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Mexican wedding cookies are soft and buttery with almonds in every bite! These powdered sugar-covered cookies are crumbly and delicious.
These traditional Mexican wedding cookies are almost like Snowball Cookies and have a similar taste to Almond Cookies.
Something New to Love!
You may also know this Mexican cookie recipe as, Polvorones, Butterballs, Pecan Sandies, Russian Tea Cakes, Sandies, and many more names.
There are as many variations as there are names for these Mexican wedding cookies. We have a Pecan Snowball and a Peanut Butter Snowball version that are both quite good. But, no matter what you call them, we can all agree the flavor is delicious and similar to our Shortbread Cookie.
Why we love them:
- Easy. The dough is made in minutes, the hard part is waiting for it 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, to go with your Mexican Dinner, or as a treat for a friend.
No matter what you call these cookies, they’re simply delicious. They’re a new favorite Mexican dessert in this house!
Ingredients
- butter – Cut the stick of butter into cubes and let it sit at room temperature for 20-30 minutes.
- powdered sugar – (confectioners’ sugar), sifted to remove any lumps
- vanilla extract
- almond extract
- water
- all-purpose flour
- chopped almonds – or use an equal amount of a different nut, like pecans or walnuts.
How to Make Mexican Wedding Cookies
- CREAM. Using the paddle attachment of a stand mixer, cream the butter and powdered sugar together in a medium bowl. Then mix in the vanilla and almond extract.
- COMBINE. Begin to add in the flour and 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 325ยฐF,
- ROLL. Use a cookie scoop to scoop and roll into 1-inch balls. Roll the balls in the confectioner’s sugar and place them on an un-greased sheet pan (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.
Recipe Tips
Some variations you can easily try include:
- Toss in mini chocolate chips
- chopped andes mints and replace the almond extract with a ยผ tsp mint extract
- Mix in rainbow jimmies
- Add ยฝ-1 tsp cinnamon or pumpkin spice
How many cookies to serve at a reception or fiesta? We plan to serve 2-3 cookies per guest. Thatโs fine when you’re only making a few dozen, but if youโre planning to have 100 guests, then thatโs anywhere from 200-300 cookies. Quite a difference!
Storing Info
Store cookie dough. Roll into balls (do not roll in powdered sugar) place on a baking sheet and place in the freezer. Once frozen, transfer them to an airtight freezer-safe container.
- To bake: roll the dough balls in powdered sugar and place on a baking sheet. Allow them to thaw for 10-15 minutes. Bake. Roll in powdered sugar again.
STORE. Keep cooled cookies in an airtight container on the counter for 3-4 days.
FREEZE. Forgo rolling them a second time in powdered sugar. Allow the cookies to cool and separate the layers with wax paper. Store in a freezer-safe container for up to 3 months. Roll again in powdered sugar and allow to thaw.
For More Mexican Treats:
Mexican Wedding Cookies
Equipment
Ingredients
- 1 cup butter
- ยฝ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 2 teaspoons water
- 2 cups all-purpose flour
- 1 cup chopped almonds
- ยฝ cup powdered sugar, to roll cookies in
Instructions
- Cream the butter and powdered sugar in a medium bowl. Mix in the vanilla and almond extract. 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 325ยฐF
- 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.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Every bite tastes like heaven! This Mexican wedding cookies recipe is a keeper! They decadent and fun to eat!
how soft and crumbly! theses cookies are everything that I dreamed about and more, thank you so much for sharing this amazing recipe!
Having these chilling in the fridge….how big of scoop should I use to get 24? Looking forward to sharing these or a Cinco De Mayo Party today
I would say a medium or large scoop should give you about 24.
Love these cookies! They take me back to my childhood when my mom made these cookies every Christmas. They are so pretty and yummy!
These weren’t my favorite as a kid, but they are one of the best!! Soft, yet crunchy, we make them for our holiday goodie plates every year!
I love the combo of powdered sugar and almonds in this recipe! These are some of the best Mexican Wedding cookies I’ve tasted.
These cookies are so easy and so delicious! Fun to have the kids help with rolling them in the powdered sugar too!
Yes! It’s a great one to make with kiddos. So glad you enjoyed the cookies!
We’ve been making these for years. This is a great recipe! Melt in your mouth good.
These cookies are the best. My family loves these. They are the perfect consistency. They don’t last very long at home. Thanks for sharing this simple yet yummy treat. ๐
Are there any sugar – free (Mexican/Latin) cookie recipes?
We have a bunch of Mexican desserts on our site, but none that are specifically sugar-free. You could probably use a sugar substitute for some of these recipes though. https://lilluna.com/mexican-desserts/