Mexican Wedding Cookies

110 Comments 4.7

This post may contain affiliate links. Please read my disclosure policy.

Jump to Recipe

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.

Mexican Wedding Cookies - get the recipe at barefeetinthekitchen.com

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 had plenty of these 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 perfect as hers always did.

The easiest method I’ve found for coating the cookies in powdered sugar is to put about a cup of powdered sugar in a bowl and roll the warm cookies, a few at a time, through the sugar.

Yes, rolling each ball in powdered sugar might take a little more time  but the results are so very worth it. Mexican Wedding Cookies are crisp when you bite into them then melt in your mouth.

That first bite delivers sweetness from the powdered sugar on both the inside and outside. This light buttery cookie always brings a smile to my face as I think about my grandmother and all those childhood holidays.

Mexican Wedding Cookies - get the recipe at barefeetinthekitchen.com

Mexican Wedding Cookies

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, Grandmother’s Sugar Butter Balls, Snowballs, or Mexican Wedding Cookies make for a delightful treat all year long.

Enjoy them with a cup of tea or coffee, at a party or cozied up at home, and make your own fond memories with the ones you love.

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. Get the recipe at barefeetinthekitchen.com

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 cut out sugar cookie!

If you’ve spent any amount of time 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 the traditional cookie recipe so that everyone at your party can enjoy Wedding Cookies, whether or not they’re avoiding sugar.

Kitchen Tip: I use this baking sheet pan to make this recipe.

Mexican Wedding Cookies Recipe

  1. 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.
  2. Scoop into 1-inch balls and round them smooth between your hands. Bake 10-12 minutes, until cookies are set but not browned.
  3. Remove from the oven and allow the cookies to cool on the tray for a minute or two and then roll each warm cookie in powdered sugar and set them a cooling rack.
  4. Once the cookies have fully cooled, roll them once or twice more in powdered sugar. Store in an airtight container. 

Get New Recipessent to your inbox!
We never share your information with third parties and will protect it in accordance with our Privacy Policy.

Mexican Wedding Cookies

4.7 from 23 votes
Buttery nut-filled cookies, coated with a layer of powdered sugar, these classic cookies are everyone’s favorite holiday treat!
Pin Print Review
Course: Dessert
Cuisine: American
Servings: 36 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-inch balls and round them smooth between your hands. Bake 10-12 minutes, until cookies are set but not browned.
  • Remove from the oven and allow the cookies to cool on the tray for a minute or two and then roll each warm cookie in powdered sugar and set them a cooling rack.
  • Once the cookies have fully cooled, roll them once or twice more in powdered sugar. Store in an airtight container. Enjoy!

Notes

The easiest method I’ve found for coating the cookies in powdered sugar is to put about a cup of powdered sugar in a bowl and roll the warm cookies, a few at a time, through the sugar.

Nutrition

Calories: 95kcal · Carbohydrates: 8g · Protein: 1g · Fat: 7g · Saturated Fat: 3g · Cholesterol: 14mg · Sodium: 78mg · Potassium: 18mg · Fiber: 1g · Sugar: 2g · Vitamin A: 158IU · Calcium: 4mg · Iron: 1mg
Tried this recipe?Mention @barefeetkitchen or tag #barefeetkitchen!

Pin this nowto remember it later
Pin this recipe0

{originally published 11/21/13 – notes and photos updated 12/16/20}

Filed under: , ,

Related Posts

Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

Reader Interactions

110 Comments Leave a comment or review

    Rate & Comment

    Rating




    You can now include images of your recipes in your comments! You'll need to register or log in to upload images.

    • Anonymous says

      yes, but try King Arthur All Purpose gluten free. It exchanges very well with wheat based flour.

  1. Curtains in My Tree says

    OMGosh those look good I love them. Keebler cookie makes them just at the Christmas season and I always bought 2 boxes of them for me to eat LOL
    I didn't realize they were so easy to make and now I need to cut way back on what I eat for health reasons

    • Gigi says

      There is no comparison to the home made version. Try them once in your life. The actually melt in your mouth!

  2. Anonymous says

    Is there a trick to these cookies — the last few years I tried various recipes, but they end up very dry and so crumbly when you bite into them. What am I doing wrong? Is it the oven temp?

    • Tamera Smith says

      I dont like walnuts or pecans at all and i dont wanna put any kind of nuts. Can i do them without or is there something else i can put in them maybe mini choc chips? Any suggestions

    • Anonymous says

      I've been making wedding cookies for over 30 years. Remove the cookies from the oven when they are VERY LIGHTLY browned and immediately roll them in powdered sugar. Once cooled, roll them in more. Be sure to store them in an airtight container, and I usually wait 5 days or so before eating them. To me, the flavor develops over time and they become less brittle. Also, if they are layered in the container, sprinkle a small bit of powdered sugar between the layers.

  3. karen marie says

    My mother makes these at Christmas, hiding 1/4 of a candied cherry in the middle of some of them. They're wonderful.

  4. Sofia Lechner says

    I come from Greece and we call these cookies << Kourabiethes>> I make them every year at holiday time and couple more times throughout the year, my friend love them, but my mother's recipe called for egg yolks, baking powder and some brandy. Next time I will try them with this recipe and see.

  5. Carole says

    I made these Mexican cookies last night. They were wonderful and will be repeated many times. Thanks for all of the wonderful recipes… keep them coming!

  6. Anonymous says

    Your recipe is nearly identical to mine. I first made them when I was in high school or shortly after graduation; it's been a while! During that time I've learned a few tricks, the most important being bake them only until they are very lightly browned! I also let them sit (in an airtight container) for at least 5 days before eating; that way they develop more flavor and become less brittle. This cookie is requested by more people than any other I make at Christmas.

  7. barb says

    I couldn't agree more these tasty gems scream CHRISTMAS!!! I have been tempted to make them on different occasions but then it would take away the cookies being so special.

  8. Olivia says

    Can these be made with margarine instead of butter? Not my preference, but my sister in law was visiting and bought a TON of margarine and now I’m desperate to use/get rid of it! Lol

    • Mary says

      oh no! I hate when a recipe doesn’t work out. Unfortunately, without being in your kitchen, it’s hard to guess what might have gone wrong. Did you substitute anything?

  9. Loretta says

    Looks great and I was excited to make them but Those cookies melted few min after baking. They else following apart… I was wondering if this recipe is missing something 🙁

    • Gigi says

      They are on the delicate side. Let them cool a bit before you gently roll them in powdered sugar. Be sure to use real butter.

    • Mary says

      Unfortunately, I haven’t had great success with any of the gluten-free flour combinations I have tried. Some of them were good, but nothing has been exactly right yet. (That’s why I haven’t shared a GF version yet.)

    • Mary says

      I also put the dough in the refrig over nite…then roll them quickly. You dont want to handle the dough to long…

  10. Joyce Burchfield says

    I love these cookies. I had a small bakery in our town for about 20 yrs and this was one of the cookies I could never make enough of. People bought them by the doz. we had to make at least 2 times a week and ran our each week. We mad 150 cookies at a time.
    I need a fruit cake cook recipe. You drop them just like these. I have lost my recipe for those. ( that should be a fruit cake cookie recipe).5 stars

    • Diana Taylor says

      Joyce Burchfield if i wanted to sell these from home how much should i charge per dozen5 stars

  11. Debbie says

    Mine never come out round always flat 🙁 i have chilled the dough over night thinking thats what the problem was but no go, my favorite cookie tho !

    • 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.

  12. Judy says

    My son brought ‘this’ recipe home from Portland, Oregon from a mission for our church twenty five years ago and he called them Ecuadorian Cookies. I make them all the time and they turn out perfect every time. Although, our recipe has only 2 cups of flour and 1/2 cup of chopped pecans. We love them, especially at Christmas!

  13. Theresa B says

    Thank you for sharing your recipe. I recently renovated my kitchen and couldn’t find my notes for my holiday cookies. I used to get these from a grandmother(not mine but someone who I crossed paths with at a bed and breakfast) I met on a weekend getaway years ago. During that visit she realized my affinity for powdered sugar and she consistently mailed me a small batch every Christmas season thereafter. She has since passed but I can’t imagine a Christmas without me making them in her memory. I find myself smiling every time I see powdered sugar thinking of these cookies. Your recipe was just perfect.5 stars

  14. Kristina says

    Loved the Mexican Wedding cookies, especially knowing they were your grandmother’s recipe!! Thank you for sharing it! :))5 stars

  15. TerryAnn and Selah Martinez says

    This recipe is very comen , the other person might have put in to many nuts.
    TerryAnn Martinez and Selah

    Thank you5 stars