Mexican wedding cookies are a traditional cookie served at traditional Mexican weddings, but they’re also a tasty treat to add to any Christmas cookie platter. Also known as Christmas snowball cookies, these easy to make treats are sure to please everyone!
I’m not entirely sure when I started making these but I have been glad I did every year since I started. If you’ve never had Mexican wedding cookies, you’re missing out! These butter type cookies are the perfect combo of sweet and savory!
Jump to RecipeThese Mexican wedding cookies are often served as a favor at traditional Mexican weddings. Since they are so incredibly easy to make and taste great, it’s easy to see why!
How to Make Mexican Wedding Cookies
I have also seen these called Christmas snowball cookies. That makes sense as well since they do resemble a snowball when they’re baked and ready to eat.
Personally, I make them every year when it’s time to bake Christmas cookies with my kids. They’re so easy that my Emma has been making them since she was about six years old!
These Christmas snowball cookies are perfectly complimented on a platter by a butter cookie and a decorated sugar cookie. Combine the three and you have a super easy Christmas gift for a work acquaintance or teacher!
How to Store Mexican Wedding Cookies
The great thing about making this mexican wedding cookie recipe is that since they contain no egg, there’s no real need to refrigerate them. In fact, they’re best kept at room temperature stored in an airtight food storage container (Amazon).
You Will Need:
- Butter ( or make your own homemade butter like THIS (Six Dollar Family))
- Powdered Sugar
- Real Vanilla Extract
- All-Purpose Flour
- Salt
- Chopped Pecans
What Type of Nuts Do Christmas Snowball Cookies Have?
My specific recipe for these Christmas snowball cookies uses pecans, however, if you would prefer, you can substitute chopped walnuts instead. Either way, they taste amazing!
I just personally prefer the taste of pecans over walnuts.
Mexican Wedding Cookies
Equipment
- Baking Sheets
- Whisk
Ingredients
- 1 c butter (not margarine) softened
- ½ c powdered sugar Plus extra for rolling cookies
- 2 ¼ c all-purpose flour sifted
- 1 tsp. real vanilla extract
- ¼ tsp. salt can be omitted
- ¾ c pecans or walnuts roughly chopped
Instructions
- Cream together butter and sugar until light and fluffy. Gently stir in vanilla extract. Sift flour and whisk together with salt. Gradually add dry ingredients to the butter mixture until combined. Stir in chopped nuts and mix well.
- Chill dough for 30 minutes to make it easier to work with. Once chilled, form 1" balls of dough and place on baking sheets lined with parchment paper.
- Bake at 400°F 10-12 minutes or just until the cookies are a light golden brown. Remove from the oven and cool on wire racks for approx 5-8 minutes until just cool enough to handle. Roll each cookie in powdered sugar completely. It's easiest to do these a few at a time so it works quickly. Allow to cool completely.
- When fully cooled, roll each cookie a second time to ensure they're fully coated in powdered sugar. Enjoy!
