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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.
Something New to Love!
We make these Mexican wedding cookies EVERY year (always at Christmas, if not more)!
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 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.
Ingredients
PREP TIME: 10 minutes
CHILL TIME: 1 hour
COOK TIME: 16 minutes
- 1 cup butter – Cut the stick of butter into cubes and let it sit at room temperature for 20-30 minutes.
- ½ cup powdered sugar – (confectioners’ sugar), sifted to remove any lumps
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 2 teaspoons water
- 2 cups all-purpose flour– see How to Measure Flour
- 1 cup chopped almonds – or pecans or walnuts
- ½ cup powdered sugar, to roll cookies in – sifted (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 1 cup butter and ½ cup powdered sugar together in a medium bowl. Mix in 1 teaspoon vanilla, 1 teaspoon almond extract, and 2 teaspoons water.
- Add in 2 cups flour and 1 cup 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 ½ cup 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.
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Mexican Wedding Cookies
Equipment
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 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 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.
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.
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. 😋
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/
Dear Lil’ Luna,
What to do with the 2 tsp. water?
Char
You mix it in with the vanilla and almond extract. Thanks so much for catching that! I just updated the recipe instructions.
These are my favorite! My aunt used to make these every time I would visit her! She just passed away in August…. she was 102! Miss her and her cookies!
I Love your recipes. ty so much 🙂
these are a must for the holidays. Everyone loves them and they are easy to make with basic ingredients.
Simple yet so pretty! Im excited to add this to my little stack of Mexican dEsserts.
Soft,buttery melt in your mouth cookies. So good!
One of my favorite RESTAURANTS back at home in houston had this and i can’t seem to find it ever since i moved. so glad to know that i can easily recreate these at home!
How fun! I’ve never heard of these, and they seem like a delicious treat. THanks for sharing!
These look like thr perfect wedding Cookies, pretty and delicous!!
I honestly have not gotten to make this recipe as I just a few moments ago ran across it surfing all different sweets recipes. Yet something about the way yours caught my attention I ended up not just passing it by so ty I am gonna be making these for the family and household by the end of the day tomorrow (I’d make em tonight yet we are iced inside and I need to grocery shop for a couple ingredients) Anywho I just wanted to say thank you for this recipe and I’m gonna go look at other crafty ideas of yours cause I love crafting! And anyone who can still post all of your crafty mom ideas after chasing and managing a house with 6 kiddos and 1 man child has my support. God bless you and your family. Stay safe
Love the hint of almond in these! They are the perfect cookie to pop in your mouth!
It looks like you forgot to write when to add the water in the recipe, but other than that I LOVE these cookies 😊