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  • 2 star values: 10
  • 1 star values: 6

Deliciously buttery, nut-filled Mexican wedding cookies have a crumbly texture and a sweet powdered sugar coating. These melt-in-your-mouth treats are a welcome addition to your holiday cookie tray. Make an extra batch to wrap in festive cookie bags and share as holiday gifts.

Recipe Summary

prep:
20 mins
cook:
15 mins
additional:
1 hr 20 mins
total:
1 hr 55 mins
Servings:
36
Yield:
36 cookies
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Contrary to popular belief, Mexican wedding cookies aren't just for weddings! They're perfect for all sorts of occasions, from celebrations to whenever you need to satisfy your sweet tooth. This Mexican wedding cookie recipe will quickly become a go-to in your dessert rotation. 

What Are Mexican Wedding Cookies?

Mexican wedding cookies are buttery, powdered sugar-covered, melt-in-your-mouth cookies dotted with finely chopped nuts. The pastries, which are similar to Russian tea cakes, are often enjoyed during the holiday season. 

How to Make Mexican Wedding Cookies

You'll find the full, step-by-step recipe below — but here's a brief overview of what you can expect when you make these top-rated Mexican wedding cookies: 

1. Beat the butter and sugar, then mix in vanilla and water. 
2. Beat in flour, almonds, and salt. Cover and chill.
3. Shape into balls and bake until set. 
4. Roll the cooled cookies in powdered sugar.

How to Store Mexican Wedding Cookies

You can store Mexican wedding stories in an airtight container at room temperature for up to a week. If you stack the cookies, place a piece of parchment paper between each layer to prevent sticking.

Can You Freeze Mexican Wedding Cookies?

Yes! You can freeze Mexican wedding cookies for up to two months. For the best results, freeze the cookie dough before baking and rolling in powdered sugar. 

Arrange the dough balls on a baking sheet, cover, and freeze for a few hours or up to overnight. When the dough is frozen, transfer to zip-top bags or another freezer-safe container. Thaw in the refrigerator overnight, then bake according to the instructions. 

Allrecipes Community Tips and Praise

"Absolutely loved this cookie," says WildBranch. "I made one addition to the recipe. Before I rolled the cookies in confectioners' sugar, I brushed them with melted butter which took away any dryness and caused more sugar to stick to the cookies."

"So easy and great tasting," according to MontanaRed. "I love to make these for the holidays. I used a small cookie scoop to make them ball shaped and called them snowballs. I used walnuts because I had them on hand — they came out great."

"These came out fantastic," raves Sara Thompson Zeller. "They melt in your mouth. Be sure to roll the cookies in the confectioners sugar when they are still warm. That will make the sugar melt to the cookies and give it that oh-so sweet coating that makes these cookies so yummy!"

Editorial contributions by Corey Williams

Ingredients

36
Original recipe yields 36 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Beat butter and sugar in a medium bowl with an electric mixer until light and fluffy. Mix in vanilla and water. Add flour, almonds, and salt; beat on low speed until dough is just combined. Cover and chill for 1 to 3 hours.

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  • Preheat the oven to 325 degrees F (165 degrees C).

  • Shape chilled dough into 1-inch balls and place 2 inches apart onto unlined cookie sheets.

  • Bake in the preheated oven for 15 to 20 minutes. Remove cookies from the sheets and transfer to wire racks to cool, 20 to 30 minutes.

  • Place powdered sugar in a shallow bowl. Roll cooled cookies in powdered sugar to coat. Transfer to an airtight container and store at room temperature.

Nutrition Facts

104 calories; protein 1.3g; carbohydrates 10.3g; fat 6.5g; cholesterol 13.6mg; sodium 0.9mg. Full Nutrition
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