Classic Mexican Wedding Cookies: A Snow-Dusted Delight

Discover the magic of Mexican Wedding Cookies, often known as Russian Teacakes or Snowball Cookies, with this beloved recipe. These delicate, buttery shortbread bites are generously coated in powdered sugar, creating a melt-in-your-mouth experience that’s perfect for holidays, gatherings, or a simple sweet craving.

Ingredients

• 1 cup (226g) unsalted butter, softened to room temperature
• ½ cup (60g) powdered sugar, sifted, for the dough
• 2–3 cups (240-360g) powdered sugar, sifted, for rolling
• 2 cups (240g) all-purpose flour, spooned and leveled
• 1 cup (113g) finely chopped pecans, or walnuts, toasted for enhanced flavor (optional)
• 1 teaspoon (5ml) pure vanilla extract
• ¼ teaspoon fine sea salt

Instructions

1. Cream Butter and Sugar: In a spacious mixing bowl, utilizing an electric mixer on medium-high speed, thoroughly beat the softened unsalted butter with the ½ cup of sifted powdered sugar. Continue mixing for 3-5 minutes until the mixture appears light, notably fluffy, and pale in color. Ensure you pause to scrape down the sides and bottom of the bowl periodically to incorporate all ingredients evenly.
2. Incorporate Dry Ingredients and Nuts: Gradually add the all-purpose flour, a half cup at a time, along with the vanilla extract, to the creamed butter mixture. Mix on low speed just until combined and no streaks of flour remain; overmixing can develop gluten and lead to tough cookies. Gently fold in the finely chopped pecans until they are uniformly distributed throughout the dough.
3. Chill the Dough: Carefully gather the dough into a cohesive ball, flatten it slightly, and wrap it tightly in plastic wrap. Refrigerate the dough for a minimum of 45 minutes (up to 2 hours). This crucial chilling step helps solidify the butter, preventing the cookies from spreading excessively during baking and ensuring they maintain their distinctive rounded shape.
4. Shape and Bake: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. Scoop small portions of the chilled dough and roll them between your palms into uniform balls, roughly 1 inch (2.5 cm) in diameter. Arrange these dough balls about 1 inch apart on the prepared baking sheets. Bake for 12-14 minutes, or until the edges appear lightly golden and the bottoms are faintly browned, while the centers remain pale. Avoid overbaking to keep them tender.
5. First Powdered Sugar Coating: Immediately upon removing the cookies from the oven, while they are still warm and slightly tacky, gently roll them in a shallow bowl filled with powdered sugar. Ensure they are thoroughly coated on all sides. The warmth helps the sugar adhere beautifully.
6. Cool and Final Coating: Transfer the sugar-coated cookies to a wire rack and allow them to cool completely. Once they are at room temperature, roll them a second time in fresh powdered sugar. This double coating creates that iconic ‘snow-dusted’ appearance and adds an extra indulgent layer of sweetness and texture.

Chef’s Insight

These classic cookies are surprisingly simple to make, yet their delicate texture and rich, nutty flavor, enrobed in a generous layer of powdered sugar, make them feel incredibly special. The secret to their melt-in-your-mouth quality lies in the high butter content and the chilling process, which prevents spreading and ensures a tender crumb.

Cook’s Notes

• Butter Temperature: Ensure your butter is truly softened, not melted. It should give slightly when pressed, but still hold its shape.
• Sifted Sugar: Sifting powdered sugar for both the dough and rolling helps prevent lumps and ensures a smooth, even coating.
• Pecan Toasting: For a deeper, more pronounced nutty flavor, lightly toast your chopped pecans in a dry skillet over medium-low heat for 5-7 minutes, stirring frequently, until fragrant. Let them cool completely before adding to the dough.
• Do Not Overbake: These cookies should remain pale, with only the very edges showing light color. Overbaking will result in a drier, less tender cookie.

How To Serve

• Mexican Wedding Cookies are a beloved treat for festive occasions like Christmas, weddings, or any gathering where a delicate, sweet bite is appreciated.
• Serve them alongside a warm cup of coffee, hot chocolate, or a delicate tea.
• They also make an elegant addition to any dessert platter or cookie exchange.

Keep & Reheat

• Store these cookies in an airtight container at room temperature for up to one week.
• If you prefer to make them ahead, the unbaked dough balls can be frozen for up to 3 months. Arrange them on a baking sheet until solid, then transfer to a freezer-safe bag. Bake from frozen, adding a couple of extra minutes to the bake time.
• Coated cookies can also be frozen, then re-rolled in sugar after thawing.

Prep time: 45 minutes, Cook time: 14 minutes, Yield: Approximately 36 cookies

FAQs

Can I use other nuts?

Absolutely! While pecans are traditional, walnuts are a classic substitute. You can also experiment with finely chopped almonds or pistachios for a different flavor profile.

Why do my cookies spread too much?

The most common culprits are insufficient chilling of the dough or using butter that’s too warm. Ensure your butter is softened, not melted, and always chill the dough for at least 45 minutes.

Can I make these cookies dairy-free or gluten-free?

For dairy-free, substitute a good quality plant-based butter alternative. For gluten-free, use a 1:1 gluten-free all-purpose flour blend, preferably one containing xanthan gum, though the texture might vary slightly.

How do I get a perfect powdered sugar coating?

The key is a double coating. Roll them warm from the oven for the first pass, as the slight moisture helps the sugar stick. Then, roll them again once completely cool for that beautiful, opaque snow-dusted finish.

Can I freeze Mexican Wedding Cookies?

Yes, both the dough and the baked cookies freeze well. Freeze unbaked dough balls, then bake from frozen. Baked cookies can be frozen for up to 2 months; re-roll in powdered sugar after thawing if needed.

What if my powdered sugar gets clumpy?

Always sift your powdered sugar before mixing into the dough and before rolling the cookies. This prevents lumps and ensures a smooth, even consistency.

Can I add flavorings other than vanilla?

Certainly! A few drops of almond extract or a hint of orange zest can add a delightful twist. Just be mindful not to overpower the delicate buttery flavor.

[redirect_script url=”aHR0cHM6Ly9lYXN5ZGFzaHJlY2lwZXMuY29tL21leGljYW4td2VkZGluZy1jb29raWVzLXJlY2lwZS13aXRoLXBvd2RlcmVkLXN1Z2FyLz91dG1fc291cmNlPXBpbnRlcmVzdC5jb20mdXRtX21lZGl1bT1yZWZlcnJhbA==”]