Mexican Wedding Cookies

Published December 1, 2018. Updated December 23, 2021

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Mexican Wedding Cookies are one of the most dreamy cookies! Beautifully round, buttery, pecan dotted cookies are rolled in sweet blizzard of snowy white powdered sugar and they’ll leave you savoring every tender bite. Easily one of my favorite holiday cookies and they couldn’t be easier to make!

Mexican Wedding Cookies

Mexican Wedding Cookies

Who knew one cookie could go by some many different names! You may have also heard these called:

  • Italian Nut Balls or Italian Wedding Cookies
  • Russian Tea Cakes or Swedish Tea Cakes
  • Pecan Sandies
  • Sand Tarts
  • Butterballs
  • Polvorones
  • Viennese Sugar Ball
  • Snowballs or Snowdrops

I think in the U.S. they’re most commonly they’re known as Mexican Wedding Cookies so that’s what we’ll go with here.

I’ve actually already shared several snowball/wedding cookie recipes but this one is my favorite. They have a melt-in-your-mouth texture, a good moistness, and I can’t resist the classic nutty vanilla flavor.

I’m yet to meet someone who doesn’t love these!

Mexican Wedding Cookies ingredients shown. Flour, butter, sugar, salt, vanilla, pecans, powdered sugar

Only 6 Ingredients Needed for These Cookies!

  • Butter
  • Powdered sugar
  • Salt
  • Vanilla
  • Flour
  • Pecans

Continue scrolling down for printable recipe with amounts listed.

Mixing butter and powdered sugar in stand mixer bowl for Mexican Wedding Cookies

How to Make Mexican Wedding Cookies

  • Preheat oven to 350 degrees. Line two baking sheets with silicone baking mats or parchment paper.
  • In the bowl of an electric stand mixer fitted with the paddle attachment cream together butter, 1/2 cup (60g) powdered sugar and salt until well combined.

Mixing flour into Mexican Wedding Cookie dough.

  • Mix in vanilla extract.
  • Blend in flour.

Sandy flour mixture coming together in mixing bowl. For Mexican Wedding Cookies.

  • It will seem dry and sandy at first but keep mixing and it will come together.

Adding Pecans to Mexican Wedding Cookie batter in stand mixing bowl.

  • Mix in pecans.

Finished Mexican Wedding Cookie dough in mixing bowl.

  • Scoop dough out 1 even tablespoon at a time and shape into balls.
  • Transfer to baking sheet (keep remaining dough balls chilled until ready to bake unless you have a double oven).

Shaped rounds of Mexican wedding cookie dough balls on baking sheet before baking.

  • Bake in preheated oven until nearly set, about 13 – 14 minutes.
  • Let cool on baking sheet until cool enough to handle, about 5 – 8 minutes.

Twenty Mexican Wedding Cookies after baking on baking sheet.

  • Pour remaining 1 1/4 cups (150g) powdered sugar into a small mixing bowl, roll warm cookies one at a time through sugar to coat with a light layer (this layer will seem to melt and get sticky).
  • Transfer to cooling rack and let cool completely then roll in powdered sugar once more to cover. Store in an airtight container.

Can I Freeze These Cookies?

Yes you can freeze them but I’d probably only roll in one layer of powdered sugar, then freeze. After thawing roll again in powdered sugar.

Rolling baked Mexican wedding cookies in powdered sugar after baking.

Tips for Perfect Mexican Wedding Cookies

  • Don’t use fully softened or room temperature butter. Butter should be cool. They’ll spread less using colder butter way.
  • Scoop and level flour to measure, if you use the spoon and level method here cookies will spread more.
  • Chop pecans into small bits. This way they’re more evenly distributed and it just gives the cookie a better overall texture.
  • Don’t bake on greased cookie sheets, that will encourage spreading. Silicone baking mats or parchment paper work best.
  • Roll in powdered sugar while cookies are warm so it sticks.
  • Roll in powdered sugar twice. The first layer will end up being a bit wet and sticky, so roll again and it helps dry it out, plus it gives you a sweeter outer layer.
  • You shouldn’t have issues with spreading cookies (I live at fairly high altitude and these don’t spread on me), but if you do you can try chilling them for 30 minutes after shaping (before you bake them).

Mexican Wedding Cookies

More Mix In Ideas

You can also try replacing pecans with:

  • Chopped slivered almonds or walnuts.
  • Mini chocolate chips.
  • 1/2 cup rainbow jimmies, then also use 1/2 tsp almond extract and just 1 tsp vanilla extract.
  • Stuff with a Hershey’s Kiss or mini Reese’s.
  • Chopped peppermint chunks (like these diced smaller), then also add 1/4 tsp peppermint extract and just 1 tsp vanilla extract.
  • Macadamia nuts and finely shredded coconut (and a little coconut extract too).
  • Add cinnamon or pumpkin pie spice, in addition to the pecans.

Close up image of 14 Mexican Wedding Cookies in a bowl. One broken in half to show texture.

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Mexican Wedding Cookies
4.97 from 30 votes

Mexican Wedding Cookies

These are one of the most dreamy cookies! Beautifully round, buttery, pecan dotted cookies are rolled in sweet blizzard of snowy white powdered sugar and they'll leave you savoring every tender bite. Easily one of my favorite holiday cookies and they couldn't be easier to make!
Servings: 35
Prep15 minutes
Cook13 minutes
Cooling time25 minutes
Ready in: 1 hour 10 minutes

Ingredients

Instructions

  • Preheat oven to 350 degrees. Line two baking sheets with silicone baking mats or parchment paper.
  • In the bowl of an electric stand mixer fitted with the paddle attachment cream together butter, 1/2 cup (60g) powdered sugar and salt until well combined.
  • Mix in vanilla extract.
  • Blend in flour. It will seem dry and sandy at first but keep mixing and it will come together.
  • Mix in pecans.
  • Scoop dough out 1 even tablespoon at a time and shape into balls. Transfer to baking sheet (keep remaining dough balls chilled until ready to bake unless you have a double oven).
  • Bake in preheated oven until nearly set, about 13 - 14 minutes.
  • Let cool on baking sheet until cool enough to handle, about 5 - 8 minutes. 
  • Pour remaining 1 1/4 cups (150g) powdered sugar into a small mixing bowl, roll warm cookies one at a time through sugar to coat with a light layer (this layer will seem to melt and get sticky). 
  • Transfer to cooling rack and let cool completely then roll in powdered sugar once more to cover. Store in an airtight container.

Notes

  • *To soften the butter you can soften in the microwave about 5 seconds per side or let it rest at room temperature about 20 minutes (it should still be fairly firm, it helps the cookies spread less if cold).
  • **Scoop flour into measuring cup and sweep top with butter knife to measure. Or use a kitchen scale for the most consistent results.
  • Tip: if powdered sugar is clumpy always sift. Sift after measuring.
Nutrition Facts
Mexican Wedding Cookies
Amount Per Serving
Calories 118 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 3g19%
Cholesterol 13mg4%
Sodium 17mg1%
Potassium 22mg1%
Carbohydrates 11g4%
Sugar 6g7%
Protein 1g2%
Vitamin A 165IU3%
Calcium 5mg1%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition values are estimates only. See full disclaimer here.

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125 Comments

  • MICHAEL D PAGE

    Love this recipe! Simple and easy
    Wish the recipes would also reduce the grams (I weigh everything) when you adjust the serving size. I’m just cooking for 2.

    • Jaclyn

      Jaclyn Bell

      Yes I’m sorry about this. Hopefully with a site update in the near future the measurement issue with metrics can be addressed. I’m so glad you love these Michael!

  • Lovetobake

    I read some of the comments and do not agree. These cookies came out perfect! The recipe was spot on.

    Thank you for sharing

  • Beck

    These taste great, but they totally flattened out in the oven. I think I should have used 1 stick butter, not one cup.

  • Jody

    I wanted to make these but then I saw that the flour measurements are 249g for 1 3/4 cups? I always weigh my flour for recipes but I’ve always used 120g flour to equal 1 cup so I’m a bit confused as to how you got 249g for your 1 3/4 cup. I calculate it to be 210g total.

    • Jaclyn

      Jaclyn Bell

      It’s from using the scoop and level method rather than spoon and level. The gram measurements here are correct :)

      • MICHAEL D PAGE

        Thanks Jaclyn
        I’ll be trying some of your healthy recipes. Hope there are as good as this cookies!!!
        Happy Holidays to you and yours

        • Jaclyn

          Jaclyn Bell

          Thanks Michael, happy holidays to you and yours as well! I hope you love the other recipes you try!

  • Margaret Cachia

    They came out good but definitely needed more flour. I used scales for accuracy.

  • Margaret Lorentz

    I live 5300 feet above sea level – should i change anything in the recipe?

  • LindaMaria

    These cookies are delicious! Recipe was perfectly explained with correct measurements. Very easy to make. You need to try this, you won’t regret it! Great recipes Jaclyn, thanks! I am asking for my friend, she wants to make half this recipe since its only her. She doesn’t want to eat all those cookies!!! Can you give me the measurementsfor her please? Everyone enjoy and Merry Christmas!

    • Jaclyn

      Jaclyn Bell

      If you adjust servings to 19 with the toggle bar that would be about half just be sure to scratch out the grams measurements as those don’t adjust automatically unfortunately.
      I’m so glad you enjoyed these!

      • Linda Maria

        Thank you! Merry Christmas! By the way these cookies are a BIG hit with my family. This recipe is the best and I’ll only use this from here on!

  • Jeanne

    Does this recipe only make 35 cookies? It says 35 servings and the nutrition chart does not say serving size, i.e., One Cookie, 2 Cookies, etc.