These cookies are tender, buttery, lightly nutty, and covered in a snowy layer of powdered sugar. They melt in the mouth and always remind me of holiday baking and warm celebrations.
Why You’ll Love This Recipe
I love this recipe because the dough comes together quickly, the cookies bake in minutes, and the final texture is incredibly soft and delicate. I also enjoy how versatile they are—perfect for holidays, gifting, or enjoying with a warm drink. The powdered-sugar coating gives them that classic snowball look I always find charming.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1 cup unsalted butter, softened
1/2 cup powdered sugar (for the dough)
1 teaspoon vanilla extract
2 cups all-purpose flour
1/4 teaspoon salt
1 cup finely chopped pecans (or walnuts)
1 to 1 1/2 cups powdered sugar (for rolling and coating)
Directions
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a mixing bowl, cream the softened butter and 1/2 cup powdered sugar until the mixture becomes light and fluffy.
Add the vanilla extract and mix until combined.
Add the flour and salt gradually, mixing on low until the dough forms.
Stir in the finely chopped pecans.
Roll the dough into small balls about 1 inch in size and space them 1 inch apart on the baking sheet.
Bake for 10–12 minutes, just until the cookies are set. They should not brown.
While still warm, roll the cookies gently in powdered sugar, then place them on a rack to cool.
Once fully cooled, roll them in powdered sugar again for a thick snowy coating.
Servings And Timing
Makes about 24–36 cookies, depending on size
Prep time: 15 minutes
Bake time: 10–12 minutes
Cooling and coating time: 15–20 minutes
Total time: 40–50 minutes
Variations
I sometimes use almonds or walnuts instead of pecans for a different nutty flavor.
I can add 1/2 teaspoon cinnamon to the dough for a warm, lightly spiced twist.
I replace vanilla with almond extract when I want a stronger bakery-style aroma.
I add mini chocolate chips instead of nuts for a nut-free version.
I toast the nuts before adding them to intensify their flavor.
Storage/Reheating
I store these cookies in an airtight container at room temperature. They keep well for up to 2 weeks. If I want to freeze them, I place them in a sealed container and freeze for up to 3 months. After thawing, I like to roll them in powdered sugar again to refresh their snowy look.
FAQs
Do these cookies spread while baking?
They hardly spread at all because the dough doesn’t contain eggs, so their round snowball shape stays intact.
Can I freeze the dough instead of the baked cookies?
Yes, I can freeze the dough already shaped into balls. I bake them from frozen by adding an extra 1–2 minutes to the baking time.
Why did my cookies crack?
If the dough is too dry, cracks may appear. I make sure the butter is softened properly so the dough mixes evenly.
Can I make them without nuts?
Yes, I can leave out the nuts. The texture will be slightly different, but still soft and buttery.
How do I keep the powdered sugar from melting into the cookie?
I always let the cookies cool completely before the second sugar coating. The double roll helps the powdered sugar stay visible.
Conclusion
I enjoy baking Mexican Wedding Cookies because they’re simple yet elegant, full of buttery flavor, and always a crowd-pleaser. Whether I make them for holidays, celebrations, or a sweet treat with coffee, they never disappoint.
Tender, buttery cookies with finely chopped nuts, coated in a double layer of powdered sugar — these classic Mexican Wedding Cookies melt in your mouth and are perfect for holidays or gifting.
Total Time:50 minutes
Yield:24–36 cookies
Ingredients
1 cup unsalted butter, softened
1/2 cup powdered sugar (for the dough)
1 teaspoon vanilla extract
2 cups all-purpose flour
1/4 teaspoon salt
1 cup finely chopped pecans (or walnuts)
1 to 1 1/2 cups powdered sugar (for rolling and coating)
Instructions
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
Cream softened butter and 1/2 cup powdered sugar until light and fluffy.
Mix in vanilla extract.
Add flour and salt gradually, mixing until a dough forms.
Stir in finely chopped pecans.
Roll dough into 1-inch balls and place 1 inch apart on baking sheet.
Bake for 10–12 minutes, until just set but not browned.
While still warm, roll cookies in powdered sugar. Let cool on a wire rack.
Once cooled, roll again in powdered sugar for a snowy finish.
Notes
Use walnuts or almonds for variation in flavor.
Double roll ensures a visible sugar coating that doesn’t melt into the cookie.
Cookies keep well for up to 2 weeks; freeze for longer storage.
To refresh after freezing, roll in powdered sugar again after thawing.
