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Everyone seems to have a different name for these melt-in-your-mouth Mexican Wedding Cookies. Regardless of what you call them, they’re dangerously delicious! Eat just one? Yeah, right.
Mexican Wedding Cookies
Every time I bite into one of these powdered sugar coated Mexican wedding cookies, I’m reminded of my grandmother. I have a vivid memory of her, rolling them out with me between her hands. She was the source of so many delicious foods in my childhood, like her crave-worthy “monster cookies“.
I remember how carefully she would set out the finished cookies on an elegant platter before serving them. Of course, I would sneak one from the tray. But, she always pretended not to notice the ring of powdered sugar I left behind as evidence. And, she always made more than enough to go around.
Omg! THESE ARE SO ADDICTIVE!!….I HARDLY HAD ANY COOKIES LEFT FOR COOKIE ORDERS I DID!! Last year I made these cookies to sell for the first time, the recipe turn out irresistibly perfect everytime…
Thanks for my new addition!!! 💛😋
That first bite delivers delightful sweetness from the powdered sugar, but gives way to a buttery rich dough that quite literally melts in your mouth. And, the nuts add the perfect amount of crunch and a light nutty flavor to each bite. It’s a light cookie that never fails to make think of Christmas.
Now that I’m the adult in the kitchen, I try to make sure to give the little kids in my family the same kind of wonderful experience that my grandma gave me. We turn on the Christmas carols, put on our aprons, and don’t worry about the mess.
Snowball Cookies
The first time I shared this recipe online, I was shocked by the response. It felt like everyone had a different name for these cookies! Who knew that a buttery shortbread cookie, loaded up with finely chopped nuts and coated with powdered sugar would be so popular?
I’ve seen them called Russian tea cakes, polvorones, snowball cookies, Egyptian feast cookies, nut butter balls, Norwegian snowballs, kourambie, walnut delights, pecan petites, holiday nuggets, and Swedish heirloom cookies. If you know another name for this cookie, be sure to leave me a comment so I can add it to the list!
While I tend to associate them with the holidays, they make a wonderful treat year round. 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.
Recipe Tip
PLEASE NOTE that the dough for these cookies will be very dry. So, be sure to measure the flour carefully. If the dough is too dry to roll into balls and won’t stick together, you can add a tiny splash of water to the mix until it works. It shouldn’t take more than a tablespoon or so.
You can also hold each scoop in your hands to warm it for a moment and it will come together nicely to form into balls for each cookie.
Mexican Wedding Cookies Recipe
I was 18 years old when I tried making these cookies on my own for the first time. I had my grandmother’s Mexican wedding cookies recipe, but I thought I knew best. So, I didn’t roll the warm cookies gently through the powdered sugar. Let’s not talk about what I did, ok? Let’s just say that it was a big mess.
So, the best advice I can give you is to FOLLOW the recipe. It does take a little time to roll the warm cookies gently through powdered sugar. But, if you accept that grandma knows best, then yours will turn out every bit as perfect as hers always did. The easiest method I’ve found is to put about a cup of powdered sugar in a bowl and then roll them in that, a few at a time.
Any time I’m baking cookies, I have to give a nod to my favorite baking sheets. They’re hefty without being heavy, come in a bunch of sizes, and the price is right. I’ve had some of mine for over 10 years, and every baker I know uses them in their kitchen.
Christmas Cookies
It seems like every year, there are more and more Christmas cookies to make. And, I’m honestly not mad about it. I love sweet treats, and these Mexican wedding cookies are perfect for sharing. So, if you’re looking for some more options to round out the dessert table, I’ve got you covered.
Sugared Shortbread Cookies are a classic cookie that everyone loves. Around Christmas time we also love to make them to nibble by the Christmas tree or give as gifts.
You can never go wrong with classic iced sugar cookies this time of year. Set out on a plate for Santa, or saved for yourself, nothing says “Christmas” quite like sugar cookies. And for what it’s worth, my friend Katrina has the best recipe ever for cut out cookies. I’ve been making these for years now.
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 treat to take to a party.
Mexican Wedding Cookies
Ingredients
- 1 cup butter softened
- ½ cup powdered sugar plus more for rolling
- 1 teaspoon vanilla extract
- 2¼ cups all-purpose flour
- ½ teaspoon kosher salt
- ¾ cup finely chopped pecans or walnuts
Instructions
- Preheat oven to 400°F. 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.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
{originally published 11/21/13 – notes and photos updated 12/8/25}
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!
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.
Can regular salt b substituted for th kosher salt?
Absolutely. Just use about 1/4 teaspoon of table salt in place of the kosher salt. Enjoy!
Will be trying these tomorrow morning 🙂
Is unbleached all purpose flour okay to use?
That will work fine.
I used to make these when I was a young bride….WAY BACK WHEN…LOL. They are so good!! Pinned your recipe!
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.
Also can roll into cresent shapes.
my grandmother made these every year for Christmas. She called them Russian Tea Cakes. My favorite cookie.
can you feeze these cookies?
Yes. I've frozen them countless times over the years.
Thanks i have come across some grwat recipes here thank you Mary :))
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
I honestly do not know. I’ve never tried that myself.
I’ve made them with margarine in the past and they turned out okay.
Not nearly as good.
Looks yummy
I use almond extract instead of vanilla..nice change
How many does this recipe yield?
Yield: 36 cookies
what do you do with the salt?
The salt is added with the flour.
They flattened out and crumbled. What did I do wrong?
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?
Be sure to use real butter. Some margarine is mostly water.
Making these now. They are so good!!
Making these today to add to my Christmas goodies! Yum!!