Mexican Wedding Cookies Recipe | Little Luna

On May 1, 2020

Mexican Wedding Cookies Recipe | Little Luna

Super Easy Mexican Wedding Cookies are soft and buttery with almonds in every bite! These powdered sugar cookies are your new favorite.

These traditional Mexican wedding cookies are almost like snowball cookies and taste similar to almond cookies. They are my favorite dessert in the house!

Homemade Mexican Cookies

You might also know these cookie treats as Snowballs, Polvorones, Butterballs, Pecan Sandies, Russuan Tea Cakes, Sandies, and more. No matter what they are called, they are delicious.

We love making homemade Mexican wedding cake cookies for many occasions. They’re great for baking around the holidays, but can also be made and eaten any time of year. Bake a batch for a cookie exchange, dinner party or just a treat for friends.

How many cookies are served at a reception or carnival? We plan to serve 2-3 cookies per guest. That’s fine when you’re only doing a few dozen, but if you’re planning to have 100 guests, then that’s 200-300 cookies. differ greatly!

Some things to consider: Is dinner served? Do you offer other desserts? How long is the event? If other foods are being served and the activity is shorter, you can plan on the lower end of the roast.

How to Make Mexican Wedding Cookies

cream. Start by whisking the butter and powdered sugar together in a medium bowl. Then add vanilla and almond extracts.

mix. Begin adding the flour and almonds, stirring until everything is combined.

chill. Cover the bowl and refrigerate for 1-2 hours. After the dough has cooled, preheat the oven to 325°F,

Roll + bake. Shape the dough into balls. Roll the balls in the powdered sugar and place them on an ungreased cookie sheet. Bake cookies for 16-18 minutes. Let the cookies cool for a minute or two, then transfer them to a wire rack to cool completely. Once the cookies have cooled, roll them in the powdered sugar. enjoy!

More recipe tips

Use softened butter. Cut butter sticks into cubes and let stand at room temperature for 20-30 minutes. Alternatively, some microwaves have a softening setting that you can use for a quick finish.
Do not bake on greased cookie sheets. You can use a silicone baking mat or parchment paper if you’re concerned about them sticking.
Roll in the powdered sugar while the cookies are hot to make them stick. Sift the sugar to remove any lumps.

How to store + replace

storage: These cookies, like most cookies, store well and you can store them as baked cookies or dough for later baking.

Dough: Roll into balls (do not roll in powdered sugar) on a baking sheet and place in the refrigerator. Once frozen, transfer them to an airtight freezer-safe container. Bake: Roll dough balls in powdered sugar and place on a baking sheet. Let them thaw for 10-15 minutes. bake. Roll in the powdered sugar again.
Baking: Once cooled, store cookies in an airtight container on the counter for 3-4 days. Freeze Baked Cookies: Do not roll them again in powdered sugar. Let cookies cool and store in freezer-safe containers. Be sure to separate the layers with wax paper. Freeze up to 3 months. Roll again in powdered sugar and thaw.

Variety: These cookies have as many names as there are names. In fact, we have a pecan snowball and a peanut butter snowball version and they are both very good. Some variations you can easily try include:

Replace the almonds with an equal amount of pecans or walnuts
Add mini chocolate chips
Chopped Andes Mints, substituting ¼ tsp peppermint extract for almond extract
Mixed in Rainbow Jimmy
Add ½-1 tsp cinnamon or pumpkin spice

For more Mexican food, try:

Course dessert

Mexico food

Prep time 10 minutes

Cook Time 16 minutes

1 hour cooldown

Total time 1 hour 21 minutes

Serving Size 24

Calories 160 kcal

by Lil’ Luna

1 cup butter
1/2 cup powdered sugar
1 teaspoon vanilla extract
1 teaspoon almond extract
2 teaspoons water
2 cups all-purpose flour
1 cup chopped almonds
1/2 cup powdered sugar rolled cookies

In a medium bowl whisk together butter and powdered sugar. Then, add vanilla and almond extracts. Add flour and almonds. Mix until just combined. Cover the bowl and chill in the refrigerator for 1-2 hours.
Once the dough has cooled, preheat the oven to 325°F
Shape the dough into balls. Roll ball in powdered sugar and place on cookie sheet. (Do not spray cookie sheets) Bake for 16-18 minutes.
Let the cookies cool for a minute or two, then transfer them to a wire rack to cool completely. Roll them in powdered sugar after cooling. enjoy!
Store in an airtight container at room temperature.

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