Mexican Wedding Cookies (Snowball Cookies)
These Mexican Wedding Cookies (also known as Snowball Cookies or Russian Tea Cakes) are buttery, melt-in-your-mouth delicious! Pecan cookies with a hint of cinnamon dusted with powdered sugar.
- Prep time
- 1 hr
- Cook time
- 15 min
- Yield
- 45 servings
- Difficulty
- HARD
Ingredients
- 1 cup unsalted butter (room temperature)
- 1/2 cup powdered sugar (sifted)
- 1 tsp vanilla extract
- 2 cup all-purpose flour
- 1/2 tsp ground cinnamon (optional)
- 1/4 tsp salt
- 1 cup finely chopped toasted pecans (115g)
- 1+1/2 cup powdered sugar (for rolling)
Instructions
- 1
Toast pecans in a 350°F oven for 5-10 mins or until fragrant. Cool completely. Pulse in a food processor until finely ground. Measure out 1 cup (115g), and set aside.
- 2
Line two baking sheets with parchment or silicone mats. Set aside.
- 3
Whisk flour, salt, and cinnamon in a medium bowl. Set aside.
- 4
Cream butter and powdered sugar until smooth and fluffy. Add vanilla and mix until combined.
- 5
Add flour mixture and mix until combined. Add finely chopped pecans, and mix on low until combined.
- 6
Chill cookie dough for 30mins or until firm enough to roll into balls.
- 7
Portion cookie dough using a small cookie scoop (2tsp, 15g) and roll into balls (about 1" wide). Place on baking sheet and chill for 15mins.
- 8
Preheat oven to 325°F. Bake cookies (I did 15 per sheet) for 15-17 minutes or just until the bottoms are golden. Do not over bake.
- 9
Cool cookies on sheet for 5mins, toss in powdered sugar and place on a cooling rack. Once cookies have cooled completely, toss in powdered sugar again.
- 10
Store at room temperature in an airtight container for a couple weeks or freeze for 1-2 months. You may need to toss in powdered sugar again once thawed.