Soft, buttery, and dusted with sweet powdered sugar, Mexican Wedding Cookies are an irresistible treat known for their delicate crumb and nutty flavor. These snowy white cookies go by many names around the world—Russian Tea Cakes, Snowballs, or Polvorones—but one thing’s for sure: they melt in your mouth and are always a hit during the holidays.
Perfect for Christmas cookie platters, weddings, baby showers, or afternoon tea, these cookies are easy to make with simple pantry staples like butter, flour, powdered sugar, and chopped pecans. No fancy tools, no chill time—just delicious tradition in every bite!
Ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- ½ cup powdered sugar (plus extra for rolling)
- 1 teaspoon vanilla extract
- 2¼ cups all-purpose flour
- ¼ teaspoon salt
- 1 cup finely chopped pecans (or walnuts)
Preparation:
Step 1: Preheat and Prepare
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
Step 2: Cream Butter and Sugar
- In a large mixing bowl, beat the softened butter and ½ cup powdered sugar until light and fluffy (about 2–3 minutes). Add vanilla extract and mix until combined.
Step 3: Add Dry Ingredients
- Gradually add flour and salt. Mix on low speed just until a dough forms. Stir in chopped pecans by hand or with a spatula until evenly distributed.
Step 4: Shape the Cookies
- Scoop the dough into 1-inch balls (about 1 tablespoon each) and place them 1 inch apart on the prepared baking sheet. You can gently roll them to smooth the shape if desired.
Step 5: Bake
- Bake for 12–14 minutes, or until the bottoms are lightly golden. The tops will stay pale. Let them cool on the baking sheet for 5 minutes.
Step 6: Coat in Powdered Sugar
- While still slightly warm, roll cookies in powdered sugar until well coated. Place on a wire rack to cool completely. Once cooled, roll them again in powdered sugar for a snowy finish.
Variation:
- Walnut or Almond Version: Use finely chopped walnuts or almonds instead of pecans
- Spiced Snowballs: Add a pinch of cinnamon or nutmeg to the dough
- Lemon Twist: Add 1 teaspoon lemon zest for a refreshing hint
- Chocolate Chip: Stir in mini chocolate chips with the nuts
- Gluten-Free: Substitute with a 1:1 gluten-free flour blend
COOKING Note:
Make sure the butter is fully softened for smooth dough, and don’t overbake—these cookies should remain pale on top with just golden bottoms.
Serving Suggestions:
- Arrange on a holiday cookie tray with gingerbread and sugar cookies
- Serve with coffee, tea, or Mexican hot chocolate
- Wrap in small boxes or bags for wedding or party favors
- Stack and tie with ribbon as part of a holiday gift basket
Tips:
- Double roll in powdered sugar for extra coverage
- Store in an airtight container at room temperature for up to 1 week
- Freeze unbaked dough balls or fully baked cookies for up to 3 months
- Chop the nuts finely so the cookies hold together well
- Let cookies cool slightly before rolling, or the sugar may melt
⏱️ Time Overview:
- Prep Time: 15 minutes
- Cook Time: 12–14 minutes
- Cool & Coat Time: 15 minutes
- Total Time: ~45 minutes
🍽️ Nutritional Information (Per Cookie – approx. 24 servings):
- Calories: ~120
- Protein: ~1g
- Carbohydrates: ~10g
- Fat: ~9g
- Fiber: ~1g
- Sodium: ~25mg
- Sugar: ~3g
Nutritional content may vary based on portion size and ingredients used.
❓FAQs
Why are they called Mexican Wedding Cookies?
- They’re a traditional cookie served at Mexican weddings and celebrations. Variations exist around the world under different names like Polvorones or Russian Tea Cakes.
Can I make these ahead of time?
- Yes, they store well! You can bake them 2–3 days ahead or freeze the dough for later use.
What type of nuts is best?
- Pecans are traditional, but walnuts or almonds work beautifully too.
Do I have to roll them twice in sugar?
- Double-rolling gives them that signature snowy finish and enhances the sweetness. It’s highly recommended!
Can I make them without nuts?
- Yes, though the nuts are essential to the classic texture and flavor. You can substitute with seeds or coconut flakes if preferred.
Conclusion:
Mexican Wedding Cookies are the kind of timeless treat that adds magic to any occasion. With their soft, buttery interior and powdery sugar coating, they’re a melt-in-your-mouth delight that’s loved across cultures and generations.
Whether you call them snowballs, polvorones, or tea cakes—this recipe is guaranteed to become a cherished favorite. Easy to bake and even easier to love!