fbpx

Mexican Wedding Cookies / Snowball Cookies

This post may contain affiliate links. Read full disclosure.

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 AKA Snowball Cookies

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 Cakes

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

Ingredients for Polvorones

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.

Cookie dough for Mexican Wedding Cookies

MEXICAN WEDDING COOKIES RECIPE

Using a food processor or sharp knife, finely chop the pecans.

Chopped pecans for Polvorones

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.

Cookie dough for Polvorones.

RUSSIAN TEA CAKES

This is what the dough for Russian tea cakes looks like:

Mixing bowl with dough for Russian Tea Cakes

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.

Snowball cookies on a cookie sheet

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.

Russian tea cookies on a baking tray.

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!

Mexican Wedding Cake Cookies sprinkled with powdered sugar

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.

Russian Tea cookies enjoyed with coffee.

KITCHEN TOOLS FOR MEXICAN WEDDING COOKIES RECIPE

These are helpful kitchen tools for making this Mexican wedding cookies recipe.


Snowball Cookies in galvanized metal bowl.

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!

Gold Line: Sprinkles of Inspiration | confettiandbliss.com

Print
Snowball Cookies in galvanized metal bowl.

Mexican Wedding Cookies


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.


Scale

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

  1. Preheat oven to 350 degrees. Line 2 baking trays with parchment paper or silicone baking mats.
  2. 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.
  3. 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.
  4. 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.
  5. Roll warm snowball cookies in a bowl filled with powdered sugar. Place cookies on a cooling rack until completely cooled.
  6. 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!

  • Category: Desserts
  • Method: Baking
  • Cuisine: Mexican, American, Russian

Keywords: Mexican Wedding Cookies, Snowball Cookies, Mexican Wedding Cakes, Polvorones, Russian Tea Cakes, Mexican Wedding Cake Cookies

Gold Line: Sprinkles of Inspiration | confettiandbliss.com

MORE COOKIE RECIPES TO TRY ASAP


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!

37 thoughts on “Mexican Wedding Cookies / Snowball Cookies”

  1. 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!

  2. 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!

  3. 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.

  4. 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.

  5. 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!

  6. 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.

  7. 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.

    • 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.

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.

shares