Mexican Wedding Cookies: A New Recipe

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I’m a sucker for cookies coated in powdered sugar. It adds the best texture and tastes so amazing! This recipe is a favorite, as well as chocolate crinkle cookies, red velvet gooey butter cookies and pistachio cherry meltaways.

I polled you guys to see what you call them and I was shocked at how many different variations there were. Here were some of the other names. I’m curious…what do you call them?

– Italian wedding cookies – Snowball cookies – Russian tea cakes – Pecan balls – Polvorones

You won’t believe the magic these five ingredients have on this Mexican wedding cookie. This cookie is small but it is mighty and packed with flavor and deliciousness in every bite. Add in pecans and have a sweet and savory treat on your cookie platter this year!

– Butter: I used salted butter. If you only have unsalted, simply add 1/4 teaspoon salt for every stick of butter. – Powdered sugar: This gets mixed into the dough and is used to coat them after they’ve baked. – Vanilla: A Tablespoon of pure vanilla extract adds the perfect boost of flavor.

– Flour: All-purpose flour works best in this recipe. – Pecans: Measure out a cup of whole pecans, then chop them into pieces before mixing into the dough.

You can’t go wrong with a tray full of cookies during this holiday season. Roll out these classic Mexican wedding cookies and watch them disappear. Follow the recipe and you will be surprised how quick and easy these are to make.

Make dough. Using an electric mixer, beat the butter for about 1 minute on medium speed. Then mix in 3/4 cup powdered sugar and beat until creamy and smooth. Stir in the vanilla and scrape the sides down. Mix in the flour on low speed until just combined.

Scoop and bake. Scoop the dough with a small cookie scoop and then roll into 1-inch balls. Then place on a parchment-lined baking sheet. Bake at 350°F for 13 to 15 minutes, or until the bottoms are a light brown color. Then let cool on pan for about 5 minutes.

Roll in powdered sugar. Place remaining powdered sugar in a bowl. Then roll the warm cookies into the powdered sugar and place on a rack to cool completely. Once cooled, roll again or use a sifter to coat them in the remainder of powdered sugar.

– You don’t want the butter to be too soft or else your cookies will spread. I let mine sit out for about 10 minutes prior to beating. – Use a small cookie scoop (or a Tablespoon) to scoop out the dough. Each cookie sheet will fit about 24 cookies.

– Make sure to roll the cookies in the powdered sugar while they are still warm. The sugar will melt and that’s perfectly okay. That’s why dipping a second time is important. – Sift the powdered sugar if it begins to become clumpy.

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Mexican Wedding Cookies: A New Recipe

I’m a sucker for cookies coated in powdered sugar. It adds the best texture and tastes so amazing! This recipe is a favorite, as well as chocolate crinkle cookies, red velvet gooey butter cookies and pistachio cherry meltaways.

Favorite Snowball Cookies

I polled you guys to see what you call them and I was shocked at how many different variations there were. Here were some of the other names. I’m curious…what do you call them?

What Do You Call Them?

– Italian wedding cookies – Snowball cookies – Russian tea cakes – Pecan balls – Polvorones

What Do You Call Them?

You won’t believe the magic these five ingredients have on this Mexican wedding cookie. This cookie is small but it is mighty and packed with flavor and deliciousness in every bite. Add in pecans and have a sweet and savory treat on your cookie platter this year!

5 Simple Ingredients

– Butter: I used salted butter. If you only have unsalted, simply add 1/4 teaspoon salt for every stick of butter. – Powdered sugar: This gets mixed into the dough and is used to coat them after they’ve baked. – Vanilla: A Tablespoon of pure vanilla extract adds the perfect boost of flavor.

5 Simple Ingredients

– Flour: All-purpose flour works best in this recipe. – Pecans: Measure out a cup of whole pecans, then chop them into pieces before mixing into the dough.

5 Simple Ingredients

You can’t go wrong with a tray full of cookies during this holiday season. Roll out these classic Mexican wedding cookies and watch them disappear. Follow the recipe and you will be surprised how quick and easy these are to make.

How to Make Mexican Wedding Cookies

Make dough. Using an electric mixer, beat the butter for about 1 minute on medium speed. Then mix in 3/4 cup powdered sugar and beat until creamy and smooth. Stir in the vanilla and scrape the sides down. Mix in the flour on low speed until just combined.

How to Make Mexican Wedding Cookies

Scoop and bake. Scoop the dough with a small cookie scoop and then roll into 1-inch balls. Then place on a parchment-lined baking sheet. Bake at 350°F for 13 to 15 minutes, or until the bottoms are a light brown color. Then let cool on pan for about 5 minutes.

How to Make Mexican Wedding Cookies

Roll in powdered sugar. Place remaining powdered sugar in a bowl. Then roll the warm cookies into the powdered sugar and place on a rack to cool completely. Once cooled, roll again or use a sifter to coat them in the remainder of powdered sugar.

How to Make Mexican Wedding Cookies

– You don’t want the butter to be too soft or else your cookies will spread. I let mine sit out for about 10 minutes prior to beating. – Use a small cookie scoop (or a Tablespoon) to scoop out the dough. Each cookie sheet will fit about 24 cookies.

Baking Tips

– Make sure to roll the cookies in the powdered sugar while they are still warm. The sugar will melt and that’s perfectly okay. That’s why dipping a second time is important. – Sift the powdered sugar if it begins to become clumpy.

Baking Tips

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