Mexican Wedding Cookies
- Jump to Recipe
- Pin
- Share
- Comments
- Save Saved
Mexican Wedding Cookies are one of the most dreamy cookies! Beautifully round, buttery, pecan dotted cookies are rolled in sweet blizzard of snowy white powdered sugar and they’ll leave you savoring every tender bite. Easily one of my favorite holiday cookies and they couldn’t be easier to make!
Mexican Wedding Cookies
Who knew one cookie could go by some many different names! You may have also heard these called:
- Italian Nut Balls or Italian Wedding Cookies
- Russian Tea Cakes or Swedish Tea Cakes
- Pecan Sandies
- Sand Tarts
- Butterballs
- Polvorones
- Viennese Sugar Ball
- Snowballs or Snowdrops
I think in the U.S. they’re most commonly they’re known as Mexican Wedding Cookies so that’s what we’ll go with here.
I’ve actually already shared several snowball/wedding cookie recipes but this one is my favorite. They have a melt-in-your-mouth texture, a good moistness, and I can’t resist the classic nutty vanilla flavor.
I’m yet to meet someone who doesn’t love these!
Only 6 Ingredients Needed for These Cookies!
- Butter
- Powdered sugar
- Salt
- Vanilla
- Flour
- Pecans
Continue scrolling down for printable recipe with amounts listed.
How to Make Mexican Wedding Cookies
- Preheat oven to 350 degrees. Line two baking sheets with silicone baking mats or parchment paper.
- In the bowl of an electric stand mixer fitted with the paddle attachment cream together butter, 1/2 cup (60g) powdered sugar and salt until well combined.
- Mix in vanilla extract.
- Blend in flour.
- It will seem dry and sandy at first but keep mixing and it will come together.
- Mix in pecans.
- Scoop dough out 1 even tablespoon at a time and shape into balls.
- Transfer to baking sheet (keep remaining dough balls chilled until ready to bake unless you have a double oven).
- Bake in preheated oven until nearly set, about 13 – 14 minutes.
- Let cool on baking sheet until cool enough to handle, about 5 – 8 minutes.
- Pour remaining 1 1/4 cups (150g) powdered sugar into a small mixing bowl, roll warm cookies one at a time through sugar to coat with a light layer (this layer will seem to melt and get sticky).
- Transfer to cooling rack and let cool completely then roll in powdered sugar once more to cover. Store in an airtight container.
Can I Freeze These Cookies?
Yes you can freeze them but I’d probably only roll in one layer of powdered sugar, then freeze. After thawing roll again in powdered sugar.
Tips for Perfect Mexican Wedding Cookies
- Don’t use fully softened or room temperature butter. Butter should be cool. They’ll spread less using colder butter way.
- Scoop and level flour to measure, if you use the spoon and level method here cookies will spread more.
- Chop pecans into small bits. This way they’re more evenly distributed and it just gives the cookie a better overall texture.
- Don’t bake on greased cookie sheets, that will encourage spreading. Silicone baking mats or parchment paper work best.
- Roll in powdered sugar while cookies are warm so it sticks.
- Roll in powdered sugar twice. The first layer will end up being a bit wet and sticky, so roll again and it helps dry it out, plus it gives you a sweeter outer layer.
- You shouldn’t have issues with spreading cookies (I live at fairly high altitude and these don’t spread on me), but if you do you can try chilling them for 30 minutes after shaping (before you bake them).
More Mix In Ideas
You can also try replacing pecans with:
- Chopped slivered almonds or walnuts.
- Mini chocolate chips.
- 1/2 cup rainbow jimmies, then also use 1/2 tsp almond extract and just 1 tsp vanilla extract.
- Stuff with a Hershey’s Kiss or mini Reese’s.
- Chopped peppermint chunks (like these diced smaller), then also add 1/4 tsp peppermint extract and just 1 tsp vanilla extract.
- Macadamia nuts and finely shredded coconut (and a little coconut extract too).
- Add cinnamon or pumpkin pie spice, in addition to the pecans.
More Cookie Recipes You’ll Love!
- Peanut Butter Cookies
- Chocolate Crinkle Cookies
- Butter Cookies
- Gingerbread Cookies
- Butter Cookies
Follow Cooking Classy
16 Quick & Easy 30 Minute Recipes!(plus weekly recipe updates)
Mexican Wedding Cookies
- Review Recipe
- Pin
- Save Saved
Ingredients
- 1 cup (226g) unsalted butter, softened slightly but still firm, diced into 5 pieces each*
- 1 3/4 cups (210g) powdered sugar, divided
- 1/4 tsp salt
- 2 tsp vanilla extract
- 1 3/4 cups (249g) all-purpose flour**
- 1 cup (110g) pecans, chopped into small bits
Instructions
- Preheat oven to 350 degrees. Line two baking sheets with silicone baking mats or parchment paper.
- In the bowl of an electric stand mixer fitted with the paddle attachment cream together butter, 1/2 cup (60g) powdered sugar and salt until well combined.
- Mix in vanilla extract.
- Blend in flour. It will seem dry and sandy at first but keep mixing and it will come together.
- Mix in pecans.
- Scoop dough out 1 even tablespoon at a time and shape into balls. Transfer to baking sheet (keep remaining dough balls chilled until ready to bake unless you have a double oven).
- Bake in preheated oven until nearly set, about 13 - 14 minutes.
- Let cool on baking sheet until cool enough to handle, about 5 - 8 minutes.
- Pour remaining 1 1/4 cups (150g) powdered sugar into a small mixing bowl, roll warm cookies one at a time through sugar to coat with a light layer (this layer will seem to melt and get sticky).
- Transfer to cooling rack and let cool completely then roll in powdered sugar once more to cover. Store in an airtight container.
Notes
- *To soften the butter you can soften in the microwave about 5 seconds per side or let it rest at room temperature about 20 minutes (it should still be fairly firm, it helps the cookies spread less if cold).
- **Scoop flour into measuring cup and sweep top with butter knife to measure. Or use a kitchen scale for the most consistent results.
- Tip: if powdered sugar is clumpy always sift. Sift after measuring.
Categorized:
- Christmas
- Cookies
- Desserts
Comment *
Name *
Email *
Δ
This site uses Akismet to reduce spam. Learn how your comment data is processed.
- Mallory C Hi, if I am making 12 cookies how much powdered sugar goes into the mix and how much goes into rolling the cookie in after it has baked? Also how much for if I am doing 84 cookies as well. February 7, 2025 Reply Jaclyn I would do 2/3 of the sugar for rolling, 1/3 in the cookies. A kitchen scale would be helpful. February 7, 2025 Reply
- Jacqueline Myers I had made these awhile back for my Church Bible Study and Luncheon they were a BIG HIT and were gone so no leftovers The recipe is on my screen saver lol.Thank you April 10, 2024 Reply
- Dr. M. Freezing info would have been appreciated. February 26, 2024 Reply Jaclyn They can be frozen but I would only coat with a light layer of powdered sugar then add a second coating upon thawing. February 27, 2024 Reply
- Anne of Oregon Taste was fine but cookies flattened during baking and were very fragile. December 28, 2023 Reply
- Sandra N I am in southern Texas. Should I do anything differently? Pretty much sea level here. I am making these for the first time. Thanks. Sandra December 17, 2023 Reply Jaclyn No you can just leave as is. Hope you enjoy! December 17, 2023 Reply
Mexican Wedding Cookies
Ingredients
- 1 cup (226g) unsalted butter, softened slightly but still firm, diced into 5 pieces each*
- 1 3/4 cups (210g) powdered sugar, divided
- 1/4 tsp salt
- 2 tsp vanilla extract
- 1 3/4 cups (249g) all-purpose flour**
- 1 cup (110g) pecans, chopped into small bits
Instructions
- Preheat oven to 350 degrees. Line two baking sheets with silicone baking mats or parchment paper.
- In the bowl of an electric stand mixer fitted with the paddle attachment cream together butter, 1/2 cup (60g) powdered sugar and salt until well combined.
- Mix in vanilla extract.
- Blend in flour. It will seem dry and sandy at first but keep mixing and it will come together.
- Mix in pecans.
- Scoop dough out 1 even tablespoon at a time and shape into balls. Transfer to baking sheet (keep remaining dough balls chilled until ready to bake unless you have a double oven).
- Bake in preheated oven until nearly set, about 13 - 14 minutes.
- Let cool on baking sheet until cool enough to handle, about 5 - 8 minutes.
- Pour remaining 1 1/4 cups (150g) powdered sugar into a small mixing bowl, roll warm cookies one at a time through sugar to coat with a light layer (this layer will seem to melt and get sticky).
- Transfer to cooling rack and let cool completely then roll in powdered sugar once more to cover. Store in an airtight container.
Notes
- *To soften the butter you can soften in the microwave about 5 seconds per side or let it rest at room temperature about 20 minutes (it should still be fairly firm, it helps the cookies spread less if cold).
- **Scoop flour into measuring cup and sweep top with butter knife to measure. Or use a kitchen scale for the most consistent results.
- Tip: if powdered sugar is clumpy always sift. Sift after measuring.
Copyright 2026 Cooking Classy
