Melt-In-Your-Mouth Mexican Wedding Cake Cookies (Snowball Classic)
Introduction
Some cookies come and go with trends (remember cronut cookies?), but Mexican Wedding Cake Cookies have been a holiday constant in my Appalachian kitchen since before cassette tapes were cool. My grandmother called them “snowballs,” my dad swore they were “Russian Tea Cakes,” and I once overheard my great‑aunt argue that “no respectable West Virginian Christmas tin is complete without a double‑dusted pecan snowball.” No matter what you call them, these buttery bite‑sized rounds taste like a hug from memories past: toasty pecans, tender shortbread, and that glorious final tumble through a blizzard of powdered sugar.
Back in the ’80s we stored them in old Cool Whip tubs, using the powdered‑sugar‑crusted lid as a sneaky chef’s treat. These days my teens snag them straight off the cooling rack and sprinkle the excess sugar over hot cocoa like edible snow. Whether you’re baking for a cookie‑swap, a winter wedding, or simply to spoil yourself on a Tuesday, this easy five‑ingredient recipe brings melt‑in‑your‑mouth magic with minimal fuss.
Kitchen Question: Do you double‑dust your snowballs or is one coat plenty? Let me know in the comments!
Table of Contents
- Ingredients You’ll Need
- Step‑By‑Step Instructions
- Pro Tips & Troubleshooting
- Variations (Gluten‑Free, Walnut, Almond, Vegan)
- Serving & Storage Suggestions
- More Nostalgic Cookie Classics
- FAQ
- Printable Recipe Card
Ingredients You’ll Need
| Ingredient | Why It Matters |
|---|---|
| Unsalted butter, softened | Creates that classic shortbread crumb. Salted works; just omit added salt. |
| Powdered sugar (a.k.a. confectioners’ sugar) | Sweetens the dough and delivers the snowy coat. |
| Pure vanilla extract | Bridges butter and nut flavors warmly. |
| All‑purpose flour | Provides structure—spoon‑and‑level for accuracy. |
| Chopped pecans | Traditional nut; toast first for max flavor. |
Pro Tip: Toast pecans at 350°F for 7–8 minutes until fragrant, then cool before chopping.
Step‑By‑Step Instructions
1. Cream the Base
Beat 1 cup softened butter with 6 Tbsp powdered sugar and 1 tsp vanilla until light and fluffy—about 2 minutes on medium. Stop once it resembles pale frosting.
2. Add Dry Goods
On low speed, mix in 2 cups all‑purpose flour just until no streaks remain. Dough will be thick—similar to play‑dough.
3. Fold in Pecans
Stir in 1 cup toasted chopped pecans by hand for even nut distribution.
4. Shape & Chill
Roll heaping teaspoons of dough into 1‑inch balls and place 2 inches apart on an ungreased cookie sheet. Chill the tray 20 minutes for perfectly round “snowballs.”
5. Bake
Bake at 350°F for 12 minutes. Cookies should be set but not browned—pale is perfect.
6. Sugar Blizzard
Cool cookies 5 minutes, then gently roll each warm cookie in powdered sugar. Cool completely and roll a second time for that signature snowy look.
Pro Tips & Troubleshooting
- Flat cookies? Butter was too warm or dough was over‑mixed. Chill longer next batch.
- Powdered sugar won’t stick? Cookies cooled too much before first roll; ensure they’re still warm.
- Nut‑allergy option: Swap pecans for finely chopped, toasted pumpkin seeds.
- Storage: Airtight tin, up to 7 days. Freeze (undusted) up to 3 months; thaw, then coat in sugar.
Variations
- Gluten‑Free: Substitute a cup‑for‑cup GF baking blend; add ½ tsp xanthan gum if the blend lacks it.
- Walnut Snowballs: Use walnuts and add a pinch of cinnamon.
- Almond Wedding Cookies: Swap pecans for blanched almonds; add ¼ tsp almond extract.
- Vegan: Use plant‑based butter sticks; dough is naturally egg‑free.
Serving & Storage Ideas
- Pile high on a vintage cake stand for a snowy centerpiece.
- Crumble over vanilla ice cream with caramel drizzle.
- Gift in cellophane bags tied with plaid ribbon—attach a recipe card for instant nostalgia.
More Nostalgic Cookie Classics
- Russian Tea Cakes – a sister‑cookie with a hint of walnut crunch.
- Pecan Finger Cookies – long, dunkable shortbread perfect for coffee.
- Soft Chewy Chocolate Chip Cookies – a gooey, nostalgic favorite.
- Fruit Cake Cookies – festive bites packed with candied fruit.
FAQ
Q1: Can I make the dough ahead of time?
Absolutely. Roll the dough into balls, freeze on a sheet tray, then store in freezer bags up to 3 months. Bake from frozen, adding 1–2 minutes.
Q2: Why are these called “wedding” cookies?
Nut‑laden shortbread symbolizes prosperity in many cultures. These powdered treats often appeared at celebrations—from Mexican bodas to Russian tea times—hence the name variants.
Q3: Do I really need two coats of sugar?
One coat sweetens; the second gives that iconic white shell. If you prefer less sweetness, opt for a single dusting—just expect a slightly dimmer “snowball.”
Mexican Wedding Cake Cookies
Ingredients
- - 1 cup unsalted butter softened
- - 6 Tbsp powdered sugar plus more for coating
- - 1 tsp vanilla extract
- - 2 cups all-purpose flour
- - 1 cup chopped toasted pecans
Instructions
- Preheat oven to 350°F (177°C).
- In a large bowl, cream butter, 6 Tbsp powdered sugar, and vanilla until fluffy.
- Add flour; mix on low just until combined.
- Fold in pecans.
- Roll dough into 1-inch balls; place 2 inches apart on ungreased baking sheet. Chill 20 minutes.
- Bake 12 minutes, until set but not browned.
- Cool 5 minutes; roll warm cookies in powdered sugar. Cool completely, then roll again.
Notes
• Store in airtight container up to 1 week or freeze (undusted) 3 months.
