Mexican Wedding Cookies Snowballs
Tender, buttery, nutty shortbread cookies rolled in powdered sugar twice so they look like tiny snowballs. Classic Mexican wedding cookies that melt in your mouth and are perfect for holidays, weddings, and gifting.
Ingredients
- 1 cup unsalted butter softened; 2 sticks / 226 g, cool room temperature (about 65–67°F)
- 1/2 cup powdered sugar 60 g; also called confectioners’ sugar, for the dough
- 2 teaspoons pure vanilla extract
- 1/4 teaspoon almond extract optional but recommended
- 2 cups all-purpose flour 240 g; spoon and level or weigh for accuracy
- 1/2 teaspoon fine sea salt reduce slightly if using table salt
- 1 1/4 cups pecans 140 g; finely chopped and lightly toasted, cooled; or sub walnuts/almonds
- 1 to 1 1/2 cups powdered sugar 120–180 g, for rolling the baked cookies
- 1/4 teaspoon ground cinnamon optional, for a warm flavor
Instructions
- Preheat the oven to 325°F (165°C) for toasting the nuts. Spread the finely chopped pecans on a baking sheet and toast for 6–8 minutes, just until fragrant. Let them cool completely so they don’t melt the butter in the dough.1 1/4 cups pecans
- In a large mixing bowl or stand mixer bowl, beat the softened butter and 1/2 cup (60 g) powdered sugar on medium speed for 2–3 minutes, until smooth and slightly fluffy. Scrape down the bowl once or twice so everything mixes evenly.1 cup unsalted butter, 1/2 cup powdered sugar
- Mix in the vanilla extract and almond extract (if using) until fully combined.2 teaspoons pure vanilla extract, 1/4 teaspoon almond extract
- In a separate bowl, whisk together the flour and salt (and optional cinnamon). Add this mixture to the butter mixture on low speed, mixing just until no dry streaks remain. The dough will look a bit crumbly but should come together when pressed with your hands.2 cups all-purpose flour, 1/2 teaspoon fine sea salt, 1/4 teaspoon ground cinnamon
- Stir in the cooled, chopped pecans using a spatula or your mixer on the lowest speed, just until evenly distributed. Do not overmix.1 1/4 cups pecans
- Cover the bowl and refrigerate the dough for 30–45 minutes, until slightly firm. This helps the cookies hold their round shape and prevents spreading.
- When the dough is almost chilled, preheat the oven to 350°F (175°C). Line 2 baking sheets with parchment paper or silicone baking mats.
- Scoop about 1 tablespoon of dough per cookie and roll it between your palms into a smooth ball. Place on the prepared baking sheets, spacing about 1 1/2 inches apart. The cookies will not spread much.
- Bake the cookies for 12–15 minutes, just until the bottoms are light golden and the tops look set but not browned. For most ovens, 13–14 minutes is ideal. They should hold their shape when gently nudged.
- Let the cookies cool on the baking sheet for about 5 minutes. While still warm (but not so hot they crumble), gently roll each cookie in a shallow bowl of powdered sugar and place on a wire rack. The warmth helps the sugar cling.1 to 1 1/2 cups powdered sugar
- Once the cookies are completely cool, roll them in powdered sugar a second time for a thick, even, snowball-like coating.1 to 1 1/2 cups powdered sugar
- Let the cookies sit until the sugar coating is set, then serve or store. Enjoy with coffee, tea, or on a holiday cookie tray.
Notes
Chop the nuts finely—about the size of coarse breadcrumbs—to help the cookies stay smooth and round without cracking. Don’t overbake; the tops should remain pale and the bottoms just lightly golden for a tender, melt-in-your-mouth texture. Chilling the dough and rolling the cookies in powdered sugar twice are key to getting perfect snowballs. Store at room temperature up to 5 days in an airtight container, or freeze baked cookies or dough balls for up to 2 months. If the powdered sugar fades, simply re-roll or dust before serving.
Nutrition
Calories: 120kcal
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