Mexican Wedding Cookies
By Maria Lichty
Published on December 19, 2023
Quick Summary
Mexican Wedding Cookies (snowballs) are buttery pecan cookies rolled in confectioners sugar. They are a classic Christmas cookie, add them to your holiday baking list this year.
Mexican Wedding Cookies are a Christmas cookie favorite, but there are SO many different names for these little buttery pecan cookies.
- Snowballs
- Russian tea cakes
- Pecan balls
- Sand Tarts
- Mexican wedding cakes
- Southern pecan butterballs
What do you call them? I call them Mexican Wedding Cookies because that is what my family calls them. To be honest though, when I was little I didn’t really like them. I always went for the snickerdoodles , gingersnaps , and chocolate chip cookies instead. BUT now, I LOVE these cookies, because I have found the BEST Mexican Wedding Cookie recipe EVER! You want to know my secret ingredient? It is a game changer! You HAVE to try this recipe!
- Tips for making Mexican Wedding Cookies
- More Christmas Cookie Recipes
- Mexican Wedding Cookies Recipe
This is the BEST Wedding Cookie recipe because I use a secret ingredient… CANDIED PECANS .
Traditionally, snowball cookies are made with pecans or walnuts. I prefer pecans so I made them with pecans and they were delicious. But then I made a batch of my favorite candied pecans and decided to try them in the cookie recipe. I don’t want to toot my own horn, but it was a pretty genius idea:)
I tried the cookies right away and yep, best idea ever! I used half regular pecans and half candied pecans and I am telling you these are hands down the BEST Mexican Wedding Cookies…snowballs, Russian tea cakes, pecan balls, sand tarts, and southern pecan balls…whatever you want to call them, they are the BEST!
The candied pecans add a little extra sweetness with a hint of cinnamon and brown sugar and that extra candied pecan crunch is SO good! The cookies are buttery, crisp, and they melt in your mouth! They are the perfect holiday cookie.
And it is ok if you make a powdered sugar mess because it looks like snow. You can call it “decorating” for the holidays:)
Tips for making Mexican Wedding Cookies
- I use half pecans and half candied pecans . You can use all pecans or even walnuts, but I think the pecan/candied pecan ratio is the best.
- There are equal amounts of nuts and flour in this recipe so you can really taste the pecans.
- Grind half of the pecans in a food processor so the nuts can release their natural oil. This will help hold the cookies together and the cookies won’t be dry.
- Chop the other half of the nuts so you get the perfect texture and nut crunch.
- Roll the cookies in confectioners’ sugar twice to make sure the cookies are well coated.
- You can freeze these cookies. Defrost and roll in confectioners’ sugar again before serving.
These are a classic Christmas cookie and I promise you will LOVE them. Make these pretty and delicate cookies a holiday tradition!
More Christmas Cookie Recipes
- Thumbprint Cookies
- Andes Mint Cookies
- Easy Sugar Cookies
- Snickerdoodle Cookies
- Chewy Molasses Cookies
- Peanut Butter Blossoms
Find MORE cookie recipes HERE and in my cookie cookbook, Let’s Eat Cookies !
Cookies
Mexican Wedding Cookies
Ingredients1x2x3x
- 2 cups pecans, I use 1 cup regular pecans and 1 cup candied pecans
- 2 cups all-purpose flour
- 3/4 teaspoon salt
- 1 cup unsalted butter, at room temperature
- 1/3 cup super fine sugar, see note
- 1 1/2 teaspoons pure vanilla extract
- 1 1/2 cups confectioner’s sugar
Instructions
- Preheat the oven to 325 degrees F. Line two baking sheets with parchment paper or a Silpat baking mat. Set aside.
- Place 1 cup pecans (plain pecans) in a food processor and process for about 15 seconds or until the texture is similar to coarse cornmeal. Transfer the pecans to a medium bowl. Place the candied pecans, if using, in the food processor and process until coarsely chopped, about 10 seconds. Add the chopped pecans to the bowl with the ground pecans.
- Stir the flour and salt into the pecans. Set aside.
- In the bowl of a stand mixer, beat the butter and sugar at medium speed with the beater blade until well combined and fluffy, about 3 minutes. Add the vanilla extract and beat again.
- Reduce the speed to low and slowly add in the nut mixture. Mix until combined, about 30 seconds. Scrape down the bowl with a spatula and mix until the dough comes together.
- Roll the cookie dough into balls, about 1 tablespoon of dough per cookie. Place the balls on the prepared baking sheets, spacing them 1 inch apart.
- Bake for 18 minutes or until cookies are light golden and the bottoms are beginning to brown. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes. Transfer to a cooling rack and cool completely.
- Pour confectioner’s sugar in a small bowl and roll the cookies in the sugar until the are well coated. Before serving, reroll cookies in more sugar, shaking off the excess sugar.
Notes
Nutrition
Have you tried this recipe?
Thumbprint Cookies
By Maria Lichty
Published on December 06, 2022
Quick Summary
Thumbprint Cookies-buttery shortbread cookies rolled in sugar and filled with sweet raspberry jam! These beautiful little cookies are a classic Christmas cookie, but can be enjoyed anytime of the year.
I love creating new cookie recipes , but I also love the classics. One of our favorite cookies to make at Christmas time are Thumbprint Cookies . They are a holiday favorite and a great addition to any cookie platter.
So what are Thumbprint Cookies? If you haven’t had a jam thumbprint, you are in for a real treat! They are buttery, tender shortbread cookies with a sweet jam center. I like to use raspberry jam because it is sweet, tart, and I love the deep red color. But you can fill the thumbprints with your favorite jam!
They cookies are simple, but elegant and super delicious. You can’t go wrong with a classic!
- Cookie Ingredients
- How to Make Thumbprint Cookies
- How to Store Thumbprint Cookies
- How to Freeze Thumbprint Cookies
- Thumbprint Cookie FAQ
- More Christmas Cookie Recipes
- Jam Thumbprint Cookies Recipe
Cookie Ingredients
Simple ingredients come together to make the most amazing cookies!
- Flour – use all-purpose flour!
- Salt – to bring flavor to the cookies.
- Butter – Use unsalted butter and make sure it isn’t too soft or melted. You want the butter at cool room temperature.
- Sugar – you will need granulated sugar for the cookie dough and for rolling the cookies before baking.
- Brown sugar – I like to use a little brown sugar for flavor and to keep the cookies tender and not dry.
- Egg yolk – an egg yolk creates a rich cookie and holds everything together.
- Vanilla extract – a must! If you like almond extract, you can add ¼ teaspoon to the dough.
- Jam – I prefer raspberry jam, but any flavor will do! Make sure you use a nice, thick jam! Splurge to get a good quality jam since it’s a big part of the cookie! If your jam is SUPER thick, you can put it in a bowl and give it a good stir. If it is still too thick, heat it in the microwave for just a few seconds to loosen it up.
How to Make Thumbprint Cookies
These little gems are easy to make and SO pretty!
- In a medium bowl, whisk together the flour and salt. Set aside.
- Use a stand mixer or hand mixer to beat the butter and sugars together. Scrape down the sides of the bowl with a spatula, as necessary. Add the egg yolk and vanilla extract and mix until well combined.
- Add the dry ingredients and mix on low until just combined. Don’t over mix the dough!
- Roll the dough into balls, about 1 ½ teaspoons per cookie. Place the remaining ½ cup sugar in a small bowl. Roll the balls in the sugar until well coated.
- Place on a baking sheet that has been lined with parchment paper or a Silpat baking mat, you may need 2 sheets.
- Use the rounded back of a teaspoon or your thumb to gently press an indentation in the center each cookie dough ball. Transfer the baking sheet to the freezer and chill for 30 minutes.
- Preheat the oven so it is hot and ready to go!
- Fill a small zipper-lock bag with the jam. Use scissors to snip a small corner off the bag. Carefully fill each indentation with about a ½ teaspoon of jam. Alternatively, you can use a small spoon or teaspoon to fill the centers with jam. Don’t over fill or the jam will ooze out in the oven. Less is best!
- Make sure the cookies are 2-inches apart on the baking sheets. Bake one pan at a time, for 10 to 12 minutes or until the edges are light golden brown.
How to Store Thumbprint Cookies
Store the cooled thumbprint cookies in an airtight container at room temperature on the counter. You don’t have to refrigerate the cookies. I don’t recommend stacking the cookies because of the jam.
These cookies will stay fresh for up to 5 days.
How to Freeze Thumbprint Cookies
If you want to freeze cookies, I recommend freezing the unbaked cookies before adding jam.
Make the cookie dough and form them into thumbprints. Place the cookies on a tray and freeze until firm, about 30 minutes to an hour. Once frozen, transfer the the unbaked cookies to a freezer container or freezer bag and freeze for up to one month.
When ready to bake, preheat the oven and arrange the cookies on the baking sheets. Fill with jam and bake. It’s ok if the cookies are still a little frozen when going into the oven, you might have to add an additional minute to the baking time.
Make sure you use a thick jam and not a runny jam. I prefer raspberry jam, but strawberry, blackberry, apricot, or mixed berry are all good options. Use your favorite flavor.
Yes! If you don’t care for jam, fill the cookies with melted chocolate, lemon curd, salted caramel sauce, marmalade, or Nutella.
Fill the cookies with jam before baking so it can set up in the oven.
Make sure when you are pressing the back of the teaspoon or your thumb into the center of the cookie dough you don’t press too hard. Gently press! If the edges of the cookie start to crack a little, you can gently press it back together.
Make sure your butter isn’t too soft when making the dough. It should be at cool room temperature and not super soft or greasy. Also, don’t make your cookies too big, thumbprints are smaller cookies. And most importantly, make sure you you chill the dough! After you form the cookies, place the unbaked cookies in the freezer for at least 30 minutes before baking. This will prevent them from spreading.
Yes! I recommend freezing the unbaked cookies before you fill them with jam. See above for my tips!
More Christmas Cookie Recipes
- Easy Sugar Cookies
- Peanut Butter Blossoms
- Andes Mint Cookies
- Snickerdoodles
- Chocolate Kiss Cookies
- Mexican Wedding Cookies
Cookies
Jam Thumbprint Cookies
Equipment
- Baking Sheets (I love these cookie sheets !)
- Stand Mixer (I’m obsessed with my KitchenAid)
- Silpat Baking Mat (these prevent cookies from sticking)
Ingredients1x2x3x
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1 cup unsalted butter, at cool room temperature
- 1 cup granulated sugar, divided
- 3 tablespoons light brown sugar
- 1 large egg yolk
- 1 1/2 teaspoons vanilla extract
- 2/3 cup thick raspberry jam, or jam of your choice
Instructions
- In a medium bowl , whisk together the flour and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter for 1 minute on medium speed. Add ½ cup of the granulated sugar and brown sugar and mix until light and fluffy, about 2 minutes. Scrape down the sides of the bowl with a spatula, as necessary. Add the egg yolk and vanilla extract and mix until well combined.
- Add the dry ingredients and mix on low until just combined.
- Roll the dough into balls, about 1 ½ teaspoons per cookie. Place the remaining ½ cup sugar in a small bowl. Roll the balls in the sugar until well coated.
- Place on a baking sheet that has been lined with parchment paper or a Silpat baking mat , you may need 2 sheets.
- Use the rounded back of a teaspoon or your thumb to gently press an indentation in the center each cookie dough ball. Transfer the baking sheet to the freezer and chill for 30 minutes.
- Preheat the oven to 350 degrees F.
- Fill a small zipper-lock bag with the jam. Use scissors to snip a small corner off the bag. Carefully fill each indentation with about a ½ teaspoon of jam. Don’t over fill or the jam will ooze out in the oven. Less is best!
- Make sure the cookies are 2-inches apart on the baking sheets. Bake one pan at a time, for 10 to 12 minutes or until the edges are light golden brown.
- Remove from the oven and let the cookies cool on the baking sheet. Enjoy!
Nutrition
Have you tried this recipe?
Mexican Wedding Cookies
Recipe from Two Peas and Their Pod
Ingredients
- 2 cups pecans, I use 1 cup regular pecans and 1 cup candied pecans
- 2 cups all-purpose flour
- 3/4 teaspoon salt
- 1 cup unsalted butter, at room temperature
- 1/3 cup super fine sugar, see note
- 1 1/2 teaspoons pure vanilla extract
- 1 1/2 cups confectioner’s sugar
Instructions
- Preheat the oven to 325 degrees F. Line two baking sheets with parchment paper or a Silpat baking mat. Set aside.
- Place 1 cup pecans (plain pecans) in a food processor and process for about 15 seconds or until the texture is similar to coarse cornmeal. Transfer the pecans to a medium bowl. Place the candied pecans, if using, in the food processor and process until coarsely chopped, about 10 seconds. Add the chopped pecans to the bowl with the ground pecans.
- Stir the flour and salt into the pecans. Set aside.
- In the bowl of a stand mixer, beat the butter and sugar at medium speed with the beater blade until well combined and fluffy, about 3 minutes. Add the vanilla extract and beat again.
- Reduce the speed to low and slowly add in the nut mixture. Mix until combined, about 30 seconds. Scrape down the bowl with a spatula and mix until the dough comes together.
- Roll the cookie dough into balls, about 1 tablespoon of dough per cookie. Place the balls on the prepared baking sheets, spacing them 1 inch apart.
- Bake for 18 minutes or until cookies are light golden and the bottoms are beginning to brown. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes. Transfer to a cooling rack and cool completely.
- Pour confectioner’s sugar in a small bowl and roll the cookies in the sugar until the are well coated. Before serving, reroll cookies in more sugar, shaking off the excess sugar.
