Mexican Wedding Cakes Cookies
Delightfully crumbly, buttery, and dusted with a luxurious snowy layer of powdered sugar, Mexican Wedding Cakes Cookies are an irresistible treat with a rich history. Made with finely chopped pecans or walnuts folded into a tender shortbread-style dough, these melt-in-your-mouth cookies are perfect for special occasions or as an everyday indulgence. With just a handful of simple ingredients, including unsalted butter, vanilla extract, and all-purpose flour, this easy recipe comes together in minutes and bakes to perfection in under 15 minutes. Their signature double coat of powdered sugar not only gives them their iconic appearance but also delivers a satisfyingly sweet finish. Whether you know them as wedding cookies, snowball cookies, or Russian tea cakes, these nut-infused delights are a must-try for cookie lovers everywhere. Serve them alongside coffee or tea, or package them as a homemade gift—either way, they’re guaranteed to be a crowd-pleaser!
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 0.5 cup powdered sugar
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 0.25 teaspoons salt
- 1 cup finely chopped pecans (or walnuts)
- 1 cup extra powdered sugar (for coating)
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
In a large mixing bowl, cream the unsalted butter and powdered sugar together until the mixture is light and fluffy, about 2-3 minutes.
Mix in the vanilla extract until well combined.
In a separate bowl, whisk together the all-purpose flour and salt. Gradually add the flour mixture to the butter mixture, stirring until a soft dough forms.
Fold in the finely chopped pecans, ensuring they are evenly distributed throughout the dough.
Scoop out about 1 tablespoon of dough and roll it between your palms to form a ball. Place the dough balls on the prepared baking sheet, spacing them about 1 inch apart.
Bake the cookies in the preheated oven for 10-12 minutes, or until the bottoms are just lightly golden. The tops of the cookies should remain pale.
Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes.
While the cookies are still warm (but not too hot to handle), roll them in the extra powdered sugar to coat completely. Place the coated cookies on a wire rack to cool completely.
Once the cookies have cooled, roll them in powdered sugar again for a thick, snowy coating.
Store the cookies in an airtight container at room temperature for up to 1 week. Enjoy!
Nutrition Facts
Calories |
173 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.4 g | 15% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 22 mg | 7% | |
| Sodium | 21 mg | 1% | |
| Total Carbohydrate | 16.3 g | 6% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 7.9 g | ||
| Protein | 1.7 g | 3% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 7 mg | 1% | |
| Iron | 0.5 mg | 3% | |
| Potassium | 31 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
