Mexican Wedding Cookies Recipe | How to Make Pecan Butter Balls

 – Mexican Wedding Cookies –

Mexican Wedding Cookies are one of the most beautiful cookies you’ll ever see! Beautifully round. All rolled buttery pecan dotted cookies in a delectable snowstorm of snowy white powdered sugar.

Mexican Wedding Cookies

Also, each sensitive taste will leave you loving every bite. One of my favorite holiday cookies, and they’re incredibly simple to prepare!

One of my favorite holiday delicacies is Mexican wedding biscuits. They have a rich, nutty flavor and a delicate texture that makes them almost melt on your tongue.

This recipe makes a good amount of cookies (around 40), however, I doubt they’ll last long.

Mexican Wedding cookies have an enticing appeal. Whenever you see them on a cookie platter, you can’t help but reach for them.

The texture of these cookies is crumbly, buttery, and nutty, and they melt in your mouth. They are completely irresistible.

Also, Mexican wedding cookies, in addition to classic snickerdoodles and gingerbread snaps, may come to mind while pondering recipes for a Christmas cookie swap.

Mexican wedding cookies are prepared for events other than commemorating matrimony, despite their name.

These powdered sugar-dusted, crispy, nut-filled cookies are likely to be found among a variety of holiday sweets during the Christmas season.

Origin of Mexican Wedding Cookies 

These buttery cookies, sometimes known as Mexican wedding cakes, originated outside of Mexico.

However, their origins can be traced back to medieval Arab baking, which mostly consisted of butter, sugar, spices, and nuts.

These sweet confections made their way from the Middle East to all parts of Europe as trade routes widened.

Historians believe the recipe arrived in Mexico in the 16th century via European nuns or Spanish conquistadors in the Americas.

Traditionally, finely chopped nuts such as walnuts, pecans, hazelnuts, or almonds are used in these sweet cookies, though this can vary depending on the recipe’s origins.

How to Make Mexican Wedding Cookies?

“Mexican wedding cookies are a unique form of a dough that has no egg,” Chef Norma explains.

Pastry & Baking Arts students practice making pecan snowballs, often known as Mexican wedding cookies. As well as other cookies like Linzer and crinkle, during the cookie preparation course.

Chef Norma comments that, unlike other traditional cookie recipes, this one focuses on the “fat from the butter to bind the components.

However, The secret to making the ideal cookie is not to overbake the dough, she explains.

“You want a little color on the top or bottom of the cookies. They should just be a little golden,” she advises. This tip prevents the cookie from becoming dry, brittle, or crunchy.

Are Mexican Wedding Cakes Really Mexican?

This is one cookie with a tangled history. Although some Mexicans serve them at weddings and at Christmas.

One of our readers, Emma, mentioned that she grew up in Mexico and had them frequently during those times of celebration, they are found in many cultures.

Some food historians believe travelers on trade routes carried the cookies originated in the ancient Middle East to Europe.

This could explain why there are so many different variations of this delicacy. They may have arrived in Mexico as a result of Spanish conquistadors or other North American travelers.

Other Types of Nuts To Use

Mexican Wedding Cookies

If you use a different nut in this recipe than pecans, the toasting time will vary depending on the size of the nut.

As they toast, keep a close eye on them. Also, because there are so many similar cookies across cultures, using walnuts will essentially turn your cookies into snowballs.

You’ll essentially be making almond crescents if you use almonds.

  1. walnuts
  2. Almonds
  3. Pistachios 
  4. Hazelnuts

How to Fix Crumbly Dough

By nature, this dough is more crumbly than other cookie doughs, such as sugar cookies or chocolate chip cookies.

Even if the dough is crumbly, it can be used if you can crush it into your fist and it holds together.

However, If the dough is too crumbly, try these suggestions.

  1. Begin with room temperature butter, between 68 to 70 degrees Fahrenheit.
  2. To beat the dough a bit longer, use a stand mixer or a hand mixer.
  3. After the dough has been refrigerated, bring it to room temperature.
  4. If the dough remains crumbly, spritz it with cool water and work it gently with your hands.
  5. Rep until the dough is firm and keeps its shape. You shouldn’t use more than 2 tablespoons of water in total.

Ways to Freeze Mexican Wedding Cookies 

1. Freeze the Dough

The dough for Mexican wedding cookies can be frozen for up to a month. Form the dough into a large disk, wrap it in plastic wrap, and place it in a freezer bag with a zip-top closure.

Before preparing cookies, thaw the dough in the refrigerator and then bring it to room temperature.

2. Freezing the Dough in Cookie-Ready Balls

You may alternatively roll the dough into balls and lay them on a baking sheet in the freezer until they are barely frozen through (do not roll the balls in powdered sugar).

Place them in a freezer-safe zipper top bag after that. Refrigerate the cookie dough balls to thaw them out. Roll them in powdered sugar and bake them once they’ve thawed.

3. Freezing the Baked Cookies

Freeze the cookies for up to 3 months in a zip-top freezer bag. When you defrost them, some of the powdered sugar may melt.

Remove the cookies from the bag and place them on a wire rack to defrost. If necessary, dust them with a bit more powdered sugar.

Recipes for Mexican Wedding Cookies

Any other nut can be used in place of the pecans. Step 1 toasting times will vary depending on the size of the nut you’re using.

Ingredients for the Cookie Dough

  1. 1 cup (115g) pecan pieces
  2. 1 cup (225g or 2 sticks) unsalted butter at room temperature
  3. 3/4 cup (85g) powdered sugar, sifted
  4. 2 teaspoons vanilla extract
  5. 2 cups (280g) of all-purpose flour
  6. 1/2 teaspoon kosher salt

Ingredients to Roll the Cookies

  1. 1 1/4 cup (145g) powdered sugar


  1. To toast the nuts on the stovetop, put them in a medium skillet over medium heat. Toast the nuts for about 5 minutes, stirring regularly, until they brown slightly and smell fragrant and nutty.
  2. Remove the pan from the heat and set it aside to cool.
  3. Crush the nuts: Pour the toasted nuts into a quart-size sealable freezer bag after they are warm to the touch but not hot. Seal the bag, then roll and compress the nuts with a rolling pin until they are mashed into a thick powder. Set aside until you’re ready. (Alternatively, pulse until powdery in a food processor.) If you over-process the nuts, they’ll turn into nut butter!).
  4.  Combine the butter and sugar: In the bowl of a stand mixer fitted with a paddle attachment, combine the butter and 3/4 cup powdered sugar. On medium speed, beat together until the sugar is absorbed into the butter and the buttery paste clings to the bowl’s side. Add the vanilla extract and beat for another 30 seconds to fully incorporate it.
  5. Combine the flour and salt in a low-speed mixer. Increase the speed to medium as the dry ingredients absorb into the butter-sugar mixture. Stop the mixer once all the flour has been included, and a dough has formed.
  6. Incorporate the crushed nuts by mixing on low speed.

More Details on Making Mexican Wedding Cookies

  1. Refrigerate the dough: Scrape the dough onto a piece of plastic wrap and shape it into a 1-inch thick disk. Wrap the dough tightly in plastic wrap and set in the refrigerator for at least 1 hour, or until firm.
  2. Preheat the oven and prepare the baking sheets: Preheat the oven to 350°F about 10 minutes before you plan to bake. Use parchment paper or a silicone baking mat to line two baking sheets.
  3. Roll the cookies: In a shallow bowl, pour 1 1/4 cup powdered sugar for coating the cookies. Take the chilled dough out of the fridge and roll it into 1-inch dough balls. (If your dough has been chilled for over 1 hour, soften it for a few minutes at room temperature.)
  4. Bake for 17 to 19 minutes, or until the tops of the cookies begin to brown slightly and the bottoms are golden brown. After baking, let the cookies cool for 10 minutes on the baking sheet.
  5. In the meantime, Place the dough balls on the baking mat and roll them in powdered sugar. 
  6. Roll each cookie in powdered sugar once more while they are still warm:
    Before serving, return the cookies to the cooling rack to cool fully.
    slightly spaced apart.

How to Make Pecan Butter Balls

Mexican Wedding Cookies

The making of these delectable cookies, which require only five ingredients, is a breeze.

Furthermore, the cookie dough does not need to be chilled before baking, making these cookies ideal for last-minute cookie baking, whether for Christmas or any other occasion.

They rolled the cookies in confectioners’ sugar after they come out of the oven, giving them their characteristic powdery white covering.

Also, Pecans add texture to these delectable miniature butter cookies.

Regardless of whatever country these cookies are credited to, the pecans indicate that they are an American innovation (other variations of the cookies are made with walnuts or almonds).


  1. 8 ounces (1 cup) unsalted butter, softened
  2. 1 tablespoon pure vanilla extract
  3. 3/4 cup confectioners’ sugar, plus more for rolling
  4. 2 cups all-purpose floursifted
  5. 2 cups pecans, chopped
  6. A pinch of salt


  1. Gather your materials and preheat the oven to 300 degrees Fahrenheit.
  2. Cream the butter and add the vanilla extract.
  3. Stir in the confectioners’ sugar, salt, and flour gradually.
  4. Stir the chopped pecans into the dough.
  5. Pinch off a quarter-sized piece of dough and roll it into a ball.
  6. Bake for 10 minutes on greased or parchment-lined baking pans, then increase the heat to 325 F and bake for another 5 to 10 minutes.
  7. After the cookies have cooled, roll them in confectioners’ sugar.
  8. Finally, serve and enjoy.

Pecan Butter Balls (Mexican Wedding Cookies) Recipe 2

  1. 1 cup unsalted butter, room temp
  2. 1/4 granulated cup sugar
  3. Cream butter and sugar together.
  4. 2 teaspoons vanilla
  5. 1/2 teaspoon salt
  6. 2 cups all-purpose flour
  7. 1 1/2 cups finely chopped pecans or walnuts
  8. powdered sugar for coating
  9.  salt and vanilla to taste


  1. Combine the butter and sugar in a mixing bowl. Season with salt and vanilla extract.
  2. Slowly incorporate the flour into the butter/sugar mixture until a dough forms.
  3. Mix in the chopped nuts until everything is well mixed.
  4. Roll dough into half-inch balls and space them approximately an inch apart on parchment-lined cookie sheets.
  5. Preheat the oven to 350°F and bake for 30 minutes. While the cookies are still hot, roll them in powdered sugar as soon as they come out of the oven. The cookies are incredibly hot and fragile, so proceed with caution. Place cookies on a wire rack to cool.
  6. After the cookies have completely cooled, roll them in powdered sugar once more.

Also, this recipe can make 60-70 cookies.

Other Delicious Mexican Cookies

1. Traditional Mexican Wedding Cookies

This is really simple to make, and your children will adore assisting you. I hope you take the time to bake these Mexican treaditional wedding cookies and enjoy each other this holiday season!


  1. 1 cup butter, softened
  2. 1⁄2 cup powdered sugar
  3. powdered sugar (for rolling baked cookies in)
  4. 1 teaspoon vanilla
  5. 2 1⁄4cups sifted flour
  6. 1⁄4 teaspoon salt
  7. 3⁄4 cup chopped walnuts or 3/4 cup pecans


  1. Beat butter and powdered sugar together until light and fluffy, then add vanilla.
  2.  Combine flour and salt in a mixing bowl; gradually add to butter mixture; whisk in chopped nuts.
  3.  If the dough appears to be overly soft, chill it.
  4. Place dough balls on parchment-lined or ungreased baking sheets.
  5. Remove cookies from baking sheets and roll a few at a time in powdered sugar until evenly coated; cool completely on wire racks. Bake at 400° for 10-12 minutes or just until the cookies start to turn light golden brown; remove from oven and allow to cool slightly; while cookies are still warm (but not hot), remove them from baking sheets and roll them in powdered sugar until evenly coated; cool completely on wire racks.
  6. cookies may be rolled in powdered sugar a second time once they have cooled to room temperature (optional).

Also note that If you roll the dough into 1 ball, you’ll get 48 cookies.

2. Classic Biscochitos

Biscochitos, a traditional New Mexican cookie, are popular on holidays and special occasions such as weddings and anniversaries.
They’re also the official state cookie, which is a fun tidbit. Biscochitos are scented with anise seed, orange zest.
Also, cinnamon sugar and its melt-in-your-mouth softness derive from using lard instead of butter.


  1. 3 cups all-purpose flour, plus more for rolling
  2. 1 teaspoon baking powder
  3. 1/2 teaspoon kosher salt
  4. 2 cups rendered pork lard
  5. 1 large egg
  6. 1 medium orange
  7. 3/4 cup granulated sugar
  8. 1 teaspoon vanilla extract
  9. 1 tablespoon anise seeds

Ingredients for the Cinnamon Sugar Coating

  1. 1/4 cup granulated sugar
  2. teaspoon ground cinnamon


  1. Biscochitos, a traditional New Mexican cookie, are popular on holidays and special occasions such as weddings and anniversaries. They’re also the official state cookie, which is a fun tidbit.
  2. Biscochitos are scented with anise seed, orange zest, and cinnamon sugar, and their melt-in-your-mouth softness derives from using lard instead of butter.
  3. Gradually add the flour mixture to the mixer at the lowest speed and beat until the dough is smooth and forms a ball. Make a half-dozen cuts in the dough. Make a disk out of each half and wrap it in plastic wrap. Refrigerate for at least 1 hour and up to 24 hours before serving.
  4. In the middle of the oven, place a rack. Preheat the oven to 350 degrees Fahrenheit. Using parchment paper, line a baking sheet. In a medium mixing bowl, whisk together 1/4 cup granulated sugar and 1 teaspoon ground cinnamon.
  5. On a lightly floured surface, place one piece of dough. Roll out into an 11-inch-wide, 1/4-inch-thick circle. Cut cookies with a circular cutter or a different-shaped cookie cutter.
  6. Sprinkle the cinnamon sugar on the underside of each cookie and gently push it in. Transfer the cookies to the prepared baking sheet, cinnamon-sugar side up, spacing them at least 1 1/2 inches apart.
  7. Bake for 12 to 16 minutes, or until the bottoms are golden brown.
  8. Allow cooling completely before transferring to a wire rack. Repeat with the remaining dough, scraps included, rolling, cutting, and baking.

3. Mexican Churros – Ideal with Hot Chocolate

You’ve come to the right site if you’re seeking an authentic churros recipe. Mexican churros are light, golden, and crispy fried pastries coated with cinnamon powder and sugar. Isn’t that delicious?

Fortunately, this is a simple-to-follow recipe! However, If you’re wondering, “What are churros?”

 Churros are fried dough sticks that have been coated with sugar. Occasionally, they’ll be coated with cinnamon or even filled with chocolate or cream.


  1. 1 tsp vanilla extract
  2. ⅛ tsp. salt
  3. 2 tbsp butter
  4. 1 cup of flour sifted at least 2 times. (140 grams)
  5. 1 large egg beaten
  6. 2½ cups vegetable oil for frying the churros
  7. Sugar to dust
  8. 1 tsp ground cinnamon Optional
  9. 1 cup of water


  1.  While making the churro batter, preheat the oil to 320°F. A candy thermometer can be used to check the temperature.
  2. In a medium-high-heat saucepan, combine the water, vanilla essence, salt, and butter.
  3. When the water has reached a rolling boil, add the flour all at once. It is critical that the water be boiled in order for the dough to produce crispy churros.
  4. Using a wooden spoon or spatula, vigorously mix the dough. This step must be completed swiftly.
  5. Gradually add the flour mixture to the mixer at the lowest speed and beat until the dough is smooth and forms a ball. Make a half-dozen cuts in the dough. Make a disk out of each half and wrap it in plastic wrap. Refrigerate for at least 1 hour and up to 24 hours before serving.
  6. In the middle of the oven, place a rack. Preheat the oven to 350 degrees Fahrenheit. Using parchment paper, line a baking sheet. In a medium mixing bowl, whisk together 1/4 cup granulated sugar and 1 teaspoon ground cinnamon.

More Details on Instruction on Mexican Churros

  1. On a lightly floured surface, place one piece of dough. Roll out into an 11-inch-wide, 1/4-inch-thick circle. Cut cookies with a circular cutter or a different-shaped cookie cutter.
  2. Pipe 6-inch dough strips onto a preheated sheet and cooks them (see notes). You can also cut the dough strips with your kitchen scissors after piping them into the heated oil. When you add the uncooked churro, the oil will begin to bubble, and you must not touch the oil or the churro at this point to risk an explosion.
  3. Fry the churros in hot oil (320F) for around 2 to 2.5 minutes until golden brown (each churro should take 4-5 minutes to cook), and then turn them to get an even crispiness and golden color.
  4.  Remove from the fire once golden and place on a paper towel to drain for a few seconds.

4. Mexican Hot-Chocolate Cookies


1 large egg, separated
2 cups lard
4 cups all-purpose flour
3 teaspoons baking powder
1-1/2 teaspoons ground cinnamon
Dash salt
3/4 cup sugar

Ingredients for Coating

  1. 2/3 cup sugar
  2. 4 teaspoons ground cinnamon
  3. Confectioners’ sugar, optional


  1. Place the egg white in a small bowl and set aside for 30 minutes at room temperature.
  2. Preheat the oven to 375 degrees Fahrenheit. In a large mixing basin, cream the lard.
  3. Combine flour, baking powder, cinnamon, and salt in a separate basin; gradually stir in lard. At high speed, whisk the egg whites until firm peaks form.
  4. Whisk in the sugar and egg yolk slowly. Gradually incorporate the egg yolks into the lard mixture.
  5. Knead gently 8-10 times on a lightly floured surface. Divide the dough into six equal parts.
  6. Roll each half into a 24-inch-long rope on a lightly floured board; cut diagonally into 1-inch sections.
  7. Place 1 inch apart on baking pans that haven’t been greased.
  8. Bake for 8-10 minutes, or until lightly golden around the edges. Allow 2 minutes to cool on the pans.
  9. Combine sugar and cinnamon in a small bowl.
  10. You should roll warm cookies in cinnamon sugar or confectioners’ sugar. Allow cooling on wire racks.

Now we have come to the end of this article, we hope it has been inspiring to you.

By the way, the distinction between Mexican Wedding Cookies and Russian Tea Cakes has always perplexed many.

Apparently, so is most of the Internet! Looked at several recipes in cookbooks and on the internet.

The recipes appear to be nearly identical, leading me to assume that these cookies, despite their diverse names, are essentially the same. However, they are not!!!

However, Brenda from Sugar-Free Baker offered this Sugar-Free Paleo Pecan Snowball Cookie Recipe. If you’re seeking a sugar-free variation of Mexican Wedding Cookies.

That sounds like a terrific alternative to trying the classic cookie recipe so that everyone at your gathering can enjoy Wedding Cookies, whether or not they’re sugar-free.

Moreso, chocolate Peanut Butter Ritz Cookies are a quick and easy no-bake cookie recipe that everyone loves.

Let us know your thoughts and suggestions in the comment section. Also, share with your loved ones and active media account.

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