Name: Mexican Wedding Cookies
Prep time: 20 min
Cook time: 18 min
Total time: 38 min
Yield: 42 servings
Cuisine: Mexican
Ingredients: 2 cups pecans, (I use 1 cup regular pecans and 1 cup candied pecans); 2 cups all-purpose flour; 3/4 teaspoon salt; 1 cup unsalted butter, (at room temperature); 1/3 cup super fine sugar, (see note); 1 1/2 teaspoons pure vanilla extract; 1 1/2 cups confectioner's sugar

These Mexican Wedding Cookies are buttery, tender snowball cookies made with candied pecans. Perfect for your Christmas cookie platter this holiday season!

I'll be honest: I didn't always love Mexican Wedding Cookies. As a kid, I'd pass them by for snickerdoodles or chocolate chip. But then I discovered a trick that changed everything: candied pecans. Using half regular pecans and half candied pecans adds a subtle cinnamon sweetness and an extra crunch that makes these buttery cookies absolutely irresistible. Now they're my favorite Christmas cookie, and I make them every year.

Why You’ll Love This Mexican Wedding Cookies

Candied pecans bring a hint of cinnamon and brown sugar that regular pecans can't match.
Double coating in confectioners' sugar gives that classic snowy look and a sweet finish.
Buttery and tender, they melt in your mouth without being dry.

Key Ingredients for Authentic Mexican Wedding Cookies

Pecans (regular and candied): The candied pecans add a layer of sweetness and a hint of cinnamon and brown sugar. If you can't find candied pecans, use all regular pecans and add a pinch of cinnamon to the dough. Toast the regular pecans lightly for extra flavor.
Unsalted butter: Use butter at room temperature so it creams properly with the sugar. Salted butter will make the cookies too salty, stick with unsalted and add the 3/4 teaspoon salt separately.
Superfine sugar: Also called caster sugar, it dissolves quickly into the butter, creating a lighter, fluffier dough. If you don't have it, pulse regular granulated sugar in a food processor for a few seconds to make your own.

Kitchen Tools for Making Mexican Wedding Cookies

Food processor, for grinding the pecans to a cornmeal-like texture.
Stand mixer or hand mixer, to cream the butter and sugar until fluffy.
Baking sheets, two sheets, lined with parchment paper or a Silpat mat.
Cooling rack, for cooling the cookies completely before coating.
Small bowl, for the confectioners' sugar for rolling.

Tips for Making the Best Mexican Wedding Cookies

I use half regular pecans and half candied pecans. You can use all regular pecans or even walnuts, but the combination gives the best flavor. The recipe has equal amounts of nuts and flour, so you really taste the pecans. Grind half the pecans in a food processor until they look like coarse cornmeal, this releases their natural oils and helps hold the cookies together. Chop the other half coarsely for texture. Roll the baked cookies in confectioners' sugar twice: once after they've cooled completely, and again just before serving. This ensures a thick, snowy coating. You can also freeze these cookies. Just defrost them and roll in fresh sugar before serving.

Expert Tips for Perfect Pecan Cookies

Grinding half the pecans isn't just about texture, it releases the nuts' natural oils, which bind the dough and keep the cookies tender. If you skip this step, the cookies may turn out crumbly. Let the cookies cool completely before the first sugar coating. If they're still warm, the sugar will melt into the cookie instead of sitting on the surface. Use superfine sugar in the dough because it dissolves more easily into the butter, giving a smoother, more uniform crumb. Regular granulated sugar works too, but you might notice a slightly grainier texture.

Why Equal Parts Nuts and Flour Matters

This recipe uses 2 cups of pecans and 2 cups of flour, a 1:1 ratio by volume. That's unusual for cookies, which typically have more flour than nuts. The high nut content gives these cookies an intense pecan flavor and a tender, almost melt-in-your-mouth texture. The ground pecans also release oils that help bind the dough, so you don't need eggs. If you reduce the nuts, the cookies will be denser and less flavorful.

If you don't have candied pecans, use all regular pecans and add 1/2 teaspoon of cinnamon to the flour mixture. You can also swap the pecans for walnuts, the cookies will still be delicious, just with a slightly different flavor. For a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. The texture may be a bit more delicate, but they'll still taste great. Want a little extra crunch? Toast the regular pecans in a dry skillet for 3-4 minutes before grinding them.

How to Serve These Buttery Cookies

These cookies are perfect on a holiday cookie platter alongside snickerdoodles, ginger snaps, and chocolate chip cookies. They also pair beautifully with a cup of hot coffee or a mug of rich hot chocolate. For gifting, pack them in a tin or a decorative box lined with parchment paper, the powdered sugar coating makes them look like little snowballs. They're also great for cookie exchanges or as a sweet treat after a holiday meal.

How to Store Leftover Mexican Wedding Cookies

Store the cookies in an airtight container at room temperature. They'll stay fresh for several days. If the powdered sugar coating starts to look a little dull, just roll them in fresh confectioners' sugar before serving.

Can You Freeze These Snowball Cookies?

Yes, these cookies freeze beautifully. Place the baked, cooled cookies in a single layer in a freezer-safe container or bag, separating layers with parchment paper. When you're ready to serve, thaw them at room temperature, then roll them in fresh confectioners' sugar to restore the snowy coating.

Recipe

Mexican Wedding Cookies

4.8/5 (31 ratings)

Pin recipe

Prep: 20 min
Cook: 18 min
Total: 38 min
Servings: 42 servings
Cuisine: Mexican
Course: Dessert

Ingredients

2 cups pecans, (I use 1 cup regular pecans and 1 cup candied pecans)
2 cups all-purpose flour
3/4 teaspoon salt
1 cup unsalted butter, (at room temperature)
1/3 cup super fine sugar, (see note)
1 1/2 teaspoons pure vanilla extract
1 1/2 cups confectioner's sugar

Instructions

Preheat the oven to 325 degrees F. Line two baking sheets with parchment paper or a Silpat baking mat. Set aside.
Place 1 cup pecans (plain pecans) in a food processor and process for about 15 seconds or until the texture is similar to coarse cornmeal. Transfer the pecans to a medium bowl. Place the candied pecans, if using, in the food processor and process until coarsely chopped, about 10 seconds. Add the chopped pecans to the bowl with the ground pecans.
Stir the flour and salt into the pecans. Set aside.
In the bowl of a stand mixer, beat the butter and sugar at medium speed with the beater blade until well combined and fluffy, about 3 minutes. Add the vanilla extract and beat again.
Reduce the speed to low and slowly add in the nut mixture. Mix until combined, about 30 seconds. Scrape down the bowl with a spatula and mix until the dough comes together.
Roll the cookie dough into balls, about 1 tablespoon of dough per cookie. Place the balls on the prepared baking sheets, spacing them 1 inch apart.
Bake for 18 minutes or until cookies are light golden and the bottoms are beginning to brown. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes. Transfer to a cooling rack and cool completely.
Pour confectioner's sugar in a small bowl and roll the cookies in the sugar until the are well coated. Before serving, reroll cookies in more sugar, shaking off the excess sugar.