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These buttery, nutty, Mexican wedding cookies are so easy to make and call for only 5 ingredients. These melt-in-your-mouth cookies are perfect to make during the holidays and everyone loves them.
I love the Christmas baking season because I get to make all of my favorite Christmas cookies and this simple Mexican wedding cookie recipe is always a winner. The rich, buttery pecan flavor is so delicious and you can’t just stop at eating one!
The holiday season is upon us, and what better way to celebrate than by indulging in the rich, buttery goodness of Mexican Wedding Cookies, also known as Snowball Cookies or Russian Tea Cakes? These delicious treats are a staple at Christmas celebrations, and their melt-in-your-mouth texture makes them a favorite among cookie enthusiasts!
What are Mexican Wedding Cookies?
Mexican Wedding Cookies, also known by various names such as Russian Tea Cakes, Snowballs, Italian Wedding Cookies, or Butterballs, are a type of buttery, nutty, and melt-in-your-mouth cookie.
These cookies are characterized by their small, round shape and a coating of powdered sugar, giving them a snowy appearance. The key ingredients in Mexican Wedding Cookies typically include butter, powdered sugar, vanilla extract, all-purpose flour, salt, and finely chopped nuts, such as walnuts or pecans.
The process of making Mexican Wedding Cookies involves creaming together butter and powdered sugar, adding vanilla extract for flavor, and gradually incorporating flour and nuts to form a crumbly dough. The dough is then shaped into small balls and baked until lightly golden. After baking, the warm cookies are rolled in powdered sugar, and once they cool, they receive a second coating for a sweet and snowy finish.
Why you will love Snowball Cookies:
These cookies are loved for their delicate, crumbly texture and rich, buttery flavor, enhanced by the nutty crunch of finely chopped nuts. The use of powdered sugar not only contributes to their sweetness but also gives them a festive look.
While they are often associated with holiday seasons, especially Christmas, Mexican Wedding Cookies can be enjoyed year-round and are a popular choice for various celebrations and events.
Are Russian Tea Cakes and Mexican Wedding Cookies the same?
Mexican Wedding Cookies and Russian Tea Cakes are essentially the same type of cookie, despite having different names. Both cookies share a similar recipe, and the main ingredients and preparation method are nearly identical. Sometimes you may find Russian Tea Cakes contain walnuts instead of pecans.
Mexican Wedding Cookies Ingredients:
This recipe calls for only 5 simple ingredients. It doesn’t get much easier than this recipe!
- Butter — I suggest using salted butter but you can use unsalted butter as well and add 1/4 – 1/2 teaspoon of salt.
- Powdered Sugar — half of the powdered sugar goes inside the cookie and the other half, the warm cookie is rolled into and then it is sprinkled on the top.
- Vanilla Extract — use high-quality, pure vanilla extract.
- Flour — I suggest using all-purpose flour. You can also use half cake flour and half all-purpose flour.
- Pecans — you may also use walnuts instead of pecans.
How to make Mexican Wedding Cookies (Russian Tea Cakes):
Tips for the Perfect Mexican Wedding Cookies also known as Snowball Cookies or Russian Tea Cakes:
- Quality Ingredients Matter: Start with fresh, high-quality ingredients for the best flavor. Using real butter and pure vanilla extract will elevate the taste of your cookies.
- Proper Butter Softening: Ensure your butter is slightly softened at room temperature but not melted. Softened butter allows for better incorporation into the dough, resulting in a smoother texture.
- Chop Nuts Finely: Finely chop the nuts to achieve a consistent texture throughout the cookies. This ensures a balanced distribution of nutty goodness in every bite.
- Chill the Dough: Refrigerate the dough before shaping the cookies. Chilled dough not only makes the shaping process easier but also prevents the cookies from spreading too much during baking.
- Rolling Technique: Roll the dough into small, uniform balls before baking. Aim for bite-sized portions to maintain the classic snowball appearance.
- Double Coating in Powdered Sugar: After baking, roll the warm cookies in powdered sugar and allow them to cool. Once cooled, give them a second coating for an extra sweet and snowy finish.
BAKING TIPS:
Have your bowl of powdered sugar ready! When the cookies are still warm (not hot), roll them in powdered sugar so the sugar sticks to the cookies.
After the cookies have cooled slightly, sprinkle with another layer of powdered sugar to completely cover the cookies.
Storage and Freezing:
These wedding cookies store so well and keep for up to 10 days to two weeks, covered in an airtight container, at room temperature.
Can you freeze Mexican Wedding cookies? Yes! These cookies also freeze very well for up to 2 to 3 months. Just make sure to have them in a freezer-safe container or bag to avoid freezer burn.
FAQ’s:
Absolutely! You can use your favorite type of nuts in these snowball cookies.
You will chill the cookie dough but not the cookies. The refrigerator can dry them out so I suggest keeping them at covered at room temperature or freezing them.
Popular Christmas Cookies:
Here are some delicious Christmas cookies perfect to bake for friends and family…
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Mexican Wedding Cookies (Snowballs)
Ingredients
- 1 cup Salted Butter (if using unsalted butter, see notes)
- 1 1/2 cups Powdered Sugar (divided)
- 1 teaspoon Vanilla Extract
- 1 3/4 cups Flour
- 1 cup Chopped Pecans (or walnuts)
Instructions
- Preheat your oven to 350 degrees. Line baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, cream together the slightly softened butter and 3/4 cup of powdered sugar until light and fluffy. Mix in the vanilla extract until well combined.
- Gradually add the dry ingredients to the butter mixture, mixing until a crumbly dough forms. Fold in the finely chopped pecans (or walnuts) until evenly distributed throughout the dough.
- Take small portions of the dough and roll them into 1-inch balls. Place them on the prepared baking sheets, leaving space between each cookie.
- Bake in the preheated oven for about 12-14 minutes or until the edges are lightly golden. Do NOT overbake or they will be too dry and crumbly.
- Place the remaining 3/4 cup of powdered sugar in a bowl. While the cookies are still warm, roll them in powdered sugar. Ensure each cookie is generously coated.
- Allow the cookies to cool completely. Once cooled, roll them in powdered sugar again for a second coating or sprinkle with remaining powdered sugar.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can I use Margarine if I don’t have butter? Or can I use crisco butter shortening ?
My Mom always made these cookies when I was young….and they were our favorite. So making them again brought back so many good memories. I loved them then and they are even better now. Thanks Melissa.
Thanks for this amazing recipe! A new Christmas favorite!
I made Mexican Wedding Cookies in fourth grade! I am still using that recipe. A perfect bite of pure delightful bliss in one cookie! I am seventy years old in Evansville Indiana and I attended Helfrich Park elementary school with Mrs. Wallace as our instructor. Enjoy these fabulous bites of joy! You will be rewarded with many smiles and hugs and others wanting the recipe! Even do a Cookie Exchange around ANY holiday. Blessings
Wow, these look really good and I loved them! Great recipe, thanks for another winner. Easy to make and your recipe was spot on!
These cookies are my absolute favorite and your recipe is the best. The suggestion to double roll them in powdered sugar made them even better. Love them!
I have been eating and make these delicious little goodies all my life. My Mother made them all the time. This cookie and the sugar cookie was my first baking experience at 8 years old. This one brings back the memories that is for sure….
The EASIEST cookies ever!!! And so good!