Mexican Wedding Cookies on a red holiday serving platter

Mexican Wedding Cookies Recipe


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.



  • 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


  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

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


  • Serving Size: 2 Cookies
  • Calories: 131

Keywords: Mexican Wedding Cookie recipe, Christmas Cookie recipe, Snowball cookies, cookie exchange recipe, Rissian Tea Cake recipe

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