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Mexican Wedding Cookies

The Mexican Wedding Cookie is a holiday cookie favorite.  We also call them snowball cookies in my house. This nut-flavored, shortbread cookie is covered in powdered sugar that makes them look like snowballs. 

It is a tasty, three-bite, melt-in-your-mouth cookie that is a special treat, perfect for your Christmas cookie platters. And, you can reduce some of the stress of holiday baking by making them ahead of time for your freezer.

Melt in Your Mouth Snowball Cookies

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Mexican Wedding Cookie
Mexican Wedding Cookies

If you are looking for a holiday cookie that is festive and delicious but quick to make these are your choice. With only six ingredients these cookies are easy to assemble and bake.  

Their tender texture and buttery flavor pack a lot of satisfaction for relatively little effort.  These would be nice holiday cookies to share with neighbors and friends. 

Why You'll Love Mexican Wedding Cookies

Mexican Wedding Cookies, also known as Russian Tea Cakes or Snowball Cookies, are a delightful treat that will win your heart with their irresistible blend of nutty flavors and melt-in-your-mouth texture. These bite-sized wonders are perfect for a variety of occasions, from festive holiday celebrations to cozy evenings by the fireplace. 

Here's why you'll fall in love with Mexican Wedding Cookies:

Easy to Make and Freeze for Later:  Yes, these are simple holiday cookies you can make and freeze ahead.  Then bake them fresh for your holiday celebrations.

Buttery and Nutty Goodness: These cookies are made with a buttery, crumbly dough that's enriched with ground nuts, typically almonds or pecans. The nuts give them a rich, nutty flavor that pairs perfectly with the sweetness of powdered sugar.

Simple Ingredients: You'll appreciate the straightforward ingredient list that goes into making Mexican Wedding Cookies. They're made with pantry staples, making it easy to whip up a batch whenever a craving strikes.

Versatile and Elegant: Mexican Wedding Cookies are incredibly versatile. They can be dressed up for special occasions, like weddings or holiday gatherings, with a dusting of powdered sugar that resembles freshly fallen snow. Their elegant appearance makes them a beautiful addition to any dessert table.

Addictive Texture: The cookies are famous for their crumbly and delicate texture. As you take a bite, they practically melt in your mouth, leaving you craving for more.

Tips for Mexican Wedding Cookie Success

Before you get started, here are some handy tips to keep in mind:

1. Use Fresh Nuts: For the best flavor, use fresh and finely ground nuts. Toast them lightly beforehand to enhance their nuttiness.

2. Chill the Dough: After mixing your dough, chill it in the refrigerator for at least about one hour. Chilled dough is easier to handle and will yield cookies with a better texture.

3. Shape Uniform Cookies: To ensure even baking, shape your cookies into uniform-sized balls. This ensures they bake consistently and look perfect on your serving platter.

4. Roll in Powdered Sugar Twice: Roll the cookies in powdered sugar immediately after baking, while they are still warm, and then again once they have cooled. This double coating enhances their sweet appearance.

How to Make Mexican Wedding Cookies

You will need:

- 1 cup (2 sticks) unsalted butter, softened
- 1/4 cup powdered sugar, plus extra for rolling
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 2/3 cup finely chopped almonds, pecans, or hazelnuts

1. In a large bowl, cream together the softened butter, 1/2 cup powdered sugar, and vanilla extract until light and fluffy.

2. In a separate bowl, whisk together the flour and salt. Gradually add this dry mixture to the butter mixture, mixing until just combined.

3. Stir in the finely chopped nuts until evenly distributed.

4. Shape the dough into 1-inch balls and place them on a baking sheet lined with parchment paper. Chill the dough balls in the refrigerator.

5. Preheat your oven to 350°F (175°C) while the dough is chilling.

6. Bake the cookies in the preheated oven for about 12-15 minutes or until they are lightly golden on the bottom.

7. Remove the cookies from the oven and let them cool for a few minutes. While they are still warm, roll them in powdered sugar to coat thoroughly.

8. Once the cookies have cooled completely, give them another roll in powdered sugar to achieve that classic snowy appearance.

9. Arrange your Mexican Wedding Cookies on a pretty platter and enjoy!

Frequently Asked Questions

Can I use different types of nuts in these cookies?

Absolutely! While almonds and pecans are the traditional choices, you can experiment with other nuts like walnuts or hazelnuts for a unique flavor.

Can I make Mexican Wedding Cookies ahead of time?

Yes, you can make these cookies ahead of time and store them in an airtight container. They actually taste better the day after baking as the flavors meld together.

Can I freeze Mexican Wedding Cookies?

Yes, you can freeze Mexican Wedding Cookies for up to 2-3 months. I like to freeze them before baking.  Roll your cookie dough into 1-inch balls, place them on a sheet pan to freeze, then transfer them to a freezer bag for longer-term storage. Just thaw and bake according to the directions when you are ready. 

Christmas cookies, nut cookies, snowball cookies, Russian tea cakes, butterballs, sandbakelse, polvorones
Yield: 30 cookies
Author: Donna Urso
Mexican Wedding Cookies

Mexican Wedding Cookies

A traditional, nut-flavored, shortbread cookie covered in powdered sugar.
Prep time: 20 MinCook time: 15 MinInactive time: 60 MinTotal time: 1 H & 35 M



  1. Preheat oven to 350 degrees F and line two cookie sheets with parchment paper.
  2. To toast the nuts, spread the nuts in a single layer on a baking sheet and bake just until they are lightly brown and fragrant for about 4-6 minutes. Cool completely.
  3. Once the nuts have cooled completely, grind them in your food processor with 2 tablespoons of the flour from the recipe until they are finely ground. Be careful not to turn them into a paste.
  4. Beat the butter and sugar together in the bowl of your electric mixer until light and fluffy (about 2 minutes).
  5. Beat in the vanilla extract. Add the remaining flour and salt and beat until combined. Stir in the nuts.
  6. Cover and refrigerate the dough for about one hour or until firm.
  7. Form the chilled dough into 1-inch balls and place them on the prepared baking sheets. Bake for about 12 - 15 minutes, or until the edges of the cookies start to brown. The cookies will expand in size a bit while cooking.
  8. Remove the cookies from the oven and place them on a wire rack to cool for about 5 minutes.
  9. Sift one cup of confectioners' sugar into a bowl. While the cookies are still hot, toss them in the sugar and return them to the wire rack to cool completely. Toss them in powdered sugar a second time, once they have cooled completely.
  10. Store in a tightly sealed container for up to three weeks.


Make these cookies up to three weeks ahead. Store tightly covered.

Don't let the cookies cool completely before tossing them in the powdered sugar.

Nutrition Facts



Fat (grams)

8.88 g

Sat. Fat (grams)

4.30 g

Carbs (grams)

12.55 g

Fiber (grams)

0.56 g

Net carbs

11.99 g

Sugar (grams)

5.04 g

Protein (grams)

1.87 g

Sodium (milligrams)

34.03 mg

Cholesterol (grams)

16.27 mg


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