  • Powdered sugar: This gets mixed into the dough and is used to coat them after they’ve baked.
  • Vanilla: A Tablespoon of pure vanilla extract adds the perfect boost of flavor.
  • Flour: All-purpose flour works best in this recipe.
  • Pecans: Measure out a cup of whole pecans, then chop them into pieces before mixing into the dough.

How to Make Mexican Wedding Cookies

You can’t go wrong with a tray full of cookies during this holiday season. Roll out these classic Mexican wedding cookies and watch them disappear. Follow the recipe and you will be surprised how quick and easy these are to make.

Showing how to make Mexican Wedding Cookies in a 4 step collage.
  1. Make dough. Using an electric mixer, beat the butter for about 1 minute on medium speed. Then mix in 3/4 cup powdered sugar and beat until creamy and smooth. Stir in the vanilla and scrape the sides down. Mix in the flour on low speed until just combined. Then mix in the chopped pecans until combined.
  2. Scoop and bake. Scoop the dough with a small cookie scoop and then roll into 1-inch balls. Then place on a parchment-lined baking sheet. Bake at 350°F for 13 to 15 minutes, or until the bottoms are a light brown color. Then let cool on pan for about 5 minutes.
  3. Roll in powdered sugar. Place remaining powdered sugar in a bowl. Then roll the warm cookies into the powdered sugar and place on a rack to cool completely. Once cooled, roll again or use a sifter to coat them in the remainder of powdered sugar.
Mexican wedding cookies on a plate.

Baking Tips

These Mexican wedding cookies are so simple to make. Using some of these helpful tips, you can make sure that these cookie are perfect every time!

  • Use a small cookie scoop (or a Tablespoon) to scoop out the dough. Each cookie sheet will fit about 24 cookies.
  • Make sure to roll the cookies in the powdered sugar while they are still warm. The sugar will melt and that’s perfectly okay. That’s why dipping a second time is important.
  • Sift the powdered sugar if it begins to become clumpy.

Recipe FAQs

Why do they call them Mexican wedding cookies?

During the cold war it is speculate by historians that the Russian teacake term was replaced by the Mexican wedding cookies or cake name because of the strained relationship between Russia.

Why are Mexican wedding cookies so crumbly?

These cookies are melt in your mouth good but have a crumbly texture to them. The cookies are lacking eggs which make them hard to roll into balls too. You will want to roll the ball quickly and carefully then place on the cookie sheet.

How to make Mexican wedding cookies without nuts?

It is simple to just leave out the pecans! Add in a pinch of salt and it will still have that sweet and savory taste.

Mexican wedding cookies with a bite taken.
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“These practically melt in your mouth like a butter cookie. Perfect for a cookie exchange.”

Sandra

Storing + Freezing the Best Mexican Wedding Cookies

Another great thing about these cookies is that they hold up super well in the freezer. I always freeze any leftovers and pull a few out when I’m craving something sweet.

  • Room temperature: Store in an airtight container or zip top bag for up to 3 days.
  • Freezer: Place in a freezer bag or container and store in the freezer for up to 2 months. Let thaw on the counter for a few hours until no longer frozen.

Do you love drop cookies!? Try classic chocolate crinkle cookies, eggnog cookies, or delicious cake mix funfetti cookies!

More Christmas Cookies

Mexican wedding cookies on a plate.

Mexican Wedding Cookies

5 from 217 votes
Recipe by: Jamielyn Nye
Prep Time: 15 minutes
Cook Time: 13 minutes
Total Time: 28 minutes
Servings: 40 cookies
These Mexican wedding cookies are so simple and take only 5 ingredients to make! The perfect bite-sized cookie recipe that will literally melt in your mouth. 
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Ingredients 

  • 1 cup (2 sticks) salted butter , sliced (do not soften)
  • ¾ cup powdered sugar , more for rolling
  • 1 Tablespoon vanilla extract
  • 1 ¾ cups + 2 Tablespoons all-purpose flour , spooned and leveled
  • 1 cup pecan halves , chopped

Instructions

  • Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.
  • In the bowl of a stand mixer fitted with a paddle attachment, beat the butter on medium speed 1 minute. You don't want the butter to be too soft. I usually just set it out for 10 minutes beforehand. Mix in 3/4 cup powdered sugar and beat until smooth and creamy.
  • Mix in the vanilla. Scrape down the sides. Add the flour and mix on low speed just until combined. Mix in the pecans until combined.
  • Using a small cookie scoop, portion dough into Tablespoons and roll into balls. You can fit 24 per sheet. Refrigerate pan with dough balls for 15-30 minutes.
  • Bake 13 to 15 minutes, or until the bottoms are lightly brown. Let cool on pan 5 minutes.
  • Place about 3/4 cup powdered sugar in a bowl. Roll the warm cookies in the powdered sugar, being sure to coat all sides. Place on a cooling rack to cool completely. Once cooled, roll again or use a sifter to sift the remainder of the powdered sugar over top.

Last step: Please leave a comment and rating after you make the recipe.

Notes

Quantity: This recipe makes about 40 cookies, however this number will vary depending on the size they are rolled. 
Baking Tips:
  • You don’t want the butter to be too soft or else your cookies will spread. I let mine sit out for about 10 minutes prior to beating.
  • Use a small cookie scoop (or a Tablespoon) to scoop out the dough. Each cookie sheet will fit about 24 cookies.
  • Make sure to roll the cookies in the powdered sugar while they are still warm. The sugar will melt and that’s perfectly okay. That’s why dipping a second time is important.
  • Sift the powdered sugar if it begins to become clumpy.
Room temperature: Store in an airtight container or zip-top bag for up to 3 days.
Freezer: Place in a freezer bag or container and store in the freezer for up to 2 months. Let thaw on the counter for a few hours until no longer frozen.
Update on 12/6: I’ve retested the recipe and changed it to add 2 extra Tablespoons flour (previously 1 3/4 cups) to make sure they don’t fall flat. I find that if you use 2 cups they’re too dry. 

Nutrition

Calories: 92kcal, Carbohydrates: 8g, Protein: 1g, Fat: 7g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 13mg, Sodium: 38mg, Potassium: 18mg, Fiber: 0.4g, Sugar: 3g, Vitamin A: 149IU, Vitamin C: 0.03mg, Calcium: 4mg, Iron: 0.3mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.