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Mexican Wedding Cookies (Snowball Cookies)

Mexican wedding cookies are buttery pecan cookies baked until their bottoms are lightly golden and their tops remain pale. Roll them twice in powdered sugar for their signature snowy finish.
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Prep Time 25 minutes
Cook Time 15 minutes
Chill 30 minutes
Total Time 1 hour 10 minutes
Servings: 36 cookies
Course: Dessert
Cuisine: Mexican
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup unsalted butter softened
  • 1.5 cups powdered sugar divided
  • 1 tsp vanilla extract
  • 2.25 cups all-purpose flour
  • 0.25 tsp salt
  • 0.75 cup pecans finely chopped

Equipment

  • 1 large baking sheet

Method
 

  1. Beat the butter and 1/2 cup powdered sugar in a large bowl until smooth and creamy.
  2. Mix in the vanilla extract.
  3. Add the flour and salt and mix just until combined.
  4. Stir in the pecans.
  5. Cover and chill the dough for 30 minutes.
  6. Heat the oven to 350°F.
  7. Line a large baking sheet with parchment paper.
  8. Shape the dough into 1-inch balls.
  9. Arrange them about 1 1/2 inches apart on the baking sheet, working in batches as needed.
  10. Bake for 12–15 minutes, until the bottoms are lightly golden while the tops remain pale.
  11. Cool on the baking sheet for 5 minutes.
  12. Put 1/2 cup of the remaining powdered sugar in a shallow bowl.
  13. Gently roll the warm cookies in it.
  14. Transfer them to a wire rack to cool completely.
  15. Roll the cooled cookies in the remaining 1/2 cup powdered sugar.

Notes

For the cleanest shape, chill the dough for the full 30 minutes. Store in an airtight container in the refrigerator for up to 7 days; these cookies are freezer-friendly. For a gluten-free variation, use a 1:1 gluten-free all-purpose flour blend.