Mexican Wedding Cookies: A Classic Snowball Treat for All Occasions
Craft melt-in-your-mouth, nutty treats with tender crumb and powdered sugar coating.
Mexican Wedding Cookies: Classic Snowball Cookies for Holidays and Beyond
Few cookies are as iconic for holiday baking as Mexican Wedding Cookies. Known for their rich, buttery texture, delicate crumb, and their festive snowy dusting of powdered sugar, these cookies are beloved around the world. They’re irresistibly nutty and melt-in-your-mouth, making them a favorite for cookie platters, gifts, and celebratory occasions of every kind.
Let’s explore what makes these classic treats so special, their fascinating cross-cultural history, and how you can create a batch at home—including step-by-step directions, expert tips, and frequently asked questions.
What Are Mexican Wedding Cookies?
Mexican wedding cookies are small, round, buttery cookies loaded with finely chopped nuts. After baking, they’re rolled in powdered sugar to create a snowy, delicate exterior. These lovely little orbs aren’t just a staple at Mexican weddings. They’re also universally loved holiday cookies—known as snowballs, Russian tea cakes, butterballs, polvorones, and more in other traditions.
The cookies’ signature texture comes from high butter content, while the nuts (typically pecans) create rich, toasty flavor. Optional additions like orange zest and cardamom brighten and elevate the classic shortbread base. No matter what you call them, Mexican wedding cookies add charm and nostalgia to any dessert table.
Names Around the World
- Snowballs (USA)
- Russian Tea Cakes (Eastern Europe)
- Polvorones (Spain, Latin America)
- Butterballs (varied regions)
- Kourabiedes (Greece, with some variations)
The widespread popularity of these cookies means countless cultures claim them as their own. Bring them to any gathering, and guests will likely recall their version with fondness.
What Do Mexican Wedding Cookies Taste Like?
Mexican wedding cookies are a sublime balance of buttery, nutty, sweet, and lightly spiced flavors. The texture is crumbly and melts in your mouth, similar to a shortbread cookie, but softer. Pecans (the classic nut of choice) deliver a warm, toasty note, while orange zest and cardamom (both optional) bring subtle citrus brightness and spice.
- Shortbread-like base: Rich with butter, crumbly yet tender
- Nutty inside: Finely chopped pecans throughout
- Dusted exterior: Generously rolled in powdered sugar while warm, creating a sweet “snowy” finish
- Optional flavorings: Orange zest, cardamom, or cinnamon for extra aroma and warmth
Ingredients for Mexican Wedding Cookies
Classic Mexican wedding cookies require just a handful of pantry staples. This version includes a few optional add-ins for enhanced flavor:
- Butter: Always use real butter for the best flavor and texture. Salted butter is preferred for balance, but unsalted can be used with a pinch of extra salt added.
- Powdered Sugar: Split between the dough and for rolling the warm cookies after baking.
- Vanilla Extract: Infuses floral, sweet undertones.
- Orange Zest (Optional): Adds aromatic brightness.
- Cardamom (Optional): Offers a subtle, warming note—try substituting with cinnamon or lemon zest to vary the flavor profile.
- All-Purpose Flour: Binds the dough and gives structure.
- Pecans: Very finely chopped to evenly disperse through the dough. Walnuts, almonds, or pistachios can be used as alternatives.
Full Ingredient List
| Ingredient | Quantity |
|---|---|
| Salted Butter, softened | 1 cup (2 sticks) |
| Powdered Sugar, divided | 1 1/2 cups (plus more for dusting) |
| Vanilla Extract | 2 tsp |
| Orange Zest (finely chopped, optional) | 1 tsp |
| Ground Cardamom (optional) | 1/2 tsp |
| All-Purpose Flour | 2 cups |
| Pecans (very finely chopped) | 1 cup |
Pro Tip: To maximize the flavor of your nuts, toast them lightly in a dry skillet or oven before finely chopping. This brings out their natural oils and nutty aroma.
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How to Make Mexican Wedding Cookies: Step-by-Step Instructions
Mexican wedding cookies are simple, forgiving, and fun to make—even for beginner bakers. The dough comes together in minutes, and there’s no need for fancy equipment beyond a mixer and a baking sheet.
- Cream the Wet Ingredients:
In a large mixing bowl, combine the softened butter, 3/4 cup powdered sugar, vanilla, orange zest, and cardamom. Beat on medium speed with an electric mixer until light, fluffy, and smooth (about 2-3 minutes). - Add Dry Ingredients and Pecans:
Reduce mixer speed to low. Pour in the flour and mix just until incorporated; the dough will be thick. Add the chopped pecans and mix again, scraping the bottom and sides so everything is well blended. - Shape the Dough:
Scoop mounded tablespoonfuls of dough. Roll each between your palms into a round ball. Arrange balls 2 inches apart on a lined baking sheet. (If dough is sticky, chill it briefly.) - Bake:
Preheat your oven to 325°F (163°C). Bake cookies for 20-22 minutes, rotating the sheet halfway through, until the tops look dry and the bottoms are just turning golden. - Cool & Sugar Coat:
Let cookies cool on the baking sheet for about 10 minutes. While still warm, transfer a few at a time to a shallow bowl with the remaining 3/4 cup of powdered sugar. Gently roll (or “dredge”) so each cookie is completely coated. - Final Powdered Sugar Dredge (Optional):
Once fully cool, give each cookie one more dusting of powdered sugar for maximum snowball coverage. - Store:
Place cookies in an airtight container in a single layer or with parchment between layers. Store in a cool, dry place for up to 1 week.
Expert Tips for Perfect Mexican Wedding Cookies
- Bake Evenly: Rotate the baking sheet halfway through to promote even browning.
- Use Softened Butter: Let butter sit at room temperature for easier mixing and better texture.
- Don’t Overmix: Mix just until the flour is absorbed; overmixing leads to tough cookies.
- Finely Chop the Nuts: If nut pieces are too large, cookies can crumble; very fine chopping ensures uniform texture.
- Coat While Warm: Rolling warm cookies in sugar helps the coating stick and soak in, giving that signature powdery finish.
Variations on the Classic Recipe
While the classic version is hard to beat, Mexican wedding cookies are endlessly adaptable. Here are a few ideas:
- Flavor Tweaks: Swap orange zest for lemon or lime; try cinnamon in place of cardamom.
- Nut Substitutions: Use finely chopped walnuts, almonds, or pistachios instead of pecans.
- Shape Variations: Form into crescents or coins instead of balls for a different look or tradition.
- Chocolate Drizzle: Cool cookies and drizzle with melted chocolate for a festive twist.
Perfect Occasions for Mexican Wedding Cookies
These cookies are a staple for many special occasions—especially Christmas, but also for weddings, baby showers, birthdays, or simply for cozy winter nights. Their festive look and universal flavor make them a thoughtful homemade food gift.
- Christmas cookie platters
- Wedding receptions and bridal showers
- Festive gift boxes or tins
- Tea parties and winter celebrations
- Potluck desserts
Storage and Make-Ahead Tips
- Storage: Keep cookies in an airtight container in a single layer, separating layers with parchment to prevent sticking. They stay fresh for up to one week.
- Freezing: Cookies can be frozen (without the final sugar coating) for up to 2 months. Thaw and dredge with fresh powdered sugar before serving for best results.
- Make-Ahead Dough: The dough can be prepared a day ahead, stored covered in the refrigerator, and brought to room temperature before shaping and baking.
FAQs: Mexican Wedding Cookies
What nuts are traditional in Mexican wedding cookies?
Pecans are the classic choice due to their rich, buttery flavor, but walnuts, almonds, or pistachios are also commonly used depending on personal preference and regional traditions.
Can I make these cookies vegan or gluten-free?
For a vegan version, substitute plant-based butter. To make them gluten-free, use a high-quality 1:1 gluten free flour blend. Both substitutions may result in slight changes to texture but remain delicious.
How do I prevent my cookies from spreading or cracking?
Use softened, not melted, butter and try chilling the dough if your kitchen is warm—this helps the cookies retain their shape during baking. Finely chopping the nuts prevents large cracks from forming.
Why do I roll them in powdered sugar twice?
The first coat sticks to the warm cookie and creates a slightly sticky layer, while a second coat (once cool) gives the perfect snowball appearance.
Can I flavor these cookies with other spices or zests?
Absolutely! Cinnamon and lemon zest are excellent alternatives to cardamom and orange zest. Customize the flavors to suit your taste or holiday mood.
Are Mexican wedding cookies the same as Russian tea cakes?
Yes, these are essentially the same cookie under different names. The nut of choice (pecan vs. walnut) and spice variations may differ, but the technique and spirit are identical.
Nutritional Information (Per Cookie)
| Nutrient | Amount (approx.) |
|---|---|
| Calories | 95 |
| Carbohydrates | 8 g |
| Fat | 6 g |
| Sugar | 3 g |
| Protein | 1 g |
- Values will vary based on size and ingredients used.
Pro Tips for Success
- Use high quality butter for richer flavor and a more delicate crumb.
- Ensure pecans are very finely chopped or pulsed in a food processor for the best texture.
- If making cookies for gifting, double-dust just before packing for the freshest, snowiest look.
- Serve with hot chocolate, coffee, or spiced tea for a delightful pairing.
Final Thoughts
Mexican wedding cookies are truly timeless: simple to prepare, impossible to resist, and adaptable for every culture and occasion. Their buttery, nutty essence and powdered sugar finish have charmed generations of bakers and cookie lovers. Whether you call them snowballs, polvorones, or Russian tea cakes, these little cookies are sure to bring warmth, nostalgia, and joy to your celebrations.
References
- https://www.loveandlemons.com/mexican-wedding-cookies/
- https://www.asouthernsoul.com/mexican-wedding-cookies/
- https://www.thepioneerwoman.com/food-cooking/recipes/a41300117/mexican-wedding-cookies-recipe/
- https://www.youtube.com/watch?v=z1UkZzweqkc
- https://www.thepioneerwoman.com/food-cooking/a9545/polvorones-and-piglet/
- https://food-network.app.link/PwQSEq1ae2
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