Mexican wedding cookies—also known as snowball cookies—are a classic addition to any Christmas cookie plate. Petite and popp-able, these simple, buttery cookies are rolled into a ball shape, then dredged in powdered sugar giving them a snowy, festive look fitting for the holidays. Plus, they're just about the easiestChristmas cookieyou could make, and perfectly giftable, too!
What do Mexican wedding cookies taste like?
Mexican wedding cookies arebuttery and crumbly, like a shortbread cookie. Pecans add a certain nutty flavor to them while the orange zest and cardamom add subtle brightness and warmth.
What else do people call Mexican wedding cookies?
Present this cookie to friends and family and they might exclaim, "Ah, Italian wedding cookies!" or identify them as perhaps Greek. Many different countries and cultures claim a cookie like this as their own. Call them what you like—these cookies are familiar to many people and are sure to draw smiles around the holidays.
What ingredients are in Mexican wedding cookies?
With just five ingredients: butter, powdered sugar, vanilla, flour, and pecans, Mexican wedding cookies are one of the easiest cookies to make. This recipe ups the ante with a few flavorful additions like orange zest and cardamom.Keep it simple or add each of these optional ingredients, if you like. Or try cinnamon and lemon zest, in place of the cardamom and orange zest.
I don't like pecans. What other nuts can I use in Mexican wedding cookies?
Try chopped pistachios, almonds, or walnuts. All work well in place of pecans here!
Why are my Mexican wedding cookies crumbly?
This simple cookie recipe is not bound with an egg, or any other wet ingredients. That said, it is important to soften the butter properly, in order for this dough to come together. If the butter is too cold, it won't be soft enough to bind the sugar, flour and nuts, making it crumbly and difficult to work with. Too warm and the dough might be greasy and difficult to roll into balls. Soften the butter to just cooler than room temperature and the dough should be perfect.
Advertisem*nt - Continue Reading Below
- Yields:
- 2 dz.
- Total Time:
- 30 mins
Ingredients
- 1 c.
salted butter, softened
- 1 1/2 c.
powdered sugar, divided, plus more for dusting
- 2 tsp.
vanilla extract
- 1 tsp.
orange zest, finely chopped (optional)
- 1/2 tsp.
ground cardamom (optional)
- 2 c.
all-purpose flour
- 1 c.
pecans, very finely chopped
Directions
- Step1To a large bowl, add thethe softened butter, 3/4 cup powdered sugar, vanilla, orange zest, and cardamom, if using. Using an electric mixer, beat on medium speed, until light and fluffy, 2 to 3 minutes. Add the flour and mix on low speed just until combined. Add the pecans and mix on low speedjust until combined, scraping the bottom and sides of the bowl as needed.
- Step2Preheat the oven to 325°F. Position one oven rack in the top third of the oven, and the other rack in the bottom third of the oven. Scoop mounded tablespoonfuls of dough and roll each into a ball. Place about 2 inches apart on a baking sheet.
- Step3Bakejust until the bottoms of the cookies are lightly golden,20 to 22 minutes,rotating the baking sheet from the upper to lower rack halfway through. Let cool on the baking sheet for 10 minutes before transferring a few at a time to a bowl with the remaining 3/4 cup of powdered sugar. Dredge the cookies while they are warm, then transfer to a cooling rack set over a baking sheet to cool completely.
- Step4Once cool, sprinkle with additional powdered sugar, if desired. Store in an airtight container in a single layer, between layers of parchment paper, in a cool, dry place for up to 1 week.
Tip: You can substitute finely chopped walnuts, almonds, or pistachios in this recipe.
