Mexican Wedding Cakes Cookies
Delightfully crumbly, buttery, and dusted with a luxurious snowy layer of powdered sugar, Mexican Wedding Cakes Cookies are an irresistible treat with a rich history. Made with finely chopped pecans or walnuts folded into a tender shortbread-style dough, these melt-in-your-mouth cookies are perfect for special occasions or as an everyday indulgence. With just a handful of simple ingredients, including unsalted butter, vanilla extract, and all-purpose flour, this easy recipe comes together in minutes and bakes to perfection in under 15 minutes. Their signature double coat of powdered sugar not only gives them their iconic appearance but also delivers a satisfyingly sweet finish. Whether you know them as wedding cookies, snowball cookies, or Russian tea cakes, these nut-infused delights are a must-try for cookie lovers everywhere. Serve them alongside coffee or tea, or package them as a homemade gift—either way, they’re guaranteed to be a crowd-pleaser!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Ingredients
- 1 cup unsalted butter
- 0.5 cup powdered sugar
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 0.25 teaspoons salt
- 1 cup finely chopped pecans (or walnuts)
- 1 cup extra powdered sugar (for coating)
Directions
Step 1
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
Step 2
In a large mixing bowl, cream the unsalted butter and powdered sugar together until the mixture is light and fluffy, about 2-3 minutes.
Step 3
Mix in the vanilla extract until well combined.
Step 4
In a separate bowl, whisk together the all-purpose flour and salt. Gradually add the flour mixture to the butter mixture, stirring until a soft dough forms.
Step 5
Fold in the finely chopped pecans, ensuring they are evenly distributed throughout the dough.
Step 6
Scoop out about 1 tablespoon of dough and roll it between your palms to form a ball. Place the dough balls on the prepared baking sheet, spacing them about 1 inch apart.
Step 7
Bake the cookies in the preheated oven for 10-12 minutes, or until the bottoms are just lightly golden. The tops of the cookies should remain pale.
Step 8
Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes.
Step 9
While the cookies are still warm (but not too hot to handle), roll them in the extra powdered sugar to coat completely. Place the coated cookies on a wire rack to cool completely.
Step 10
Once the cookies have cooled, roll them in powdered sugar again for a thick, snowy coating.
Step 11
Store the cookies in an airtight container at room temperature for up to 1 week. Enjoy!
Nutrition Facts
| Serving size | 658.9 grams (658.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3217 |
| Total Fat 178.40g | 229% |
| Saturated Fat 63.60g | 318% |
| Polyunsaturated Fat 0.00g | |
| Cholesterol 248mg | 83% |
| Sodium 613mg | 27% |
| Total Carbohydrate 385.10g | 140% |
| Dietary Fiber 18.50g | 66% |
| Total Sugars 189.30g | |
| Protein 37.60g | 75% |
| Vitamin D 0IU | 0% |
| Calcium 140mg | 11% |
| Iron 14mg | 78% |
| Potassium 767mg | 16% |
Source of Calories