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I tested and refined this recipe to create the easiest and most dependable version of classic Mexican wedding cookies. You get the traditional buttery pecan flavor with a delicate melt in your mouth texture. The ingredients are simple and the steps are quick which makes this recipe perfect for any skill level. If you want a trusted, foolproof version of this beloved cookie, this is the one to make.
These are my all time favorite cookies, and this recipe was a great one! I even made these gluten free and nobody even noticed the difference! They are delicious and super easy!!
-Kimbra
I have made many batches of Mexican wedding cookies over the years and this is the version I trust the most. I tested the ratio of butter, flour, and nuts so the cookies hold their shape without becoming dry or crumbly. The dough chills well and bakes into rich, buttery cookies with a melt in your mouth texture that feels nostalgic and familiar.
I refined each step to make sure the recipe works for every home baker. I tested different nut grinds, mixing methods, and chilling times to keep the cookies tender and prevent spreading. This version stays true to the classic pecan flavor and snowy coating but is easier and more consistent than many older recipes.
These cookies have been part of my family traditions and I wanted a version that feels timeless and approachable. You get the signature buttery, nutty flavor and soft crumb that makes Mexican wedding cookies so special. With simple ingredients and four easy steps, this recipe gives you confidence every time you bake them.
Why You’ll Love These Traditional Mexican Wedding Cookies
Here are a few reasons why you will love these classic Mexican wedding cookies:
- Just a handful of ingredients
- Only 4 easy steps and 10 minutes to prep
- Just 1 mixing bowl = less mess to clean up!
- Perfect Christmas cookie
- Rich, buttery and nutty flavor
What are Mexican Wedding Cookies?
Mexican wedding cookies are tender, delicate cookies with buttery pecan flavor, dusted in a powdered sugar coating. Also known as pecan snowball cookies, they are popular at Christmas time, and are known for being served at, you guessed it, Mexican weddings!
Traditional Mexican Wedding Cookies Recipe Ingredients
With just 6 very simple ingredients, you can make addictive cookies that keep your friends, family and guests coming back for more. These are a great addition to any Christmas cookie tray! Get the full recipe with instructions in the recipe card below.
- Powdered sugar
- Chopped pecans
- Unsalted butter: room temperature
- All-purpose flour
- Salt
- Vanilla
How to make Easy Mexican Wedding Cookies
When these become your new favorite cookies and you can’t wait to make another batch, don’t say I didn’t warn you. Follow these easy steps to the perfect holiday cookie.
- Mix all ingredients except pecans. In a large bowl cream together with a hand mixer the butter, 1 cup powdered sugar, and vanilla until light and fluffy. About 3-5 minutes. Add in the flour and salt, mix again until combined.
- Add pecans and chill. Add in the chopped pecans, folding them in with a rubber spatula until evenly incorporated. Cover the dough and chill in the fridge for at least 2 hours.
- Prep oven and baking sheet. When done chilling, preheat the oven to 350ºF. Prepare a baking sheet with parchment paper or a silicone baking mat. Form the dough into 1 inch balls. Place the remaining 1 cup of powdered sugar in a small bowl. Roll the dough balls in powdered sugar and place on a baking sheet.
- Bake and cool. Bake for 15-20 minutes. Allow to cool and roll again in powdered sugar if desired.
How to store this Mexican Wedding Cookies Recipe
Store these cookies in an airtight container at room temperature for 5-7 days. If you stack the cookies within the container or bag, I recommend adding a layer of parchment paper between them so they don’t stick.
Mexican Wedding Cookies Recipe FAQs
Despite the name “Mexican wedding cookies,” the origin of these cookies is not exclusively Mexican. In Russia these cookies are known as “Russian tea cakes” or “Russian tea cookies.” The name “Mexican wedding cookies” might have been associated with special occasions like weddings due to their delicate and celebratory nature. Some people believe that “Mexican” was added to the name because of the association with the use of nuts, which are commonly found in Mexican cuisine.
Mexican wedding cookies are meant to be crumbly because they don’t contain any egg to bind them. They are more similar to shortbread cookies in texture, and are not meant to be chewy. However, if your cookies are too crumbly, it may be because the butter was too cold. It’s important to bring the butter to room temperature before adding it to this recipe. If it’s too cold, it won’t be able to bind the sugar, flour and nuts correctly, resulting in a cookie dough that is too crumbly.
Yes, you can freeze the unbaked dough or freeze the cookies once they have been baked.
Freezing Unbaked Dough: Roll the dough into balls, freeze on a baking sheet, then transfer to a freezer bag. Thaw overnight in the fridge before baking. You may need to add a minute or two to the bake time.
Freezing Baked Mexican Wedding Cookies: Roll the baked cookies in powdered sugar and let them cool completely. Freeze on a baking sheet, then move to a freezer bag. Thaw at room temperature for 1–2 hours and coat in fresh powdered sugar before serving.
More Cookie Recipes
- Simple Butter Cookies
- Classic Jam Thumbprint Cookies
- Small Batch Chocolate Chip Cookies
- Almond Joy Cookies
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Best Mexican Wedding Cookies Recipe
Ingredients
- 2 cups (227g) powdered sugar, divided
- 1 ¼ cup (143g) chopped pecans
- 1 cup (226g) unsalted butter, room temperature, 2 sticks
- 2 ½ cups (300g) all-purpose flour
- 1 tsp salt
- 1 Tbsp vanilla
Instructions
- In a large bowl cream together with a hand mixer the butter, 1 cup powdered sugar, and vanilla until light and fluffy. About 3-5 minutes. Add in the flour and salt, mix again until combined.2 cups (227g) powdered sugar, 1 cup (226g) unsalted butter, 2 ½ cups (300g) all-purpose flour, 1 Tbsp vanilla, 1 tsp salt
- Add in the chopped pecans, folding them in with a rubber spatula until evenly incorporated. Cover the dough and chill in the fridge for at least 2 hours.1 ¼ cup (143g) chopped pecans
- When done chilling, preheat the oven to 350ºF. Prepare a baking sheet with parchment paper or a silicone baking mat. Form the dough into 1 inch balls. Place the remaining 1 cup of powdered sugar in a small bowl. Roll the dough balls in powdered sugar and place on a baking sheet.
- Bake for 15-20 minutes. Allow to cool and roll again in powdered sugar if desired.
Love this recipe! I make it over and over again
Your recipes are amazing. So much variety. I am sure everyone will find a favorite.
Just mixing up your Mexican Wedding Cookies.
Can’t wait until the are done.
These are my all time favorite cookies, and this recipe was a great one! I even made these gluten free and nobody even noticed the difference! They are delicious and super easy!!
Hi Beth Just wondering if these can be made ahead and frozen ..
Thank you for the great Xmas Recipies
Yes!
Freezing Unbaked Dough: Roll the dough into balls, freeze on a baking sheet, then transfer to a freezer bag. Thaw overnight in the fridge before baking. You may need to add a minute or two to the bake time.
Freezing Baked Cookies: Roll the baked cookies in powdered sugar and let them cool completely. Freeze on a baking sheet, then move to a freezer bag. Thaw at room temperature for 1–2 hours and coat in fresh powdered sugar before serving.