Name: Mexican Wedding Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Ingredients: 1 cup unsalted butter ((softened)); 1 cup powdered sugar; 2 tsp vanilla; 1/2 tsp salt; 2 cup flour; 1 cup toasted pecans; Powdered sugar ((for rolling) About 1 cup)

This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

Mexican Wedding Cookies are a real treat! Made with butter and pecans then rolled in powdered sugar. They look like miniature snowballs and perfect for Christmas, birthdays, and special occasions.

Jump to Recipe Print Recipe

Mexican Wedding Cookies are little bites of pecan heaven.

They aren’t hard to make either. Only a handful of ingredients and under 30 minutes. YES!

In Mexico, though, these cookies have different names: Galletas de Nuez (Pecan Cookies) or Galletas Rusas (Russian Cookies).

How they became “wedding cookies” is beyond me. lol!

Whatever you decide to call them, make a big batch. They are always a hit.

More Mexican Desserts:

Hojarascas
Churros
Apple Empanadas
Fresas con Crema

How to Make Them

A collage showing how to make the cookie batter.

Cream the butter and add the powdered sugar, vanilla, and salt.
Add the flour in slowly.
Scrape down the sides as needed.

Pro Tip:

Use room temperature butter. If it is fresh out of the fridge, zap it in the microwave for 10-second intervals until it is soft.

Also, be sure to add the flour in little by little, or flour will fly everywhere.

Add the toasted pecans. Stir to combine.
Form a small ball in your hands. About 1 tablespoon.
Place on a lined cookie sheet.

Not a fan of pecans? Try this recipe with chopped walnuts instead.

How to Toast Pecans:

At my local store, you can buy toasted pecans.

If that’s not the case at your store, get a non-stick skillet and on low-medium heat place the chopped pecans. Stir constantly for 1-2 minutes, or until fragrant.

Let cool before adding to the batter.

Bake at 375 degrees F for 10-12 minutes.
Let the cookies cool on a cooling rack.

The bottoms of the cookies should be golden brown.

For smaller cookies:

Use only ½ tablespoon of the batter to form the balls.
Bake for 8 minutes, or until golden brown.

Roll in powdered sugar.
Set aside.
Repeat with the remaining cookies.

Let the cookies cool for about 10 minutes before covering in the sugar.

If they are warm, the powdered sugar will soak into the cookie.

If that happens, simply wait a little longer until they are cool and roll in the powdered sugar again.

Serve With

Cafe de Olla
Atole de Chocolate
Champurrado
Ponche Navideño

You can’t go wrong with these Mexican Wedding Cookies. They are super yummy and melt-in-your mouth delicious. Great for Christmas cookie exchanges and gift giving.

Make a big batch! They’ll be gone in no time.

Hungry for More?

Be sure to subscribe to my newsletter and follow along on Facebook, Instagram, Pinterest, Twitter for my latest recipes and videos.

Did you make this recipe? Please rate the recipe below!