This Mexican Wedding Cookies recipe makes melt-in-your-mouth buttery soft pecan cookies rolled in sweet powdered sugar. These are the most irresistible holiday cookies ever!
These classic Snickerdoodle cookies and these festive Christmas Pinwheel Cookies are some of my favorite holiday cookies!
This recipe is sponsored by Millican Pecans. As always opinions are 100% mine.
Mexican Wedding Cookies Recipe
These Mexican cookies are truly one of my favorite cookies of all time. They always make their appearance during the holidays, but these delicious cookies are wonderful any time of the year!
Interestingly enough, these buttery, nutty and crumbly shortbread-style Mexican wedding cookies go by a lot of different names. You may have heard of the following:
- Snowball Cookies
- Russian Tea Cakes
- Swedish Tea Cakes
- Italian Wedding Cookies
- Polvorones
- Viennese Sugar Balls
- Butterballs
- Pecan Balls
- Sand Tarts
What Are Mexican Wedding Cookies
This easy to make Mexican Wedding Cookies recipe is made with only 6 ingredients. The cookie dough is made without a binding agent like eggs or leavening agents like baking powder. They are soft and crumbly like tea cakes and rolled in lots of powdered sugar!
Are Mexican wedding cookies really Mexican? That is a mystery to me! Some historians think these cookies come from the middle east while others say they are from Russia. Either way, these snowball cookies are beyond delicious!
Mexican Wedding Cookies Ingredients
- Butter
- Vanilla Extract
- All-purpose Flour
- Powdered Sugar
- Pecans (I use Millican Pecans)
- Salt
How To Make Mexican Wedding Cookies
Detailed instructions can be found in the recipe card below.
- Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with a silicone baking mat or parchment paper.
- Cream the butter and vanilla.
- Mix together the flour, powdered sugar and salt.
- Gradually add the flour mixture to the butter mixture, mix until just combined.
- Stir in the chopped pecans.
- Refrigerate the dough for 15 minutes.
- Scoop out dough and roll it out into balls. Place on the prepared baking sheet.
- Bake for 10 to 12 minutes.
- While warm, roll them in powdered sugar and transfer them to a separate plate.
- Wait until cool, then roll them in powdered sugar once again to generously coat them.
Can I Use Other Nuts To Make These Wedding Sugar Cookies?
Yes! Although pecans are my favorite nut to make these wedding cookies, finely chopped walnuts or almonds can be used.
How To Store These Snowball Cookies
Store these delicious wedding cookies in an airtight container for 3 days. The powder sugar will most likely be absorbed by the cookie dough. Don’t worry, they will still be delicious. For presentation purposes, dust them with powder sugar if you wish.
Can I Freeze Mexican Wedding Cookies
Yes, these decadent cookies freeze well. Here are two options for freezing these cookies:
- Make the cookie dough and roll them into balls. Place them on a sheet pan and freeze them for about 45 minutes. Remove from the freezer, place the frozen cookie dough balls in a resealable freezer storage bag or airtight container and freeze for 2 months.
- Bake the cookies and roll them in powder sugar. Cool them completely and freeze them in an airtight container for up to 2 months.
To Make These Mouthwatering Delicious Mexican Wedding Cookies I Used
Millican Pecans
Mexican Wedding Cookies Recipe Tips
- Chop the pecans very finely. You can do this by hand or in a food processor
- Roll the cookies in powder sugar while they are still warm and then again when cool.
Mexican Wedding Cookies (Russian Tea Cakes)
Ingredients
- 1 cup butter, softened
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour, sifted
- 1/2 cup powdered sugar
- 1/4 teaspoon salt
- 1 cup pecans, chopped fine I use Millican Pecans
- Additional powdered sugar
Instructions
- Preheat the oven to 400 degrees Fahrenheit. Line a baking sheet with a silicone baking mat or parchment paper.
- In a medium bowl, cream the butter and vanilla until smooth and creamy, about 2-3 minutes.
- In a separate mixing bowl, mix together the flour, powdered sugar and salt. Gradually add the flour mixture to the butter mixture, mixing until just combined. Mix in the chopped pecans. Place the dough in the refrigerator for 15 minutes.
- Remove the dough from the fridge. Scoop out dough and roll it out into 1-inch balls. Place the cookie dough on the prepared baking sheet. They don’t expand so they don’t need a lot of space in between them.
- Bake for 10 to 12 minutes or until lightly browned on the bottom. Remove from the oven and wait just until they are cool enough to handle but still warm. Roll them in powdered sugar and transfer them to a separate plate. Wait until cool, then roll them in powdered sugar once again to generously coat.
- When completely cool, you can store them in an airtight container.
Nutrition
Tuesday Christmas Cookie Recipes
- Butter Pecan Icebox Cookies by Simply Inspired Meals
- Chocolate Cake Mix Snickerdoodles by Family Around the Table
- Caramel Cashew Cookies by Making Miracles
- Dark Chocolate Orange Biscotti by Sweet Beginnings
- Fruit Cake Cookies with Rum Glaze by Books n’ Cooks
- Christmas Pinwheel Cookies by Swirls of Flavor
- Kołaczki Cookies by The Spiffy Cookie
- Pumpkin Gingerbread Cookies by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
- Raspberry White Chocolate Pecan Christmas Cookies by Our Sutton Place
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