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+ servings
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 10 votes
Prep Time 10 mins
Cook Time 11 mins
Cool 5 mins
Total Time 26 mins
Course Dessert
Cuisine Mexican
Servings 24 Servings
Calories 93 kcal


  • 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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  • 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


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.


Serving: 2Cookies | Calories: 93kcal | Carbohydrates: 14g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 11mg | Potassium: 42mg | Fiber: 1g | Sugar: 6g | Vitamin A: 19IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg
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