Easy Mexican Wedding Cookies Recipe
These Mexican Wedding Cookies are rich, buttery, and melt in your mouth. The dough is shaped into small balls before baking and then rolled in powdered sugar after baking for a sweet finish. This Mexican wedding cookie recipe is traditionally served at weddings and holidays but they make a delicious anytime treat!
Table of Contents
Why You’ll Love This Recipe
- You only need basic pantry staples so you don’t have to worry about spending a lot of money to make this traditional cookie.
- They are one of the easiest cookies that you will ever bake. So, even beginning bakers can make them.
- The shortbread cookie is full of rich nutty flavor that melts in your mouth.
Why are Mexican cookies called that?
Back in the “olden” days, baked goods were served as wedding favors at Latin wedding celebrations (history of wedding cakes in Mexico), which is where the name came from.
Each cookie would be wrapped in tulle with a ribbon and given to guests as a thank-you for attending the event. What a simple and tasty way to remember the festive ceremony!
Ingredients Needed
- all-purpose flour
- butter
- confectioners sugar
- vanilla extract
- nuts (walnuts or pecans)
How to Make Mexican Wedding Cookies
These delicious Mexican cookies come together in just a few simple steps. Just follow these step-by-step directions and you will have rich and buttery shortbread-style cookies in no time at all.
Step 1: Preheat the oven and prepare your cookie sheet
Preheat oven to 300°F. Line two baking sheets with parchment paper.
Step 2: Mix the wet ingredients and add the dry ingredients
In a large bowl, beat butter and sugar at medium speed until creamy. Scrape the sides of the bowl a couple of times to ensure the butter and sugar are fully mixed. Add vanilla and flour.
Step 3: Add Nuts
Stir in chopped nuts.
Step 3: Shape and bake the cookies
With a small cookie scoop, shape the cookie dough into 1-inch balls. Place the cookie dough balls on the prepared baking sheet about 1 inch apart. Bake for 20 minutes.
Step 4: Cool and dust with powdered sugar
Let cool for about five minutes. When you can handle it with your fingers, roll each cookie in powdered sugar.
Substitutions and Additions
- Want to change up the flavor of these snowball cookies? Swap out the vanilla extract for almond extract for a little almond flavor.
- You can also add 1/2 teaspoon of ground cinnamon if you want a little spice in your cookies.
- For a slightly different twist, you can add some cinnamon to your powdered sugar, and then roll the baked cookies in the cinnamon sugar mixture.
Storage
Store these cookies in an airtight container or Ziploc bag at room temperature for up to 5 days. Make sure to keep these cookies dry so that the powdered sugar doesn’t come off the cookies.
What to Serve With
These traditional Mexican wedding cookies are delicious on their own. But, you can also pair them with a mug of this Irish Cream Hot Chocolate, or your favorite cup of coffee. You can also serve them on a cookie platter during the holiday
Substitutions and Additions
- Want to change up the flavor of these snowball cookies? Swap out the vanilla extract for almond extract for a little almond flavor.
- You can also add 1/2 teaspoon of ground cinnamon if you want a little spice in your cookies.
- For a slightly different twist, you can add some cinnamon to your powdered sugar, and then roll the baked cookies in the cinnamon sugar mixture.
Storage
Store these cookies in an airtight container or Ziploc bag at room temperature for up to 5 days. Make sure to keep these cookies dry so that the powdered sugar doesn’t come off the cookies.
Freezing
Wrap uncooked dough in saran wrap and store in an airtight freezer-safe container. OR scoop the cookies into balls place on a baking sheet and freeze for 20 minutes. Then place in an airtight container with parchment paper between the layers.
I don’t recommend freezing these cookies once they have been rolled in the confectioners’ sugar.
What to Serve With
These traditional Mexican wedding cookies are delicious on their own. But, you can also pair them with a mug of this Irish Cream Hot Chocolate, or your favorite cup of coffee. You can also serve them on a cookie platter during the holiday
Frequently Asked Questions
Yes, these cookies can be made nut-free. There is no need to alter the recipe. Just know that the texture will change a bit, but they are still delicious!
These cookies go by different names, but they are all essentially the same. They are usually referred to as polvorones in Mexico and sometimes snowballs, Danish wedding cookies, or Russian teacakes in other countries. They are small, round cookies made of ground nuts mixed with butter and sugar, often coated with powdered sugar or cinnamon.
Yes, you can freeze Mexican wedding cookies for up to 6 months. Make sure the cookies are completely cooled before freezing and wrap them tightly in a freezer-safe container or bag. When ready to eat, allow the frozen cookies to thaw at room temperature before serving.
The origin of the name is unknown, but one popular theory is that they were served during Mexican weddings as a symbol of love and unity between families. This has given them the nickname “Mexican Wedding Cookies” in English-speaking countries.
Christmas Cookie Recipes
You can never bake enough of these cookies. These cookies always seem to disappear first, so I suggest baking a variety of cookies during the Christmas season!
You might enjoy these:
- Chocolate Chip Peppermint Cookies – classic chocolate chip cookie with crushed peppermint candy canes.
- Butter Brickle Cookies – Rich toffee over saltine crackers and topped with chocolate and nuts. Break up like a bark.
- Ricotta Cheese Holiday Cookies – soft cookies with a cake-like texture with light icing and sprinkles.
- Christmas Tree Meringue Cookies– Meringue cookies are decorated like a Christmas tree.
- Pecan Pie Crust Cookies – a delicious mix of pecans folded in pie crust dough.
For a low-carb cookie option be sure to check out these Peppermint Keto Christmas Cookies and these Keto Almond Butter Cookies with chocolate chips.
Mexican Cookies Recipe (Mexican Wedding)
Equipment
- Large Mixing Bowl
- Hand mixer
- Mixing spoon
- baking sheet
- Cookie scoop
Ingredients
- 1 cup butter unsalted and softened
- 1/4 cup powdered sugar
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 cup nuts walnuts or pecans, chopped
- 1 1/2 cups additional powder sugar for coating cookies sifted
Instructions
- Pre-heat oven to 300°F. Line two baking sheets with parchment paper.
- In a large bowl, beat butter and sugar at medium speed until creamy. Add vanilla and flour. Stir in nuts.
- With a small cookie scoop, place round cookies on prepared baking sheets. Bake for 20 minutes.
- Let cool for about five minutes. When you can handle with your fingers, roll each cookie in powdered sugar.
Video
Notes
Nutrition
Disclaimer
Please note that the nutritional information provided are guidelines and may vary based on the brand of products used. For your specific nutritional goals use My Fitness Pal or Verywell Fit recipe calculators. All content within this site is not intended as medical diagnosis or treatment and should not be considered a substitute for professional medical expertise.
Hi Crystal. Yes, that is correct! No granulated sugar in this recipe, just powdered (also called confectioners) Mexican treats are not super sweet like we’re used to, but still very tasty!
These have always been one of my favorite cookies! I love how using powdered sugar in the dough for recipes like this makes the cookies just melt in your mouth when you eat them. It’s also always been so interesting to me to see how similar cookie recipes exist across cultures. I didn’t know that these were served as wedding favors in the Latin culture. That’s a favor I’d love to receive as a guest!
I haven’t been to a Mexican wedding (yet – one can always hope of course) but I’m 110% on board with whipping up a batch of these pretty much any old time. I love a good, simple cookie, and these have a very shortbread-ish sort of appeal that I love. The fact that they use nuts in such a large quantity sounds really awesome too – lots of character and tons of flavour. Now if you’ll excuse me, I have an imaginary wedding to prepare for.
I’m reading through your blogpost and Mexican wedding cookie recipe, and I’m remembering all the Christmas cookies I made with my mom when I was growing up. In fact, that is what inspired my earliest kitchen/food endeavors. I can literally taste your cookies right now. I’m such a fan of the buttery, yet almost crisp texture of these cookies. I need to get on some holiday baking asap! Thanks for sharing this recipe 🙂
When I started really getting into cooking. and baking, our neighbor gave me a Betty Crocker cookbook for my birthday. I still have that cookbook. Those cookies are called Russian Teacakes. When I got married my mother-in-law called them Mexican Wedding Cakes. Well since then I’ve seen them called lots of different names. Whatever they are called, they are always a favorite. Melt in your mouth goodness with a crunch of nuts. So yummy!!
AH….thank you! My neighbor makes these every year (she has a different name for them) and we LOVE them. She has never been willing to part with the recipe, but now I can stop asking for it. These are so light and pillowy. Can’t wait to have a batch of them all to ourselves this year.
These are some of my favorite holiday cookies! Growing up, we called them Snowball cookies. But I’ve also seen them referred to as Russian Tea Cookies and, of course, Mexican Wedding Cookies. However they’re supposed to be called, they’re ah-mazing. They’re on my list of holiday cookies to make this year. They’re so nostalgic 🙂
These look absolutely delicious. I love how easy it is to make them as the ingredients are our pantry any given day. I’m saving your recipe to try this Christmas as these would make an excellent holiday gift.
I’ve never had these Mexican wedding cookies before! However, I’m always game to try new cookies and anything tossed in powdered sugar is a pretty easy yes for me! I’ll have to give this a try.
I love these cookies but never knew what they were. I didn’t know they were so easy. Thanks for all the info, that was very helpfulful. Saving this to do with my daughter when she comes back in town.
Oh my, I haven’t had these in years. I am drooling, they sound so tasty and so perfect for the holidays! I always remember them on my Grandma’s cookie trays. Thanks for the fond memories, and I need to make these ASAP!
We make them every year. They’re our favorite cookie to make during the holiday season.
I LOVE Mexican weeding cookies, but I never knew they were so easy to make. I bet they would make great edible gifts for friends and family. Thank you for the great recipe!
I have never tried these cookies, but I have seen them on the web many times. I know they would just melt in your mouth. I think they are the perfect addition to the holiday treat tray. They would not last long for sure.
I always make these at Christmas and my friends always ask for the recipe! They are delish!
I made these cookies once a while back using a friend’s recipe and LOVED them! But then lost the recipe over time. I’m SO glad I found this! 🙂 There’s just something really unique about these soft, buttery cookies and I can’t wait to make these again for the holidays!
These are not Mexican wedding cookies. Real Mexican wedding cookies should have anise in them, and LARD. These are just Russian tea cakes from the Betty Crocker cookbook back in 1966.
Thanks for stopping by, Jane. Yes, there are many variations of this recipe with similar ingredients.
We call these snowballs. This is a great cookie. Thanks for sharing them
I don’t care if you call them Snowballs, Russian Tea Cakes, Sand Tarts, or Mexican Wedding Cookies – I love them by any name! Thanks for reminding me of a wonderful holiday treat I had forgotten about! DELICIOUS!
Mmmmm, we always make those during our Christmas cookie bake sesh!
Those are simply beautiful and look easy to make!
I have had these before, but never knew what they were called. I love those cookies.
Oh those look so good! I love all of that powdered sugar on them.
They are similar to our Christmas buttery cookies – Kourabiedes. They look lovely!
I love these delicious cookies, I have only tried them a handful of times but I intend to remedy that 😀
Cheers
Choc Chip Uru
I would LOVE to receive these as a wedding favour instead of sugared almonds!! Isn’t it interesting the way similar recipes evolve in different cultures? I know these as sugar cookies which are probably different to sugar cookies in the US 🙂
WHEN I MET MY HUSBAND IN PX AZ AT ALHAMBRA HIGH HIS PARENTS MADE THESE EVERY CHRISTMAS ALONG WITH MOLLASES COOKIES AND TAMALES. iT WAS WONDERFUL AND ALL NEW TO ME. THEY TAUGHT ME HOW TO MAKE THEM BUT OVER THE YEARS LIVING IN DIFFERENT STATES AND HAVING JOBS ALONG WITH KIDS I FORGOT ALOT OF TRADITIONS. I AM SO HAPPY TO GET AQUIANTED AGAIN. THANK YOU