Mexican Wedding Cookies / Snowball Cookies
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Mexican wedding cookies are a delightful way to celebrate special occasions! Sprinkled with powdered sugar, these light, buttery snowball cookies literally melt in your mouth. They’re so darn good!
MEXICAN WEDDING COOKIES HISTORY
It’s up for debate which country these butter-rich cookies actually come from. In Mexico they’re known as Mexican wedding cookies, Mexican wedding cakes, and Polvorones de Novia. In the U.S. these traditional Christmas cookies are called snowball cookies. Abroad they’re often referred to as Russian tea cakes. No matter what part of the world they’re enjoyed in, they all share the same basic ingredients.
INGREDIENTS FOR MEXICAN WEDDING COOKIES RECIPE
These are the ingredients for making Mexican wedding cookies:
- Good-quality salted butter
- Powdered sugar
- Mexican vanilla extract
- Freshly-squeezed lemon juice
- Lemon zest
- All-purpose flour
- Cornstarch
- Ground cinnamon
- Pecans
MEXICAN WEDDING CAKES / SNOWBALL COOKIES
Here’s how to make snowball cookies, step by step:
- Add butter, half the sugar, lemon juice and vanilla to a large mixing bowl.
- Beat these ingredients for at least 2 minutes until light and fluffy.
- Add cornstarch and cinnamon. Mix briefly.
MEXICAN WEDDING COOKIES RECIPE
Using a food processor or sharp knife, finely chop the pecans.
POLVORONES
This traditional recipe for Polvorones is easy to make!
- Heat oven to 350 degrees F.
- Gradually add in flour, mixing well after each addition.
- Add lemon zest and finely-chopped pecans. Mix until incorporated.
RUSSIAN TEA CAKES
This is what the dough for Russian tea cakes looks like:
SNOWBALL COOKIES
- Line 2 baking trays with parchment paper or silicone baking mats.
- With a spoon or small cookie scoop, shape the dough into 1-inch balls.
- Transfer the snowball cookies to a prepared baking tray.
- Leave 1-1/2 inches between the cookies.
HOW TO BAKE SNOWBALL COOKIES
It’s important to keep an eye on your snowball cookies when they’re in the oven. These cookies should not be over-baked!
- Bake snowball cookies for 12 minutes, or until slightly golden on the bottom.
- The tops should remain a creamy white, not brown.
- Remove Mexican wedding cookies from the oven.
MEXICAN WEDDING CAKE COOKIES
- Allow the cookies to cool on the baking tray for about 10 minutes.
- Roll the warm snowball cookies in a bowl filled with powdered sugar.
- Place the cookies on a cooling rack until completely cooled.
- Roll cooled snowball cookies in powdered sugar a second time!
HOW TO SERVE RUSSIAN TEA COOKIES
These buttery Russian tea cookies are enjoyed all year round! In Mexico, Mexican wedding cookies are often served at weddings, Christenings, and special occasions including Christmas.
- Transfer cooled cookies to a medium-sized serving dish.
- Sift additional powdered sugar over the Russian tea cookies.
- This recipe yields 33 bite-sized treats.
- Enjoy Russian tea cookies with milk, tea, coffee or hot chocolate.
KITCHEN TOOLS FOR MEXICAN WEDDING COOKIES RECIPE
These are helpful kitchen tools for making this Mexican wedding cookies recipe.
EXPERT BAKING TIPS FOR SNOWBALL COOKIES
These expert baking tips will help you produce beautiful snowball cookies with the perfect crumb!
- Toasting the pecans will bump up the texture and flavor, resulting in a richer nuttier cookie. A food processor is very helpful for grinding the pecans.
- Use a small cookie scoop to evenly portion dough and create round balls.
- Bake only ONE tray of cookies in the oven at a time. This makes a big difference in the outcome of this recipe.
- Mexican wedding cookies can be made 1-2 days in advance. Another option: refrigerate unbaked cookie dough for 2-3 days; soften slightly then bake.
- To protect their flavor and texture, store snowball cookies in an airtight container at room temperature.
- For a fabulous Mexican twist, use 1 teaspoon tequila instead of the lemon juice!
Mexican Wedding Cookies
- Total Time: 32 minutes
- Yield: 33 cookies 1x
Description
Mexican wedding cookies, also known as Polvorones, snowball cookies and Russian tea cookies, are a delightful way to celebrate special occasions! Beautifully sprinkled with powdered sugar, these butter-rich Mexican wedding cakes literally melt in your mouth.
Ingredients
- 2 sticks salted butter (1 cup), softened
- 1 cup powdered sugar, divided
- 2 teaspoons pure vanilla extract
- 1 teaspoon lemon juice
- 1/2 teaspoon lemon zest
- 2 cups all-purpose flour
- 2 tablespoons cornstarch
- 1/8 teaspoon ground cinnamon
- 3/4 cup pecans, finely chopped
Instructions
- Preheat oven to 350 degrees. Line 2 baking trays with parchment paper or silicone baking mats.
- In a large mixing bowl, add butter, 1/2 cup powdered sugar, lemon juice and vanilla. Beat ingredients for 2 to 2-1/2 minutes until very light and fluffy. Add cinnamon and cornstarch to the bowl. Mix briefly. Gradually add in flour, mixing well after each addition. Add lemon zest and finely-chopped pecans. Mix until fully incorporated.
- Using a small cookie scoop, shape the cookie dough into 1-inch balls. Transfer Mexican wedding cookies to a prepared cookie sheet. Leave 1-1/2 inches between the snowball cookies.
- Bake for 12 minutes or until the bottoms of the cookies are lightly golden. Do not over-bake! The tops should remain white. Remove from oven. Allow the cookies to cool on the baking sheet for 10 minutes.
- Roll warm snowball cookies in a bowl filled with powdered sugar. Place cookies on a cooling rack until completely cooled.
- Roll in powdered sugar a second time. Transfer Russian tea cookies to a small-medium serving bowl. Lightly sift powdered sugar over the top of the cookies in the serving dish. They’re now ready to enjoy!
Notes
EXPERT BAKING TIPS
Toasting the pecans will bump up the texture and flavor, resulting in a richer nuttier cookie. A food processor is very helpful for grinding the pecans.
Use a small cookie scoop to evenly portion out the cookie dough and create nice round balls.
Bake only ONE tray of cookies in the oven at a time. This makes a big difference in the outcome of this recipe.
Mexican wedding cookies can be made 1-2 days in advance. Another option: unbaked cookie dough can be refrigerated for 2-3 days, softened slightly and then baked.
To protect their flavor and texture, store snowball cookies in an airtight container at room temperature.
For a fabulous Mexican twist, use 1 teaspoon tequila instead of the lemon juice!
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Mexican, American, Russian
MORE COOKIE RECIPES TO TRY ASAP
- LINZER SUGAR COOKIES WITH LEMON CURD
- PEANUT BUTTER BLOSSOMS
- FROSTED ANIMAL CRACKERS
- Half Baked Harvest: MEXICAN SAMOAS COOKIES
- Isabel Eats: MEXICAN HOT CHOCOLATE COOKIES
- Real Simple: MATCHA MEXICAN WEDDING COOKIES
MEXICAN WEDDING COOKIES > JOIN THE CONVERSATION
Have you ever tried Mexican wedding cookies? Do you know them by another name: Polvorones, snowball cookies or Russian tea cakes? Join the conversation below!
These are probably one of my favorite cookies and I didn’t get to make them for Christmas but I’m definitely making them for New Years :D
Mexican wedding cookies are my favorite. Your recipe is perfect , this best cookies to drink with coffee.
This looks like a recipe that’s both fun and delicious! I would love to make these for our family sometime.
Never heard of these before! Always great to learn about something new. You did such a great job with laying out this recipe that it will be easy to make up a batch to try out. Just might do that!
I’ve had these many times, but never made them. They look delish!
These look delicious! I don’t think I’ve ever had these or even heard of them before. I’d love to try them! Your photos are stunning!
I haven’t had these before, and they sound delicious. This sounds like the perfect cookie to go with tea. I’ll have to see if I can find the Mexican vanilla extract.
These Mexican wedding cookies look so festive and tasty! I’d love to give them a go.
I have to try these. Thanks for the recipe!
Those cookies look absolutely delicious. Thank you for sharing all these recipes. Love how easy they are to make. And I surely can’t wait to try them.
I love that these cookies are so beloved in so many cultures. They are the perfect little sweet to nibble on with a cup of milky tea, in my opinion!
Oh wow, glad I found these. I just printed your recipe and am going to make these, but with a few tweaks. YUMMY!!
Yes please! These are perfect for the holiday cookie tray! Your photos look amazing!
I believe every country has their own name for these delicious balls of goodness! I first knew them as Russian Teacakes from my Betty Crocker Cookbook – the first cookbook I ever had. Then my mother-in-law called them Mexican wedding Cakes. But whatever they are called, I think they belong on a Christmas cookie tray because they are super good. Yours are perfect. I like the idea of the scoop so that they’re all the same.
I love these so much but I’ve never tried to make them myself. For now, my mom makes them for everyone. Like above I’m not sure where I can find Mexican Vanilla but I’ll check the Mexican food aisle when I go shopping. If not, I won’t worry about it because my mom uses regular vanilla and they’re perfect.
I’m not sure where we can get Mexican vanilla extract around here. How’s the taste different from the regular vanilla extract, I wonder.
Here’s an Amazon affiliate link for the exact brand of Mexican vanilla I use: Usumacinta produced in Jalisco, Mexico
It has a fabulous flavor profile and incredible aroma, much different than the average vanilla extract available in the USA. Like describing the flavor of different wines, the flavor of this vanilla is hard to describe. It’s slightly sweet, almost buttery. Once you try it there’s no going back to standard grocery-store vanilla. The type of vanilla bean plant is the same as those grown in Madagascar.
These look so, so good! And an easy recipe… I could make these with my nieces!
Delicious cookies! I love the citrus element in these and they are perfect for any party or celebration- or to enjoy with family!
These look divine! I want some right now!!!
I don’t think I’ve ever tried these before, but they sound yummy! Maybe I’ll make them with my kids this weekend.
This looks delicious! The recipe reminds me of my mother’s favorite cookie: pecan fingers. I will have to try this soon – thanks for providing great directions and pictures!
oh my – those cookies look so good! bookmarking and making ASAP!
Kasey Ma
Well, now my mouth is watering! I love pecans, so these are right up my alley. I must try your recipe!
I can see how light and buttery these cookies are! Perfect for everyday and a wondeful recipe for special occasions! Yum.
I’d never heard of these before but they look so tasty and easy to make I may just have to try them!!
These cookies look so good. I love the ingredients so I think I will love the cookies. They are also very cute!
Hey Denay! Wow! I literally am having these cookies for the first time right now as I type. I visited my in laws and a family member made a whole batch of these. I took them home with me to enjoy! They are absolutely delicious! Now I have the recipe! Thank you! :)
Those cookies looks so delicious… Thanks for sharing definitely trying them
I’ve made cookies similar to these, but mine didn’t include the lemon zest. I love the idea of that component. I’ll give these a try!
I can tell this is going to be AMAZING! The ingredients are perfection! I cannot wait to try this recipe!
Those cookies look so good and I can just taste them melting in my mouth. I am not a baker but these look irresistable and I have to try making .
one of my all time favorites, I didnt make them this year because they are so addicting I eat them all myself! yours are perfect!
Oh my gosh, those look so amazing! I have to try this recipe immediately! Om nom nom.
I love Mexican wedding cookies! I’ve never used lemon in mine though, I’ll have to try that next time!
I LOVE those snowball cookies! They are a favorite of our family! This all looks amazing! I think I need to make these for my New Years Eve party.
I have heard of these cookies before but have never had them. They look really good and don’t seem to hard to make. Might have to give these a try.