Crumbly, buttery, and nutty – Mexican Wedding Cookies are irresistible. Also called Snowball Cookies, Italian Wedding Cookies, and Russian Tea Cakes. These simple yet elegant cookies are great for holiday baking since they’re easy to make and they’re fun! Kids will enjoy helping roll the dough into balls and in the fluffy powdered sugar. Make them with me!
Why Make These Mexican Wedding Cookies
These Mexican Wedding Cookies are the best! They totally melt in your mouth! Here’s why I love making these cookies:
- Easy To Make
- Simple Ingredient List
- Drop Cookies
- They’re Delicious!
- Perfect For The Holidays!
Holiday Snowball Cookies
This recipe is great to make during the winter months and the holiday season, because the round shape and powdered sugar coating resembles fresh made snowballs.
We actually more commonly call these cookies snowball cookies for obvious reasons. These cookies really are so fun!
These are great to make for your Christmas holiday party, cookie exchange, neighbor gifts, to leave out for Santa, or even just to eat! Whatever the reason, these homemade snowball cookies will be sure to hit the spot!
What Nuts Can I Use in Mexican Wedding Cookies?
Most recipes for Mexican Wedding Cookies will call for a cup of ground pecans. However, I have always made this recipe with ground almonds because we have a pecan allergy in our house.
You can actually use any nut that works for you in this recipe! Almonds, walnuts, pecans, hazelnuts, the choice is yours!
I use my food processor to grind up the nuts so they have a rocky sand consistency before adding it to the dough. About 3/4 cup of whole almonds will equal 1 full cup after they are ground down.
Snowball Cookie Tips
- Use room temperature butter.
- Beat the butter alone in your stand mixer for 3-4 minutes on high to really make sure it’s light, fluffy, and smooth!
- Sift your flour and powdered sugar to ensure a melt in your mouth delicious cookie.
- With the snow powdered sugar coating, more is more! If you have to roll these a couple of times in the powdered sugar to get it to really coat the outside, that’s okay! The more the merrier!
If you give this recipe a try, let me know! Leave a comment, rate it, or snap a photo and tag it with @TheAlexDaynes on Instagram! I love to see what you’ve been cooking. It always makes my day!
Like this recipe and want to save it for later? Pin it to Pinterest here!
Mexican Wedding Cookies
Also called Italian wedding cookies, snowball cookies, and Russian tea cakes, these simple yet elegant cookies are great for holiday baking.
Ingredients
- 1 cup unsalted butter, at room temperature
- 1 1/4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 3/4 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1 cup ground almonds or pecans
Instructions
- In a large bowl, using an electric stand mixer beat the butter on high speed until fluffy and pale yellow.
- Add 1/2 cup of the powdered sugar and continue beating until light and fluffy. Reduce the speed to low, add the vanilla and salt, and beat until blended.
- In a separate bowl, sift together the flour and cinnamon.
- Add the flour mixture to the butter mixture and beat on low speed or stir with a wooden spoon just until blended. Stir in the almonds.
- Cover and refrigerate until the dough is chilled but not hard and is no longer sticky to the touch, about 15 minutes.
- Preheat an oven to 350°F.
- Shape the dough into 1-inch balls. Place on 2 baking sheets lined with parchment paper.
- Bake until the cookies are just golden on the bottom, 10 to 12 minutes. Let the cookies cool for 5 minutes.
- Sift the remaining 3/4 cup powdered sugar into a shallow bowl.
- Remove the cookies one at a time and roll them in the powdered sugar and place on a wire rack. Repeat until all cookies are coated. Let the cookies cool completely before serving.
Nutrition Information:
Yield:
24Serving Size:
1Amount Per Serving: Calories: 159Total Fat: 11gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 20mgSodium: 52mgCarbohydrates: 14gFiber: 1gSugar: 6gProtein: 2g
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