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.
This post may contain affiliate links. Read disclosure policy.
Table of Contents
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!
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!
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.
- 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.
- 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.
- 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.
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
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.
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.
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.
“These practically melt in your mouth like a butter cookie. Perfect for a cookie exchange.”
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
Video
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
- 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.
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Karla Jones
It was great for Christmas cookies. Loved them
Missy
Regarding freezing, are the cookies raw or are they cooked then frozen!
Jamielyn Nye
You can do it either way, but I prefer to bake and then freeze them :)
Norma
Another name for these cookies in a different shape is Vanillekipferl. My German mother-in-law made them for Christmas. They are also called Viennese Crescent cookies or Austrian Crescent cookies.
I Heart Naptime Community
Hi Norma! That is such a fun fact, thanks for sharing wtih us :)
kelley
i have made 3 times in last week. so- yummy!
Melissa
Omg. My first time making these and they came exactly like I remember grandma’s.
For those experiencing them flattening, make sure you are forming a firm ball of dough. Don’t just scoop it. Form it with your hands like play dough. Then refrigerate for a bit before baking. I did exactly this and the are absolutely perfect.
I Heart Naptime Community
I’m so glad you liked the recipe! And thanks for sharing some tips :)
Shaheen
Absolutely loved baking these Mexican Wedding Cookies. The recipe was straightforward, and the result was divine
Leah
Oh my GOD were these incredible! Just like I remember them. I made them with walnuts because that’s what I had on hand and still were absolutely incredible! I had to restrain myself from gorging on them all. Saved this recipe and making a recipe card!
Susan
My favorite!
Maggie
I followed the recipe precisely and not sure why but my cookies flattened in the oven. Really disappointed 😞
Jamielyn Nye
Darn, I’m sorry! It’s hard to say without being there, but I’m guessing that the butter was too soft, the batter was over mixed or there wasn’t enough flour added in.
Ally
Even if they spread, because they might, the flavor is amazing!
Peggy
Made these cookies. Delicious but they came out flat
Katerina
YUM!! These cookies are the BEST! They melt in your mouth!!
Sandra
Do we measure the pecans once chopped or measure them whole and then chop?
Jamielyn Nye
I measure 1 cup of whole pecans and then chop. :)
Lois
The Mexican Wedding Cookies were delicious and recipe was easy to follow. I toasted the pecans just a little before chopping and adding to the batter.
I Heart Naptime
That sounds perfect! Mexican wedding cookies are a great cookie for everyone. Thanks for sharing!
Brenda Koltoniak.
Every time I make these the dough is dry and crumbly. What am I doing wrong? I measured everything and went in order of recipe. Thank you 😊
Jamielyn Nye
Hi Brenda! I’m sorry to hear that. My guess is there was too much flour added. I like to spoon the flour into the cup and then level off with a knife.
Cami
These came out great for us using Einkorn All Purpose flour. However, I don’t recommend doubling the recipe. That did not work for me and cookies came out flat. Otherwise, single batch was delicious!
Jamielyn Nye
Glad to hear the single batch turned out great!
Sarah
A family favorite! Thanks for sharing your recipe. It was easy to follow & delicious.
Jamielyn Nye
Glad you enjoyed the Mexican Wedding Cookies! Thanks for your review :)
Rose Clark
Awesome and easy
Sheila G
First time making them and they were so easy!! I am going to make more to give as gifts, thank you.