Mexican Wedding Cookies are sweet, buttery little cookies that are rich and seemingly so delicate at the same time. They have also been named Russian Teacakes, Snowballs, Butterballs, and so on. They’re perfect for holidays, bridal teas, baby showers and when your/her monthly friend shows up.
If cookies could wear little white dresses and dance to mariachi music, they’d be Mexican Wedding Cookies.
Seriously, these tiny powdered sugar bombs are the dessert equivalent of saying, “I do” to sugar and butter. Well, the amount of each may not be quite that dramatic, but both definitely play starring roles.
Now, let’s clear up a little cookie controversy.
Depending on where you’re making them, these delightful little things might be named Russian Tea Cakes, Snowball Cookies, Swedish Tea Cookies, or even Butter Nut Balls (which sounds vaguely inappropriate but we’ll let that slide). Where did Mexican Wedding Cookies come from?
I have no idea.
They seemingly appeared out of nowhere but thought to be from everywhere.
Whatever you call them, they’re essentially the same: tender, nutty, buttery little cookies that dissolve into powdery perfection with every bite.
And here’s the kicker: they are embarrassingly easy to make. This is the kind of recipe you effortlessly make when you want to look like a domestic goddess, but you don’t actually want to put in too much effort or don’t even have the time.
How To Make Mexican Wedding Cookies
Making Mexican Wedding Cookies is easy enough that you could whip them up while sipping on a margarita.
Just don’t make it margaritas <— (plural).
You know, just not until the dough is mixed.
Here’s how it goes:
Let’s talk about the heart and soul of these cookies: Butter. And I mean real butter. Not margarine, and definitely not whatever that goopy stuff is that’s in the round containers (I know it isn’t butter). The label will say something along the lines of XX% Vegetable Oil Spread. Yeah, that means NOT BUTTER.
Anything in those containers will most definitely solidify your prescription for a statin. All that stuff is good for is storing leftovers. Go for the good stuff, and splurge for European if you’re feeling fancy.
The second MVP of this recipe is the nuts: So, traditionally, pecans are used, but if you have a rebellious spirit, swap in almonds or walnuts, or even pistachios. (Toast them first for amazing flavor.)
Lastly, there’s the powdered sugar coating: It’s a layer so thick you’ll feel like you’re making cookies in a snowstorm. It’s messy, sure, but if you’re not licking sugar off your fingers by the end, you’re doing it wrong.
All wrong.
Here’s your printable –
Mexican Wedding Cookies
Delicate little cookies that are perfect for holidays, baby showers and anything requiring sugar.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup powdered sugar (plus extra for rolling)
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 cup finely chopped toasted pecans
- A pinch of salt (because life needs balance)
Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- In a large bowl, cream together the butter and powdered sugar until it looks like fluffy clouds of heaven. Add the vanilla and mix.
- Stir in the flour, salt, and chopped pecans. The dough will be thick, crumbly, and borderline shaggy.
- Scoop out tablespoon-sized portions, roll them into little balls, and place them on the baking sheet.
- Bake for 12-15 minutes, or until the bottoms are lightly golden.
- Let the cookies cool for a few minutes before rolling them in powdered sugar. And then, because we’re all a bit extra, roll them again once they’re completely cool.
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