The ONLY Classic Mexican Wedding Cookies Recipe You Need (This One’s a Crowd-Pleaser 🤩)
Looking for an easy, classic Mexican wedding cookies recipe that will have you eating in no time? You’re in the right place.
Also, smart choice on picking these buttery, melt-in-your-mouth treats coated in powdered sugar — they’re always a hit.
Also known as polvorones de nuez, pecan snowball cookies, pecan meltaways, Russian tea cakes, and a few other things, they’re as easy to make as they are to devour
These delicate cookies are a must-have for holiday gatherings, special occasions, weddings (obvi), Christmas, Cinco de Mayo, or honestly, just because.
We have the recipe listed below, but if you decide you don’t feel like making them after all, head here to buy Mexican wedding cookies (we won’t tell anyone 🤐).
The Ingredients You Need for Classic Mexican Wedding Cookies
- 1 cup (2 sticks) unsalted butter, softened
- ½ cup powdered sugar for the cookies, plus more for coating
- 1 teaspoon good-quality vanilla extract
- ¼ teaspoon salt
- 2 cups all-purpose flour
- 1 cup finely chopped pecans (toasted for best flavor)
- Optional: Add ½ teaspoon of cinnamon powder to the dough for a warm, spiced variation
📝 Quick Mexican Wedding Cookie Recipe Notes
- Prep Time: 20 minutes
- Cook Time: 12-15 minutes
- Total Time: 35 minutes
- Servings: About 36 cookies
- Calories: Approximately 90 calories per cookie
Step-by-Step Classic Mexican Wedding Cookies Recipe Guide
1. Toast the pecans
Spread the chopped pecans on a baking sheet and toast at 350°F for 5-7 minutes, stirring once, until fragrant. Let them cool completely before adding to the dough.
2. Cream the butter and sugar
In a large mixing bowl, beat the softened butter and ½ cup powdered sugar together until light and fluffy.
That should take about 2-3 minutes. Next, mix in the vanilla extract and salt.
3. Add the flour and pecans
Gradually mix in the flour until just combined, then fold in the toasted pecans. The dough should be soft, but not sticky.
4. Shape the cookies
Roll the dough into 1-inch balls and place them about 2 inches apart on an un-greased baking sheet.
Mexican Wedding Cookies Pro Tip: You can also shape them into crescents 🌙 for a traditional touch. They’re also much easier to dip into beverages with this shape.
5. Bake the cookies
Bake at 350°F (about 177°C) for 12-15 minutes, or until the bottoms are lightly golden. The tops should remain pale.
⚠️ Warning: Don’t over-bake them or they’ll become dry and have a terrible texture.
6. Double-coat in powdered sugar
Let the cookies cool for 5 minutes, then roll them in powdered sugar while they’re still warm.
Once completely cooled, dust them in powdered sugar again using this dusting tool for an extra-thick coating.
7. Serve and Enjoy
These cookies are best enjoyed with a cup of Mexican coffee, hot chocolate, or Mexican champurrado for an authentic experience.
8 Important Tips When Making Classic Mexican Wedding Cookies
1️⃣ Don’t skip toasting the pecans – This step brings out their natural oils and adds a deeper, richer flavor to the cookies.
2️⃣ Use room temperature butter – Softened butter (not melted butter 🧈) is key to getting the right texture.
If the butter is too cold, the dough will be crumbly. If it’s too warm, the cookies will spread too much.
3️⃣ Don’t overmix the dough – Once you add the flour, mix just until combined. Over-mixing develops the gluten and can make the cookies tough instead of tender.
4️⃣ Watch the baking time carefully – These cookies should be pale on top with just a hint of golden color on the bottom.
⚠️ Warning: Over-baking will dry them out and make them less melt-in-your-mouth-y. In fact, the might develop a (yucky) papery mouthfeel.
5️⃣ Roll in powdered sugar twice – Put on the first coating of powdered sugar while the cookies are still warm (not hot) to help the sugar stick.
Once fully cooled, put on the second coating to give them that beautiful, thick sugar dusting everyone loves.
6️⃣ Let them cool before the second sugar coating – If you coat the cookies in powdered sugar while they’re still hot, the sugar will melt into the cookies and you won’t get that pretty, snowy appearance ❄️
7️⃣ Store in an airtight container – These cookies will stay fresh for up to a week at room temperature in airtight containers like these.
You can also freeze them for up to 3 months; just add a fresh dusting of powdered sugar before serving to get the full effect.
8️⃣ Make ahead friendly – You can prepare the dough up to 2 days in advance and refrigerate it, or freeze the shaped (unbaked) cookies for up to 3 months.
If you bake them from frozen, add 1-2 extra minutes to the cooking time.
Classic Mexican Wedding Cookies FAQ
Can I use walnuts instead of pecans?
Yes — Walnuts are a great substitute for pecans, so are almonds, and both will give you a similar texture and nutty flavor.
While pecans are the traditional choice, there are no rules in cooking! Also non-traditional, some people even add chocolate chips.
Why are they called Mexican wedding cookies?
These cookies are traditionally served at Mexican weddings and holiday celebrations, hence the name 🪅
They’re also known as hojarascas or polvorones de nuez in Mexico (there’s also another type of Mexican polvorones cookies), Russian tea cakes in Russia, and snowball cookies in the U.S.
Despite the different names, and different cultures making them, the recipe for Mexican wedding cookies is remarkably similar.
Can I make Mexican wedding cookies gluten-free?
Absolutely — Use a 1-to-1 ratio of this gluten-free flour blend in place of all-purpose flour in the recipe above.
If you don’t use the brand we recommend (liked above 👆), make sure your GF flour contains xanthan gum for the best results (that one does).
The texture of gluten-free Mexican wedding cookies will be slightly different than ones with gluten — but don’t worry, the GF version is still delicious.
Why did my cookies spread too much while baking?
Here are two common reasons — This usually happens if the butter was too soft or melted, or if the dough wasn’t chilled enough.
If your cookies are spreading, the #1 pro tip is to make sure your butter is softened, but still holds its shape.
If your dough still feels too soft, chill it in the refrigerator for 15-30 minutes before shaping and baking.
Can I make Mexican wedding cookies without nuts?
Yes — You can omit the pecans entirely for a nut-free version.
You might want to add an extra ½ teaspoon of this good-quality vanilla extract or a pinch of cinnamon powder to boost the flavor.
The cookies will be slightly less rich — but still delicious — and nut-free to accommodate people with nut allergies 🥜
How do I prevent the powdered sugar from melting into the cookies?
The key to preventing powdered sugar from melting into your Mexican wedding cookies is timing ⏱️
Roll the cookies in powdered sugar once while they’re still warm (this helps it stick), then let them cool completely before the second coating.
The second coating should stay on top and give you that beautiful snowy appearance.
Why are my cookies crumbly and falling apart?
If your cookies are too crumbly, you may have added too much flour or not enough butter.
Make sure to measure your flour correctly by spooning it into the measuring cup and leveling it off.
Two more Mexican Wedding Cookies Pro Tips: 1) don’t over-bake them, and 2) monitor them for appearance as the bake, as they should be pale on top.
Can I add chocolate chips to this recipe?
While not traditional, you can definitely fold in ½ cup of mini chocolate chips for a fun variation.
Just be aware that the chocolate will change the classic look and flavor profile, but also be aware that the chocoholics in your life will thank you 🍫
How long do Mexican wedding cookies last?
Stored in an airtight container like this at room temperature, they’ll stay fresh for up to 1 week.
You can also freeze them for up to 3 months. Just thaw at room temperature and add a fresh dusting of powdered sugar before serving.
What’s the best way to shape these cookies?
The easiest method is rolling them into 1-inch balls using your hands.
For a more traditional Mexican wedding cookies look, you can shape them into crescent moons 🌙
Either way you choose, just make sure they’re all roughly the same size so they bake evenly.
Want more authentic Mexican cookie recipes? Check out these other favorites
- 🍪 Hojarascas: Mexican Cinnamon Cookies
- 🐷 Marranitos: Mexican Gingerbread Pigs
- 💗 Polvorones Rosas: Viral Pink Mexican Cookies (seen above)
- 🍪 Polvorones: Mexican Shortbread Cookies
- 🇲🇽 Buñuelos: Crispy Mexican Fritters
- ❄️ Buñuelos de Viento: Mexican Snowflake Cookies
- 🥥 Cocadas Mexicanas: Mexican Coconut Cookies