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    Home » Recipes » Desserts » Mexican Wedding Cookies + VIDEO

    Mexican Wedding Cookies + VIDEO

    Last Updated November 9, 2022. Originally Posted December 23, 2020 By Maggie Unzueta

    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 served on a white plate.

    Three Mexican wedding cookies on a white plate.

    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.

    A collage showing how to form the balls for the cookies.

    • 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.

    Baked cookies on a lined cookie sheet.

    • 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.

    A hand rolling a cookie in powdered sugar.

    • 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.

    Mexican wedding cookies served on a white plate with out cut in half.

    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.

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

    Three Mexican wedding cookies on a white plate.

    Mexican Wedding Cookies

    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.
    5 from 33 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: Mexican
    Prep Time: 15 minutes
    Cook Time: 12 minutes
    Total Time: 27 minutes
    Servings: 16
    Calories: 232kcal
    Author: Maggie Unzueta

    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

    Instructions

    • Preheat oven to 375 degrees F
    • Mix butter, powdered sugar, vanilla, and salt in a bowl.
    • Beat until creamy. (About 2-3 minutes)
    • Slowly add the flour. Mix on low while doing this.
    • Occasionally scrape down the sides of the bowl.
    • Add the nuts. Using a spatula work the nuts into the dough.
    • Take about 1 tablespoon of the dough.
    • Using your hands, roll into a small ball. Place on a lined cookie sheet.
    • Space the cookies about 1” apart. Repeat until there is no more dough.
    • Bake for 10-12 minutes.
    • The bottoms of the cookies will be golden brown.
    • Let cool on a cooling rack. About 10 minutes.
    • Then roll each cookie on powdered sugar.
    • Repeat with all the cookies.
    • Enjoy!

    Video

    Notes

    Not a fan of pecans? Make this recipe with walnuts. 
    Let the cookies cool for about 10 minutes. 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.
    FOR SMALLER COOKIES: Use only ½ tablespoon of the batter to form the balls.
    Bake for 8 minutes, or until golden brown.

    Nutrition

    Calories: 232kcal | Carbohydrates: 20g | Protein: 2g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 31mg | Sodium: 75mg | Potassium: 45mg | Fiber: 1g | Sugar: 8g | Vitamin A: 358IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 1mg
    Tried this recipe?Mention @MamaMaggiesKitchen or tag #MamaMaggiesKitchen!

    Filed Under: Desserts, Holiday Recipes

    About Maggie Unzueta

    Maggie Unzueta is the writer/blogger, photographer, recipe developer, videographer, and creator of In Mama Maggie's Kitchen. She has been developing easy and authentic Mexican food, Mexican-inspired recipes, and traveling tips since 2010. From family recipes to her extensive travels throughout Mexico, she brings traditional Mexican flavors from South of the Border and into your kitchen. Maggie has been featured in notable culinary websites and other media outlets. For more details, check out her About page.

    Reader Interactions

    Comments

    1. Kay

      January 1, 2021 at 2:14 am

      5 stars
      Love these, the addition of pecans made them AMAZING!

      Reply
      • Maggie U

        January 5, 2021 at 1:38 pm

        So glad you enjoyed this!

        Reply
    2. Sue

      January 1, 2021 at 6:49 am

      5 stars
      Love these!

      Reply
      • Maggie U

        January 5, 2021 at 1:38 pm

        So glad you enjoyed this!

        Reply
      • Debra K Albright

        December 21, 2021 at 3:32 am

        I never had any of these cookies until a couple years ago. I always imagined they would be a dry cookie. I was doing in home care for an elderly couple and she made all kinds of cookies for Christmas. I had a couple of these and they were amazing. So, so good. She actually made a batch for me to take home. I’m making them this year for the first time. It says 16 servings. Does that mean just one cookie per serving or two? Because I could eat 16 of these with no problem.😆

        Reply
        • Maggie Unzueta

          December 21, 2021 at 12:55 pm

          Lol! You and me both. Unfortunately it means one cookie per serving. 🙂 Hope you have a Happy Holidays!

    3. Laura

      January 1, 2021 at 7:07 am

      5 stars
      These cookies are so tasty!

      Reply
      • Maggie U

        January 5, 2021 at 1:37 pm

        They are! glad you liked them

        Reply
      • Sunny

        April 25, 2021 at 11:09 pm

        My mom used to make these way back in the 80’s but she used to add a just a little bit of anise.

        Reply
        • Maggie U

          April 27, 2021 at 10:01 am

          Sounds yummy! Hope you give this a try

    4. Chloe

      January 1, 2021 at 9:31 am

      5 stars
      I love the buttery flavour of Pecans, these look so delicious!

      Reply
      • Maggie U

        January 5, 2021 at 1:34 pm

        So glad you enjoyed this!

        Reply
    5. Kim Guzman

      January 1, 2021 at 12:55 pm

      5 stars
      Oh, yum! These are perfect!

      Reply
      • Maggie U

        January 5, 2021 at 1:34 pm

        Thanks! So glad you enjoyed this!

        Reply
    6. Alexandra

      January 1, 2021 at 2:13 pm

      5 stars
      Our favourite cookies – these are so good!

      Reply
      • Maggie U

        January 5, 2021 at 1:34 pm

        This recipe it’s amazing. So glad you enjoyed this!

        Reply
    7. Elizabeth

      January 1, 2021 at 3:15 pm

      5 stars
      Wonderful recipe! So delicious!

      Reply
      • Maggie U

        January 5, 2021 at 1:33 pm

        So glad you enjoyed this!

        Reply
    8. Emily Flint

      January 1, 2021 at 4:34 pm

      5 stars
      Such a delicious and classic cookie. Thanks for sharing!

      Reply
      • Maggie U

        January 5, 2021 at 1:33 pm

        So glad you enjoyed this!

        Reply
    9. Denise

      December 2, 2022 at 6:39 pm

      5 stars
      I’ve made Mexican wedding cakes but the very first version/recipe I had was made with almonds and almond extract. I now make the pecan version (w/vanilla extract) and with almonds and almond extract. I also roll them in powdered sugar after taking out of the oven–let set for 1 or 2 minutes on cookie sheets (yes will still be very warm) then roll and place on cooling rack. After they are completely cool, roll again. These also freeze well. I freeze these in a zip bag (or plastic container w/lid) with powdered sugar ( use the stuff you have left over from rolling). Add a bit more to spread amongst the cookies. The sugar will help “cushion” them in the freezer while still keeping the coating.

      Reply
      • Maggie Unzueta

        December 5, 2022 at 4:47 pm

        Great advice and suggestions. Thanks for making this Mexican wedding cookies recipe! It’s a hit at my house too.

        Reply
      • Elizabeth Patze

        December 18, 2022 at 3:59 am

        I was wondering if after you freeze them then thaw them out, so you add more confection sugar to make them look and taste ?fresh

        Reply
        • Maggie Unzueta

          December 20, 2022 at 8:28 am

          The problem with freezing is freezer burn. But, you called it! That’s exactly what I would do… freeze them then thaw, then coat the Mexican wedding cookies in confection sugar to try to make them taste fresher.

    10. Rena

      December 10, 2022 at 4:18 pm

      Do you use all purpose or self rising flour.

      Reply
      • Maggie Unzueta

        December 16, 2022 at 11:12 am

        All purpose flour. I don’t recommend using self rising flour to make Mexican Wedding Cookies because it has a rising agent. The cookies will come out salty.

        Reply
    11. Claudia

      December 28, 2022 at 3:06 pm

      5 stars
      Definitely making these again. I opted for the 1/2 tbsp size cookies.

      Reply
      • Maggie Unzueta

        January 6, 2023 at 11:32 am

        Yay! Glad you enjoyed this recipe.

        Reply

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