Mexican Wedding Cookies Recipe – Easy Almond Snowball Holiday Cookies
These tender, melt-in-your-mouth Mexican Wedding Cookies are packed with almond flavor and coated in snowy powdered sugar. Perfect for holidays, gifting, or cozy evenings, they’re quick to make and always a crowd-pleaser.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 40 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Cuisine: Mexican
Ingredients
Scale
- 1 cup (226g) unsalted butter, softened
- 2/3 cup (80g) powdered sugar, plus 1 cup (120g) for dusting
- 1 teaspoon pure vanilla extract
- 2 cups (240g) all-purpose flour
- 1 cup (120g) finely chopped or ground almonds (blanched or toasted)
- 1/4 teaspoon salt
- Optional: 1/4 teaspoon almond extract
- Optional: 1/2 cup (60g) chopped pecans or walnuts
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, beat softened butter and 2/3 cup powdered sugar until light and fluffy (2-3 minutes).
- Mix in vanilla extract and, if using, almond extract. Scrape down the bowl.
- In a separate bowl, whisk together flour, ground almonds, and salt.
- Gradually add the dry ingredients to the butter mixture. Mix just until combined. If dough is too dry, add 1-2 teaspoons water or milk; if too wet, add a tablespoon of flour.
- Cover and chill dough for 20-30 minutes (optional but recommended).
- Scoop tablespoon-sized portions (about 20-25g each) and roll into balls. Place 1 inch apart on baking sheet.
- Bake for 15-18 minutes, until set but not browned. Bottoms should be lightly golden.
- Let cookies rest on baking sheet for 5 minutes, then transfer to wire rack.
- While still slightly warm, roll cookies in powdered sugar. Let cool completely, then roll again for a snowy coating.
Notes
Chilling the dough helps cookies keep their round shape and prevents spreading. Double-coat with powdered sugar for the best snowy look. For gluten-free, use a 1:1 baking blend. For dairy-free, use vegan butter. Almond flour can be substituted for ground almonds. Store in an airtight container for up to one week or freeze for longer storage.
Nutrition
- Serving Size: 1 cookie (about 25g)
- Calories: 110
- Sugar: 5
- Sodium: 40
- Fat: 7
- Saturated Fat: 3.5
- Carbohydrates: 12
- Fiber: 1
- Protein: 2
Keywords: Mexican wedding cookies, almond snowball cookies, holiday cookies, Christmas cookies, powdered sugar cookies, easy cookie recipe, nut cookies, traditional cookies