Mexican Wedding Cookies
Do you call these delicate classic Christmas cookies Mexican Wedding Cookies, Snowball Cookies, Swedish Tea Cakes or Russian Tea Cakes? No matter what you call them, I think we can all agree they are absolutely irresistible and a must make during the holiday season! They are made with either almonds or pecans and then rolled in powdered sugar for a melt in your mouth treat perfect for the holidays!
Mexican wedding cookies are one of my must-make Christmas favorites, along with Kris Kringles and Snickerdoodles. Every year, my kids and I have a holiday baking day, and these adorable little gems are always on the list. These cookies look like beautiful snowballs, and they’re packed full of chopped almonds (or pecans) and a lovely nutty flavor.
How Do You Make Mexican Wedding Cookies?
This cookie recipe starts with butter, powdered sugar, vanilla and almond extract, which are creamed together using an electric mixer. Next, blend in the flour, salt and nuts to form a crumbly shortbread-style dough. Roll the dough into small balls, place on a baking sheet and bake for about 15 minutes. Cookies will be set, but not yet browned when they are done. Let cookies cool for just a couple of minutes and then roll them in powdered sugar. Let them cool completely and give them one more roll in the powdered sugar for a wonderful treat!
Tips For Making Mexican Wedding Cookies
- When forming the cookies, 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.
- Before rolling the cookies 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.
- The cookie dough will freeze well for up to one month. When you’re ready to bake them, thaw and then bake as directed.
- 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.
- Mexican wedding cookies can be stored in an airtight container at room temperature for up to 7 days and possibly a bit longer. They’ll never last that long, though!
- Use almonds, pecans, or walnuts. All work just fine.
- For a fun twist, trying stirring in about 1/2 cup mini chocolate chips with the flour and nuts.
My grandma’s recipe for Mexican wedding cookies have always had a special place in my Christmas cookie tins. This cookie is my sister’s and my oldest daughter’s favorite cookie to enjoy during the holidays. These also are perfect for cookie exchanges and they make a fabulous addition to any dessert table. Mexican wedding cookies disappear quick! If you make the balls a bit smaller, you can get 50 cookies to a batch, enough to feed a crowd, so they’re perfect for entertaining. And everyone will be asking for the recipe!
Looking For Other Scrumptious Holiday Cookies?
If you try these Mexican wedding cookies, let me know! Leave a comment and if your family loves them as much as mine does, be sure to give it a five star ⭐️ rating! Also, tag @kimscravings on Instagram with a picture of your creation. It’s so fun to see what you’re cooking! Be sure to subscribe to our mailing list to receive more healthy delicious recipes straight to your inbox.
Mexican Wedding Cookies are absolutely irresistible and a must make during the holiday season! They are made with either almonds or pecans and then rolled in powdered sugar for a melt in your mouth treat perfect for Christmas!
- 1 cup butter, softened
- 1/2 cup powdered sugar + more for rolling cookies
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt (not needed, if your butter is salted)
- 1 cup very finely chopped almonds or pecans
- Preheat oven to 325 degrees F.
- In a mixing bowl, cream butter, powdered sugar, vanilla extract and almond extract.
- Blend in flour, salt and nuts until dough holds together.
- Shape into 1-inch balls and place 1 inch apart on baking sheets that are lined with parchment paper.
- Bake 15 minutes and until set, but not brown.
- Cool slightly; roll in powdered sugar.
- Cool completely; roll again in powdered sugar.
*I have successfully made these cookies gluten-free and vegan. I used Earth Balance Vegan Buttery Sticks and Bob's Red Mill Gluten Free 1-to-1 Baking Flour. However, when using a gluten-free flour the cookies will be a little more crumbly.
Photos by Sasha at Eat Love Eats.