Mexican Wedding Cookies (Snowball Cookies)
These buttery Mexican Wedding Cookies may have many different names, but one thing is true, this easy cookie recipe is delicious.
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Whether you call them Mexican Wedding Cookies, Russian Tea Cakes or Snowball Cookies, these buttery cookies are a staple each year at Christmas. Either way, I call them good and my hand ALWAYS gravitates towards them on a Christmas cookie tray.
You just can beat a buttery nut cookie rolled in powdered sugar. Made with only six simple ingredients, Mexican Wedding Cookies are so easy and versatile. I love them because you can change up the ingredients a little to create a whole new flavor in these cookies.
Another way to change these cookies a bit is to shape them differently. They are usually formed into balls or crescents, but you can also create other fun shapes as well. And while these cookies may go by many different names, these buttery confections, rolled in a sweet cloud of confectioners sugar are absolutely delicious.
Check out this delicious recipe!
What Ingredients Do I Need To Make this Mexican Wedding Cookies recipe?
Six is the magic number for this easy cookie recipe. Yep. Six simple ingredients are all you need to make these yummy Mexican Wedding cookies.
- Butter
- Powdered Sugar
- Walnuts (toasting optional!)
- Flour
- Vanilla
- Salt
Try Adding These Mix-In Ingredients To The Recipe
Because this recipe is so basic, you can change it up very easily by substituting or adding any of the ingredients below.
- Chopped Pecans, Almonds or Hazelnuts (you can also toast the nuts)
- Mini Chocolate Chips
- White Chocolate
- Coconut
- Toffee Chips
- Crushed Peppermint Pieces
- Dried Fruit
- Almond extract for vanilla
- Lemon extract for vanilla
- You can also drizzle tops of cookies with melted chocolate
How Do I Make Mexican Wedding Cookies OR XYZ Recipe Tips and Instructions
Step 1
Preheat oven to 35o degrees. Line two baking sheets with parchment or silicon baking sheets and set aside.
Step 2
Add softened butter to the bowl of a mixer beat on medium until creamy. Slowly add in powdered sugar, vanilla and salt until creamy.
Step 4
Blend in flour and nuts until combined. Chill dough for two hours.
- A note about the nuts: you can use toasted or untoasted. I like to toast mine a little because it adds a delicious flavor. But this step it totally up to you.
Step 5
Using a small cookie scoop, shape Mexican Wedding Cookies and place evenly on the baking sheet. Bake the cookies at 350 degrees for 13 – 14 minutes. Remove and cool 2 minutes.
Step 6
Must-Have Recipe Resources: Tools Needed To Make Cookies
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Can These Cookies Be Frozen?
Absolutely! I start my Christmas baking in November and these are one of the first batches of cookies that I make. You can store them in a freezer container
The Cookie With Many Names
Mexican Wedding Cookies have many names. You may have also heard them referred to these names.
- Mexican Wedding Cookies
- Russian Tea Cakes
- Snowballs
- Polvorones
- Pecan Sandies
- Butterballs
- Kourabiedes
- Italian Nut Cookies
What other Christmas Cookies Recipes Should I Try
Add this delicious Mexican Wedding Cookies recipe to your Christmas Cookie Baking list. Here are a few other cookies recipes to try.
Pumpkin Cookies with Cream Cheese Icing
Save this Mexican Wedding Cookies recipe for later. Pin the image below to your favorite Pinterest Board.
Mexican Wedding Cookies (Snowball Cookies)
Whether you call them Mexican Wedding Cookies, Russian Tea Cakes or Snowball Cookies, these buttery cookies are a staple each year at Christmas. Either way, I call them good
Ingredients
- 1 cup butter, softened
- 1 cup powdered sugar
- 2 cups all-purpose flour
- 3/4 cup chopped walnuts
- 2 teaspoons vanilla
- 1/2 teaspoon salt
Instructions
- Add softened butter to the bowl of a mixer beat on medium until creamy. Slowly add in powdered sugar, vanilla and salt until creamy.
- Blend in flour and nuts until combined. Chill dough for two hours.
- Remove dough from the refrigerator after two hours. Preheat oven to 350 degrees. Line two baking sheets with parchment or silicone baking sheets and set aside.
- Using a small cookie scoop, shape Mexican Wedding Cookies and place evenly on the baking sheet. Bake the cookies at 350 degrees for 13 - 14 minutes. Remove and cool 2 minutes.
- Roll the cookie balls in powdered sugar. Allow them to cool completely and then roll them in powdered sugar again.
- Store in an airtight container at room temperature.
Notes
A note about the nuts: you can use toasted or untoasted. I like to toast mine a little because it adds a delicious flavor. But this step it totally up to you.
Optional Add-In Ingredients:
- Chopped Pecans, Almonds or Hazelnuts (you can also toast the nuts)
- Mini Chocolate Chips
- White Chocolate
- Coconut
- Toffee Chips
- Crushed Peppermint Pieces
- Dried Fruit
- Almond extract for vanilla
- Lemon extract for vanilla
- You can also drizzle tops of cookies with melted chocolate
Nutrition Information:
Yield:
36Serving Size:
1Amount Per Serving: Calories: 99Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 14mgSodium: 70mgCarbohydrates: 9gFiber: 0gSugar: 3gProtein: 1g
