Mexican wedding cookies are a traditional dessert recipe for holidays, weddings and other celebrations. You might know them as Mexican wedding cakes, polvorónes, snowballs, Russian tea cakes, pecan cookies or about a hundred other names. The shortbread-style cookies are soft, buttery, slightly crumbly and coated in powdered sugar. Bake them for your next wedding shower, party or cookie exchange!
For another delicious Mexican dessert, try these spicy chocolate crinkle cookies.
How to Make Mexican Wedding Cookies
They’ll be gone before you know it, so be sure to whip up plenty for everyone to enjoy. The recipe below makes about 6 dozen cookies.
- 2 cups butter, softened
- 1 cup confectioners’ sugar
- 1 teaspoon vanilla extract
- 4 cups all-purpose flour
- 1 cup finely chopped pecans
- Additional confectioners’ sugar
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Step 1: Mix
Preheat the oven to 350°. Cream the butter and confectioners’ sugar together until light and fluffy. Add the vanilla, then gradually beat in the flour. Gently fold in the pecans.
Step 2: Mold
Scoop out dough by the tablespoon and shape into 2-in. crescents or roll into balls. (Both are traditional shapes, so you’re good to go either way.) Place 2 inches apart on ungreased baking sheets. The extra space should help each buttery cookie brown evenly.
Step 3: Bake
Bake the cookies for 12-15 minutes, until light brown. While they’re baking, take some time to tidy up your kitchen.
Step 4: Coat with powdered sugar
While the Mexican wedding cakes are still warm, roll each cookie in additional confectioners’ sugar. Let them cool on wire racks.
You’re all set—time to relax with a warm cookie and a cup of coffee!