These Mexican wedding cookies are soft and sweet, rich and buttery, and purely amazing.
If you haven’t tried them before, now is the time. One bite will make you fall in love!
These decadent cookies are crumbly, melt-in-your-mouth treats that are sure to satisfy any craving.
Aside from the flavor and texture, what sets these cookies apart is their sheer beauty. Covered in powdered sugar, these balls look simply exquisite.
No wonder they’re very popular during the holidays and other special occasions.
But don’t worry; they’re a breeze to make, so you need not wait for someone’s wedding to make them!
Craving a cookie, but tired of the usual chocolate chip cookies? Try these Mexican wedding cookies today!
Mexican Wedding Cookies
These buttery and crumbly cookies go by a thousand names.
Whether you call them Russian tea cakes, butterballs, snowballs, polvorones, or Mexican wedding cookies – they taste just as magical in any case.
They’re round shortbread cookies that look and taste so phenomenal, they will make your jaw drop.
They’re so soft and crumbly, they melt in your mouth. And the flavor? Oh, my God.
They’re ultra-rich and buttery with a wonderful crunchy contrast from the walnuts.
Their snowy exterior not only adds to their charm, but the perfect amount of sweetness too.
The best part? They’re very easy to make.
There’s no need to wait for Christmas! With such basic ingredients and a simple procedure, you’ll get to enjoy the goodness of these holiday-worthy confections anytime!
- Butter – Some recipes call for softened butter, but I find cold butter better. It prevents the batter from spreading as it bakes. Take out the butter from the fridge 10 minutes prior to baking.
- Sugar – Since the cookies will be double-coated in powdered sugar, we only need half a cup for the dough.
- Vanilla Extract – For flavor enhancement.
- All-Purpose Flour – Sift it to avoid a lumpy dough.
- Almonds – Chop them very finely to prevent the dough from falling apart during baking.
- Powdered Sugar – To achieve that beautiful snowy coating.
Tips for the Best Cookies
- Use a stand mixer or electric mixer to beat the ingredients together. The dough is very thick and stiff, so a hand mixer won’t do.
- Sift the powdered sugar before using to avoid clumps.
- Use a cookie scoop when shaping the dough to form uniform balls. Do not go beyond one inch per cookie, otherwise, they won’t bake fully.
- Use cold butter for this recipe to avoid spreading. Take out the butter from the fridge 10 minutes before use.
- Do not grease the cookie sheets prior to baking, as this will cause the cookies to spread. I highly recommend silicone baking sheets or parchment paper-lined sheets for this recipe.
- If the cookie dough balls are not able to hold their shape, chill them in the fridge for 30 minutes before baking. This will prevent spreading.
- Do not overbake the cookies! They’re not supposed to look golden brown. Bake them for just 11 to 13 minutes or until they’re slightly firm.
- To get that lovely snowy look, double coat the cookies with powdered sugar. Do the first coating about 5 minutes into cooling the cookies. Some of the sugar will melt due to the heat, which is why you need a second coating. Roll them in powdered sugar again once they have completely cooled.
Other Mix-ins for Mexican Wedding Cookies
- Mexican wedding cookies are traditionally loaded with either pecans or almonds, but this recipe calls for chopped walnuts instead. Feel free to choose any!
- You can also use walnuts, macadamias, or hazelnuts instead. Just be sure to chop them finely for an easier bite. It will also prevent the dough from falling apart.
- Not a fan of nuts? That’s okay – you can still make the cookies without them.
- For more irresistible cookies, load the dough with mini-chocolate chips! Or, stuff the center of each ball with a mini-Hershey’s Kiss or Reese’s. Yum!
- Give your holiday cookies an even more Christmas-y vibe by adding chopped peppermint chunks to the dough.
- For fall-inspired cookies, infuse the dough with cinnamon or pumpkin pie spice.
How to Store the Cookies
Store Mexican wedding cookies in an airtight container at room temperature for 3 to 5 days.
You can keep them in the fridge for up to a week, but let them sit at the countertop for several minutes before serving. These cookies taste best at room temperature.
For a longer shelf-life, you can also freeze the cookies for up to 3 months. Simply defrost them at room temperature until soft before serving.
You can also freeze the cookies prior to baking them. Place the shaped balls in a single layer on a baking sheet and freeze for 2 to 3 hours.
Once frozen, transfer the balls into a freezer-safe bag, squeezing out as much excess air as you can before sealing it.
You can bake the cookies straight from the freezer; just add a minute to the original baking time.
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