Mexican Wedding Cake Cookies
Buttery, melt-in-your-mouth Mexican Wedding Cake Cookies are made with finely chopped pecans and rolled in powdered sugar for a sweet, snowy finish. Also known as Mexican wedding cakes or snowball cookies, these easy 6-ingredient cookies are ready in just 25 minutes. They’re a classic Christmas cookie that’s easy to make ahead and freeze for holiday baking, cookie trays and parties.
Servings 24 Servings
Calories 164kcal
Ingredients
- 1 cup butter room temp
- 1 ½ cups powdered sugar divided
- ½ teaspoon salt
- 2 teaspoon vanilla extract
- 2 cups flour
- 1 cup pecans finely chopped
Instructions
- Beat together softened butter, salt, ½ cup powdered sugar (reserving the rest for later) and vanilla. Slowly add flour, then pecans.
- Form cookie dough into 1” balls; arrange on cookie sheet covered in parchment paper or a silicon baking sheet.
- Bake in preheated oven on 350°F for 14-16 minutes or until the edges start to turn light golden brown. Remove from oven and let cool for 5 minutes.
- Dredge cookies in remaining powdered sugar; let cool; dredge one more time.
Notes
Dough will be crumbly so you may need to gather the dough by hand to form a ball, after mixing.
Nutrition
Calories: 164kcal | Carbohydrates: 16g | Protein: 2g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 116mg | Potassium: 31mg | Fiber: 1g | Sugar: 8g | Vitamin A: 239IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg
