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
- ¼ tsp salt
- ½ cup powdered sugar
- 2 teaspoons vanilla extract
- 1 ¾ 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 ½ cup powdered sugar in a mixing bowl. To soften the butter, I usually microwave the butter in a bowl for about 15 seconds.
When the butter and sugar are creamed together, add in the vanilla extract.
Add in the flour a little at a time. It will start to get crumbly.
This is the time to add in the chopped pecan pieces. Mix it again so that the dough has started to come together.
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.
Then, scoop out the dough into 1 inch balls and place on a 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.
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.
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.
Ingredients
Ingredients
- 1 cup unsalted butter softened
- ¼ tsp salt
- ½ cup powdered sugar
- 2 tsp vanilla extract
- 1 ¾ cup all-purpose flour
- 1 cup pecans chopped into bits
- 1 cup powdered sugar to roll cookies in
Instructions
Directions:
-
Combine the softened butter, salt, and ½ cup powdered sugar in a mixing bowl. Mix until creamy.
-
Next, add in your vanilla extract. Mix until just combined.
-
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.
-
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.
-
Then, scoop out the dough into 1 inch balls and place on a cookie sheet lined with parchment paper.
-
Then, you will bake these cookies for 12-14 minutes, rotating half-way.
-
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.
-
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.
Heidi | The Frugal Girls
The pecans really put these over-the-top. So delicious!