Mexican Wedding Cookies (Snowballs)

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Introducing a holiday favorite – Mexican Wedding Cookies, also known as Snowballs! These delightful treats are buttery, nutty, and incredibly simple to whip up, requiring just 5 ingredients. Loved by everyone, these melt-in-your-mouth cookies are a perfect addition to your festive celebrations.

Mexican Wedding Cookies (Snowballs)

Prep Time 15 minutes
Course Dessert
Servings 24


  • 1 cup Salted Butter adjust salt if using unsalted butter
  • 1 1/2 cups Powdered Sugar divided
  • 1 teaspoon Vanilla Extract
  • 1 3/4 cups Flour
  • 1 cup Chopped Pecans or walnuts


  • Preheat your oven to 350 degrees. Line baking sheets with parchment paper or silicone baking mats.
  • In a big mixing bowl, blend the slightly softened butter and 3/4 cup of powdered sugar until fluffy. Stir in the vanilla extract.
  • Gradually add the dry ingredients to form a crumbly dough. Fold in finely chopped pecans (or walnuts) until evenly distributed.
  • Roll small portions of dough into 1-inch balls and place them on the prepared baking sheets with space between each cookie.
  • Bake for 12-14 minutes until the edges are lightly golden. Avoid overbaking to keep them moist.
  • Place the remaining 3/4 cup of powdered sugar in a bowl. While the cookies are warm, roll them generously in powdered sugar.
  • Allow the cookies to cool completely. Once cooled, give them a second coating of powdered sugar.


  • For unsalted butter, add 1/4 – 1/2 teaspoon of salt to the dough.
  • These cookies store well for 10 days to two weeks in an airtight container at room temperature.
  • Can you freeze Mexican Wedding cookies? Absolutely! Freeze them in a container or bag for up to 2 to 3 months, ensuring they stay fresh and delicious.

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