Mexican wedding cookies are simple but delicious cookies that are made with just 6 ingredients. These toasted pecan butter cookies are dusted with powdered sugar for the ultimate melt-in-your-mouth Christmas cookies
Mexican wedding cookies are the cookies of a thousand names. They’re also known as polvorones, Russian tea cakes, snowballs, butterballs, and more!
No matter what you call them, they’re delicious! The cookies are melt-in-your-mouth toasted pecan butter cookies that are generously coated with powdered sugar.
They are simple but tasty cookies that make a delicious addition to any cookie tray!
Ingredient notes and substitutions
- Butter: If you would like to use unsalted butter, increase the salt to 3/4 teaspoon.
- Powdered sugar: The powdered sugar in the cookies helps to give them their tender, melt-in-your-mouth texture.
- Vanilla extract: Feel free to adjust the amount of vanilla extract to your liking. For whiter cookies, use clear vanilla extract.
- Flour: It’s important to properly measure the flour. Either sift or stir it to break it up, lightly spoon into a measuring cup, and level, or weigh it for the most accurate measurement.
- Toasted pecans: I like to use toasted pecans for richer flavor. However, you can use untoasted pecans if you prefer.
How to make Mexican wedding cookies
Here you’ll find step-by-step photos showing how to make this recipe. The full recipe, including instructions, is given below.
Step 1: In a large bowl, cream together butter and powdered sugar until light and fluffy, about 3-5 minutes on medium speed.
Step 2: Mix in the vanilla until combined.
Step 3: Add the flour and the salt to the creamed mixture, and stir in until just combined.
Step 4: Stir in the chopped nuts.
Step 5: Cover and refrigerate for 1-2 hours.
Step 6: Preheat oven to 350°F.
Step 7: Roll dough into 1-inch balls, and place 2 inches apart on baking sheets lined with parchment paper or silicone baking mats.
Step 8: Bake for 10-13 minutes.
Step 9: Roll in half additional powdered sugar while still warm.
Step 10: Cool on wire racks.
Step 11: Re-roll the cookies in the remaining powdered sugar once they’ve cooled completely.
Recipe Tips!
- How to freeze the dough: To freeze the cookie dough, prepare the cookie dough through step 7. There’s no need to preheat the oven. Flash freeze the dough balls until frozen through and then place in a freezer-safe container. Bake from frozen. You will need to add additional baking time when baking from frozen.
- How to freeze the baked cookies: To freeze the baked cookies, prepare the cookies through step 11. Place in a freezer-safe container and freeze. Once thawed, re-roll in additional powdered sugar before serving.
- Flavor variations: If you’d like to change up the flavor a bit, use 1.5 teaspoons of vanilla extract and 0.5 teaspoon of almond extract. You can also add a bit of cinnamon to the cookies and/or the powdered sugar.
Storage
Store any leftover Mexican wedding cookies in an airtight container at room temperature. The cookies will keep for up to one week if properly stored.
If storing more than one layer of cookies, place a sheet of parchment paper or wax paper in between the layers.
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Mexican Wedding Cookies
Ingredients
- 1 cup salted butter softened
- 3/4 cup powdered sugar
- 2 teaspoons vanilla extract
- 2 ¼ cups all-purpose flour
- 1/4 teaspoon salt
- 3/4 cup finely chopped toasted pecans cooled
- 2- 2 ½ cups additional powdered sugar divided
Instructions
- In a large bowl, cream together butter and powdered sugar until light and fluffy, about 3-5 minutes on medium speed.
- Mix in the vanilla until combined.
- Add the flour and the salt to the creamed mixture, and stir in until just combined.
- Stir in the chopped nuts.
- Cover and refrigerate for 1-2 hours.
- Preheat oven to 350°F.
- Roll dough into 1-inch balls, and place 2 inches apart on baking sheets lined with parchment paper or silicone baking mats.
- Bake for 10-13 minutes.
- Roll in half additional powdered sugar while still warm.
- Cool on wire racks.
- Re-roll the cookies in the remaining powdered sugar once they’ve cooled completely.
Notes
- Butter: If you would like to use unsalted butter, increase the salt to 3/4 teaspoon.
- Vanilla extract: For whiter cookies, use clear vanilla extract.
- Flour: It’s important to properly measure the flour. Either sift or stir it to break it up, lightly spoon into a measuring cup, and level, or weigh it for the most accurate measurement.
- Toasted pecans: I like to use toasted pecans for richer flavor. However, you can use untoasted pecans if you prefer.
- Nutritional values are estimates.Â
Nutrition
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Comments & Reviews
Dolores Samora says
I love these cookies I wanted to compare your recipe with mine only difference is mine says walnuts, gonna try them with pecans, thanks for sharing
Kate says
Thank you! Walnuts and pecans are both great in the cookies. I hope that you like the cookies with pecans if you give them a try!