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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.

Mexican Wedding Cookies on a white plate.


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.
Cookie dough balls on a baking sheet.

How to Make Mexican Wedding Cookies

  1. 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.
  2. COMBINE. Begin to add in the flour and almonds and mix until everything is just combined.
  3. 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,
  4. 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 ).
  5. 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.
Cookies covered in powdered sugar on a baking sheet.

Recipe Tips

Some variations you can easily try include:

  • Toss in mini chocolate chips 
  • chopped andes mints and replace the almond extract with a ¼ tsp mint extract
  • Mix in rainbow jimmies 
  • Add ½-1  tsp cinnamon or pumpkin spice

How many cookies to serve at a reception or fiesta? We plan to serve 2-3 cookies per guest. That’s fine when you’re only making a few dozen, but if you’re planning to have 100 guests, then that’s 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. 

Close up of Mexican Wedding Cookies on a white plate.

For More Mexican Treats:

5 from 28 votes

Mexican Wedding Cookies Recipe

By: Lil’ Luna
Mexican wedding cookies are soft and buttery with almonds in every bite! These powdered sugar-covered cookies are crumbly and delicious.
Servings: 24
Prep: 10 minutes
Cook: 16 minutes
Chill Time: 1 hour
Total: 1 hour 26 minutes

Ingredients 

Instructions 

  • Cream the butter and powdered sugar together in a medium bowl. Then, 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 325°F
  • Shape the dough into balls. Roll the balls in powdered sugar and place 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 and airtight container at room temperature.

Video

Notes

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. Stor

Nutrition

Calories: 160kcal, Carbohydrates: 14g, Protein: 2g, Fat: 11g, Saturated Fat: 5g, Cholesterol: 20mg, Sodium: 68mg, Potassium: 55mg, Fiber: 1g, Sugar: 5g, Vitamin A: 236IU, Calcium: 20mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert
Cuisine: Mexican
Making this recipe? Tag us!
Share it with us on Instagram using the hashtag #lilluna, so we can see what you’re creating in the kitchen!


About Kristyn

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

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Recipe Rating




26 Comments

  1. 5 stars
    how soft and crumbly! theses cookies are everything that I dreamed about and more, thank you so much for sharing this amazing recipe!

  2. 5 stars
    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

  3. 5 stars
    Love these cookies! They take me back to my childhood when my mom made these cookies every Christmas. They are so pretty and yummy!

  4. 5 stars
    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!

  5. 5 stars
    I love the combo of powdered sugar and almonds in this recipe! These are some of the best Mexican Wedding cookies I’ve tasted.

  6. 5 stars
    These cookies are so easy and so delicious! Fun to have the kids help with rolling them in the powdered sugar too!

  7. 5 stars
    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. 😋