This step-by-step recipe will teach you how to make classic Mexican wedding cookies. They’re the perfect holiday cookie with a melt-in-your-mouth texture.
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Traditional Mexican wedding cookies
One of my favorite classic holiday cookies to make are Mexican wedding cookies, also known as Russian tea cakes or snowball cookies. They’re the perfect buttery cookies for special occasions or the Christmas season.
These Mexican wedding cookies have a 2-1 butter-to-flour ratio. But by adding ground almonds, they have a rich, nutty flavor and a depth that goes one step beyond the sultriness and buttery goodness of traditional sweet shortbread cookies.
All you need are a few key ingredients like butter, sugar, vanilla, flour, almonds and powdered sugar to make these Mexican cookies. Then, they’re baked to golden brown perfection and rolled in powdered sugar.
These delicious cookies are super easy to make. If you’re looking for some classic cookies to make for the holiday season, look no further than these Mexican wedding cookies.
Mexican Wedding Cookies
Ingredients
- 1 cup butter, softened
- 1/2 cup white sugar
- 1 tsp Nielsen-Massey vanilla paste
- 1 tsp almond extract
- 2 tsp water
- 2 cups King Arthur all-purpose flour
- 1 cup ground almonds, ground in food processor
- 1 cup powdered sugar
Instructions
- Cream: Cream the butter and sugar, until smooth. Add the flavorings and water to moisten.
- Mix: Slowly mix in the flour and almonds until a firm dough forms.
- Refrigerate: Form into a disc and wrap in plastic wrap. Refrigerate overnight.
- Roll: Remove from the fridge and pinch off enough dough to roll a 1-inch ball. Place on Silpat-lined cookie sheets and bake at 325 degrees for 20 minutes.
- Bake: Remove from oven and cool for 5 minutes.
- Roll: While they are still slightly warm, roll in powdered sugar and allow to cool completely before storing.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Ingredients for this Mexican wedding cookies recipe
- Butter: Use room temperature butter.
- White sugar
- Nielsen-Massey vanilla paste: Vanilla paste adds a deeper flavor, but regular vanilla extract would work too.
- Almond extract: Adds another layer of flavor.
- Water
- King Arthur’s all-purpose flour
- Ground almonds: Ground in a food processor. You could also grind pecans as well.
- Powdered sugar
See the full recipe card for servings and a full list of ingredients.
How to make Mexican wedding cookies
- Cream: In an electric mixer, cream the softened butter and sugar on medium speed until smooth. Add the flavorings and water to moisten.
- Mix: Slowly mix in the flour and almonds until a firm dough forms.
- Refrigerate: Form into a disc and wrap in plastic wrap. Refrigerate overnight.
- Roll: Remove the cookie dough from the fridge and form dough to roll 1-inch balls.
- Bake: Place small balls on a baking sheet lined with parchment paper and bake at 325 degrees for 20 minutes.
- Roll: Remove from oven and cool for 5 minutes. While they are still slightly warm, roll the baked cookies in powdered sugar and allow to cool completely before storing.
How to serve Mexican wedding cookies
I like to place three cookies in a plastic bag. Tie it off with a pretty bow or a gold clip. You can also serve on a cookie platter after you’ve rolled them in the powdered sugar and let everyone dig in.
Storage
Leftover Mexican wedding cookies can be stored in an airtight container on the counter for up to 1 week. They can also be frozen for up to 2 months in a freezer-safe container.
Frequently Asked Questions
Yes, you can. While traditional recipes include nuts for texture and flavor, you can still enjoy these cookies by omitting the nuts or substituting them with finely chopped seeds or shredded coconut.
Yes. These cookies are great for making ahead. Prepare and shape the dough into balls and freeze the dough for up to 3 months. When you’re ready to bake, allow the dough to thaw in the fridge overnight and bake as directed.
Absolutely. Double the ingredients and bake as directed. You can freeze the other batch and enjoy them at a later date or give them out to family and friends.
You need to add a little more water so the dough sticks together.
You added too much water. Add a little more flour to make the dough less sticky.
These cookies look like they would be flaky pieces of heaven in your mouth. And they sound so easy to make! Love it !