Mexican Wedding Cookies, Russian Tea Cakes, Sugar Butter Balls, Polvorones, Snowball Cookies, Egyptian Feast Cookies, Nut Butter Balls, Norwegian Snowballs, Kourambie, Walnut Delights, Pecan Petites, Holiday Nuggets, Swedish Heirloom Cookies
…these melt-in-your-mouth cookies are known by many different names around the world. My grandmother called them Sugar Butter Balls.
Mexixcan Wedding Cookies
Every time I bite into a Mexican Wedding Cookie, I’m transported to a time when I watched my grandmother roll them between her hands. She was the source of so many delicious foods in my childhood.
She would set the finished cookies on a platter and everything looked so elegant to my young eyes. More than any other holiday treat, these cookies taste like Christmas to me.
I’d try sneaking them from the tray before it was time but the powdered sugar always left a ring of evidence around my mouth. No matter, my grandmother always plenty of Mexican Wedding Cookies to go around.
How to Make Mexican Wedding Cookies
The first time I tried making these cookies on my own, I was 18 years old and living in my first apartment. I had my grandmother’s recipe for them, but I figured I knew best.
Instead of rolling the warm cookies gently through the powdered sugar, I placed them in a Ziploc bag and poured sugar over them. When I shook the bag to coat them with sugar, at least half the cookies broke apart.
The cookies were still delicious, but they were a mess to eat. In the years since I’ve learned that Grandmother knew best. If you follow her directions for rolling the cookies in the sugar, yours will turn out every bit as perfectly as hers always did.
Yes, rolling each ball in powdered sugar might take a little more time but the results are so very worth it.
Wedding Cookies Recipe
If you’ve never made Mexican Wedding Cookies before, I’m happy to report that as long as you follow my grandmother’s directions, they’re fairly easy to make in your own kitchen.
After creaming together soft butter with powdered sugar and vanilla, gradually add flour to make a dough. I also use chopped pecans and walnuts in my Mexican Wedding Cookies. They add the perfect amount of crunch and a light nutty taste to each cookie.
Measure the dough into 1 inch scoops and roll each scoop into a ball with your hands. Get them as smooth and round as possible before baking them in the oven until just set. (Be sure not to let them brown!)
I cool my cookies for just a couple of minutes to make them easy to handle. Then, roll each cookie in powdered sugar and let cool completely before rolling them twice more in the leftover powdered sugar.
These cookies are delicious all on their own and look so pretty on a holiday cookie tray. I also love to arrange these in tins with tissue paper to give as gifts throughout the holiday season.
While I always associate them with Christmas, Mexican Wedding Cookies make for a delightful treat all year long. Enjoy with a cup of tea or coffee, at a party or cozied up at home, to make your own fond memories with the ones you love.
Kitchen Tip: I use this baking sheet pan to make this recipe.
Mexican Wedding Cookies
Ingredients
- 1 cup butter softened
- 1/2 cup powdered sugar plus more for rolling
- 1 teaspoon vanilla extract
- 2 1/4 cups flour
- 1/2 teaspoon kosher salt
- 3/4 cup finely chopped pecans or walnuts
Instructions
- Preheat oven to 400 degrees. Cream together the butter, sugar and vanilla. Slowly add the flour and salt and mix just until combined. Stir in the nuts. Scoop into 1? balls and round them smooth between your hands. Bake 10-12 minutes, until cookies are set but not browned.
- Let cool on the tray for a minute or two and then roll the warm cookies in powdered sugar and set on a cooling rack. Once cool, roll them once or twice more in powdered sugar. Store in an airtight container. Enjoy!
Notes
Holiday Cookie Recipes
Looking for more great holiday treats? You’ve come to the right place.
Sugared Shortbread Cookies are a classic cookie that everyone loves. Around Christmas time we also love to make Chocolate Dipped Candy Cane Shortbread to nibble by the Christmas tree or give as gifts.
You can never go wrong with a traditional simple sugar cookie this time of year. Iced and decorated and put on a plate for Santa or saved for yourself, nothing says “Christmas” quite like a roll out sugar cookie!
If you’ve been reading here for a while you may have gathered that I can’t get enough of 5-Minute Fudge Recipes when it’s time for holiday baking. Add White Chocolate Caramel Fudge and Peppermint Marshmallow Fudge to your list to try this season.
Chocolate Peanut Butter Ritz Cookies are a super simple no-bake cookie recipe that everyone finds irresistible. I love to make a big batch to keep in the freezer and have ready any time company comes over or I need a last minute dish to take to a party.
If you’re looking for a sugar free version of Mexican Wedding Cookies, Brenda over at Sugar Free Baker shared this Sugar-Free Paleo Pecan Snowball Cookie Recipe. That sounds like a great option to try along with my traditional cookie recipe so that everyone at your party can enjoy Wedding Cookies, whether or not they’re avoiding sugar.
I can hardly wait for the next time I make a batch of Mexican Wedding Cookies!
{originally published 11/21/13 – notes and photos updated 9/17/19}
Lesa says
How do you measure the flour and do you sift it?
Bj roney says
I’m having trouble rolling balls batter is very crumbly any hints
Mary Younkin says
The dough should be somewhat dry, but stick together when you press it with your hands. Are you using a scoop and then rolling the balls with your hands, BJ?
Sherri Murphy says
Too much flour, they feel apart. You can’t even roll them. Bad. Waste Of Time.
Mary Younkin says
This is a classic recipe and the cookie dough is supposed to be very dry. As seen in the video, you should be able to pinch it together though, Sherri.