Mexican Wedding Cookies

Ingredients needed

The ingredients in this Mexican wedding cookies recipe are simple ones you probably already have on hand for baking. You won’t even need eggs or leavening agents for these classics!

• Butter. We’ll be adding unsalted butter for proper baking and that buttery flavor that tastes amazing.
• Sugar. Powdered sugar (or commonly called confectioners’ sugar) is the only sugar you need for sweetening these. Plus, you’ll need more for rolling.
• Extracts. Add both vanilla extract and almond extract for the perfect flavor combo.
• Flour. Use all-purpose flour for best results.
• Salt. A small amount of salt balances the sweetness. Omit the 1/4 teaspoon of salt, if you’re using salted butter.
• Nuts. Use almonds or pecans that have been chopped into a very fine crumb. To achieve a fine crumb, use a food processor. Finely chopped nuts will make it easier to roll the cookie dough.

How to make this recipe

One of my favorite things about these cookies is that they’re so easy to make! No need to chill dough! Here’s a quick rundown of the steps, but you’ll find the full recipe at the bottom of the post.

1. Prep. About an hour before starting this recipe remove the butter from the refrigerator. Preheat the oven and line your baking pans with parchment paper or a silicone baking mat. If you forget to remove the butter ahead of time, use this easy trick for softening butter.
2. Mix wet ingredients. Add butter, powdered sugar, vanilla extract and almond extract to a large bowl. Using an electric mixer, hand or stand mixer, with a paddle attachment, cream ingredients together until fully combined.
3. Add dry ingredients. On low speed, gradually add in the flour, salt and finely chopped nuts. Mix until dough holds together.
4. Roll the dough. Scoop balls of dough using a large spoon or small cookie scoop to make dough balls that are about 1-inch in size. Place them on the prepared sheet pan, about 1 inch apart.
5. Bake. Place cookies in the oven for about 15 minutes. When the cookies are done baking, they will be set, but not yet browned.
6. Powdered sugar. Allow cookies to cool for a couple of minutes and then, while still warm, roll them in powdered sugar. Let them cool completely on a wire racks and give them one more roll in the powdered sugar for a wonderful treat!

Baking tips

These are really pretty simple to make, but here are some helpful tips for delicious buttery goodness every time!

• Forming cookies. When forming the cookie balls, I recommend keeping them small. This will help them hold that classic round shape. This recipe will yield 50 small cookies or 36 larger cookies.
• Let cool. Before rolling in powdered sugar the second time, be sure that they are completely cooled. If they are still a little warm the powdered sugar will dissolve into the cookie. You can even roll a third time, just before serving.
• Finely chopped nuts. Be sure that the nuts you’re using are VERY finely chopped, so that they can be evenly distributed throughout the dough. This will also make shaping the dough easier. I recommend using a small food processor or chopper.
• Nut varieties. Feel free to use almonds, pecans, pistachios or walnuts. All work just fine.
• Add-ins. For a fun twist, try stirring in about 1/2 cup mini chocolate chips or sprinkles with the flour and nuts.

Frequently asked questions

Packaging for gift giving

These festive snowball cookies are absolutely perfect to gift to friends. There’s nothing better than a homemade holiday present, and who doesn’t love to receive freshly baked cookies?! You can get as creative as you’d like with the packaging, to make your cookie gift extra special. Here’s some ideas:

• Holiday cookie tins. Purchase festive tins at your local dollar store, grocery store or Target, then line them with parchment paper, colorful tissue paper or a holiday napkin and add the cookies. Parchment paper or tissue paper will keep the cookies from sticking and will make for easy clean up.
• Christmas plate. Use a decorative holiday or winter-themed plate, then arrange different types of cookies on the plate.
• Cellophane bags. Pack an assortment into little clear bags, then tie them at the top with a pretty ribbon or bow.
• Mason jars. Stack these in a glass jar, cover the lid with Christmas fabric or paper, seal the jar, then tie a ribbon around it. You can even add a gift tag!

Storage and freezing recommendations

• Storing. These can be stored in an airtight container at room temperature for up to 5 to 7 days. They’ll never last that long, though!
• Freezing. The cookie dough will freeze well for up to three months. Store a batch in the freezer, for a quick sweet treat anytime the craving hits! When you’re ready to bake them, thaw and allow them to come to room temperature, then bake as directed. Baked cookies freeze well up to three months.