These cookies are incredibly easy to make with just a few pantry staples, yet they deliver a satisfyingly rich and nutty taste. Their tender, crumbly texture pairs beautifully with tea or coffee. Whether you’re baking for the holidays or looking for a sweet treat to impress guests, these cookies are always a crowd-pleaser. Plus, they keep well and taste even better the next day.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Unsalted butter
Powdered sugar
Vanilla extract
All-purpose flour
Finely chopped pecans or walnuts
Salt
Additional powdered sugar for coating
Directions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, cream the butter and powdered sugar until light and fluffy.
Mix in the vanilla extract.
Gradually add in the flour and salt, mixing just until combined.
Fold in the chopped nuts until evenly distributed throughout the dough.
Scoop the dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 1 inch apart.
Bake for 12–15 minutes, or until the bottoms are lightly golden. The tops should not brown.
Remove from the oven and let them cool for 5 minutes.
While still warm, roll the cookies in powdered sugar.
Once completely cooled, roll them in powdered sugar again for a snowy, sweet finish.
Servings and timing
This recipe makes about 24 cookies. Prep time: 15 minutes Cook time: 15 minutes Cooling time: 10 minutes Total time: 40 minutes
Variations
Swap pecans for walnuts, almonds, or hazelnuts depending on your preference or what you have on hand.
Add a pinch of cinnamon or nutmeg to the dough for a warm spice twist.
Use almond extract instead of vanilla for a different flavor profile.
For a gluten-free version, substitute the flour with a 1:1 gluten-free baking flour blend.
Try adding mini chocolate chips for a touch of sweetness and texture.
Storage/Reheating
Store Mexican Wedding Cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze them in a single layer and then transfer to a sealed container or freezer bag for up to 2 months. Let them thaw at room temperature, and dust with fresh powdered sugar before serving if desired.
FAQs
What nuts are best for Mexican Wedding Cookies?
Pecans are traditional, but walnuts, almonds, or hazelnuts can also be used for different flavors.
Can I make these cookies ahead of time?
Yes, you can make the dough in advance and refrigerate it for up to 3 days before baking.
Why did my cookies spread too much?
If your dough was too warm, the cookies may spread. Chill the dough for 30 minutes before baking to prevent this.
Can I freeze Mexican Wedding Cookies?
Yes, both the baked cookies and unbaked dough balls freeze well. Just thaw and roll in powdered sugar before serving.
Are Mexican Wedding Cookies the same as Russian Tea Cakes?
Yes, they are essentially the same cookie with different names depending on cultural variations.
Do I need to toast the nuts?
Toasting the nuts is optional, but it enhances their flavor and adds depth to the cookies.
Can I use salted butter instead?
Yes, but reduce or omit the added salt in the recipe to balance the flavor.
How do I keep the powdered sugar from melting?
Let the cookies cool slightly before the first roll in powdered sugar, and roll again once they are completely cool.
Can I make these cookies without nuts?
While traditional recipes include nuts, you can omit them, though the texture and flavor will be slightly different.
What is the best way to chop the nuts?
Use a food processor for finely chopped nuts, but pulse gently to avoid turning them into nut butter.
Conclusion
Mexican Wedding Cookies are a timeless treat with their buttery texture, nutty richness, and sweet powdered sugar coating. Perfect for holidays or any special occasion, they’re simple to make yet elegant enough to impress. With endless variations and excellent make-ahead and storage options, this recipe is one you’ll return to again and again.
Mexican Wedding Cookies are buttery, nutty shortbread-style cookies rolled in powdered sugar. Their melt-in-your-mouth texture and sweet, snowy coating make them a festive favorite for holidays, weddings, and celebrations.
Ingredients
1 cup unsalted butter, softened
½ cup powdered sugar
1 teaspoon vanilla extract
2 ¼ cups all-purpose flour
½ teaspoon salt
1 cup finely chopped pecans or walnuts
Additional powdered sugar, for rolling
Instructions
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a large bowl, cream together the softened butter and powdered sugar until light and fluffy.
Mix in the vanilla extract.
Gradually add the flour and salt, mixing just until combined.
Fold in the finely chopped nuts.
Scoop tablespoon-sized portions and roll into 1-inch balls. Place on prepared baking sheet about 1 inch apart.
Bake for 12–15 minutes, or until bottoms are lightly golden. Tops should remain pale.
Let cookies cool for 5 minutes, then roll in powdered sugar while still warm.
Once fully cooled, roll in powdered sugar again for a snowy finish.
Notes
Use toasted nuts for deeper flavor (optional).Chill the dough for 30 minutes if it’s too soft or spreading too much.Store at room temperature for up to 5 days in an airtight container.Freeze baked cookies or unbaked dough balls for up to 2 months.Roll in powdered sugar again before serving if needed for a fresh look.
