Mexican Wedding Cookies are buttery shortbread cookies filled with pecans and rolled in powdered sugar. They are easy to make in one bowl and the perfect treat for the holidays. This healthier cookie recipe is also gluten free, grain free, and includes options for low carb, keto, paleo and vegan substitutes.
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What are Mexican Wedding Cookies
Have you ever tried Mexican Wedding Cookies? They are a traditional holiday cookie that resemble snowballs and they also go by many other different names to
- Russian Tea Cakes
- Snowball Cookies
- Butterballs
- Italian Wedding Cookies
Mexican Cookies History
No one knows the exact origins of these delectable Christmas cookies and they not only existed in Mexican culinary culture for centuries but have also existed in other cultures around the world including Eastern and Western Europe. Though the cookie goes by a different name in virtually every world region, they all share the same basic ingredients and method of preparation, which makes the cookie a universal treat.
Wedding cookies are a rich, buttery shortbread cookie filled with chopped pecans (or walnuts) and rolled in a generous layer of powdered sugar. A classic cookie that is perfect for Christmas cookie trays, holiday parties and dessert tables.
Plus they are super easy to make in just bowl. You can use your stand-mixer to make the cookie dough but it comes together without having to use a mixer as well. The best part? They are super simple to customize depending on what you like or have in your pantry. If you’re not a fan of pecans, you can also use walnuts, hazelnuts, mini chocolate chips or even dried cranberries or cherries.
Ingredients You’ll Need to make Mexican Wedding Cookies:
Classic Mexican Wedding Cookies use butter, all purpose flour, powdered sugar, vanilla and finely chopped pecans. Our healthy Russian Tea Cakes recipe is a little more friendly o the waistline since it’s vegan, gluten-free, dairy-free, paleo, low carb and keto-friendly.
For these keto mexican cookies, we’re using:
- powdered monk fruit sweetener
- unsalted grass-fed butter, solid Ghee or solid organic refined coconut oil for vegan Mexican snowballs
- superfine blanched almond flour
- vanilla extract
- tiny pinch of fine sea salt – optional but helps to give flavor and balance out the sweetness
How to make Mexican Wedding Cookies
- MAKE THE DOUGH: Using a stand mixer, hand mixer or a fork in a large bowl, cream together the coconut oil with powdered sweetener until light and fluffy. Add the vanilla, almond flour and salt and mix until combined.. Stir in chopped pecans and mix again until combined. Use your hands to knead the dough until it forms a large dough ball. Add milk only if dough seems dry and does not come together – and alternatively add more almond flour if the dough seems too wet – only a little bit at a time.
- ROLL INTO BALLS: Line a baking sheet with parchment paper. Roll dough into ONE (1) tablespoon sized dough balls. Place on prepared cookie sheet about 2 inches apart. Repeat until all the dough is used up. Place baking sheet in freezer for 15 minutes (to avoid spreading). Meanwhile, preheat oven to 375 F.
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- BAKE: Bake cookies for 12-14 minutes until bottoms are golden – rotating pans halfway through. Be careful not to over-bake.
- COOL COOKIES: Remove from oven and cool on baking pan for about 3-4 minutes until you can handle them comfortably with your hands.
- COAT WITH POWDERED SWEETENER: Meanwhile, sift 1/2 cup powdered sweetener into a medium bowl. While cookies are still warm, roll them in powdered sweetener. Place cookies on a cooling rack. Once the cookies have cooled completely, you can roll them in powdered sweetener again for an extra layer, if desired.
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- Store cookies in an airtight container for up to 3 days or freeze for up to one month.
Helpful tips
- Measure your flour correctly – use the spoon and sweep method. If the dough seems too dry, you will need to add more coconut oil or dairy-free milk (1 teaspoon at a time).
- Does the dough seem too wet? Add more almond flour – ONE tablespoon at a time. Keep mixing and allow the dough to come together.
How to store cookies
How to Store Mexican Wedding Cookies?
You can store Italian wedding cookies at room temperature for up to 3 days in an airtight container or in the fridge for up to 5 days.
Can Mexican Wedding Cookies be frozen
Yes! I make butterball cookies ahead of time every year and they freeze beautifully. Simply place the russian tea cake cookies in an airtight container in a single layer and store in the freezer for up to 2 months. Thaw in the fridge overnight and dust with more powdered sugar, if desired.
Variations
Not a fan of classic pecan snowball cookies, here are some other ways you can jazz up this Mexican wedding cookie recipe:
- use walnuts, hazelnuts or even chopped peanuts
Looking for Mexican Wedding Cookies without nuts?
- toss in some mini chocolate chips
- fill with chopped dried fruit
- coat with some cinnamon for Mexican wedding cookies with cinnamon
- throw in some peppermint extract or chopped candy canes for Peppermint Snowballs
- stuff with Nutella for Nutella Snowballs
- add melted chocolate for Chocolate Mexican Cookies
More Christmas Cookies you might like for December parties:
Mexican Wedding Cookies are buttery shortbread cookies filled with pecans and rolled in powdered sugar. They are easy to make in one bowl and the perfect treat for the holidays.
- 1/2 cup unsalted grass-fed butter , softened (can sub with solid ghee OR solid refined coconut oil - you want it to be the consistency of softened butter)
- 2/3 cups powdered monk fruit sweetener OR powdered low carb sweetener of choice - can also sub with powdered coconut sugar for paleo
- 1 2/3 cups superfine blanched almond flour , measured correctly - spoon & sweep method
- 1 teaspoon pure vanilla extract
- tiny pinch fine sea salt
- 1 teaspoon unsweetened almond milk , only as needed if dough seems dry and does not come together
- 1 cup finely chopped pecans , (can use either a food processor or just hand chop)
- More powdered sweetener , sifted for coating, as needed
Using a stand mixer, hand mixer or a fork in a large bowl, cream together the butter (ghee OR coconut oil) with powdered sweetener until light and fluffy. Add the vanilla, almond flour and salt and mix until the dough forms a ball. Stir in chopped pecans and mix again until combined. Use your hands to knead the dough until it forms a large dough ball. Add milk only if dough seems dry and does not come together - and alternatively add more almond flour if the dough seems too wet - only a little bit at a time.
Line a baking sheet with parchment paper. Roll dough into ONE (1) tablespoon sized dough balls. Place on prepared cookie sheet about 2 inches apart. Repeat until all the dough is used up. Place baking sheet in freezer for 15 minutes (to avoid spreading). Meanwhile, preheat oven to 375 F.
Bake cookies for 12-14 minutes until bottoms are golden - rotating pans halfway through. Be careful not to over-bake.
Remove from oven and cool on baking pan for about 3-4 minutes until you can handle them comfortably with your hands.
Meanwhile, sift 1/2 cup powdered sweetener into a medium bowl. While cookies are still warm, roll them in powdered sweetener. Place cookies on a cooling rack. Once the cookies have cooled completely, you can roll them in powdered sweetener again for an extra layer, if desired.
Store cookies in an airtight container for up to 3 days or freeze for up to one month.
Recipe Video
Yana -
Absolutely delicious!
Melanie -
Made these with my nieces yesterday and they were a big hit! Thank you so much!