clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
mexican wedding cookies on a white plate with one half eaten on a plate

Mexican Wedding Cookies

Buttery soft, melt in your mouth, these easy Mexican wedding cookies are the perfect treat with a cup of tea. Step-by-step photos help you make these scrumptious cookies. Dunked in powdered sugar twice and full of pecans these cookies have the best flavor and texture! 

  • Total Time: 25
  • Yield: 21 Cookies 1x


Units Scale
  • 115 grams (1 Cup) Pecans, divided
  • 125 grams (1 Cup) All-Purpose/ Plain Flour
  • 1/2 Teaspoon Salt
  • 4oz (1/2 Cup) Unsalted Butter, softened
  • 60 grams (1/2 Cup) Powdered/ Confectioners Sugar
  • 1 1/2 Teaspoons Vanilla Extract
  • 1/2 Teaspoon Almond Extract
  • 90 grams (3/4 Cup) Powdered/ Confectioners Sugar


  1. Preheat oven to 325F/ 163C and line a baking sheet with a Silpat liner or parchment paper.
  2. In a food processor blend half of the pecans into a fine crumb pour into a clean bowl then add remaining pecans and blend for just a few seconds to break the pieces into medium-small size. Add to the fine crumb pecans.
  3. Add the flour and salt to the crushed pecans and whisk to combine.
  4. In a large bowl with a handheld mixer or bowl of an electric stand mixer fitted with a paddle attachment beat the butter and powdered sugar together until light and fluffy, 2-3 minutes. Scrape down the sides of the bowl and add the vanilla and almond extract, mixing to combine.
  5. Gently mix in the dry ingredients, stop mixing when it starts to clump up. Use your hands or a spatula to gently press the mixture together.
  6. Using a tablespoon scoop the dough then roll into balls. Place two inches apart on prepared baking sheet.
  7. Bake for 15-18 minutes, until golden brown. Let cool on tray for 5 minutes then transfer to a wire rack. Let cookies cool for an additional 20 minutes then roll in a deep dish filled with remainig powdered sugar. Let cookies cool completely then roll in confectioners sugar again.Store cookies in an air-tight container.
  • Author: Elizabeth Waterson I Confessions of a Baking Queen
  • Prep Time: 10
  • Cook Time: 15
  • Category: Dessert
  • Method: Bake
  • Cuisine: Mexican

Keywords: mexican wedding cookies, russian tea cakes, snowballs cookie recipe

Recipe Card powered byTasty Recipes