Mexican Wedding Cookies

A Classic Treat with a Southern Twist

Mexican wedding cookies are delicate, melt-in-your-mouth treats with a rich, nutty flavor and a buttery, powdered sugar finish. Their crumbly texture pairs perfectly with the warmth of finely chopped nuts, creating a truly indulgent bite. These classic cookies are simple yet elegant, perfect for any celebration or a sweet everyday indulgence.

If there’s one cookie that captures the magic of the season, it’s the delicate, melt-in-your-mouth delight of a Mexican wedding cookie. These snowy little confections, also known as Russian tea cakes or snowball cookies, have stood the test of time for a reason. Their buttery, nutty goodness is irresistible, and they’re as easy to make as they are to eat. Around here in the South, we love a good tradition, and these cookies fit right in. So grab a cup of coffee (or sweet tea, if you’re feeling Southern), and let’s make some magic in the kitchen.

I did make two tweaks to this classic recipe to take it to the next level. I lightly toasted the pecans and added a splash of Kentucky bourbon-giving them a little Southern charm and rich nutty flavor.

Why You’ll Love This Recipe

1. Simple Ingredients, Big Flavor: You likely already have everything you need in your pantry—flour, butter, powdered sugar, and pecans.
2. Perfect for Gifting: These cookies look so festive, rolled in powdered sugar like fresh snow. Wrap them in a tin with some ribbon, and you’ve got a homemade gift that feels extra special.
3. Make-Ahead Friendly: These cookies store beautifully, so you can whip them up in advance and save yourself some holiday stress.

What you will need to make Mexican Wedding Cookies: (Be sure to see the full printable recipe below this post.)

• Salted butter

• Powdered sugar
• Vanilla extract
• Kentucky Bourbon (Optional but it really enhances the flavor.)
• All-purpose flour
• Salt
• Chopped pecans (or walnuts if you prefer)

How to make Mexican Wedding Cookies

1. Preheat Your Oven: Set your oven to 350°F (175°C) and line two baking sheets with parchment paper. Lightly toast the finely chopped pecans for about 6 minutes.
2. Cream the Butter and Sugar: Using a stand up mixer or a hand mixer, beat the softened butter and powdered sugar together until light and fluffy. This should take about 2-3 minutes. Stir in the vanilla extract and bourbon if you desire.
3. Add the Dry Ingredients: Mix the flour, salt and finely chopped pecans together and gradually add to the wet ingredients. The dough will be soft but shouldn’t be sticky.
4. Roll the Cookies: Scoop out small portions of dough (about 1 tablespoon each) and roll into balls. Place them on the prepared baking sheets about 1 inch apart.
5. Bake: Bake the cookies for 12-15 minutes, or until the bottoms are just lightly golden. Be careful not to overbake—they should be soft, not crunchy.
6. Powdered Sugar Magic: Let the cookies cool for about 5 minutes, then roll them generously in powdered sugar while they’re still warm. Repeat the rolling once they’re completely cool for that snowy finish.

Helpful Tips for Perfect Cookies

1. Chop the Nuts Finely: The finer the pecans, the better the texture of the cookies. You can use a food processor if you like, but don’t turn them into a paste!
2. Use Real Butter: These cookies rely on butter for their flavor, so don’t skimp on quality. Unsalted butter gives you better control over the saltiness.
3. Roll Twice: Rolling the cookies in powdered sugar while they’re warm helps the first layer stick, while the second layer adds that perfect snowy finish.
4. Make Them Southern: For a fun Southern twist, you could use toasted pecans or even a splash of bourbon in the dough. Trust me, it’s a game-changer. The bourbon really enhances the flavors. I put in 1 tablespoon but you can put in more or less.

Why These Cookies Are So Special

There’s something about the buttery richness and nutty crunch of Mexican wedding cookies that feels like a warm hug in cookie form. They’re not overly sweet, which makes them dangerously easy to snack on. Plus, they pair perfectly with coffee, tea, or a cold glass of milk—making them the ultimate holiday treat.

Storing & Freezing

To Store: Keep the cookies in an airtight container at room temperature for up to a week.

To Freeze: Freeze the unbaked cookie dough balls for up to 2 months. Bake straight from frozen, adding a minute or two to the baking time.

Bring a Little Snow to the South

These cookies are like snowballs, but better—they melt in your mouth instead of your hands. Whether you call them Mexican wedding cookies or Southern snowballs, they’re guaranteed to be a hit on your holiday table. Plus, there’s nothing more satisfying than making something so delicious with just a handful of simple ingredients you probably already have in the kitchen.

Make these this weekend, and let me know how they turn out—I’d love to hear about your cookie adventures!

As for toasting the pecans, here’s a quick guide:

1. Preheat your oven to 350°F (175°C).
2. Spread the chopped pecans in a single layer on a baking sheet.
3. Bake for 5-7 minutes, stirring once halfway through, until they’re fragrant and lightly golden. Keep a close eye on them so they don’t burn.
4. Let them cool completely before folding into the dough.

Enjoy!

Aletia

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For more delicious Southern recipes, check out my bestselling cookbook “Deliciously Southern: Southern Recipes and a Tour of the South.”

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