Mexican Wedding Cakes
Mexican Wedding Cakes, also known as Mexican Wedding Cookies or Snowball Cookies, are buttery, nutty, and melt-in-your-mouth treats coated in powdered sugar. Perfect for weddings, holidays, or any special occasion, these cookies are easy to make and loved by all.
Ingredients
- 1 cup unsalted butter, softened
- ½ cup powdered sugar, plus extra for coating
- 2 tsp vanilla extract
- 2 cups all-purpose flour
- 1 cup finely chopped pecans or walnuts
- ¼ tsp salt
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.In a large bowl, cream the butter and powdered sugar until light and fluffy.Mix in the vanilla extract.Gradually add the flour, chopped nuts, and salt, mixing until the dough comes together.Roll the dough into 1-inch balls and place them on the prepared baking sheet.Bake for 12-15 minutes, or until the edges are lightly golden.Let the cookies cool for 5 minutes, then roll them in powdered sugar while still warm.Once completely cooled, dust them with another layer of powdered sugar.
Notes
- For a nut-free version, substitute chopped nuts with toasted oats or shredded coconut.
- Store cookies in an airtight container at room temperature for up to a week.
- Freeze unbaked dough balls for up to 3 months and bake as needed.