Mexican Wedding Cookies
Mexican Wedding Cookies are buttery, nutty cookies with a melt-in-your-mouth texture and a generous coating of powdered sugar. They’re easy to make, don’t require chilling, and are perfect for holiday cookie trays or homemade gifts.
Reader Bonni Says: “These were so delicious! Surprisingly they’re even better than the ones I’ve had at an actual Mexican wedding. Thank you for the easy-to-follow recipe!” ★★★★★
Mexican Wedding Cookies are also known as polvorones, snowball cookies, Russian tea cakes, or Italian wedding cookies, depending on the country or region. They’re popular during the holidays, but you can enjoy them any time of year.
I already have a recipe for Chocolate Mexican Wedding Cookies, so I wanted to share this classic version, too. I’m using toasted pecans for extra flavor and coating the cookies twice with powdered sugar for that pretty, snowy finish.
Ingredients for Mexican Wedding Cookies
The ingredients for these Mexican Wedding cookies are simple, and since there’s no egg in the batter you can take a taste test!
- Unsalted Butter: Let the butter soften slightly so it’s easier to cream with the sugar. If you’re using salted butter, omit the additional salt.
- All-Purpose Flour: I use regular all-purpose flour for this recipe and haven’t tested other types of flour.
- Powdered Sugar: This sweetens the dough and gives the cookies their signature coating. You can use granulated sugar in the dough, but you’ll still need powdered sugar for coating.
- Vanilla Extract: Pure vanilla extract or Mexican vanilla both work well.
- Pecans: Toast them lightly before crushing to bring out their nutty flavor. You can also use a different type of nut if you prefer.
- Cinnamon: Adds a little warmth without overpowering the buttery flavor.
- Salt: Balances the sweetness of the cookies.
I like pulsing the toasted pecans until they’re finely crushed but still have a little texture. You want something closer to a coarse powder rather than large pieces of nuts.
How to Make Mexican Wedding Cookies
These cookies are simple to prepare, and you don’t need to refrigerate the dough before baking. The main thing is to avoid overworking it so the cookies stay tender.
Prepare the Cookie Dough
- In a bowl, whisk together the flour, cinnamon, salt, and crushed pecans.
- Using a stand mixer fitted with the paddle attachment, cream the softened butter and powdered sugar until light and fluffy. Add the vanilla and mix until combined.
- Add the dry ingredients to the butter mixture in batches, mixing on low speed. Scrape down the sides of the bowl as needed until the dough holds together.
The dough should feel a little like wet sand but hold its shape when pressed together. If it’s too sticky, add flour one tablespoon at a time until you can easily form the cookies.
You can also use a handheld mixer if you don’t have a stand mixer.
Shape and Bake the Cookies
- Preheat the oven to 350°F and line a large baking sheet with parchment paper or a silicone baking mat.
- Use a 1½-tablespoon cookie scoop to portion the dough, packing it into the scoop and scraping off any excess.
- Gently roll each portion into a ball and place it on the baking sheet about an inch apart. I like pressing the tops down slightly, but you can leave them round if you prefer.
- Bake for about 15 minutes, or until the edges are lightly golden. The cookies won’t spread much, so they’ll look similar to how they did before baking.
Be gentle when rolling the dough. Working it too much can warm the butter and make the cookies harder to shape.
Coating the Cookies in Powdered Sugar
- Let the cookies cool on the baking sheet for about 5 minutes. While they’re cooling, sift 1 cup of powdered sugar into a bowl and place a wire rack over parchment paper.
- Gently roll each warm cookie in the powdered sugar. Use a fork to lift it out and tap off the excess.
- Transfer the coated cookies to the wire rack and let them cool completely. Some of the powdered sugar will absorb into the warm cookies, which is normal.
- Once the cookies have cooled, use a sifter to dust them with another layer of powdered sugar. This gives them their classic white coating.
Tips and Notes
- Toast the pecans first. Lightly toasting the nuts brings out their flavor. Let them cool before crushing so they don’t release too much oil.
- Pack the cookie scoop. The dough is crumbly, so pressing it firmly into the scoop helps the cookies hold their shape.
- Watch for lightly golden edges. These cookies won’t brown much on top. Look at the edges rather than waiting for the entire cookie to turn golden.
- Handle warm cookies carefully. They’re delicate right out of the oven and can break if you press too hard while coating them with sugar.
How to Store Mexican Wedding Cookies
Allow the cookies to cool completely before storing them in an airtight container at room temperature for up to 5 days. Place parchment paper between layers to help protect the powdered sugar coating.
For longer storage, freeze the cookies without the powdered sugar coating for up to 2–3 months. Thaw at room temperature and add the powdered sugar before serving.
Mexican Wedding Cookies FAQs
These cookies have a delicate, crumbly texture, but they should still hold together. If the dough won’t form a ball, it may be too dry. Try pressing a small amount together before shaping the rest. If the baked cookies are breaking, let them cool a little longer before handling.
Yes! You can prepare the dough a day ahead and keep it covered in the refrigerator. Let it soften slightly before shaping so it’s easier to scoop and roll.
More Holiday Treats
Mexican Wedding Cookie Recipe
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Ingredients
- 1 cup Unsalted Butter slightly softened
- ½ cup Powdered Sugar spooned and leveled into measuring cup
- 1 teaspoon Vanilla Extract
- 2 cups All Purpose Flour spooned and leveled into measuring cup
- 1 cup Pecans toasted and ground
- 1 teaspoon Cinnamon
- ¼ teaspoon Salt
- 1 cup Powdered Sugar sifted into a bowl
Instructions
- Remove butter and place on the counter for 30 minutes before starting. Line a large baking sheet with parchment paper or a silicon mat.
- Preheat oven to 350°F. Place pecans on a baking sheet and toast in the oven while it heats up. Check after 5 minutes so they don't burn. Once the pecans have cooled, add them to a food processor and pulse until ground. Or place them in a plastic bag and pound them with a wooden rolling pin.
- In a medium bowl, add all-purpose flour, crushed pecans, cinnamon, and salt. Whisk until combined and set aside.
- In a stand mixer with the paddle attachment, add both sticks of butter and ½ cup of powdered sugar. Mix on medium speed for 3 minutes until light and fluffy. Scrape down the sides of the bowl as needed. Add vanilla and mix for an additional 2 minutes. (You can also use a hand mixer).
- Add dry mixture in small batches to butter mixture over low speed until combined. The dough should feel like wet sand. If it's too soft, then chill it for 30 minutes.
- Use a 1.5 tablespoon cookie scoop to scoop out the dough, scraping it on the side of the bowl to press it down and remove any excess. Gently roll the dough between your hands to form a smooth ball.
- Place the dough ball on the baking sheet and flatten the top slightly. The cookies will not spread much and can be placed about an inch apart from each other.
- Bake cookies for 15 minutes or until the edges are lightly browned; do not overbake. Remove from the oven and leave cookies on the baking sheet for 5 minutes.
- Sift 1 cup of powdered sugar into a bowl. Once the cookies have cooled for 5 minutes, dip them into the powdered sugar. Use a fork to remove them from the bowl and tap off any excess. Place on a wire rack to cool. Sift additional powdered sugar on top of the cookies.
Video
Notes
Nutrition
Nutritional information is provided as an estimate only and depends on ingredients and amounts used. Thai Caliente makes no guarantees to the accuracy of this information.
These were so delicious! Surprisingly they’re even better than the ones I’ve had at an actual Mexican wedding. Thank you for the easy to follow recipe!
Thanks so much, Bonni! Happy to hear you enjoyed them 🙂