Mexican Wedding Cookies Recipe & Christmas In July Cookie Celebration!
Mexican Wedding cookies are a favorite buttery pecan shortbread cookie recipe that is known by many names. It is a favorite Christmas cookie recipe I make every year for my cookie exchange.
Welcome to the Christmas Cookie in July celebration! Scroll down to find out about the celebration.
Christmas In July
Can you believe that Christmas is right around the corner? To help you get ready and plan your Christmas baking or Cookie Exchange I am celebrating Christmas in July with some of my food blogging friends.
We are each sharing a favorite Christmas cookie recipe to help you plan for the upcoming holiday season.
Christmas in July Cookie Recipes
- Chocolate Marshmallow Peppermint Cookies from Walking on Sunshine Recipes
- Elegant Christmas Tree Cookies from She Saved
- Avalanche Cookies from Cincy Shopper
- Mexican Wedding Cookies from Flour on My Face
- Reindeer Cookies from Mom Skoop
- Grinch Christmas Cookies from Aileen Cooks
- Italian Ricotta Cookies from Ever After in the Woods
- Mickey Mouse Christmas Cookies from Cutefetti
- Lemon Iced Star Shortbread Cookies from Sizzling Eats
- Italian Anise Cookies from Love Bakes Good Cakes
Christmas Shortbread Cookies
I call them Mexican Wedding Cookies but you may know them by Italian Wedding Cookies, Russian Tea Cakes, Snowball Cookies or Mexican Wedding Cakes.
They are one of our favorite Christmas cookies to bake and eat.
I first shared this favorite Christmas cookie recipe back in 2011.
While I was baking the Mexican Wedding Cookies for my Christmas Cookie exchange I decided to re-shoot the photos and share it again.
This is a great Christmas Cookie Exchange recipe that everyone loves.
Easy Holiday Cookies for a Cookie Exchange
Mexican Wedding Cookies are sweet and delicious. Imagine if you can a sweet and crunchy shortbread cookie that melts in your mouth.
The easy holiday cookie recipe for a cookie exchange calls for 5 simple ingredients that when combined create a buttery shortbread cookie that melts in your mouth.
Chopped pecans give it a little crunch and the powdered sugar coating makes a Mexican Wedding Cookie look just like mini snowballs. The powdered sugar coating adds just the right amount of sweetness to the shortbread cookie.
12 Days of Christmas Cookies In December
Later this year closer to Christmas I will also be sharing a 12 Days of Christmas Cookies celebration with more of my favorite food blogger.
During the 12 Days of Cookies Celebration in December, each of the bloggers will also be sharing a new Christmas cookie recipe each day. There will be a fun holiday giveaway that you don’t want to miss.
Subscribe to the Flour On My Face newsletter where you will get email updates for all of my new recipes and will be the first to know about the Christmas celebration.
Cookie Exchange Recipes
Planning to host or invited to a Christmas Cookie Exchange? You might like to check out some of my other Christmas cookies for your cookie exchange.
Old Fashioned Coconut Washboard Cookies: This vintage Washboard cookie recipe is a new one I made last year for the first time. I love how easy it is to make three kinds of cookies from one cookie recipe.
Cherry Blossom Cookies: Cherry Blossom Cookies are my favorite Christmas Cookie Exchange recipe and I make them every Christmas and have been for many years.
Raspberry Thumbprint Cookies: These Raspberry Thumbprint Cookies are a very easy cookie exchange cookie recipe because they are made with an envelope of sugar cookie mix.
Big Soft Ginger Cookies: Soft Ginger Cookies are a traditional Christmas cookie recipe that has been around forever. These ginger cookies make a great ginger cookie crust for a holiday cheesecake.
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How To Make Mexican Wedding Cookies
Ingredients
- 1 cup butter, softened
- 1 cup powdered sugar, divided in half
- 1 teaspoon of pure Vanilla Extract (I used my homemade Vanilla Extract)
- 2 cups of all-purpose unbleached flour
- 1 cup finely chopped pecans
Directions
- Preheat oven to 375 F. degrees.
- Beat the butter and 1/2 cup of the powdered sugar in a (affiliate links) kitchen-aid mixer or a bowl with a handheld mixer until light and fluffy- about 5 minutes.
- Add vanilla extract and beat until vanilla is completely incorporated.
- Slowly begin to add the flour to the bowl 1 cup at a time. Mixing with your mixer until the dough becomes too much for your mixer to handle.
- Added the remaining flour and the finely chopped pecans and mix well with a wooden spoon. Continue mixing until the pecans are evenly distributed through out the dough.
- Shape the dough into one and half inch balls and place on a cookie sheet that has been lined with parchment paper leaving 2 inches between the cookies.
- Bake for 10 to 12 minutes until slightly browned.
- Remove the cookie sheet from the oven and cool for 5 minutes. Drop each cookie one at a time into a mixing bowl with the remaining 1/2 cup of powdered sugar and roll the warm cookies in a bowl thickly coating all sides.
- Place sugar dipped cookies on a cooling rack and cool completely.
- Store in single layers in an airtight container.
- Makes about 48 cookies
Pin or Print the Mexican Wedding Cookies recipe below
Mexican Wedding Cookies
- Prep Time: 8 minutes
- Cook Time: 11 minutes
- Total Time: 19 minutes
- Yield: 48 1x
Print Recipe
Pin RecipeDescription
Mexican Wedding Cookies
Sweet and delicate authentic Mexican Wedding Cookies recipe is a great Christmas Cookie Exchange recipe everyone will love. These cute little shortbread snowball cookies are filled with chopped pecans and rolled in powdered sugar.
Ingredients
- 1 cup butter, softened
- 1 cup powdered sugar, divided in half
- 1 teaspoon of pure Vanilla Extract (I used my homemade Vanilla Extract)
- 2 cups of all-purpose unbleached flour
- 1 cup finely chopped pecans
Instructions
- Preheat oven to 375 F. degrees.
- Beat the butter and 1/2 cup of the powdered sugar in a (affiliate links) kitchen-aid mixer or a bowl with a handheld mixer until light and fluffy- about 5 minutes.
- Add vanilla extract and beat until vanilla is completely incorporated.
- Slowly begin to add the flour to the bowl 1 cup at a time. Mixing with your mixer until the dough becomes too much for your mixer to handle.
- Added the remaining flour and the finely chopped pecans and mix well with a wooden spoon. Continue mixing until the pecans are evenly distributed through out the dough.
- Shape the dough into one and half inch balls and place on a cookie sheet that has been lined with parchment paper leaving 2 inches between the cookies.
- Bake for 10 to 12 minutes until slightly browned.
- Remove the cookie sheet from the oven and cool for 5 minutes. Drop each cookie one at a time into a mixing bowl with the remaining 1/2 cup of powdered sugar and roll the warm cookies in a bowl thickly coating all sides.
- Place sugar dipped cookies on a cooling rack and cool completely.
- Store in single layers in an air tight container.
- Makes about 48 cookies
- Category: Christmas Cookies
- Method: Baked
- Cuisine: Mexican
Nutrition
- Serving Size: 2 Cookies
- Calories: 131
Keywords: Mexican Wedding Cookie recipe, Christmas Cookie recipe, Snowball cookies, cookie exchange recipe
Hosting a Cookie Exchange this year? Grab the free Cookie Exchange Printables pack.
Buy the Get Festive Easy Christmas Recipes to Make and Gift eBook for $2.99 limited time offer!
Pete (female)
December 6, 2017 at 9:52 amCan you post without the highlighted area? When printed out those words do not print, have to write them in. Thanks
Arlene Mobley
December 6, 2017 at 10:10 amHi Pete
Sorry you’re having a problem printing the recipe. I just printed it myself and all of the words are printing correctly. It may be an issue with your browser. If you copy and paste the recipe into a text editor you should be able to print the recipe as it appears on my website. Enjoy the recipe and Happy Holidays!
Gloria @ Homemade & Yummy
December 6, 2017 at 3:12 pmI am a shortbread lover. Christmas would not be the same without them. These cookies look like delicious snowballs, and would make a great addition to any holiday tray of goodies.
★★★★★
Jolina
December 6, 2017 at 7:25 pmThese look like Christmas! Little snowballs of deliciousness. And I love how simple and straightforward they are to do. Can’t wait to try them.
★★★★★
Arlene Mobley
December 18, 2017 at 11:49 pmJolina
They make the perfect Christmas cookies!
Papa G
December 6, 2017 at 11:19 pmArlene, please help this old Papa out. You mention cooking but no where have I found at what temperature.
Arlene Mobley
December 18, 2017 at 11:49 pmPapa G the cookies are baked at 375 F. for 11-14 minutes or just until they start to get golden around the edges.
Papa G
December 6, 2017 at 11:21 pmJust need the cooking temperature 🤒 please
★★★★★
Arlene Mobley
December 7, 2017 at 1:59 pmSorry 375 F. degrees
Marisa Franca @ All Our Way
December 7, 2017 at 10:50 amI just learned something new — Mexican Wedding Cakes are considered a shortbread cookie. For years I’ve said that I’ve never made shortbread cookies. Well, I guess it’s not true! I’ve been making these balls of goodness for years. It wouldn’t be a Christmas Cookies Tray without them.
★★★★★
Arlene Mobley
December 8, 2017 at 11:34 amAh Marisa shortbread cookies are so much easier than most people think. Just a fancy name for a cookie with a high butter ratio. They are also known as butter cookies.
★★★★★
Denise Wright
December 8, 2017 at 7:23 amThese are my favorite cookies….I didn’t know what they were called and I just discovered them a few years ago. I didn’t realize they only require 5 ingredients. My cookie exchange is tonight and I wish I had seen this earlier! Looks delicious!
★★★★★
Arlene Mobley
December 8, 2017 at 11:35 amDenise
These are the best Christmas Cookie Exchange cookie recipe!
★★★★★
Veena Azmanov
December 8, 2017 at 11:31 amWe have a very similar cookie in India and we call it Nankatia – but with almond meal instead of pecans. The Pecan sounds so delicious. I love how pretty these look like snow balls. Perfect name..
★★★★★