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If you want to make Mexican wedding cookies that practically melt in your mouth, you need this recipe! I’ll teach you how to make these buttery pecan cookies with just 10 minutes of prep, 6 ingredients, and one mixing bowl!
You will love this recipe for Mexican Wedding Cookies
Whether you’re making these cookies for the first time or you’re a seasoned pro baker, I’ve refined my recipe to make the easiest and best version of this classic Christmas cookie.
My version, while incredibly easy, still stays true to traditional Mexican wedding cookies, a rich, buttery cookie with a nutty flavor and delicate texture.
With just 4 easy-to-follow steps, the hardest part of this recipe will be patiently waiting for the dough to chill so you can smell the aroma of fresh baked cookies.
In our family, these have always been a tradition during the Christmas season. However, there are no cookie rules and I say, these delicious cookies shouldn’t be reserved for only the holiday season, have them any time of year!
What makes these the Best 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!
Mexican Wedding Cookie 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 Cookie 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.
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
Ingredients
- 2 cups powdered sugar, divided
- 1 ¼ cup chopped pecans
- 1 cup unsalted butter, room temperature equal to 2 sticks
- 2 ½ cups 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.
- 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.
- 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 againÂ