Mexican Wedding Cookies

Name: Mexican Wedding Cookies
Prep time: 10 min
Total time: 30 min
Yield: 2 dz.
Ingredients: 1 c. salted butter, softened; 1 1/2 c. powdered sugar, divided, plus more for dusting; 2 tsp. vanilla extract; 1 tsp. orange zest, finely chopped (optional); 1/2 tsp. ground cardamom (optional); 2 c. all-purpose flour; 1 c. pecans, very finely chopped

These snowballs melt in your mouth.

By Erin MerharUpdated: Oct 22, 2024

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the pioneer woman's mexican wedding cookies recipe

Caitlin Bensel

Yields:

2 dz.

Prep Time:

10 mins

Total Time:

30 mins

Mexican wedding cookies—also known as snowball cookies—are a classic addition to any Christmas cookie plate. These simple, buttery cookies are filled with pecans, orange zest, and cardamom, and are rolled into a ball shape. A generous coating of powdered sugar gives them a snowy look that's perfect for the holidays! These festive treats are just about the easiest Christmas cookie you could tackle, plus, they make an adorable homemade food gift.

What do Mexican wedding cookies taste like?

Mexican wedding cookies are buttery and crumbly, like a shortbread cookie. Pecans add a certain nutty flavor to them while the orange zest and cardamom add subtle brightness and warmth.

What else do people call Mexican wedding cookies?

Present this cookie to friends and family and they might exclaim, "Ah, Italian wedding cookies!" or identify them as perhaps Greek. Many different countries and cultures claim a cookie like this as their own. Call them what you like—these cookies are familiar to many people and are sure to draw smiles around the holidays.

What ingredients are in Mexican wedding cookies?

With just five ingredients: butter, powdered sugar, vanilla, flour, and pecans, Mexican wedding cookies are one of the easiest cookies to make. This recipe ups the ante with a few flavorful additions like orange zest and cardamom. Keep it simple or add each of these optional ingredients, if you like. Or try cinnamon and lemon zest, in place of the cardamom and orange zest.

I don't like pecans. What other nuts can I use in Mexican wedding cookies?

Try chopped pistachios, almonds, or walnuts—all work well here in place of pecans.

Why are my Mexican wedding cookies crumbly?

This simple cookie recipe is not bound with an egg, or any other wet ingredients. That said, it is important to soften the butter properly for this dough to come together. If the butter is too cold, it won't be soft enough to bind the sugar, flour and nuts, making it crumbly and difficult to work with. If it's too warm, the dough might be greasy and difficult to roll into balls. Soften the butter to just cooler than room temperature and the dough should be perfect.

How do you store Mexican wedding cookies?

Mexican wedding cookies can be stored in an airtight container at room temperature for up to one week.

Can you freeze Mexican wedding cookies?

Yes! Mexican wedding cookies can be frozen unbaked or baked. To freeze them unbaked, roll the dough into balls, place it on a baking sheet, and freeze until solid. Transfer the dough balls to a zip-top bag and freeze for up to three months. Let the dough thaw in the refrigerator before baking as directed.

Baked cookies can be coated in powdered sugar and transferred to a zip-top bag or airtight container and frozen for up to three months. Let the cookies thaw at room temperature. You may need to toss them in a bit more powdered sugar before serving.

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Ingredients

1 cup salted butter, softened
1 1/2 cups powdered sugar, divided, plus more for dusting
2 tsp. vanilla extract
1 tsp. orange zest, finely chopped (optional)
1/2 tsp. ground cardamom (optional)
2 cups all-purpose flour
1 cup pecans, very finely chopped

Directions

1. Step 1To a large bowl, add the the softened butter, 3/4 cup powdered sugar, vanilla, orange zest, and cardamom, if using. Using an electric mixer, beat on medium speed, until light and fluffy, 2 to 3 minutes. Add the flour and mix on low speed just until combined. Add the pecans and mix on low speed just until combined, scraping the bottom and sides of the bowl as needed.
2. Step 2Preheat the oven to 325°F. Position one oven rack in the top third of the oven, and the other rack in the bottom third of the oven. Scoop mounded tablespoonfuls of dough and roll each into a ball. Place about 2 inches apart on a baking sheet.
3. Step 3Bake just until the bottoms of the cookies are lightly golden, 20 to 22 minutes, rotating the baking sheet from the upper to lower rack halfway through. Let cool on the baking sheet for 10 minutes before transferring a few at a time to a bowl with the remaining 3/4 cup of powdered sugar. Dredge the cookies while they are warm, then transfer to a cooling rack set over a baking sheet to cool completely.
4. Step 4Once cool, sprinkle with additional powdered sugar, if desired. Store in an airtight container in a single layer, between layers of parchment paper, in a cool, dry place for up to 1 week.