Mexican Wedding Cookies are buttery, nutty cookies with a delicate, crumbly texture, traditionally rolled in powdered sugar.
Also known as polvorones, snowball cookies, or Russian tea cakes, these classic treats are made with finely chopped nuts-most often pecans, but also walnuts, almonds, or hazelnuts.
This Mexican Wedding Cookies recipe is an easy, homemade version made with simple ingredients.
It has a bit of shredded coconut and fresh lime for extra flavor and brightness, giving this classic Mexican cookie a delicious twist while keeping the traditional soft, crumbly texture.
How to Make Mexican Wedding Cookies
Note: The full instructions are provided on the recipe card below.
Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Spread the pecans on a rimmed baking sheet and bake until slightly darkened, about 10 minutes; let cool completely.
Transfer to a food processor and pulse until finely ground - do not over-pulse, as you don't want a paste.
In a medium bowl, combine 130 g confectioner's sugar, 250 g flour, ¼ teaspoon kosher salt, 2 teaspoons vanilla, 1 tablespoon lime zest, 42 g coconut, and 76 g ground pecans; cut the butter into the flour mixture using a pastry cutter or two forks until well combined.
Transfer the cookie dough to a medium bowl, cover it tightly, and chill it in the refrigerator for at least 30 minutes. If it has been chilling for 3+ hours, let it sit at room temperature for at least 30 minutes before rolling it into balls.
The cookie dough will be very stiff after being in the fridge that long. Preheat the oven to 350°F. Line two baking sheets with parchment paper; set aside.
Scoop the mixture into rounded tablespoon-sized rounds, roll them between your hands into balls, and arrange them on the prepared baking sheets at least 1 to 2 inches apart.
Bake, switching the pans' positions halfway through, until lightly golden on the bottom, 15 to 20 minutes.
(While waiting for the other Mexican wedding cookies to bake, place the prepared baking sheets with the cookies in the freezer; this reduces excess spreading.)
Let the Mexican wedding cookies cool on the baking sheet for about 5 minutes, then gently roll them in confectioners' sugar to coat thoroughly. Be careful when handling cookies, as they are very fragile.
Next, place the cookies on wire racks to cool completely; it's best to do so on a wire rack so the powdered sugar doesn't become moist. When fully cool, roll again with the remaining confectioner's sugar.
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Recipe
Mexican Wedding Cookies
Ingredients
- 226 g unsalted butter, softened
- 130 g confectioners' sugar , plus about 1 cup more for coating
- 2 teaspoons vanilla extract
- 250 g all-purpose flour
- 42 g unsweetened shredded coconut
- ¼ teaspoon kosher salt
- 1 tablespoon fresh lime or lemon zest
- 76 g pecans finely chopped
Instructions
- Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Spread the pecans on a rimmed baking sheet and bake until slightly darkened, about 10 minutes; let cool completely. Transfer to a food processor and pulse until finely ground - do not over-pulse, as you don't want a paste.
- In a medium bowl, combine 1 confectioner's sugar, flour, salt, vanilla, lime zest, coconut, and ground pecans; cut the butter into the flour mixture using a pastry cutter or two forks until well combined. Transfer the cookie dough to a medium bowl, cover it tightly, and chill in the refrigerator for at least 30 minutes.
- If chilling for 3+ hours, make sure you let the cookie dough sit at room temperature for at least 30 minutes before rolling it into balls; the cookie dough will be very stiff after being in the fridge that long. Preheat the oven to 350°F and Line two baking sheets with parchment paper; set aside.
- Scoop into rounded tablespoon-sized rounds and roll between your hands into balls, and arrange them on the prepared baking sheets at least 1 to 2 inches apart. Bake, switching the position of the pans halfway through, until lightly golden on the bottom, 15 to 20 minutes. (While waiting for the other Mexican wedding cookies to bake, place the prepared baking sheets with the cookies in the freezer; this reduces excess spreading).
- Let the Mexican wedding cookies cool for about 5 minutes on the baking sheet, then gently roll them in the confectioners' sugar to coat thoroughly. Be careful when handling cookies, as they are very fragile. Next, place the Cookies on wire racks to cool completely; it's best on a wire rack, so the powdered sugar doesn't become moist. When fully cool, roll again with the confectioner's sugar.
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
