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Buttery, nutty ball-shaped shortbread cookies rolled in powdered sugar that melt in your mouth.
You might also know them as Snowballs, Russian Tea Cakes, or Pecan Sandies (close cousins).
They’re holiday heroes, wedding-staple-adjacent, and they vanish fast on any Christmas cookie tray.
Table of Contents
- Why You’ll Love This Recipe
- Recipe at a Glance
- Ingredient Notes and Substitutions
- Equipment You'll Need
- Instructions
- Pro Tips
- Variations and Substitutions
- Mexican Wedding Cookies vs. Other Cookies
- Frequently Asked Questions (FAQs)
- Christmas Cookie Tray Tips
- A Short History
- More Holiday Cookies to Try
- Recipe
- Reviews
Why You’ll Love This Recipe
- Melt-in-your-mouth texture thanks to buttery shortbread and classic chopped pecans, making them perfect pecan wedding cookies
- Quick and easy: No chill time required, done in under 30 minutes
- Perfect for holidays and celebrations: Christmas, weddings, showers, and gifting
- Customizable: Includes a nut-free version and flavor twists

Recipe at a Glance
- Texture: tender, sandy, melt-in-your-mouth
- Flavor: buttery shortbread with toasted nutty crunch
- Shape: rolled into balls
- Difficulty: easy
- Perfect for: Christmas trays, weddings, showers, coffee breaks
- Freezer-friendly: yes (see FAQ)
Ingredient Notes and Substitutions

- Unsalted Butter: Use high-quality unsalted butter for best results. European-style butter (like Kerrygold) has a higher butterfat content, which creates a richer flavor and slightly softer texture. Avoid margarine: it’s missing that creamy, melt-in-your-mouth quality.
- Confectioners Sugar (Powdered Sugar): Sift before mixing and rolling to avoid clumps. This fine sugar gives the cookies their smooth dough and snowy coating.
- Vanilla Extract: Real vanilla offers the deepest flavor. You can also use Mexican vanilla for a warm, aromatic twist. Avoid imitation vanilla if possible.
- Almond Extract: Optional but recommended for extra depth. A little goes a long way.
- All-Purpose Flour: Sift to lighten and aerate the flour. Stick to all-purpose; bread flour is too strong and cake flour is too soft.
- Salt: Enhances flavor and balances sweetness.
- Pecans or Walnuts: Pecans are traditional in the U.S. South and Mexico; walnuts are used in many European versions. Toast them first for extra flavor-either in a dry skillet over medium heat for 3 to 5 minutes, stirring frequently, or on a baking sheet at 300°F for 8 to 10 minutes, tossing halfway through. Let them cool before adding to the dough.
- Extra Confectioners Sugar (for rolling): Don't skimp. This outer layer gives the cookies their "snowball" appeal. Roll once while warm, then again once fully cool.
Equipment You'll Need
- Stand mixer or hand mixer
- Mixing bowls
- Sifter or fine mesh strainer
- Cookie scoop (1 tablespoon size)
- Baking sheet
- Cooling rack
Instructions
Preheat the oven to 350°F. Spray cookie sheets with nonstick cooking spray.
In a stand mixer, cream together the room-temperature butter, ½ cup powdered sugar, vanilla, and almond extract until well combined.

Sift the flour and salt into the butter mixture and beat on medium speed. The dough will be thick.

Add chopped pecans and mix until fully incorporated.

Scoop 1 tablespoon of dough and roll into a ball. Place on cookie sheet. Repeat.

Bake for 10 to 12 minutes, until set.

Cool baked cookies for 10 to 15 minutes on the baking sheet before rolling. They should be cool enough to handle but still warm to the touch for the best sugar adhesion.
Roll each cookie generously in powdered sugar.

Pro Tips
- Cooled Butter (But Not Cold): It’s important to let the butter sit out to cool to room temperature (about 67°F. or 19°C.) before starting the recipe.
- Too cold, the cookies can be excessively crumbly;
- Too warm, and the cookies spread too much.
- Cool, then roll: Let cookies cool 10 to 15 minutes before coating. Too hot and the sugar melts; too cold and it won't stick.
- Uniform Size and Shape of Cookies: Use a cookie scoop for even-sized balls that bake uniformly.
- Easier Mixing: A stand mixer makes thick shortbread dough easier to handle. A hand mixer works too with a little extra effort.
- Feeling sticky, chill: If dough feels soft or sticky, cover and chill for 15 to 30 minutes before rolling.
Variations and Substitutions
- Nut-Free Version: Omit pecans or walnuts. Use mini chocolate chips or toasted sunflower seeds instead.
- Flavor Twists: Add a pinch of cinnamon or citrus zest to the dough.
- Other Nuts: Walnuts, almonds, or hazelnuts work well too.

Mexican Wedding Cookies vs. Other Cookies
Mexican Wedding Cookies
- Nuts? Yes
- Shape: Balls
- Coating: Powdered sugar
- Texture: Buttery shortbread
- Notable: Family-favorite for holidays and celebrations; melt-in-your-mouth texture
Pecan Sandies
- Nuts? Yes
- Shape: Discs
- Coating: None
- Texture: Crumbly
- Notable: Often commercially produced; no sugar coating
Italian Wedding Cookies
- Nuts? Varies
- Shape: Balls
- Coating: Glazed or powdered
- Texture: Sometimes cakier
- Notable: Often lemon or anise flavored with a soft, cake-like bite
Greek Kourabiedes
- Nuts? Often almonds
- Shape: Crescents or balls
- Coating: Powdered sugar
- Texture: Crumbly
- Notable: Flavored with brandy or ouzo for a festive touch

Frequently Asked Questions (FAQs)
Yes-just different names for similar buttery, powdered-sugar-coated shortbread cookies.
Polvorones de Nuez means dust – fitting for these crumbly, powder-dusted treats.
These cookies will be a little crumbly. However, if it is overly crumbly to where they fall apart easily and won’t hold their shape. Then it could be that 1) the butter was too cold, or 2) there was too much flour and not enough butter.
It is likely that 1) the temperature of the butter was too warm, or 2) possibly the butter to flour ratio was off; too much butter or not enough flour. For the most accurate measurement, weigh the flour on a scale either in grams or ounces (about 240 grams or 8.5 ounces) for this recipe.
Yes! See variation above using chocolate chips or seeds.
Absolutely. Freeze uncoated cookies for up to 2 months. Thaw at room temp for a few hours or overnight in the refrigerator, then roll in fresh powdered sugar before serving.
Definitely. They're classics on holiday cookie trays and make beautiful edible gifts.
Use a 1-tablespoon cookie scoop and roll each ball by hand. A chilled dough can also help with shaping.
Christmas Cookie Tray Tips
- Roll cookies twice in powdered sugar for extra snowy effect.
- Add cinnamon or nutmeg to the sugar for a holiday spice.
- Package in cookie tins with wax paper for festive gifts.
A Short History
These cookies go by many names around the world: Mexican Wedding Cookies, Russian Tea Cakes, Snowballs, and more. They're all variations on a nutty, buttery shortbread-style cookie rolled in powdered sugar.
In Mexico, they're known as Polvorones de Nuez, often served not just at weddings, but at quinceañeras, baptisms, Christmas gatherings, and other family celebrations. The Spanish name "Polvorones" comes from polvo (dust), referring to their crumbly texture and sugar-dusted exterior.
Similar cookies were popular in Europe as tea-time treats, especially in Eastern Europe and the Mediterranean, and were brought to the Americas through cultural exchange. During the Cold War, the name "Russian Tea Cakes" fell out of favor in the U.S., and "Mexican Wedding Cookies" became more widely used.

More Holiday Cookies to Try
- Christmas Shortbread Thumbprint Cookies
- Shortbread Chocolate-Filled Christmas Cookies
- Chocolate Peppermint Cookies
- Old-Fashioned Chocolate Crinkle Cookies
- Molasses Crinkle Cookies
Ready to bake? These sweet little snowballs are quick to make and impossible to resist. Perfect for your next celebration, or just a cozy afternoon treat.
Recipe
Ingredients
- 1 cup (16 Tablespoons or 2 sticks) unsalted butter room temperature
- ½ cup confectioners sugar sifted
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 2 cups (about 240 – 250 grams or 8.5 ounces) all purpose flour sifted
- ½ teaspoon salt
- 1 cup pecans or walnuts chopped
- 1 cup confectioners sugar sifted – for rolling cookies in
Instructions
- Preheat the oven to 350° F. Spray a cookie sheets with nonstick cooking spray.
Place the room temperature butter in a stand mixer and add the powdered sugar and vanilla and almond extract. Beat till well combined.1 cup (16 Tablespoons or 2 sticks) unsalted butter, ½ cup confectioners sugar, 1 teaspoon vanilla extract, ½ teaspoon almond extract
Sift the flour and salt into the butter and beat on medium speed. It will take a minute or two to combine well as the dough will be thick.2 cups (about 240 – 250 grams or 8.5 ounces) all purpose flour, ½ teaspoon salt
Add in the chopped pecans and mix.1 cup pecans or walnuts
Scoop 1 tablespoon of dough and roll it into a ball. Place on the cookie sheet. Repeat for each cookie.
Place the cookie sheet with the cookies in the oven and bake for 10-12 minutes.
Cool the baked cookies, then roll each one generously in the powdered sugar.1 cup confectioners sugar













Wanda says
Love snowball cookies! Can’t wait to try these ones!
Cyndy says
Thanks for the thorough instructions. These looked so delicious and they tasted even better. I am going to make double next time because the disappeared pretty quickly at my house!
saif says
This looks delicious. It kinda remind me the Middle eastern cookies at home where they also add powders on it.
Biana says
These look like such fun cookies, they are perfect with a cup of tea.
Gail Montero says
These cookies are a holiday favorite of mine. So more-ish, I need to exercise self-control with these! YUM!
Libby Adams says
I have been looking for a Mexican Wedding Cookie recipe every since my daughter made some in her baking class in school and brought them home. Your recipe looks pretty straight forward so will try it out. Thanks again for sharing this!
Michele says
Hi Libby,
You’re welcome. I hope you like them.
Thanks,
Michele
Kmb says
Do you measure the sugar and flour before or after sifting?
Michele says
Hi,
I measured and then sifted.
Thanks,
Michele
Kimble says
This is my 3rd time making these cookies. I made them for the Spanish speaking teachers at my sisters school. (Not trying to offend if I didn’t identify correctly). But I added a Rumchata drizzle and it kicked up the taste YUMMY!!! A great coffee cookie also. I’ll add these to my baking repertoire. Thank you for clear instructions.
Crystal says
They taste great but were more crumbly than I was hoping. Clearly, I did something different I just don’t know what. Either way, the recipe tastes wonderful. I just have to figure out why they crumbled. I will try them again.
Maggie says
. How do I store them and how long will they keep?
Michele Feuerborn says
Hi Maggie,
I’m glad you like the cookies. You can store them in an airtight container for about a week.
Thanks,
Michele
Bea Shumey says
No need to worry about storing these ! They will be gone before you know it! I will double the batch next year. These were delicious and easy to make. I might cut down the sugar a bit as they are overall sweet, but they are melt in your mouth delicious!
I had an aunt, years ago that made these but I never knew the recipe…we were allowed one only! Took me about 50 years to get this secret! Love them!
Jackie says
Can’t wait to try. I want to make mini ones. Would I bake for the same time?
Michele says
Hi Jackie,
Thanks for your question. In general, the smaller the cookies, the faster they cook. So I would watch the cookies while they bake and check them at about 6 minutes and, if they are not ready, keep checking them until they are done. It’s hard to give a specific time when I don’t know what the specific size of the cookies will be.
Happy Baking,
Michele
Lee says
Excellent recipe! I’ve made this recipe various times. A keeper for sure!
Michele says
Hi Lee,
I’m so happy you like this recipe. Thanks for sharing your experience with this recipe.
Michele
Lupe says
Made these today for Christmas and everyone loved them! Recipe will be added to my favorites!