A Cookie with a Story
These little cookies are called Mexican Wedding Cookies. My friend Rosa first shared them with me. She brought a plate to my house after my cat, Whiskers, ran away. I still get a little teary thinking about that kindness.
They are not just for weddings. We make them for holidays, or just because. It is a way to say, I am thinking of you. Food can be a warm hug. That is why this matters.
Keeping Your Butter Just Right
The secret to these cookies is the butter. Do not let it get too soft. I just set mine on the counter for ten minutes. That is all it needs.
If the butter is too warm, the cookies spread too much. We want them to stay nice and round. This little tip makes a big difference. Do you have a baking tip that always works for you?
The Magic of Two Coats
After baking, you roll the warm cookies in sugar. This first coat sticks and gets a little messy. It is my favorite part. Doesnt that smell amazing?
Let them cool completely. Then, you roll them in sugar again. The second coat gives them that beautiful snowy look. Fun fact: In some places, people call these Snowball cookies because they look like little snowballs!
A Little Chill Time
After you roll the dough into balls, you must chill them. Pop the whole baking sheet into the fridge. I use this time to wash the mixing bowl.
This chill helps the cookies keep their shape. It stops them from getting flat in the oven. Why does this matter? A little patience makes for a prettier cookie. It is a good lesson for life, too.
Your Kitchen, Your Rules
You can change the nuts in this recipe. I use pecans. But walnuts work just as well. If you cannot have nuts, leave them out.
The dough will be a little different, but still tasty. What is your favorite nut to bake with? I love hearing new ideas. Cooking should be fun, not strict.
A Sweet Treat to Share
These cookies are perfect for sharing. They are small, sweet, and made with love. I always pack some in a tin for my neighbors.
Sharing food builds a happy community. It connects us. That is the most important ingredient of all. Who will you share your first batch with?
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| salted butter, sliced | 1 cup (2 sticks) | do not soften |
| powdered sugar | 3/4 cup | plus more for rolling |
| vanilla extract | 1 Tablespoon | |
| all-purpose flour | 1 3/4 cups + 2 Tablespoons | spooned and leveled |
| pecan halves, chopped | 1 cup |
My Favorite Little Snowball Cookies
I have loved these cookies since I was a girl. My TÃa Rosa always made them for Christmas. They look like little snowballs, all covered in sweet white sugar. The best part is how they melt in your mouth. It feels like a little bit of magic.
This recipe is so simple, with just five ingredients. You probably have most of them in your kitchen right now. Let’s make some happy memories together. The smell of them baking is pure comfort. Doesn’t that smell amazing?
Ingredients
- 2 sticks (1 cup) unsalted butter, slightly cool
- 3/4 cup powdered sugar, plus more for coating
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 cup finely chopped pecans
Instructions
Step 1: First, let’s get our oven ready. Turn it on to 350°F. This gives it time to get nice and hot. Then, grab two baking sheets. Line them with parchment paper. This little trick keeps our cookies from sticking. I still laugh at the time I forgot the paper. What a mess we had to clean up!
Step 2: Now for the butter. Slice two sticks into your mixing bowl. You want it just a little cool, not super soft. (My hard-learned tip: leave it out for only 10 minutes). Beat it for one minute until it’s smooth. Then mix in 3/4 cup of powdered sugar. Keep mixing until it’s all creamy and light.
Step 3: Pour in that lovely vanilla. It makes the whole kitchen smell wonderful. Scrape down the sides of the bowl with a spatula. Now add your flour and mix on low. Finally, stir in the chopped pecans. Just mix until you don’t see any more dry flour.
Step 4: Use a small scoop to make dough balls. Roll them gently between your palms. They should be about the size of a whole walnut. Place them on your baking sheets. Now, the secret step! Put the whole pan in the fridge for 15 minutes. This keeps them from spreading too flat. Why do we chill the dough? Share below!
Step 5: Time to bake! Put them in the hot oven for about 13-15 minutes. You just want the bottoms to be a light, golden brown. Let them rest on the pan for 5 minutes. They are very fragile when they are warm. Be patient, my dears.
Step 6: This is the fun, messy part. Put more powdered sugar in a bowl. Gently roll each warm cookie in the sugar. Coat them all over. Let them cool completely on a rack. Then, give them one more roll in the sugar. Now they look like perfect, dusty snowballs.
Cook Time: 13-15 minutes
Total Time: About 1 hour
Yield: About 2 dozen cookies
Category: Dessert, Cookies
Let’s Get Creative in the Kitchen
Once you know the basics, you can play. I love adding little twists to my recipes. It makes each batch a special surprise. Here are a few fun ideas I’ve tried over the years.
- Lemon Sunshine: Swap the vanilla for lemon extract. Add a little lemon zest to the dough. It tastes so fresh and bright.
- Cinnamon Spice: Mix a teaspoon of cinnamon into the powdered sugar. Roll the cookies in this spiced sugar. It smells like the holidays.
- Almond Joy: Use chopped almonds instead of pecans. Use almond extract instead of vanilla. It’s a whole new cookie!
Which one would you try first? Comment below!
The Perfect Little Treat
These cookies are wonderful all on their own. But I think everything is better with a good partner. For a real treat, serve them with a small dish of vanilla ice cream. The cold and creamy is perfect with the crumbly cookie. You could also arrange them on a pretty plate. Add a few whole pecans for decoration.
Now, what to drink? A glass of cold milk is the classic choice. It is simply the best. For the grown-ups, a small glass of sweet sherry is lovely. It sips nicely with the nutty flavors. Which would you choose tonight?
Keeping Your Cookies Happy
These cookies stay fresh in a tin for a week. You can also freeze them for a month. Just layer them with parchment paper in a freezer bag.
I once gave a whole tin to my neighbor, Frank. He froze them and ate one every Sunday. He said it made his whole week sweeter.
Batch cooking saves you time for fun things. It also means you always have a treat ready for guests. A little planning makes life much easier.
Have you ever tried storing it this way? Share below!
Simple Fixes for Perfect Cookies
If your dough is too sticky, just chill it. Cold dough is much easier to roll. This step stops the cookies from spreading flat.
I remember when my first batch came out flat. I had skipped the fridge time. Now I never forget to chill the dough.
If the powdered sugar does not stick, your cookies are too cool. Roll them while they are still a bit warm. The gentle heat helps the sugar melt on.
Getting it right builds your cooking confidence. A small fix can make your food taste so much better. You will feel so proud of your work.
Which of these problems have you run into before?
Your Cookie Questions, Answered
Q: Can I make these gluten-free?
A: Yes, use a good gluten-free flour blend. It works just as well.
Q: Can I make the dough ahead?
A: You can keep the dough balls in the fridge for two days. Bake them when you are ready.
Q: What can I use instead of pecans?
A: Walnuts or almonds are a fine swap. You can even leave nuts out completely.
Q: Can I double the recipe?
A: Of course, just use a bigger bowl. You will have plenty to share.
Q: Any other tips?
A: A little salt on top is lovely. It makes the sweet flavor pop.
Fun fact: These are also called Russian Teacakes or Snowball cookies in different places!
Which tip will you try first?
Until Next Time, My Friend
I hope you love making these little cookies. They always remind me of my own grandma’s kitchen. Sharing food is a way to share love.
I would be so happy to see your creations. Please share a picture of your cookie tray. It makes my whole day to see you baking.
Have you tried this recipe? Tag us on Pinterest!
Happy cooking!
—Grace Ellington.
Easy 5-Ingredient Mexican Wedding Cookies
Description
These classic, melt-in-your-mouth cookies are made with just 5 simple ingredients for an easy and delicious treat.
Ingredients
Instructions
- Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.
- In the bowl of a stand mixer fitted with a paddle attachment, beat the butter on medium speed for 1 minute. You don’t want the butter to be too soft. I usually just set it out for 10 minutes beforehand. Mix in 3/4 cup powdered sugar and beat until smooth and creamy.
- Mix in the vanilla. Scrape down the sides. Add the flour and mix on low speed just until combined. Mix in the pecans until combined.
- Using a small cookie scoop, portion dough into Tablespoons and roll into balls. You can fit 24 per sheet. Refrigerate pan with dough balls for 15-30 minutes.
- Bake for 13 to 15 minutes, or until the bottoms are lightly brown. Let cool on pan for 5 minutes.
- Place about 3/4 cup powdered sugar in a bowl. Roll the warm cookies in the powdered sugar, being sure to coat all sides. Place on a cooling rack to cool completely. Once cooled, roll again or use a sifter to sift the remainder of the powdered sugar over top.
Notes
- For best results, do not over-soften the butter. The dough balls must be chilled before baking to prevent spreading.
