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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.

Mexican wedding cookies piled on a plate.
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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 for cookies on a kitchen counter.

Ingredients

  • 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 sugarto roll cookies in – sifted (Use more powdered sugar as needed to coat the cookies to your liking.)

How to Make Mexican Wedding Cookies

  1. 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.
  2. 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,
  3. 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).
  4. 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.
Mexican wedding cookies piled on a plate.

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5 from 28 votes

Mexican Wedding Cookies

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 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

Store cookie dough. 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.
How to store cookies. 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. 

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.

Recipe FAQ

How many to make?

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.

Store the cookie dough?

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.

How to store Mexican wedding cookies?

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.

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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5 from 28 votes (9 ratings without comment)

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Recipe Rating




26 Comments

  1. Sha says:

    5 stars
    Every bite tastes like heaven! This Mexican wedding cookies recipe is a keeper! They decadent and fun to eat!

  2. jess says:

    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!

  3. Sherrie says:

    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

    1. Lil'Luna Team says:

      I would say a medium or large scoop should give you about 24.

  4. Karen says:

    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!

  5. Joy says:

    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!

  6. Ali says:

    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.

  7. Katrina says:

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

    1. Lil'Luna Team says:

      Yes! It’s a great one to make with kiddos. So glad you enjoyed the cookies!

  8. Jessica says:

    5 stars
    We’ve been making these for years. This is a great recipe! Melt in your mouth good.

  9. Kelsey says:

    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. 😋

  10. Rosie Deleon says:

    Are there any sugar – free (Mexican/Latin) cookie recipes?

    1. Lil'Luna Team says:

      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/