Mexican Wedding Cookies

Mexican Wedding Cookies, also known as Snowballs, are a timeless classic for a reason. These delicate, buttery shortbread bites are loaded with finely chopped pecans and get their signature look from a generous double coating of powdered sugar. They simply melt in your mouth, making them an irresistible treat for holidays, celebrations, or any time you crave something sweet and satisfying.

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Despite their name, these cookies are popular in many cultures, often appearing under different names like Russian Tea Cakes or Snowball Cookies. The core of the recipe remains the same: a simple, unleavened shortbread dough that highlights the rich flavors of butter and nuts. This version is wonderfully straightforward and yields perfectly tender results every time.

Ingredients

• 2 cups (250 g) all-purpose flour
• 1/4 teaspoon salt
• 1 cup (120 g) finely chopped pecans
• 1 cup (225 g) unsalted butter, softened
• 1/2 cup (60 g) powdered sugar, plus more for rolling
• 1 teaspoon pure vanilla extract

Instructions

Step 1

Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.

Step 2

In a medium bowl, whisk together flour and salt. Set aside.

Step 3

In a large bowl, cream the softened butter and 1/2 cup powdered sugar until light and fluffy, about 2 minutes.

Step 4

Beat in the vanilla extract.

Step 5

Gradually add the flour mixture to the butter mixture, mixing just until combined.

Step 6

Fold in the finely chopped pecans.

Step 7

Scoop out tablespoon-sized portions and roll into balls. Place on prepared baking sheets, spacing about 1 inch apart.

Step 8

Bake for 14–16 minutes, or until the bottoms are just golden and the tops are set (cookies should not brown much).

Step 9

Let cookies cool on the baking sheet for 5 minutes, then while still warm, roll each cookie in additional powdered sugar to coat.

Step 10

Cool completely on a wire rack, then roll in powdered sugar again for a snowy finish.

Zusatztipps für die Zubereitung

For an even richer, nuttier flavor, toast the pecans in a dry skillet over medium heat for a few minutes until fragrant before chopping them. Let them cool completely before adding to the dough.

Varianten und Anpassungen

Feel free to customize these cookies to your liking. Walnuts or almonds make an excellent substitute for pecans. Finely chop your preferred nut for the best texture.

Serviervorschläge

These cookies are delightful on their own but pair wonderfully with a hot cup of coffee or black tea. They are a perfect addition to a holiday dessert platter and can be stored in an airtight container for up to one week.

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Enjoy baking and sharing these classic, melt-in-your-mouth Mexican Wedding Cookies. They are sure to become a cherished favorite in your recipe collection.

Recipe FAQs

→ Why are they called Mexican wedding cookies?

These traditional cookies are served at weddings and celebrations in Mexico, where the white powdered sugar coating symbolizes purity and the sweet union of marriage.

→ Can I use other nuts instead of pecans?

Yes, walnuts or almonds work beautifully as substitutes. Toast your chosen nuts lightly before chopping for enhanced flavor.

→ Why do you roll the cookies twice in powdered sugar?

The first rolling while warm helps the sugar adhere, while the second coating after cooling creates that beautiful snowy finish and extra sweetness.

→ How should I store Mexican wedding cookies?

Keep them in an airtight container at room temperature for up to one week. Layer between wax paper to prevent sticking.

→ Why shouldn't the cookies brown much?

Mexican wedding cookies should remain pale. Over-browning causes them to dry out and lose their delicate, melt-in-your-mouth texture.

→ What pairs well with these cookies?

They complement coffee, black tea, or hot chocolate beautifully. The buttery pecan flavor balances perfectly with hot beverages.