Mexican Wedding Cookies Recipe

Mexican Wedding cookies are a favorite buttery pecan shortbread cookie recipe that is known by many names.

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.

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 a mini snowball adds just the right amount of sweetness.

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. 

Chocolate Peppermint Blossom Cookies: 

Click here for more Christmas Cookies Exchange recipes

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

1. Preheat oven to 375 F. degrees.
2. 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.
3. Add vanilla extract and beat until vanilla is completely incorporated.
4. 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.
5.  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.
6. 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.
7. Bake for 10 to 12 minutes until slightly browned.
8. 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.
9. Place sugar dipped cookies on a cooling rack and cool completely.
10. Store in single layers in an air tight container.
11. Makes about 48 cookies

Pin or Print the Mexican Wedding Cookies recipe below

Mexican Wedding Cookies

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★★★★★

5 from 8 reviews

• Author: Arlene Mobley - Flour On My Face
• Prep Time: 8 minutes
• Cook Time: 11 minutes
• Total Time: 19 minutes
• Yield: 48 1x

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Description

Sweet and delicate authentic Mexican Wedding Cookies recipe is a great Christmas Cookie Exchange recipe everyone will love.

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Scale 1x2x3x

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

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Instructions

1. Preheat oven to 375 F. degrees.
2. 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.
3. Add vanilla extract and beat until vanilla is completely incorporated.
4. 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.
5.  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.
6. 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.
7. Bake for 10 to 12 minutes until slightly browned.
8. 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.
9. Place sugar dipped cookies on a cooling rack and cool completely.
10. Store in single layers in an air tight container.
11. Makes about 48 cookies

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• Category: Christmas Cookies
• Method: Baked
• Cuisine: Mexican

Nutrition

• Serving Size: 2 Cookies
• Calories: 131

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