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Mexican Wedding cookies are a favorite buttery pecan shortbread cookie recipe that is known by many names. You might know Mexican Wedding Cookies as Russian Tea Cakes, Snowball Cookies or Mexican Wedding Cakes.
With only 5 ingredients and in less than 30 minutes you can enjoy these easy to make pecan shortbread cookies.
Mexican Wedding Cookies are a favorite Christmas cookie recipe I make every year because they are so easy to make with only 5 ingredients and they taste amazing!
These incredible pecan filled shortbread cookies dipped in sugar are so good!
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 balls that melt in your mouth.
This easy holiday cookie recipe for a cookie exchange calls for 5 simple ingredients that when combined create a buttery shortbread cookie that is crunchy and sweet.
Chopped pecans give it a little extra 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 balance the flavor of the shortbread cookie.
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Cookie Exchange Recipes
These cute little snowball shaped cookies are perfect for a cookie exchange. They are easy to make and very easy to package in cellophane bags or cookie boxes to share with family and friends.
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Recipe FAQs
Authentic Mexican Cookies use chopped pecan nuts. It depends on the region you live in which nuts are used. If you don't like pecans or you have walnuts on hand you can use chopped walnuts to make Mexican Wedding cookies.
What nuts should you use to make Mexican Wedding cookies? I have always used chopped pecans to make Mexican Wedding Cookies.
I have been making these bite size snowball cookies for 30 years or longer with pecans.
It really depends on your preference, the recipe you are following and the region you live in.
If you don't like pecans or you have walnuts on hand you can use chopped walnuts to make Mexican Wedding cookies.
Mexican Wedding Cookies Ingredients
You only need 4 basic baking ingredients (which you probably have in your pantry right now) and some chopped pecans or walnuts to make Mexican Wedding Cookies.
- softened unsalted butter
- powdered sugar, divided in half
- pure Vanilla Extract (I used my homemade Vanilla Extract)
- all-purpose unbleached flour
- finely chopped pecans
Let's make the cookies
These easy Christmas cookies only need 5 ingredients to make, use ones one mixing bowl and takes less than 30 minutes.
Mexican Wedding Cookies are one of the easiest one bowl cookie recipes you will ever make.
Beat the butter and powdered sugar together in a large bowl. Add the pure vanilla extract to the bowl and beat in well.
Slowly begin adding the flour to the bowl. Add one cup of flour at a time to the bowl and beat the flour in slowly until the cookie dough gets too thick for your mixer.
Then use a wooden spoon to mix the small amount of remaining flour and the chopped nuts into the dough.
Use a teaspoon or a cookie dough scoop and roll the cookie dough into balls. Place the dough balls on a cookie sheet, about 2 inches apart. Repeat with the remaining cookie dough.
Bake the Mexican Wedding Cookies for 10 to 12 minutes until lightly golden.
Cool the cookies slightly and roll in powdered sugar to coat. Cool the cookies completely on a cooling rack before storing in an airtight container for up to two weeks.
This recipe will make about 48 one and a half inch round cookies.
Recipe Expert Tips
- Butter: Always use real unsalted butter when making cookies. No substitution will do.
- Softening the butter: Let the sugar soften on the counter for an hour or two before beginning.
- Pure vanilla extract: I use my homemade vanilla extract for all of my baking, it makes a great gift!
- Mixing powdered sugar: When mixing the powdered sugar into the cookie dough start the mixer off on low or the sugar will fly into the air and make a mess.
- Rolling the cookies in the sugar: When rolling the cookies into the powdered sugar coating the cookies should still be warm or the sugar will not stick to the cookie.
- Vanilla: Use pure vanilla extract. It may be more expensive but imitation vanilla does not have a very good flavor.
Related Recipes
More cookie recipes from friends
- Walking On Sunshine Recipes: Candy Cane Sugar Cookies
- Glenda Embree: Snickerdoodles
- Fat Dad Foodie: Ugly Christmas Sweater Cookies
Basic Christmas Cookie Baking Supplies
- My Favorite Christmas Cookie Cutters for cut out cookies.
- Large Baking Sheets: I have 4 of these and they really make baking cookies so much easier.
- Cookie Dough Scoops: This is the secret to making perfectly shaped cookies every time.
- Parchment Paper: Keeps cookies from sticking and over browning. Makes clean up a breeze.
- Wooden Rolling Pin: A good rolling pin is a must for rolling out perfect Christmas cookies every time.
- Cooling Racks: Cookies need to cool and a cooling rack allows air to circulate and helps the hot cookies cool quicker. It also makes drizzling baked cookies with melted chocolate or powdered sugar drizzle easier.
- Thin Metal Spatula: A wide flat metal spatula helps lift the cookies off the baking sheet without damaging the edges and keep the hot cookies from breaking when transferring them to the cooling rack.
- Spritz Cookie Press: A must have for making tradition Spritz Cookies for Christmas.
- Christmas Cookie Boxes: Planning a cookie exchange or love to share your Christmas cookies? Cookie Gift Boxes are perfect to keep the cookies from getting crushed.
Hosting a Cookie Exchange this year? Grab the free Cookie Exchange Printables pack.
Pin or Print the Mexican Wedding Cookies recipe below
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Mexican Wedding Cookies Recipe
Ingredients
- 1 cup butter softened
- 1 cup powdered sugar divided in half
- 1 teaspoon pure Vanilla Extract I used my homemade Vanilla Extract
- 2 cups unbleached flour all-purpose
- 1 cup pecan halves finely chopped
Instructions
- Preheat oven to 375 F. degrees.
- Beat the butter and ½ cup of the powdered sugar in a bowl until light and fluffy, about 3 minutes.
- Add vanilla extract and beat until vanilla is completely incorporated.
- Add the flour to the bowl 1 cup at a time mixing with a hand held mixer until the dough becomes too thick or the mixer begins to strain.
- Slowly add the remaining flour and the finely chopped pecans to the bowl. Continue mixing until the pecans are evenly distributed through out the dough.
- Shape the dough into one and half inch round balls and place on a cookie sheet leaving 2 inches between each cookies.
- Bake for 10 to 12 minutes until lightly golden.
- Remove the cookie sheet from the oven and cool the cookies for 3 minutes or until they are cool enough to handle.
- Drop each warm cookie one at a time into the bowl of the remaining ½ cup of powdered sugar. Roll the warm cookies in the sugar coating the cookie thickly on all sides.
- Place sugar dipped cookies on a wire rack and cool completely before storing. Store the cookies in single layers in an air tight container.
- Makes about 48 cookies
Video
Notes
- Butter: Always use real unsalted butter when making cookies. No substitution will do.
- Softening the butter: Let the sugar soften on the counter for an hour or two before beginning.
- Pure vanilla extract: I use my homemade vanilla extract for all of my baking, it makes a great gift!
- Mixing powdered sugar: When mixing the powdered sugar into the cookie dough start the mixer off on low or the sugar will fly into the air and make a mess.
- Rolling the cookies in the sugar: When rolling the cookies into the powdered sugar coating the cookies should still be warm or the sugar will not stick to the cookie.
- Vanilla: Use pure vanilla extract. It may be more expensive but imitation vanilla does not have a very good flavor.
