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Mexican Wedding Cookies + VIDEO

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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.
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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 8 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

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!

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

    • Debra K Albright

      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

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