Mexican Wedding Cookies are a buttery, nutty cookie rolled in powdered sugar, popular for Cinco de Mayo and Christmas- or the anytime cookie!

taking a Mexican Wedding Cookie off a plate

Friends, enjoy these delicious, nutty cookies, rolled in powdered sugar, the perfect anytime treat! Make ahead Mexican Wedding Cookies and freeze for last-minute company!

Mexican Wedding Cookies Recipe

I love this recipe to make for a Mexican-themed party dessert, inspired by my mom, Millie. My mom would make these during the holidays when I was a child, and I still have her handwritten recipe!

cookie sheet of Mexican Wedding Cookies

Ingredients for snowball cookies

All you need for this recipe are very simple ingredients:

  • Unsalted butter
  • Vanilla
  • Flour
  • Salt
  • Toasted walnuts or pecans
  • Powdered sugar 

These cookies are so easy to make, and they are also known as the “melt-in-your-mouth” cookies.

Mexican Wedding Cookies Recipe

Why are they called Mexican Wedding Cookies?

They are also referred to as Mexican Wedding Cakes, buttery cookies originated outside of Mexico. From research, their creation has been traced back to medieval Arab baking that featured ingredients like butter, spices, nuts, and sugar. Which is why they are so good. Anything with butter, right?

Pecan Sandies (Mexican Wedding Cookies)

I believe the secret to good Pecan Sandies (or Snowball Cookies) is to toast the nuts first.

How to toast the nuts: Place on a paper towel and microwave for 2-3 minutes, turning several times. You will smell them when they are toasted.

Can I freeze Mexican Wedding Cookies?

You can freeze these cookies. Defrost and roll in confectioners’ sugar again before serving!

Wedding Cookies Recipe

How to make the cookies

  1. Make the dough and chill for at least 20 minutes.
  2. Cut into fourths, and then take small portions and roll, then place on the cookie sheet.
  3. Bake and while warm, roll the cookies in confectioners’ sugar twice to make sure the cookies are well-coated.

cookie sheet of Mexican Wedding Cookies

My mom was an encourager

Speaking of my mom and her handwriting (and recipes), and Mother’s Day coming up:  I think how my mother loved to encourage others.

romans 8:28

Mom was simple, and loving, and encouraging, and she expressed her love by sending notes & letters, visiting with people, and bringing meals to them. She sent this note to me in the early 80’s when I was a single gal.

Encouraging words help people take the next step they couldn’t take on their own. “Encourage” means to “give” courage. We really do need one another!

How did mom know that I really needed that verse on that day? And to get a card through snail mail, when we lived in the same town, was pretty special.

It made me think about friendships in my own life, and who I need to encourage today.

My challenge to you today? Think of three people you know who could do with some encouragement, and make a plan, whatever that means for you!) :) Come back and let me know! 

Here are the many names of powdered sugar ball cookies:

  • Mexican Wedding Cookies
  • Russian Tea Cakes
  • Sugar Butter Balls
  • Polvorones
  • Snowball Cookies
  • Egyptian Feast Cookies
  • Nut Butter Balls
  • Norwegian Snowballs
  • Walnut Delights
  • Pecan Petites
  • Holiday Nuggets
  • Swedish Heirloom Cookies
  • Snowball Cookies
  • Christmas Russian Teacakes with Maple
taking a Mexican Wedding Cookie off a plate
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Mexican Wedding Cookies Recipe

YIELD: 3 dozen 1 1/2 inch balls or 48 1-inch balls


  • 1 cup unsalted butter, softened
  • ½ cup powdered sugar
  • 1 teaspoon vanilla
  • 2 ¼ cups sifted flour
  • ½ tsp salt
  • ¾ cup chopped toasted walnuts or ¾ cup chopped toasted pecans
  • Powdered sugar, to roll baked cookies in


  • Cream together butter and powdered sugar until light and fluffy; stir in vanilla.
  • Whisk together flour and salt; add gradually to butter mixture; stir in chopped, toasted nuts.
  • Pat the dough into one big ball and chill for 20 minutes before rolling.
  • Cut into fourths, and then take small portions and roll, then place on the cookie sheet.
  • Form dough into 1 1/4" balls and place onto parchment-lined or ungreased baking sheets.
  • Bake at 350° for 15-20 minutes or just until the cookies start to turn light golden-brown; remove from oven and allow to cool slightly. While cookies are still warm (but NOT hot) remove them from baking sheets and roll, a few at a time, in powdered sugar until evenly coated; cool cookies completely on wire racks.
  • Cookies may (optionally) be rolled in powdered sugar a second time once cooled to room temperature.


NOTE: Forming dough into 1" balls will increase yield to 48 cookies.
NOTE: How to toast the nuts: Place on a paper towel and microwave for 2-3 minutes, turning several times. You will smell them when they are toasted.
Did you make this recipe?Tag @reluctantentertainer on Instagram and hashtag it #reluctantentertainer!

plate of Mexican Wedding Cookies

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