5 from 36 votes
Mexican Wedding Cookies (Snowballs)
Mexican Wedding Cookies, also known as Snowballs, are tender, buttery cookies made with chopped pecans or walnuts and coated generously in powdered sugar. The dough is creamed with butter and powdered sugar, flavored with vanilla, and baked until edges are lightly golden to maintain a soft interior. Rolling the warm cookies in sugar creates a sweet, slightly crumbly exterior and a melt-in-your-mouth texture.
Prep Time
15 mins
Servings:
24
Calories:
162 kcal
Course:
Dessert, Baked Goods, Others
Cuisine:
Canadian
Ingredients
- 1 cup butter if using unsalted butter, see notes, salted
- 1 1/2 cups powdered sugar (divided)
- 1 teaspoon vanilla extract
- 1 3/4 cups flour
- 1 cup pecans or walnuts, chopped
Instructions
- Preheat your oven to 350 degrees. Line baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, cream together the slightly softened butter and 3/4 cup of powdered sugar until light and fluffy. Mix in the vanilla extract until well combined.
- Gradually add the dry ingredients to the butter mixture, mixing until a crumbly dough forms. Fold in the finely chopped pecans (or walnuts) until evenly distributed throughout the dough.
- Take small portions of the dough and roll them into 1-inch balls. Place them on the prepared baking sheets, leaving space between each cookie.
- Bake in the preheated oven for about 12-14 minutes or until the edges are lightly golden. Do NOT overbake or they will be too dry and crumbly.
- Place the remaining 3/4 cup of powdered sugar in a bowl. While the cookies are still warm, roll them in powdered sugar. Ensure each cookie is generously coated.
- Allow the cookies to cool completely. Once cooled, roll them in powdered sugar again for a second coating or sprinkle with remaining powdered sugar.
Cup of Yum
Notes
- If using unsalted butter, add 1/4 to 1/2 teaspoon of salt to the dough for proper seasoning.
- Store Mexican Wedding Cookies in an airtight container at room temperature; they keep well for 10 days to two weeks.
- These cookies freeze well for 2 to 3 months when placed in a freezer-safe container or bag to prevent freezer burn.
Nutrition Information
Calories
162kcal
(8%)
Carbohydrates
15g
(5%)
Protein
1g
(2%)
Fat
11g
(17%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
4g
(20%)
Trans Fat
0.3g
(15%)
Cholesterol
20mg
(7%)
Sodium
61mg
(3%)
Potassium
31mg
(1%)
Fiber
1g
(4%)
Sugar
8g
(16%)
Vitamin A
239IU
(5%)
Vitamin C
0.05mg
(0%)
Calcium
7mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24 Serving
Amount Per Serving
Calories 162
% Daily Value*
| Calories | 162kcal | 8% |
| Carbohydrates | 15g | 5% |
| Protein | 1g | 2% |
| Fat | 11g | 17% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 20mg | 7% |
| Sodium | 61mg | 3% |
| Potassium | 31mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 8g | 16% |
| Vitamin A | 239IU | 5% |
| Vitamin C | 0.05mg | 0% |
| Calcium | 7mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.