Wedding Cookies Tutorial

I LOVE, LOVE Mexican wedding cookies! They are my favorite cookie! Every time me and my family went to a wedding to a traditional Mexican wedding, I was always looking forward to eat some of those wedding cookies at the reception party!

I made these cookies last year for Christmas and it was a hit! They are so DELICIOUS and very simple to make! They can be made with out nuts, pecans or almonds!

Mexican Wedding Cookies are traditionally handed out to guests at weddings and other celebrations.They are also known as pecan butter balls, or snowdrops!

2 Sticks(1Cup) of Unsalted Butter
*1 Cup of finely crushed Pecans or Almonds
1 1/2 Cup of Powedered Sugar
1 Tsp of Vanilla
1 Tbsp of Ground Cinnamon
2 Cups of Flour (not pictured)

*You can ommit the nuts if you are allergic.


1) Cream butter until light and fluffy
2) Add 1/2 cup of powdered sugar and vanilla to the butter. Blend well
3) Add flour and mix well.

4) Grind almonds or pecans
5) Add to cookie dough and mix well
6) Place dough on a container and wrap with plastic. Regrigarte for about 15 minutes.
7) On a small bowl combine the remaining cup of powdered sugar with ground cinnamon

8) Preheat oven at 350F. Make small balls and place them on a cookie sheet one inch apart. Bake for 15-18 minutes or until golden at the bottom.
9) Let cookies rest for about 5 minutes on cookie sheet. Then transfer the warm cookies to the cinnamon sugar and cover completely! Let cool. 
10) Enjoy!


Wedding Cookies

by Angie Ramirez
Prep Time: 30 Minutes
Cook Time: 15 Minutes
Keywords: bake dessert Cookies
Ingredients (24-30 Cookies)
  • 1 cup (2 sticks) of butter, room temperature
  • 1 1/2 cups of powdered sugar
  • 2 cups of all purposed flour
  • 1 cup of pecans or almonds, coarsely ground
  • 1 teaspoon of vanilla extract
  • 1 tablespoon of ground cinnamon
Beat butter in large bowl until light and fluffy. Add 1/2 cup of powdered sugar and vanilla to the butter and blend well. Beat in flour, then pecans.
Cover dough with plastic and chill until cold about 30 minutes on refrigerator.
Preheat Oven to 350 F. In the meantime, in a small bowl whisk remaining 1 cup of powdered sugar and cinnamon. Set cinnamon sugar aside.
Using your hands make 2 teaspoonfuls of dough into balls and place onto cooking sheet 1/2 inch apart. Bake cookies until golden brown on bottom or about 15-18 minutes. Cool cookies for about 5 minutes on cooking sheet and gently toss the warm cookies in cinnamon sugar to coat completely. Transfer cookie on a rack and cool completely.
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  • Dianna Thomas

    yummo– and easy to– I need to bake some of these soonReplyCancel

  • Alberta Gentleman

    I am not much of a baker but I just might try making these. They lok so yummy.ReplyCancel

  • carolynn ferraro-king

    wow. those look good. I might try making those for my cousins wedding next february. thanksReplyCancel

  • Great tutorial. Thanks for sharing.ReplyCancel
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  • Lanie K.

    This is a great tutorial and recipe. My friend has been searching for a good easier recipe so we can make mexican wedding cakes instead of buying the cheap ones in the stores. Gonna try this.. 🙂ReplyCancel

  • Marti Parks

    I can’t wait to try these. I love them, but the store bought variety is usually not very good. Thanks.ReplyCancel

  • These sound so good and they look beautiful all covered in sugar. So pretty!ReplyCancel

  • Rachel

    mmm one of my favorites!!! I’ve never added cinnamon to them, though. Maybe that’s why the real ones taste better than mine. I’ll have to try your recipe!!!ReplyCancel

  • Addicted to Recipes

    These look great! I am a big cookie fan too. Thanks for sharing at Scrumptious Sunday! Can’t wait to see what you share next week.ReplyCancel

  • I’ve got to try this recipe…I love wedding cakes!ReplyCancel

  • I made cookies like these yesterday. My mom used to make them during the holidays when I was growing up, but we called them Mexican Wedding Cakes. The recipe is a little different (with walnuts and no cinnamon). I think I may have to try your version too!ReplyCancel
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