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Mexican Wedding Cookies in a bowl
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5 from 7 votes

Mexican Wedding Cookies

This Mexican Wedding Cookie / Snowball Cookie Recipe has a soft melt-away texture and a nutty almond flavor. They are also called Russian Tea Cakes. Super easy to make!
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: Dessert
Cuisine: American, Mexican
Servings: 48 Cookies
Calories: 80kcal


  • 1 cup unsalted butter, at room temperature (2 sticks)
  • 1 ¼ cup powdered sugar. divided
  • 1 ½ tsp vanilla extract
  • 1 ¾ cups all-purpose flour
  • 1 tsp cinnamon
  • pinch salt
  • 1 cup toasted almonds, ground (pecans or walnuts, if preferred)


  • Preheat oven to 350°F.
  • In a large mixing bowl, using an electric or stand mixer, cream the butter on high until pale yellow and fluffy, about 5 minutes. Add ½ cup of the powdered sugar and beat again until light and fluffy.
  • Add the vanilla. Beat until just blended.
  • In a small bowl blend the flour, cinnamon and salt.
    Add to the butter mixture and mix on low speed until just blended. Mix in the ground almonds.
  • Refrigerate mixture, covered, for 15-minutes. Shape for the chilled dough into 1" balls.
  • Place on 2 ungreased baking sheets, about 1" apart. Bake cookies until the bottoms are golden brown, about 11-13 minutes. Let cool on pans for about 5-7 minutes.
  • In a shallow bowl sift the remaining ¾ cup powdered sugar. Remove cookies one at a time and roll them in the sugar.
  • Let cool completely on a wire rack. Roll a second time in the powdered sugar.


Calories: 80kcal | Carbohydrates: 7g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 1mg | Potassium: 27mg | Fiber: 1g | Sugar: 3g | Vitamin A: 118IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 1mg