Mexican Pecan Snowballs

Welcome to the definitive guide for crafting the most exquisite **Mexican Wedding Cookies**, often affectionately known as **Pecan Snowball Cookies**. These delicate, buttery, and utterly crumbly confections are a beloved classic, especially during the holiday season. Each bite delivers a burst of rich vanilla flavor perfectly complemented by finely chopped pecans, all enrorobed in a generous dusting of sweet powdered sugar that melts in your mouth. Get ready to bake a batch of these irresistible treats that promise to be a highlight of any gathering.

Author’s Note

Unlocking the Secret to Perfectly Powdered, Nutty, Buttery Cookies!

While my heart often yearns for a warm, soft, and chewy indulgence – like my famous chewy chocolate chip cookies – there’s something truly magical about a Mexican Wedding Cookie that I simply cannot resist. They are, without a doubt, one of my absolute favorites, holding a special place in my baking repertoire.

The enchanting powdered sugar finish, combined with that exquisite **buttery, melt-in-your-mouth texture** and the delightful crunch of pecans in the center? It’s pure perfection. This recipe encapsulates everything I adore about these holiday classics.

I dedicated considerable time and effort to perfecting this recipe, driven by a desire to distill the very best elements from every Mexican Wedding Cookie I’d ever tasted into a single, cohesive masterpiece. I aimed for that ideal balance of tenderness, flavor, and delightful crumb, and I genuinely believe I’ve achieved it with this rendition.

My affection for this base recipe runs so deep that I’ve even adapted it to create other cherished variations, such as peppermint snowball cookies and chocolate chip snowball cookies. This versatile dough truly serves as the ultimate foundation for a myriad of delicious treats, proving its worth far beyond just one delightful cookie!

Essential Ingredients for Perfect Mexican Wedding Cookies

Crafting these tender, nutty delights requires only a handful of common pantry staples. The beauty of Mexican Wedding Cookies lies in the simplicity of their ingredients, each playing a crucial role in achieving that signature melt-in-your-mouth texture and rich flavor.

• Unsalted Butter: The cornerstone of these cookies, butter provides their rich, irresistible flavor and tender crumb. Always opt for high-quality, real unsalted butter over margarine. Using unsalted butter allows you to precisely control the salt content, ensuring a perfectly balanced taste. Ensure it’s at room temperature for optimal creaming.
• Powdered Sugar: This fine sugar is used twice in the recipe. First, it’s incorporated into the dough, contributing to the cookie’s delicate sweetness and texture. Second, and crucially, it’s used for coating the warm cookies, creating that iconic snowy finish and enhancing the melt-in-your-mouth sensation.
• Salt: A small amount of salt is essential to balance the sweetness of the sugar and enhance all the other flavors, particularly the rich butter and nutty pecans. It elevates the overall taste profile.
• Vanilla Extract: Vanilla is key to the cookie’s warm and inviting aroma. For an extra layer of gourmet flavor, consider using high-quality pure vanilla extract or even vanilla bean paste, which adds beautiful visual flecks and a more intense vanilla profile.
• All-Purpose Flour: The structural base of our cookies. For accurate measurement and the best texture, always spoon and level your flour. This prevents over-measuring, which can lead to tough cookies.
• Cornstarch: This is the secret ingredient for achieving that truly melt-in-your-mouth, velvety texture. Cornstarch tenderizes the dough, making the cookies incredibly delicate and preventing them from becoming too crumbly or dry.
• Pecans: The signature nut for these cookies, providing a deep, rich, and buttery flavor. Toasting the pecan halves beforehand intensifies their nutty aroma and taste. After toasting, they are finely pulsed or chopped, ensuring even distribution throughout the dough and contributing to the cookie’s unique crumbly texture.

Step-by-Step Guide: Crafting Your Own Mexican Wedding Cookies

Making these classic cookies is simpler than you might think! Follow these detailed steps to achieve perfect, tender, and delicious Mexican Wedding Cookies every time.

1. Toast and Prepare Pecans: Begin by preheating your oven and spreading the pecan halves in a single layer on a baking sheet. Toast them for 5-7 minutes, or until they become wonderfully fragrant. Keep a close eye on them to prevent burning. Once toasted, allow the pecans to cool completely before transferring them to a food processor or chopping board. Pulse or finely chop them into very small, even pieces. Be careful not to over-process them, as this can turn them into pecan butter.
2. Cream Wet Ingredients & Combine Dry: In the bowl of a stand mixer fitted with the whisk attachment, or using a large bowl and a hand mixer, cream together the softened unsalted butter and 3/4 cup of powdered sugar. Beat until the mixture is light, fluffy, and perfectly creamy, typically taking about 3-4 minutes. Next, incorporate the vanilla extract, salt, cornstarch, and your finely chopped pecans. Mix until all ingredients are smoothly combined. Gradually add the all-purpose flour, mixing on low speed until just combined. The dough will initially appear sandy and crumbly, but with continued mixing, it will come together into a cohesive dough. Avoid overmixing once combined to ensure a tender cookie.
3. Chill the Dough: This is a crucial step for the best texture and to prevent spreading during baking. Gather the cookie dough, flatten it slightly into a disc, and wrap it tightly in plastic wrap. Refrigerate the dough for a minimum of 1-2 hours. Chilling allows the butter to firm up and the flavors to meld beautifully. If your kitchen is warm or the dough becomes too soft while shaping, a quick 10-15 minute freeze can help.
4. Bake to Perfection: Once the dough is thoroughly chilled, preheat your oven to 375°F (190°C). Line a light-colored baking sheet with a silicone baking mat or parchment paper. Using a 1-tablespoon measuring spoon, scoop out uniform portions of dough and roll them into neat, small balls. Arrange the dough balls about 1 inch apart on the prepared baking sheet. Bake for 7-11 minutes; ovens vary, but mine usually take 10 minutes. The cookies should be set and lightly golden on the bottom, but still pale on top. Remove from the oven and let them rest on the baking sheet for 3-5 minutes before transferring them to a wire cooling rack.
5. Double Coat with Powdered Sugar: This is where the magic happens! While the cookies are still warm but cool enough to handle, add a generous amount of powdered sugar to a shallow bowl (start with about 1 cup). Gently roll each warm cookie in the powdered sugar until fully coated. Place them back on the wire cooling rack to cool further. Once they have cooled for a few more minutes, or even completely, roll them in powdered sugar a second time. This double-dip ensures a thick, even, and beautifully snowy coating that adheres perfectly and creates that classic “snowball” look.

Expert Tips for Flawless Mexican Wedding Cookies

Achieving the perfect Mexican Wedding Cookie is an art, but these expert tips will guide you to success, ensuring your cookies are always tender, flavorful, and beautifully coated.

• Utilize Firm, Cold Butter (for chilling): While you start with room-temperature butter for creaming, ensuring your dough is thoroughly chilled with firm, cold butter before baking is paramount. This prevents the cookies from spreading too much in the oven, helps them hold their shape, and ensures a delicate, crumbly texture instead of a flat, greasy one.
• Chill the Dough Thoroughly: Do not skip or rush the chilling step. Refrigerating the dough for the recommended 1-2 hours allows the butter to solidify and the gluten to relax, resulting in a more tender cookie that maintains its shape and doesn’t spread excessively during baking.
• Pulse Pecans, Don’t Process: When preparing your pecans, pulse them in a food processor until they are finely chopped but stop before they turn into a paste or butter. Over-processing will release too much oil, altering the dough’s consistency and the cookie’s desired texture. Fine pieces ensure even distribution and a pleasant bite.
• Bake on Silicone Liners or Parchment Paper: For the best results and to prevent sticking without greasing, always bake these delicate cookies on silicone liners or parchment paper. This provides a non-stick surface and helps in achieving uniform baking and beautifully light bottoms. A light-colored baking sheet paired with a silicone liner offers superior results compared to darker pans, which can cause the bottoms to brown too quickly.
• Master the Double Dip in Powdered Sugar: The signature snowy appearance and melt-in-your-mouth coating of Mexican Wedding Cookies come from a two-stage rolling process. First, roll the cookies in powdered sugar when they are slightly cooled (warm enough for the sugar to stick, but not so hot that it melts completely). After they cool further, roll them again. This double-dipping ensures a thick, even, and lasting coating that truly defines this classic treat.
• Measure Flour Accurately: Always spoon your flour into the measuring cup and level it off with a straight edge. Scooping directly from the bag can compact the flour, leading to too much being added, which results in dry and tough cookies. Precision is key for that delicate texture.

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Rated 5 out of 5 stars from 1 vote

Mexican Wedding Cookies

By Chelsea Lords

Mexican Wedding Cookies are tender, buttery, and melt-in-your-mouth delicious! Packed with pecans and coated in powdered sugar, they’re a perfect holiday treat.

Prep Time: 20 minutes

Cook Time: 10 minutes

Chilling Time: 2 hours

Total Time: 2 hours 30 minutes

Yields: 40 cookies

Equipment

• Stand mixer or hand mixer
• Half sheet pan (13″ x 18″)
• Silicone baking mat
• Cooling rack

Ingredients

• 1/3 cup pecan halves
• 1 cup unsalted butter see note 1
• 3/4 cup powdered sugar
• 1/2 teaspoon salt
• 2 teaspoons vanilla extract see note 2
• 1-3/4 cups all-purpose flour
• 1 tablespoon cornstarch
• Powdered sugar for coating the cookies

Instructions

• Preheat oven to 350°F (175°C). Spread the pecan halves in an even layer on the sheet pan. Bake for 5–7 minutes or until they become fragrant. Watch them carefully to prevent burning. Remove from oven and allow to cool completely before transferring them to a mini food processor or cutting board. Pulse or finely chop into very small pieces. Be careful not to over-pulse in the food processor, or you’ll end up with pecan butter.
• In the bowl of a stand mixer with the whisk attachment or a large bowl (and using a hand mixer), combine the softened butter and 3/4 cup powdered sugar. Cream together until smooth and creamy, about 3–4 minutes. Add in vanilla extract, salt, cornstarch, and the pulsed/chopped pecans. Beat until smooth and well combined. Gradually add the flour and mix until just combined and smooth. It will seem sandy and crumbly at first, but continue mixing; it will come together into a cohesive dough. Once combined, do not overmix.
• Wrap the dough in plastic wrap, forming it into a flattened disc, and refrigerate for 1–2 hours to chill thoroughly.
• After chilling, preheat oven to 375°F (190°C). Line a light-colored sheet pan with a silicone liner (see note 3). Measure out cookie dough using a 1-tablespoon measuring spoon to ensure consistent size (each ball should be exactly 1 tablespoon). If the dough gets overly warmed from handling or sitting in a warm kitchen, place it in the freezer for 10–15 minutes to firm up. Form the dough into neat balls and place them on the prepared baking sheet. Bake for 7–11 minutes (mine typically take 10 minutes). (It’s acceptable if some of the cookies show a slight brown edge; this crumbles off easily when ready to roll in powdered sugar). Remove from oven, let stand on the tray for 3–5 minutes, then transfer to a wire cooling rack. Let cool for another 2–3 minutes.
• Add fresh powdered sugar to a shallow bowl (start with 1 cup; you may need slightly more). While the cookies are still warm (but cool enough to handle), gently roll each cookie in the powdered sugar until fully coated, then return to the cooling rack. Let cool a few more minutes, then roll in the powdered sugar again for a thick, beautiful, and lasting snowy coating.

Recipe Notes

Note 1: It’s important to use good-quality unsalted butter—not margarine—to control the salt amount and achieve the best flavor. Ensure the butter is at room temperature for creaming, but firm for chilling. One cup is the equivalent of 16 tablespoons or 2 sticks.
Note 2: For an enhanced flavor profile, I sometimes use vanilla bean paste; if using, 1 teaspoon of paste is equivalent to 2 teaspoons of extract.
Note 3: I extensively tested this recipe using no parchment paper, with parchment paper, and with a silicone liner. The cookies consistently turned out best with the silicone liner. Additionally, the type of baking sheet matters: darker trays tend to result in darker cookie bottoms. For optimal results, use a light-colored baking tray.
Storage: Store baked Mexican Wedding Cookies in an airtight container at room temperature. For the freshest appearance and taste, re-roll them in additional powdered sugar as needed. They are best enjoyed within 1–3 days.

Nutrition

Serving: 40cookies | Calories: 94kcal | Carbohydrates: 11g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 12mg | Sodium: 66mg | Potassium: 11mg | Fiber: 0.2g | Sugar: 7g | Vitamin A: 142IU | Vitamin C: 0.01mg | Calcium: 3mg | Iron: 0.3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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There you have it – the ultimate guide to creating perfect Mexican Wedding Cookies. These delicate, nutty, and sugary delights are more than just a recipe; they’re a celebration of classic flavors and textures. Whether you’re baking for a special occasion, the holidays, or simply to treat yourself, these cookies are sure to bring joy with every melt-in-your-mouth bite. Enjoy the process of crafting these beautiful treats, and don’t hesitate to share the magic with friends and family!