A recipe for Mexican Wedding Cookies (also know as snowball cookies), a buttery, melt-in-your-mouth cookie rolled in powdered sugar.
On a quest to find the perfect Christmas cookie, I came across the Mexican wedding cookie and immediately stopped short. There they were, looking especially festive and covered in what seemed to be a blanket of snow.
In fact, the Mexican Wedding cookie is also known as a snowdrop cookie…and a tea cake cookie…and a butterball. Whatever you choose to call it, the most distinguishing characteristic of the cookie remains the same — total buttery, melt-in-your-mouth cookie perfection.
HOW TO MAKE MEXICAN WEDDING COOKIES
Mexican wedding cookies are quick, easy to make and require little effort. They typically begin with ground nuts (either walnut or pecans).
HOW TO MAKE GROUND NUTS AT HOME
You can grind the nuts at home using a food processor. To grind nuts, add to a food processor and pulse until fine pieces have formed, just smaller than a mince, but be careful not to over grind them, or you will go from ground nuts to a nut butter.
Once the nuts are ready, it’s time to mix together the dry ingredients (flour and salt) and separately mix together the wet ingredients (butter and sugar). There is no rising agents or binders, such as baking soda or eggs in these cookies, which is the reason behind their addictively delicious melt-in-your-mouth texture.
The dry ingredients, along with the ground nuts, are mixed into the wet ingredients, scooped and baked. Once the cookies come out of the oven and completely cooled, you roll them in powdered sugar, giving them that festive Christmas-y, snowball appearance.
Serve them up right away, or freeze them for future use.
HOW TO FREEZE MEXICAN WEDDING COOKIES
Yes! I said freeze. Most cookies freeze beautifully, and these are no exception. You can either freeze Mexican wedding cookies before or after you roll them in the powdered sugar. Just make sure they are cooled before going into the freezer.
Freeze the cookies either in an airtight, freezer-safe container or a freezer-safe zip top bag for up to three months.
To thaw Mexican wedding cookies, leave them out on the counter at room temperature for 20-30 minutes. You’ll notice that if you froze them after rolling them in sugar, the sugar may no longer be a vibrant white once thawed. If you care to, you can just roll them in powdered sugar once more, or sprinkle sugar over them using a fine mesh sieve.
Because these little snowball cookies can be made ahead well in advance, they are perfect for gift-giving during a busy holiday season. They also make wonderful additions to any tea party, shower or brunch, as they are little, dainty, and addictively scrumptious. However you should choose to serve them, you’re sure to enjoy!
And if you’re looking for more Christmas cookies to add to the lineup, try any one of these amazing, homemade cookie recipes: spiced Ginger Molasses, buttery Strawberry Thumbprints, perfect Oatmeal Cranberry with White Chocolate, or the classic Christmas Sugar Cookie! All of which are perfect for baking up throughout the holiday season, amazing for gift-giving and are,ofr course, freezer-friendly! Happy baking to you and yours.
A recipe for Mexican Wedding Cookies (also know as snowball cookies), a buttery, melt-in-your-mouth cookie rolled in powdered sugar.
- 2 cup s all-purpose flour
- 1 1/4 teaspoon fine sea salt
- 1 cup unsalted butter room temperature
- 1/2 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1 cup ground pecans
- 1 1/2 cup confectioners (powdered) sugar
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Preheat the oven to 325° and have ready a baking sheet lined with either parchment paper or a silicone baking mat.
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In a medium-sized mixing bowl, whisk together flour and sea salt. Set aside until ready to use.
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Add the butter and sugar to the bowl of a stand mixer fitted with a paddle attachment. If you do not have a stand mixer, use a large mixing bowl and a handheld mixer. Beat on medium-high speed until well-combined. Add the vanilla and mix once more.
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Turn the mixer down to low, and slowly incorporate the flour mixture, followed by the ground pecans.
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Scoop dough a tablespoon at a time, form it into a round, and place dough balls on baking sheet about 1 1/2" apart. Bake for 15 minutes, and transfer to a wire rack to completely cool.
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Place the powdered sugar in a gallon-sized zip top bag. Add about a dozen cookies to the bag at a time, and gently toss to coat. Serve and enjoy.
Makes 36-40 cookies.
Do NOT substitute salted butter for this recipe!
Thank you for this awesome Christmas Cookie Recipe. Pinned – I’ve included it in a roundup of 20 Amazing Christmas Cookie Recipes at Family Fun Friday. I’d love it if you could PIN and share this awesome cookie round-up featuring your recipe. Together we can spread some Christmas Cheer! Happy Holidays! https://www.happyandblessedhome.com/20-amazing-must-try-christmas-cookie-recipes/
Sounds great!!! Thanks, Monica 🙂 Thank you!
Make sure you used UNSALTED butter or omit the added salt if you only have salted butter. I overlooked that detail and my cookies were much too salty!
Annika, this is an excellent point! I’ll make a special note of that on the blog post. The recipe was designed with unsalted butter and it is definitely a must!! Thanks so much for your comment 🙂
Toasted or un-toasted nuts
Un-toasted 🙂
Would replacing the ground almonds with pistachios make a big difference??
I imagine subbing in pistachios would potentially change the texture of the cookie…possibly make it a little chewy? However, I’m sure you could leave all the quantities the same, and give it a go! Best of luck!