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Home » Christmas Cookies » Mexican Wedding Cookies Recipe

Mexican Wedding Cookies Recipe

Published: Dec 3, 2019 · Modified: Nov 28, 2022 by Arlene Mobley · This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.

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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.

Mexican Wedding Cookies on a red holiday plate.

With only 5 ingredients and in less than 30 minutes you can enjoy these easy to make pecan shortbread cookies.

Overhead view of a platter of Mexican Wedding Cookies with a cup of hot cocoa.

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.

Cookie Exchange recipes - Mexican Wedding Cookies on a red holiday serving plate and Coconut Washboard cookies on holiday plates

Easy Holiday Cookies for a Cookie Exchange

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.

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.

Christmas Cookie Exchange recipes from flouronmyface.com

Recipe FAQs

What nuts should I use for Mexican Wedding Cookies?

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 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.

More Christmas Recipes

  • Chocolate dippe Christmas shortbread cookies on a holiday plate.
    Chocolate Dipped Shortbread Cookies
  • Red, green and white OREO snowball cookies on a holiday napkin.
    Easy No-Bake OREO Snowball Cookies
  • Dipped Oreos
    Chocolate Dipped Christmas Oreo Cookie Pops
  • Cut out Christmas sugar cookies on a wire rack cooling.
    Best Christmas Sugar Cookies Recipe
Mexican Wedding Cookies served with hot cocoa

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.

Cookie Exchange Tablescape  showing how to decorate with my cookie exchange printable

Pin or Print the Mexican Wedding Cookies recipe below

Email questions or recipe requests to flouronmyface@gmail.com. Follow me on Pinterest, YouTube, Instagram and Facebook.

Mexican Wedding Cookies on a red holiday plate.

Mexican Wedding Cookies

Arlene Mobley - Flour On My Face
Mexican Wedding Cookies are that delicate, sweet and buttery authentic Wedding Cookie recipe that is a traditional Christmas cookie recipe everyone loves. These cute little shortbread snowball cookies are filled with chopped pecans and rolled in powdered sugar. They melt in your mouth!
5 from 12 votes
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Prep Time 10 minutes mins
Cook Time 11 minutes mins
Cool 5 minutes mins
Total Time 26 minutes mins
Course Dessert
Cuisine Mexican
Servings 24 Servings
Calories 93 kcal

Ingredients  

  • 1 cup softened butter
  • 1 cup powdered sugar (divided in half)
  • 1 teaspoon pure Vanilla Extract (I used my homemade Vanilla Extract)
  • 2 cups unbleached all-purpose flour
  • 1 cup pecan halves (finely chopped )
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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

Recipe Expert Tips

Expert Recipe 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.

Nutrition

Serving: 2CookiesCalories: 93kcalCarbohydrates: 14gProtein: 2gFat: 3gSaturated Fat: 1gCholesterol: 1mgSodium: 11mgPotassium: 42mgFiber: 1gSugar: 6gVitamin A: 19IUVitamin C: 1mgCalcium: 16mgIron: 1mg
Tried this recipe?Share a picture on Instagram and tag @flouronmyface2

More Christmas Cookies

  • Mocha Spritz Cookies piled on a decorative Christmas cookie stand.
    Mocha Spritz Cookies
  • Gingerbread Spritz Cookies on a cake stand.
    Gingerbread Spritz Cookies
  • Haystack Cookies on a serving plate.
    Haystack Cookies
  • Peanut Butter Cookies on a white wooden tray with a glass of milk in the background.
    Peanut Butter Cookies
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About Arlene Mobley

Arlene Mobley author of Flour On My Face-a Food & Lifestyle website helping busy families get dinner on the table by serving easy recipes every week.

Reader Interactions

Comments

  1. diana

    December 12, 2022 at 8:17 am

    5 stars
    I have made these many times and they are delicious.
    When first given the recipe the ingredient was lard, not butter. Never made that mistake again. Definitely don't like the taste of lard.

    Reply
  2. Arlene Mobley

    December 03, 2019 at 10:26 pm

    testing

    Reply
  3. Veena Azmanov

    December 08, 2017 at 11:31 am

    5 stars
    We 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..

    Reply
  4. Denise Wright

    December 08, 2017 at 7:23 am

    5 stars
    These 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!

    Reply
    • Arlene Mobley

      December 08, 2017 at 11:35 am

      5 stars
      Denise

      These are the best Christmas Cookie Exchange cookie recipe!

      Reply
  5. Marisa Franca @ All Our Way

    December 07, 2017 at 10:50 am

    5 stars
    I 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.

    Reply
    • Arlene Mobley

      December 08, 2017 at 11:34 am

      5 stars
      Ah 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.

      Reply
  6. Papa G

    December 06, 2017 at 11:21 pm

    5 stars
    Just need the cooking temperature ? please

    Reply
    • Arlene Mobley

      December 07, 2017 at 1:59 pm

      Sorry 375 F. degrees

      Reply
  7. Papa G

    December 06, 2017 at 11:19 pm

    Arlene, please help this old Papa out. You mention cooking but no where have I found at what temperature.

    Reply
    • Arlene Mobley

      December 18, 2017 at 11:49 pm

      Papa G the cookies are baked at 375 F. for 11-14 minutes or just until they start to get golden around the edges.

      Reply
  8. Jolina

    December 06, 2017 at 7:25 pm

    5 stars
    These look like Christmas! Little snowballs of deliciousness. And I love how simple and straightforward they are to do. Can't wait to try them.

    Reply
    • Arlene Mobley

      December 18, 2017 at 11:49 pm

      Jolina

      They make the perfect Christmas cookies!

      Reply
  9. Gloria @ Homemade & Yummy

    December 06, 2017 at 3:12 pm

    5 stars
    I 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.

    Reply
  10. Pete (female)

    December 06, 2017 at 9:52 am

    Can you post without the highlighted area? When printed out those words do not print, have to write them in. Thanks

    Reply
    • Arlene Mobley

      December 06, 2017 at 10:10 am

      Hi 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!

      Reply

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Arlene Mobley Food & Lifestyle Blogger


Hi, I'm Arlene Mobley the cook & photographer here at Flour On My Face. I have been cooking for my family for over 35 years. I love sharing recipes to help busy families get dinner on the table. Learn more here

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