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You are here: Home / Recipes / Desserts / Cookies / Mexican Wedding Cookies

Mexican Wedding Cookies

March 18, 2020 by Joanna Stephens 1 Comment

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collage of mexican wedding cookies

collage of mexican wedding cookies

These Mexican wedding cookies are one of the simplest cookies to make. You might actually know these cookies by one of their other names too: snowballs, pecan sandies, or Italian wedding cookies.

Whatever you call them, we can all agree, they taste amazing!

What you need to make these Mexican Wedding Cookies

  • 1 cup  unsalted butter at room temperature
  • 1/4 tsp salt
  • 1/2 cup powdered sugar
  • 2 teaspoons vanilla extract
  • 1 3/4 cups  all-purpose flour
  • 1 cup pecans (chopped into small bits)
  • 1 cup powdered sugar (to roll cookies in)

How to make Mexican Wedding Cookies

Combine the softened butter, salt, and 1/2 cup powdered sugar in a mixing bowl. To soften the butter, I usually microwave the butter in a bowl for about 15 seconds.

mixing bowl with softened butter and powdered sugar

When the butter and sugar are creamed together, add in the vanilla extract. 

mixing bowl with creamed butter and a teaspoon with vanilla extract

Add in the flour a little at a time. It will start to get crumbly. 

mixing bowl with all purpose flour added to the butter mixture

This is the time to add in the chopped pecan pieces. Mix it again so that the dough has started to come together. 

chopped pecan pieces added to mexican wedding cookie dough

Cover the dough and let it chill for 30 minutes. About 5 minutes before removing the dough from the refrigerator, pre-heat your oven to 350 degrees Fahrenheit.

chilled mexican wedding cookie dough

Then, scoop out the dough into 1 inch balls and place on a cookie sheet lined with parchment paper. 

cookie balls placed on cookie sheet lined with parchment paper

I have a particular talent for always tearing my parchment paper uneven…it’s really a gift. 😉 Look out Ree Drummond. 

Then, you will bake these cookies for 12-14 minutes. I always rotate the cookie sheet half-way through cooking.

Remove from the oven and let them cool down for a few minutes to the point where you can touch them. Carefully, roll the cookies in powdered sugar and place them on a cooling rack to cool down completely. 

mexican wedding cookies rolled in powdered sugar

Optionally, if you like more of a good coating of powdered sugar, wait for the cookies to cool down completely and then roll them in the powdered sugar a second time. 

Then, enjoy! Store any extra cookies in an air-tight container for no longer than 3 days. 

bowl of mexican wedding cookies topped with powdered sugar
Print

Mexican Wedding Cookies

These Mexican wedding cookies are one of the simplest cookies to make. You might actually know these cookies by one of their other names too: snowballs, pecan sandies, or Italian wedding cookies.

Course Dessert
Cuisine American, Italian
Keyword Italian Wedding cookies, Mexican wedding cookies, pecan sandies
Prep Time 10 minutes
Cook Time 13 minutes
Let the dough chill 30 minutes
Total Time 53 minutes
Servings 18 cookies
Calories 213 kcal
Author Joanna Stephens

Ingredients

Ingredients

  • 1 cup unsalted butter softened
  • 1/4 tsp salt
  • 1/2 cup powdered sugar
  • 2 tsp vanilla extract
  • 1 3/4 cup all-purpose flour
  • 1 cup pecans chopped into bits
  • 1 cup powdered sugar to roll cookies in

Instructions

Directions:

  1. Combine the softened butter, salt, and 1/2 cup powdered sugar in a mixing bowl. Mix until creamy.

  2. Next, add in your vanilla extract. Mix until just combined.

  3. Add in the flour a little at a time. It will start to get crumbly. Then, add in the pecan pieces. Mix again until the dough starts coming together.

  4. Cover the dough and let it chill for 30 minutes. About 5 minutes before removing the dough from the refrigerator, pre-heat your oven to 350 degrees Fahrenheit.

  5. Then, scoop out the dough into 1 inch balls and place on a cookie sheet lined with parchment paper. 

  6. Then, you will bake these cookies for 12-14 minutes, rotating half-way.

  7. Remove from the oven and let them cool down for a few minutes to the point where you can touch them. Carefully, roll the cookies in powdered sugar and place them on a cooling rack to cool down completely.

  8. Optionally, if you like more of a good coating of powdered sugar, wait for the cookies to cool down completely and then roll them in the powdered sugar a second time.

Recipe Notes

Store any extra uneaten cookies in an air-tight container for 3 days. 

Nutrition Facts
Mexican Wedding Cookies
Amount Per Serving
Calories 213 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 7g44%
Cholesterol 27mg9%
Sodium 34mg1%
Potassium 39mg1%
Carbohydrates 20g7%
Fiber 1g4%
Sugar 10g11%
Protein 2g4%
Vitamin A 318IU6%
Vitamin C 1mg1%
Calcium 9mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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Filed Under: Cookies, Desserts, Recipes

Previous Post: « Lemon Crinkle Cookies
Next Post: No Knead Slow Cooker Focaccia Bread »

Reader Interactions

Comments

  1. Heidi | The Frugal Girls

    March 23, 2020 at 4:54 pm

    The pecans really put these over-the-top. So delicious!

    Reply

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