Go Back
Close-up of round ball-shaped Mexican Wedding Cookies with a thick powdered sugar coating on a floral vintage plate.

Mexican Wedding Cookies: The Ultimate Buttery Pecan Snowball Recipe

Authentic, melt-in-your-mouth Mexican Wedding Cookies featuring a rich, buttery pecan interior and a thick, double-layered powdered sugar coating. Perfect for holiday platters and vintage-style dessert displays.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 24 cookies
Course: Cookies, Desserts
Cuisine: American, Mexican
Calories: 145
Ingredients Equipment Method Notes

Ingredients
  

Cookie Ingredients
  • 1 cup (227g) Unsalted Butter Softened to room temperature
  • 1/2 cup (60g) Powdered Sugar Sifted
  • 1 tsp (5ml) Pure Vanilla Extract
  • 2 cups (250g) All-Purpose Flour Measured by weight
  • 1/4 tsp (1.5g) Fine Sea Salt
  • 1 cup (125g) Finely Chopped Pecans Toasted and cooled
  • 1.5 cups (180g) Powdered Sugar For coating

Equipment

  • 1 Small Cookie Scoop 1 tablespoon capacity
  • 1 Wire cooling rack Essential for proper sugar setting

Instructions
 

Preparation
  1. Finely chop pecans until they resemble a coarse sand texture. Toast in a dry skillet for 3 minutes until fragrant, then cool.
  2. In a large bowl, cream together softened butter, 1/2 cup powdered sugar, and vanilla until smooth and combined.
Dough & Baking
  1. Sift in flour and salt. Mix on low until just combined, then fold in the pecans.
  2. Roll into 1-inch balls. Bake at 350°F (175°C) for 12-15 minutes until set but still pale. Do not brown.
Finishing
  1. Roll warm cookies in powdered sugar. Let cool completely, then roll a second time for a thick, opaque finish.

Notes

Use high-fat butter for the best melt-in-your-mouth texture.
Ensure pecans are truly 'finely chopped' to prevent the cookies from cracking.
QR Code linking back to recipe