Mexican Wedding Cookies

Mexican Wedding Cookies are soft and sweet, made from sugar, butter, and flour combined with chopped pecans, then rolled in powdered sugar!

Cookies rolled in sugar are a secret favorite of ours including these Hershey’s Kiss CookiesPeanut Butter Blossoms and these rolled in powdered sugar Dark Chocolate Crinkle Cookies.

Mexican Wedding Cookies

Mexican Wedding Cookies are a popular dessert to serve for special occasions like holidays, made with butter, all purpose flour, sugar, and pecans, then rolled in a thick layer of powdered sugar. These are also called Mexican Wedding Cakes, even though they’re technically a cookie.

I like to make a double batch of these, then freeze half for another night. You can also freeze the dough, then bring them from the freezer straight onto a baking sheet when you need a quick dessert option. They are melt-in-your-mouth good, so it’s not surprising that they’re so popular!


Mexican Wedding Cookies are actually known by several different names, but are very popular in the United States. The origin is somewhat unknown, but some guess that they originated in England, or even the Middle East.


These are actually the same dessert, just with a few different names. You may also hear them referred to as snowball cookies or Italian wedding cookies. “Snowball cookies” are named for the layer of confectioner’s sugar on the outside of the cookie. Though they’re effectively the same, Italian wedding cookies and snowball cookies are also made with walnuts.

They are also sometimes referred to as butterball cookies, which again are similar to snowball cookies but also traditionally are made with walnuts instead of the pecans which are traditionally used in Mexican Wedding Cookies.


Mexican wedding cookies will last in an airtight container at room temperature for about a week. Store them with a sheet of parchment paper between each layer, to keep the cookies from sticking together.

Powdered Sugar rolled Mexican Wedding Cookies


If you’re going to freeze them, wait to add the powdered sugar until after your cookies are defrosted. Place them on a baking sheet and reheat them at 300 degrees F for a few minutes, then roll them in powdered sugar, adding more as needed.

If you want to freeze the dough, place the balls on a baking sheet and place the baking sheet in a freezer for about an hour. Then move the balls to a plastic bag, and wrap the plastic bag in tinfoil to make it airtight. You can bake them while the balls are still frozen, then roll in the powdered sugar as normal.



  • Use a small ice cream scoop to scoop out the cookie dough, then roll it into a ball with your hands. This will help make sure each cookie is about the same size.
  • This recipe uses pecans but you can make this with other nuts like walnuts, hazelnuts, pistachios, or almonds. You can also toast the pecans or use my Slow Cooker Candied Cinnamon Pecans to add more flavor.
  • Traditionally these are rolled in powdered sugar, but you can also try icing them to make Italian Wedding Cookies, or dipping them in chocolate ganache
  • You absolutely have to refrigerate the dough before you bake these cookies, because otherwise your cookies will flatten instead of keeping the signature shape. You can also chill them quickly in the freezer, for about 20 minutes.

Easy Mexican Wedding Cookies Rolled in Powdered Sugar

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Mexican Wedding Cookies
5 from 5 votes

Mexican Wedding Cookies

Mexican Wedding Cookies are soft and sweet, made from sugar, butter, and flour combined with chopped pecans, then rolled in powdered sugar!

Course Dessert
Cuisine American
Keyword mexican wedding cookies
Prep Time 15 minutes
Cook Time 15 minutes
Refrigerate 2 hours
Total Time 30 minutes
Servings 32 servings
Calories 123 kcal
Author Sabrina Snyder


  • 1 cup unsalted butter softened
  • 1 3/4 cup powdered sugar divided
  • 1/4 teaspoon salt
  • 2 teaspoons vanilla extract
  • 2 cups flour
  • 3/4 cup chopped pecans


  1. In a stand mixer, beat together the butter and 3/4 cup powdered sugar on medium speed until light and fluffy before adding in the vanilla and salt.
  2. Sift the flour then add it in until just combined and fold in the pecans.
  3. Chill the dough for 2 hours then bake rounded tablespoon sized cookie dough balls at 325 degrees for 12-14 minutes before rolling warm cookies one at a time in remaining 1 cup of powdered sugar.

Recipe Notes

Note: click on times in the instructions to start a kitchen timer while cooking.

Nutrition Facts
Mexican Wedding Cookies
Amount Per Serving
Calories 123 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 3g19%
Cholesterol 15mg5%
Sodium 19mg1%
Potassium 20mg1%
Carbohydrates 12g4%
Sugar 6g7%
Protein 1g2%
Vitamin A 175IU4%
Calcium 5mg1%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.

Mexican Wedding Cookies with Pecans

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

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    1. I haven’t tested it but I would think around 1/4 to 1/3 cup of cocoa powder would work. You might be able to find a recipe online and use that as a guideline too.