Picture this: As soon as you bite into this buttery and crumbly cookie, it practically melts on your tongue as you’re greeted with a rich, nutty flavor. The nuttiness is complimented by a delicate sweetness that isn’t overly sweet but just right enough to create this delicious balance of flavors. That powdery, snow-white exterior gives you a delightful dusting that adds a sweet and slightly velvety layer hugging your taste buds – perfect as the smooth, nutty interior contrasts in pure bliss.
You can expect to bite into incredibly tender, subtly sweet, nutty, with a finish that resembles a soft, sugary cloud cookie – a delicious fusion of flavors and textures that makes these cookies perfect for any special occasion.
Note: Depending on where you’re from these cookies are also known under different names, such as Russian tea cookies, Mexican wedding cakes, Italian wedding cookies, or Snowball cookies – while popular during the holiday season they’re perfect for any season!
How to Make Mexican Wedding Cookies Recipe | Russian Tea Cakes Recipe | Snowball Cookies Recipe
Here’s your list of ingredients to make these delicious cookies:
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup powdered sugar, plus extra for coating
- 1 tsp pure vanilla extract
- 2 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1 cup finely chopped pecans or walnuts
Alternative Ingredients:
- Butter – Margarine, coconut oil, ghee
- Nuts – Almonds, hazelnuts, macadamia nuts
- Vanilla Extract – Almond extract, almond and citrus extracts (lemon or orange)
- Powdered Sugar – Granulated sugar, a combination of granulated and powdered sugar
- All-Purpose Flour – Gluten-free all-purpose flour blend
- Dairy-Free and Vegan Substitutes – Plant-based butter or ghee, dairy-free milk (e.g., almond milk or oat milk)
- Sweeteners – Coconut sugar, brown sugar, stevia, honey
Step-by-Step Recipe for These Baked Cookies
Step 1: Before you start, preheat your oven to 350°F (175°C) to get it toasty and ready for the cookie dough, then line a couple of baking sheets with parchment paper or baking paper.
Step 2: Take a large bowl and whisk softened butter and 1/2 cup of powdered sugar until it’s light and fluffy, then add vanilla extract and mix again – you can use an electric mixer, first on medium speed and then on low speed to make them extra fluffy!
Step 3: Take a separate medium bowl and whisk together flour and salt, then gradually add the finely chopped nuts to the flour mixture until it’s all evenly distributed.
Step 4: Now take your flour-nut mixture into the butter-sugar mixture from step 2 and mix it until it starts to form dough – it will be crumbly but should hold enough together when pressed.
Step 5: Use a tablespoon of dough and roll each into 1-inch balls before placing it on the baking sheets – leave about 1 inch between the cookies though as they will slightly expand.
Step 6: Bake your cookies in the preheated oven rack for 10-12 minutes – the cookies will be lightly golden on the bottom with the top still pale when they’re done.
Step 7: Let the cookies cool on the baking sheets when you take them out for a few minutes before rolling the warm cookies gently in powdered sugar to coat it generously and let them cool off on the wire racks for a few minutes.
Tip: If you want a thicker powdered sugar coating, just roll the cookies again in the confectioner’s sugar after they’ve cooled off.
Once fully cooled off, they’re ready to serve and enjoyed with a cup of tea or coffee!
Expert Tips For These Classic Holiday Cookies
- Toast the chopped pecans or walnuts in the oven for a few minutes before adding them to the cookie dough, this will give it a more nutty flavor! If you want to give your cookies an extra twist, experiment with different flavorings by adding a hint of cinnamon, nutmeg, or finely grated citrus zest from oranges or lemons.
- To get the best flavor and texture of classic Mexican wedding cookies, use high-quality, unsalted butter – I like to use the european-style butter with a higher butterfat amount!
- Cream your butter and sugar until it’s light and fluffy, this will make them super tender and give them this melt-in-your-mouth texture!
- Consider sifting your powdered sugar before rolling the cookies in it to remove any lumps and get that even, smooth coating – even better if you double-coat them, once while it’s still warm and once when they’re fully cooled off.
- Feel free to make batches of these cookies in advance and then freeze them on a baking sheet until you’re ready to bake them – store them in an airtight container with a piece of parchment paper between the lakers and they’ll stay fresh for several days. Once ready, just pop it into the oven without thawing the dough.
What to Serve With These Cookies
Here are some suggestions on what to serve with these cookies:
Beverages
- Hot cup of coffee or tea
- Rich and Creamy Hot chocolate
- Dessert wine
- Nut liqueurs
Sides
- Ice cream
- Fruit
- Whipped cream
- Nut butter
- Cheese platter
- Chocolate
- Citrus sorbet
Frequently Asked Questions (FAQs)
Got questions? We’ve got the answers – yes, these cookies will quickly become your favorite cookies!
Interestingly enough, nobody knows for sure, though those cookies were originally known as Russian Tea Cakes, especially before the Cold War – though these cookies are also pretty popular on Mexican Weddings!
As you may have noticed, this cookie recipe doesn’t have eggs inside, which makes them more crumbly and more like shortbread. If you do add eggs to the recipe, they will turn out more chewy.
After they’re done baking and the first round of powdered sugar coating, let the cookies cool off completely before coating them again. When done, place the cookies into a fully sealable airtight bag or container and store them in the fridge for up to two weeks to preserve them as long as possible.
PrintEasy Mexican Wedding Cookies Recipe
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup powdered sugar, plus extra for coating
- 1 tsp pure vanilla extract
- 2 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1 cup finely chopped pecans or walnuts
Alternative Ingredients:
- Butter – Margarine, coconut oil, ghee
- Nuts – Almonds, hazelnuts, macadamia nuts
- Vanilla Extract – Almond extract, almond and citrus extracts (lemon or orange)
- Powdered Sugar – Granulated sugar, a combination of granulated and powdered sugar
- All-Purpose Flour – Gluten-free all-purpose flour blend
- Dairy-Free and Vegan Substitutes – Plant-based butter or ghee, dairy-free milk (e.g., almond milk or oat milk)
- Sweeteners – Coconut sugar, brown sugar, stevia, honey
Instructions
Step 1: Before you start, preheat your oven to 350°F (175°C) to get it toasty and ready for the cookie dough, then line a couple of baking sheets with parchment paper or baking paper.
Step 2: Take a large bowl and whisk softened butter and 1/2 cup of powdered sugar until it’s light and fluffy, then add vanilla extract and mix again – you can use an electric mixer, first on medium speed and then on low speed to make them extra fluffy!
Step 3: Take a separate medium bowl and whisk together flour and salt, then gradually add the finely chopped nuts to the flour mixture until it’s all evenly distributed.
Step 4: Now take your flour-nut mixture into the butter-sugar mixture from step 2 and mix it until it starts to form dough – it will be crumbly but should hold enough together when pressed.
Step 5: Use a tablespoon of dough and roll each into 1-inch balls before placing it on the baking sheets – leave about 1 inch between the cookies though as they will slightly expand.
Step 6: Bake your cookies in the preheated oven rack for 10-12 minutes – the cookies will be lightly golden on the bottom with the top still pale when they’re done.
Step 7: Let the cookies cool on the baking sheets when you take them out for a few minutes before rolling the warm cookies gently in powdered sugar to coat it generously and let them cool off on the wire racks for a few minutes.
Tip: If you want a thicker powdered sugar coating, just roll the cookies again in the confectioner’s sugar after they’ve cooled off.
Once fully cooled off, they’re ready to serve and enjoyed with a cup of tea or coffee!
1 thought on “Easy Mexican Wedding Cookie Recipe”
I have not had these in a long time. So buttery and delicious! Will have to try your recipe.