Mexican Wedding Cake cookies

 

Mexican Wedding Cake – Buttery, Nutty & Melt-in-Your-Mouth Cookies

This Mexican Wedding Cake recipe creates delicate, buttery cookies that practically melt in your mouth. Also known as Snowball Cookies or Russian Tea Cakes, these classic treats are rolled in powdered sugar and filled with finely chopped nuts for a rich, nutty flavor. Perfect for weddings, holidays, special occasions, or everyday sweet cravings, these cookies are easy to make and always a crowd favorite. Their tender crumb and sweet coating make them absolutely irresistible.

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Ingredients List

• 1 cup unsalted butter, softened

• ½ cup powdered sugar (plus extra for rolling)

• 1 teaspoon vanilla extract

• 2¼ cups all-purpose flour

• ¼ teaspoon salt

• ¾ cup finely chopped pecans or walnuts

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Step-by-Step Instructions

1. Preheat Oven:
   Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.

2. Cream Butter & Sugar:
   In a large bowl, beat butter and powdered sugar until light and fluffy. Mix in vanilla extract.

3. Combine Dry Ingredients:
   In a separate bowl, whisk together flour and salt.

4. Make the Dough:
   Gradually add dry ingredients to the butter mixture until combined. Fold in chopped nuts.

5. Shape Cookies:
   Roll dough into 1-inch balls and place 2 inches apart on prepared baking sheets.

6. Bake:
   Bake for 12–15 minutes, or until bottoms are lightly golden. Tops should remain pale.

7. Coat in Sugar:
   Let cookies cool slightly, then roll in powdered sugar while still warm. Once completely cooled, roll again for a thick, snowy coating.

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Pro Tips for Best Results

• Finely chop nuts for a smoother cookie texture.

• Do not overbake — cookies should stay pale for tenderness.

• Double roll in powdered sugar for perfect sweetness and presentation.

• Chill dough for 20 minutes if it becomes too soft.

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Recipe Variations

• Almond Snowballs: Use finely chopped almonds and almond extract.

• Chocolate Wedding Cookies: Add 2 tablespoons cocoa powder to the flour.

• Lemon Wedding Cookies: Add 1 tablespoon lemon zest and a splash of lemon juice.

• Coconut Snowballs: Replace nuts with toasted coconut flakes.

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Nutrition Information (Per Cookie – Approximate)

• Calories: 110

• Protein: 1.5 g

• Fat: 7 g

• Carbohydrates: 10 g

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Frequently Asked Questions

1. Why are they called Mexican Wedding Cakes?
They’re traditionally served at weddings and celebrations due to their rich flavor and elegant appearance.

2. Can I make these cookies ahead of time?
Yes! They store very well and taste even better the next day.

3. How do I store Mexican Wedding Cake cookies?
Store in an airtight container at room temperature for up to 5 days.

4. Can I freeze the dough or baked cookies?
Yes. Freeze dough balls or baked cookies for up to 2 months. Thaw before serving and reroll in powdered sugar if needed.

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These Mexican Wedding Cake cookies are buttery, tender, and dusted in sweet powdered sugar, making them a timeless favorite for holidays, weddings, and celebrations. Simple, elegant, and completely irresistible — one bite and you’ll understand why they’re so loved.