Mexican Wedding Cookies are the kind of classic, buttery cookie that feels fancy, but could not be easier to make. They are soft and tender inside, packed with almonds, and rolled in a sweet snowy coating of powdered sugar.
You may also know this Mexican cookie recipe as Pecan Sandies or Russian Tea Cakes. They have a shortbread base and are out-of-this-world delicious! They start with a simple batter filled with almonds and both vanilla and almond extract (our secret to amazing flavor). Simply roll them up in powdered sugar for added sweetness, and enjoy!
Let them melt in your mouth or dip them in Hot Chocolate (our preferred method) for one favorite treat. For a similar favorite cookie try our Snowball Cookies.
Why we think you’ll love it:
- A simple dough. The dough is made in minutes, and then just needs to chill!
- Enjoy any time. We love to make homemade Mexican wedding cake cookies for lots of occasions – especially Christmas.
- Sharing. Bake up a batch of these melt-in-your-mouth treats for a cookie exchange or as a treat for a friend.
Mexican Wedding Cookie Ingredients
- Butter (1 cup): This is the base of the cookie, giving it that rich, buttery flavor and melt-in-your-mouth texture.
- Powdered sugar (½ cup): Sweetens the dough while keeping the cookie extra tender and delicate.
- Vanilla extract (1 teaspoon): Adds warmth and rounds out the sweetness so the flavor tastes bakery-worthy.
- Almond extract (1 teaspoon): Brings that signature nutty aroma that makes Mexican Wedding Cookies so classic.
- Water (2 teaspoons): Helps the dough come together smoothly and makes it easier to shape after chilling.
- All-purpose flour (2 cups): Gives the cookies structure while still keeping them soft and crumbly.
- Chopped almonds (1 cup): Adds texture and a buttery nut flavor in every bite.
- Powdered sugar, to roll cookies in (½ cup): Creates that snowy coating, adds sweetness, and makes them look so pretty on a platter. Be sure to sift the powdered sugar (Use more powdered sugar as needed to coat the cookies to your liking.)
How to Make Mexican Wedding Cookies
BATTER. Using the paddle attachment of a stand mixer, cream the butter and powdered sugar together in a medium bowl. Mix in vanilla, almond extract, and water.
- Add in flour and chopped almonds and mix until everything is just combined.
CHILL. Cover the bowl and put into the fridge to chill for 1-2 hours. After the dough has chilled preheat the oven to 325°F,
ROLL. Use a cookie scoop to scoop and roll into 1-inch balls. Roll the balls in confectioner’s sugar and place them on an un-greased baking sheet (or a cookie sheet lined with parchment paper).
BAKE. Bake the cookies for 16-18 minutes.
- Allow the cookies to cool for a minute or two before transferring them to a wire rack to cool completely. Once the cookies are cooled, roll them in powdered sugar again.
Kristyn’s Recipe Tips
- Chill the dough the full 1 to 2 hours so the cookies hold their shape and bake up tender, not flat.
- Chop the almonds fairly small so the balls roll smoothly and slice cleanly when you bite in.
- Do not grease the baking sheet, these bake best on an un-greased sheet or parchment paper.
- Let them cool a few minutes before moving them, they are delicate when warm and can crumble if handled too soon.
Mexican Wedding Cookies Recipe
Equipment
Video
Ingredients
- 1 cup butter
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 2 teaspoons water
- 2 cups all-purpose flour
- 1 cup chopped almonds
- ½ cup powdered sugar, to roll cookies in
Instructions
- Cream the butter and powdered sugar in a medium bowl. Mix in the vanilla extract, almond extract, and water. Add the flour and almonds. Mix until just combined. Cover the bowl and chill in the fridge for 1-2 hours.
- After the dough has chilled preheat the oven to 325°F
- Shape the dough into balls. Roll the balls in powdered sugar and place them on a cookie sheet. (Do not spray the cookie sheet). Bake for 16-18 minutes.
- Allow the cookies to cool for a minute or two before transferring them to a wire rack to cool completely. Once cool, roll them in powdered sugar. Enjoy!
- Store in an airtight container at room temperature.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
When cookies are the only dessert, I plan to serve 2-3 cookies per person. If other desserts are being served then plan 1-2 cookies per person.
The cookie dough can be covered and stored in the fridge for 1-2 days or you can form cookie dough balls and freeze. Thaw before rolling in powdered sugar and baking. See How To Freeze Cookie Dough for tips.
Keep cooled cookies in an airtight container on the counter for 3-4 days, or store in a freezer-safe container in the freezer for up to 3 months.
More Like This
Christmas Cookies
Snowball Cookies
24 mins
Italian Cookies
1 hr 20 mins
Spritz Cookies
21 mins
Best Christmas Sugar Cookies
35 mins
Mexican Desserts
Collections
This recipe was originally published May 2020.
This recipe is absolutely amazing my children like to refer to them as snowball cookies. I only get about 22 to 23 cookies out of this recipe so I would suggest tripling it if you’re wanting a good amount of cookies. I just love the almond flavoring in these and the crumble buttery taste. They are so delicious.
We’re so happy your kids love them! Thanks for the tip on the yield and for sharing all that cookie love.
Noticed that when you press the “jump to recipe” button” is when it omits when to add 2 teaspoons of water. If you don’t utilize that option, it does include when to use the water in the recipe instructions.
Great catch! I added when to add the water to the steps on the recipe card.