Mexican Wedding Cookies are a delectable treat made with buttery pecans and coated in confectioners’ sugar to resemble snowballs. These cookies are also known as Russian Tea Cakes or Snowball Cookies and can be easily prepared with just a few ingredients. What makes these Mexican Wedding Cookies unique is their crumbly, buttery, nutty texture that melts in your mouth. They are eggless and the perfect addition to your Christmas cookie list. They can be gifted to loved ones by wrapping them in festive cookie bags. So, remember to make an extra batch this holiday season!<\/p>\n\n\n
What Are Mexican Wedding Cookies?<\/strong><\/h2>\n\n\n\n
Mexican wedding cookies are buttery, melt-in-your-mouth cookies covered in powdered sugar and studded with finely chopped pecans. They are a holiday favorite.<\/p>\n\n\n\n
Snowballs, Russian tea cakes, Mexican wedding cakes, polvorones, and many other names are used for these cookies. While working on this recipe, I researched their history and found that it’s unclear where they originated from.<\/p>\n\n\n\n
Some historians believe they were first made in the Middle East or Eastern Europe due to their high nut-to-flour ratio. In any case, they were likely brought to Mexico by Spanish migrants in the 16th century. Even today, these cookies are still made in numerous countries across the world!<\/p>\n\n\n\n
These cookies are made with flour, butter, pecans, vanilla, almond extract, and sugar.<\/p>\n\n\n\n
These cookies have an addictive flavor, thanks to the toasted pecans in the dough. While crushed almonds and walnuts have been tried, pecans are the preferred choice.<\/p>\n\n\n\n
The cookies are tender, delicate, and full of rich, buttery pecan flavor, making them a perfect holiday treat. They are dusted with powdered sugar, which adds to their appeal.<\/p>\n\n\n\n
These Christmas Snowball Cookies are delicious and make perfect and elegant homemade presents for your loved ones during the festive season. Before giving them out, you can pack the cookies in paper gift boxes and decorate them with ribbons and gift tags. They are also great for Christmas Day party favors or holiday cookie exchanges!<\/p>\n\n\n\n
Ingredients required<\/strong><\/h2>\n\n\n\n
Below is the ingredients list and possible substitutions. The exact ingredient amounts are in the printable recipe card at the bottom of this post.<\/p>\n\n\n\n
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Toasted pecans: They add rich, nutty flavor to the cookies. Chop them into very small pieces before mixing them into the dough. Or use a food processor to crush them coarsely.<\/li>\n\n\n\n
Butter – For moisture and additional richness. I used unsalted butter. If you use salted, skip the salt.<\/li>\n\n\n\n
All-purpose flour: It brings the dough together. You will want to make sure to sift your flour so you don’t end up with clumps.<\/li>\n\n\n\n
Confectioner sugar\/ powdered sugar: You’ll add some to the dough and dust the rest on top of the cookies.<\/li>\n\n\n\n
Vanilla and Almond extract adds so much flavor to the rich, buttery cookies.<\/li>\n\n\n\n
Salt: It helps to balance out all the sweet flavors and make all the flavors pop in this cookie recipe.<\/li>\n<\/ul>\n\n\n
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Step by step process<\/strong><\/h2>\n\n\n\n
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Take unsalted butter in a large mixing bowl. Add sifted confectioners’ sugar and beat at medium-high speed until light and fluffy, scraping down the sides and the bottom of the bowl in between. Then Add vanilla and almond extract and beat until well combined.<\/li>\n<\/ul>\n\n\n
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Add sifted all-purpose flour, salt and coarsely ground toasted pecans.<\/li>\n\n\n\n
Mix everything using a spatula, just until combined. Do not overmix or knead into a dough.<\/li>\n\n\n\n
Cover the bowl with its lid or with cling wrap and chill the dough for 30 minutes.<\/li>\n\n\n\n
Preheat the oven to 350° F (180° C). Line a baking sheet with Silpat or parchment paper.<\/li>\n\n\n\n
Once the 30 minutes are over, take out the dough bowl from the fridge. Form dough into 1-inch balls.<\/li>\n<\/ul>\n\n\n
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Place them about 2 inches apart on the prepared baking sheet. I got a total of 27 balls from the dough.<\/li>\n\n\n\n
Bake for 13 to 15 minutes or until they turn light golden brown around the edges. Every oven is different, so please keep an eye out!<\/li>\n\n\n\n
Allow the cookies to cool down for 5 minutes on the baking sheet.<\/li>\n\n\n\n
Place ½ cup sifted powdered sugar in a small bowl. Roll warm cookies in powdered sugar and place on a cooling rack to cool down completely.<\/li>\n\n\n\n
Note – Please ensure the cookies are still warm when coating them with sugar for the first time.<\/li>\n<\/ul>\n\n\n
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Once cooled to room temperature, roll the cookies a second time in powdered sugar.<\/li>\n\n\n\n
Your Mexican wedding cookies are ready. Store them in a single layer in an air-tight container.<\/li>\n<\/ul>\n\n\n
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Tips, notes, and quick FAQ<\/strong><\/h2>\n\n\n\n
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The best way to measure flour is to use a scale. If you don’t have one, fluff the flour in its container with a spoon, take it into your measuring cup with spoon, and level it off with a butter knife. Scooping the flour straight from the bag will overpack the measuring cup.<\/li>\n\n\n\n
If your powdered sugar is lumpy, sift it after measuring to ensure an even coating on the cookies.<\/li>\n\n\n\n
Before mixing the pecans into the dough, toast them to boost flavor.<\/li>\n\n\n\n
Use very finely chopped or grounded pecan pieces to make the dough balls easier to portion and roll. This will also ensure they’re more evenly distributed and have better texture.<\/li>\n\n\n\n
Silicone mat-lined and parchment paper-lined baking sheets both work well.<\/li>\n\n\n\n
Let the toasted pecans cool completely before chopping and adding to the dough.<\/li>\n\n\n\n
Don’t let the butter soften completely. Test it by pressing down with your finger. It should leave a dent without sliding down into the butter.<\/li>\n\n\n\n
If you’re having trouble rolling your cookie dough into smooth balls, consider chilling the dough again in the refrigerator. This makes the dough firmer and easier to roll.<\/li>\n\n\n\n
To get the best results, it’s recommended to roll the cookies in powdered sugar twice. The first layer will be wet and sticky, so once completely cool, roll the cookies again to dry them out and get a sweeter outer layer.<\/li>\n\n\n\n
The cookies must be warm (not hot) before rolling them in powdered sugar for the first time. Otherwise, the heat of the freshly baked cookies will melt the sugar. However, there’s a chance that the sugar won’t stick to them appropriately if you wait too long and the cookies are completely cooled down.<\/li>\n\n\n\n
Baking time varies depending on how many cookies you’re making. Bake them until the bottoms start to turn golden. The cookies themselves shouldn’t turn golden. If over-baked, they tend to be dry.<\/li>\n\n\n\n
The cookies are fragile when out of the oven, so leave them undisturbed for at least 5 to 6 minutes to set before rolling in powdered sugar, or they’ll crumble and fall apart.<\/li>\n\n\n\n
To make vegan Mexican wedding cookies, swap the butter with vegan cookies.<\/li>\n\n\n\n
Mexican wedding cookies are perfect for any occasion or holiday or as boxed gifts for family and friends.<\/li>\n<\/ul>\n\n\n\n
How long are they good for?<\/strong>
If you store the cookies in an airtight container, they can last for up to two weeks at room temperature. If you stack the cookies, place a piece of parchment paper between each layer to prevent sticking.<\/p> <\/div>
Can You Freeze Mexican Wedding Cookies?<\/strong>
Yes! Mexican wedding cookies can be frozen for up to two months. For the best results, it is recommended to freeze the cookie dough before baking and rolling it in powdered sugar. To freeze the dough, first arrange the dough balls on a baking sheet, cover, and freeze for a few hours or up to overnight. Once the dough is frozen, transfer it to zip-top bags or another freezer-safe container. When ready to bake, thaw the dough in the refrigerator overnight and then follow the baking instructions. If you plan to store baked cookies in the freezer, place the cookies in a freezer-safe bag or container and keep them for up to two months. To thaw, leave the cookies on the counter for a few hours until they are no longer frozen.<\/p> <\/div> <\/div>\n\n\n
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