Delightfully sweet and buttery, these classic Mexican Wedding Cookies are the perfect treat for special occasions and the holiday season! Their melt-in-your-mouth texture and nutty flavor make them a must-have on Christmas cookie plates and a standout addition to any cookie exchange!
- Why We Love This Recipe
- What You’ll Need
- Recipe FAQs
- Tips for Success
- What to Serve with Mexican Wedding Cookies
- Substitutions and Variations
- More Classic Christmas Cookie Recipes Worth Baking
- Mexican Wedding Cookies Recipe
This Mexican Wedding Cookies recipe has the perfect blend of sweet flavor and nutty richness, making them a delightful treat that’s impossible to resist. The buttery cookie dough creates a melt-in-your-mouth texture, while the powdered sugar coating adds just the right amount of sweetness. Whether you’re baking them for the first time or the hundredth, they’re always a crowd-pleaser.
One of the best things about Mexican Wedding Cookies is their versatility. They shine on a Christmas cookie tray, as part of a cookie platter, or even as a thoughtful gift packed in zip-top bags or freezer-safe containers. The combination of simple ingredients and a sweet, nutty flavor ensures they’re a perfect holiday cookie that everyone loves to devour!
Whether you know them as Mexican Wedding Cookies, Russian Tea Cakes, or Snowball Cookies, one thing’s for sure—they’re a classic worth savoring!
Love Christmas cookies? You’ll adore my recipes for Peppermint Swig Cookies , Old-Fashioned Raisin-Filled Cookies , Fresh Cranberry Shortbread Bars , Church Window Cookies , and Christmas M&M Cookies —let the magic begin!
Why We Love This Recipe
- This Mexican Wedding Cookie recipe is endlessly customizable—switching up the nuts or tweaking the flavors means you can create endless variations while keeping the classic charm intact.
- These cookies are incredibly easy to make with simple ingredients, yet they deliver a luxurious melt-in-your-mouth texture that feels fancy and special.
- They’re versatile enough to suit any occasion, from holiday cookie plates to elegant wedding receptions, and they store beautifully for next-day indulgence.
What You’ll Need
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
- Finely Chopped Pecans – Add the nutty flavor that makes these cookies unique. Walnuts, almonds, or even pistachios are great substitutions!
- Salted Butter – Brings the rich, buttery base that makes these cookies so irresistible. Room temperature or softened butter works best for smooth mixing.
- Pure Vanilla Extract – Enhances the flavor with a touch of warmth and sweetness. Don’t skimp on quality for this one!
- All-Purpose Flour – Gives the cookies structure, ensuring they hold their iconic snowball shape.
- Powdered Sugar – Used in the dough and as the final coating, it adds sweetness and a melt-in-your-mouth finish.
- Salt – Balances the sweetness and brings out the flavors of the butter and vanilla.
- Prepare dough. Preheat your oven to 400°F, and line a cookie sheet with parchment paper or a silpat mat for easy cleanup. In a large bowl, use an electric mixer to beat the salted butter and pure vanilla extract until creamy and smooth—about 2-3 minutes.
- Mix dry ingredients. In a separate medium bowl, whisk together the all-purpose flour, powdered sugar, and salt. Gradually add this dry mixture to the butter, mixing just until combined.
- Add pecans. Stir in the finely chopped pecans, ensuring they’re evenly distributed throughout the dough.
- Roll and bake. Scoop out small portions of the dough, rolling them into 1-inch balls with your hands. Place them on the prepared cookie sheet about 1 inch apart. Bake in the oven for 10-12 minutes, or until the bottoms are lightly golden.
- Double sugar coat. Let the cookies cool slightly, just until they’re warm enough to handle. Roll each cookie generously in powdered sugar, letting it melt slightly into the surface. Once completely cooled, roll them again to create a thick, sweet coating that’s absolutely irresistible.
- Store for later. Place the cookies in a single layer in an airtight container or freeze them for longer storage. They’re perfect for enjoying the next day—or even weeks later!
Absolutely! While pecans are classic, walnuts, almonds, or even pistachios are excellent substitutes. Each brings its own unique flavor twist to the recipe.
Using softened butter helps the dough come together easily, but if you’re in a rush, cold butter can work with a little extra mixing effort.
In an airtight container, these cookies stay fresh for up to a week. That is, if you can resist eating them all in one sitting!
Yes! Store them in a freezer-safe container in a single layer or separated by parchment paper. Thaw them at room temperature for a sweet treat anytime.
Definitely. You can prepare the cookie dough in advance, refrigerate it for up to 3 days, and bake when you’re ready. Or, bake and store the cookies to save time during the busy holiday season.
Nobody really knows why they’re sometimes called Russian Tea Cakes, but some say they might have traveled with European nuns or been served alongside Russian samovars. By the 20th century, these buttery shortbread cookies had charmed their way into U.S. weddings, Christmases, and Easters.
Tips for Success
- Measure your flour properly! Scooping it directly from the bag can pack too much in—spoon it into your measuring cup and level it off for the perfect texture.
- Don’t skip the double coating of powdered sugar; the first layer melts into the cookie for sweetness, while the second gives that snowy, irresistible finish.
- Let the cookies cool slightly before rolling them in sugar. If they’re too hot, the sugar will clump; too cool, and it won’t stick. Timing is everything!
- Chop your nuts finely but don’t pulverize them into dust. A little texture adds to the delightful crunch and nutty flavor of these buttery cookies.
- Use parchment paper for easy cleanup and to ensure the cookies don’t stick. Trust me, it’s a lifesaver when you’re in full holiday baking mode.
What to Serve with Mexican Wedding Cookies
These cookies shine on any holiday cookie tray alongside classics like my Best Cut Out Sugar Cookies and Quick and Easy Candied Walnuts .
Their delicate, buttery flavor pairs perfectly with a warm mug of Mexican Hot Chocolate or a festive glass of Easy Homemade Eggnog (Non-Alcoholic) .
For a delightful dessert spread, serve them with other nutty treats like Chocolate-Dipped Almond Biscotti or buttery Pistachio Shortbread Cookies . They also make a charming addition to Christmas dinner, offered as a sweet treat after the main course.
Substitutions and Variations
- Swap pecans with walnuts, almonds, macadamia nuts, or pistachios for a different nutty twist.
- Add a pinch of cinnamon or nutmeg to the dough for a warm holiday spice flavor.
- Use almond extract instead of vanilla for a slightly different aromatic note.
- Mix in finely chopped dried cranberries or candied orange peel for a pop of tart-sweet flavor and festive color.
More Classic Christmas Cookie Recipes Worth Baking
- Chocolate Peppermint Blossoms
- Toffee Pecan Shortbread Cookies
- Classic Buttery Spritz Cookies
- Peppermint Chocolate Chip Cookies
- Chocolate Crinkle Cookies
- Soft & Chewy Gingerbread Men Cookies
- Chocolate Peanut Butter No Bake Cookies
- Best Fudgy Chewy Chocolate Brownie Cookies
Cookies
Easy Jam Thumbprint Cookies
Cookies
Classic Buttery Spritz Cookies
Cookies
Best Cut Out Sugar Cookies
Did you make this recipe?
Let me know what you thought with a comment and rating below. You can also take a picture and tag me on Instagram @houseofnasheats or share it on the Pinterest pin so I can see.
Mexican Wedding Cookies
Ingredients123
- ▢ 1 cup (227g) salted butter softened
- ▢ 1 teaspoon pure vanilla extract
- ▢ 2 1/4 cups (317g) all-purpose flour scooped & leveled
- ▢ 1/2 cup (60g) powdered sugar + more for rolling
- ▢ 1/4 teaspoon salt
- ▢ 1 cup finely chopped pecans
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment paper or a silpat mat.
- In a medium bowl, beat butter and vanilla until smooth and creamy, about 2-3 minutes. 1 cup (227g) salted butter, 1 teaspoon pure vanilla extract
- In a separate bowl, whisk together the flour, powdered sugar and salt, then stir into the butter, mixing just until combined. Mix in the chopped pecans. 2 ¼ cups (317g) all-purpose flour, ½ cup (60g) powdered sugar, ¼ teaspoon salt, 1 cup finely chopped pecans
- Roll dough into 1 inch balls, and place them 1 inch apart on the prepared baking sheet. Bake for 10-12 minutes until lightly browned on the bottoms. Remove from oven and wait just until they are cool enough to handle but still warm, then roll in powdered sugar and transfer to a separate plate of baking sheet. Wait until cool, the roll in powdered sugar again to generously coat.
- Store in an airtight container.
Notes
Storage & Make Ahead
- Store: Place cookies in an airtight container with parchment paper between layers to preserve their powdered sugar coating and texture. They’ll stay fresh at room temperature for up to a week.
- Freeze: Arrange cookies in a single layer in a freezer-safe container or bag, separating layers with parchment paper. Store for up to 2 months.
- Reheat: To refresh frozen cookies, let them thaw at room temperature. A quick zap in the microwave or a brief warm-up in the oven brings back their buttery goodness.
- Make Ahead: Prepare the dough and refrigerate for up to 3 days or freeze for up to a month. When ready to bake, follow the instructions, and enjoy freshly baked cookies on demand!
Nutrition
Thumbprint Cookies are a buttery shortbread bite-size delight filled with your favorite jewel-colored jams, then drizzled with a simple vanilla glaze. They make a fun and tasty addition to any holiday cookie plate!
If you are looking to round out your Christmas cookie plates, be sure not to miss my Chocolate Crinkle Cookies , Soft & Chewy Molasses Cookies , and Perfect Peanut Butter Blossoms .
I adore shortbread cookies and look forward to making cranberry shortbread bars and toffee pecan shortbread cookies every year.
It’s the perfect canvas for showcasing other flavors in a crumbly, buttery cookie that practically melts in your mouth.
And it’s not as sweet as most cookies, which is why it goes so well with the fruity jam baked in the center of each little one- or maybe two-bite cookie.
These thumbprint cookies are no exception and one of my favorite traditional Christmas cookies. The easy shortbread dough comes together quickly and little helpers love rolling the dough into balls, then making the thumbprint to hold a dollop of jam.
And speaking of jam, you can use any jam flavor you like! I grabbed raspberry, blueberry, and apricot jam from my fridge for these thumbprint cookies and all were absolutely delicious.
But I just bought a jar of cloudberry jam from Ikea and will try that when I make these again closer to Christmas! And strawberry, boysenberry, and peach jam are also yummy choices.
The glaze is optional and thumbprint cookies are good with and without the glaze, but I love the way it dresses up these cookies and makes them just a bit more special.
How to Make Thumbprint Cookies
- Mix the butter and sugar together until light and fluffy in a stand mixer.
- Add egg yolk and vanilla, beating until combined and scraping down the sides and bottom of the bowl as needed.
- Add flour, cornstarch, and salt. At first it might seem like the dough isn’t going to come together because there isn’t much liquid for binding, but if you keep mixing it will form a nice dough that is perfect for shaping into balls.
- Scoop out small amounts of dough and roll into 1 tablespoon size balls, then place on a parchment-lined baking sheet.
- Use your thumb or the back of a ½ teaspoon measuring spoon to make an indentation in the center of each cookie. Some people get hung up on thumbprint cookies with no cracks, but I find that’s pretty hard to avoid. You can press the dough back together a bit before filling with jam and baking, but I actually think it adds charm and a homemade quality to the cookies that I like.
- Fill with about ½ teaspoon of jam. If the jam is thick, you may need to warm it just a bit in the microwave until you can stir in, but you don’t want to get it too hot.
- Bake until barely browned around the bottom edges of the cookies, but definitely don’t overbake. 9-11 minutes in a 375°F oven is perfect for me.
Do I need to chill the dough?
I have found that this dough is easy to work with right after mixing without chilling it in the fridge first.
You should be able to roll the balls of dough between the palms of your hands without any difficulty, even with unchilled dough. Because the cookies are small and have little liquid in them, they don’t spread much while baking, so chilling is unnecessary.
How to Store Thumbprint Cookies
Jam thumbprint cookies can be stored in an airtight container on the counter at room temperature or in the refrigerator for up to 1 week.
For longer storage, you can freeze the cookies for up to 3 months. Just let them thaw on the counter for 30-60 minutes before eating.
More Christmas Cookies You’ll Love
- Mexican Wedding Cookies [aka Russian Tea Cakes]
- Homemade Iced Oatmeal Cookies
- The Best Snickerdoodle Cookies Recipe
- Oatmeal Rolled Sugar Cookies
- Best Cut-Out Sugar Cookies
- Toffee Pecan Shortbread Cookies
- Peppermint Macarons
- Chocolate-Dipped Almond Biscotti
- Greek Baklava Recipe
- Double Chocolate Nutella Sandwich Cookies
- Soft & Chewy Gingerbread Men Cookies
Did you make this recipe?
Let me know what you thought with a comment and rating below. You can also take a picture and tag me on Instagram @houseofnasheats or share it on the Pinterest pin so I can see.
Jam Thumbprint Cookies
Ingredients123
Cookies
- ▢ 1 cup salted butter softened
- ▢ 2/3 cup granulated sugar
- ▢ 1 large egg yolk
- ▢ 2 teaspoons vanilla
- ▢ 2 1/4 cup all-purpose flour
- ▢ 2 teaspoons cornstarch
- ▢ 1/2 teaspoon salt
- ▢ 1/2 cup jam or preserves raspberry and apricot are our favorites but you can use any you like
Glaze
- ▢ 1 cup powdered sugar
- ▢ 1-2 Tablespoons heavy cream or milk
- ▢ 1 teaspoon vanilla extract
Instructions
- Preheat oven to 375°F. Line a baking sheet with parchment paper.
- In a large bowl of a stand mixer, combine the butter and sugar and mix on medium-high speed using the paddle attachment for 2-3 minutes until light and fluffy. 1 cup salted butter, 2/3 cup granulated sugar
- Mix in the egg yolk and vanilla, scraping down the sides and bottom of the bowl as needed. 1 large egg yolk, 2 teaspoons vanilla
- Add the flour, cornstarch, and salt and mix again until everything comes together in a nice dough. It may seem crumbly at first, but just scrape the bottom and sides of the bowl and keep mixing until the dough comes together. 2 ¼ cup all-purpose flour, 2 teaspoons cornstarch, ½ teaspoon salt
- Shape the dough into 1-tablespoon size balls and arrange 2 inches apart on the prepared baking sheet. Gently press in the center of each cookie with your thumb or the back of a ½ teaspoon measuring spoon to create and indentation. Fill with your favorite jam, warming the jam first for about 10 seconds so it is stirrable. ½ cup jam or preserves
- Bake for 9-11 minutes until set and just barely starting to turn golden around the bottom edges. Remove from the oven and cool for 10 minutes.
- While the cookies cool, prepare the glaze by whisking together the powdered sugar, cream or milk, and vanilla in a medium bowl. Transfer to a ziplock bag and snip off one corner. Drizzle the glaze over cookies, then let set for 1-2 hours until the glaze has set up. 1 cup powdered sugar, 1-2 Tablespoons heavy cream or milk, 1 teaspoon vanilla extract
Notes
- These cookies can be stored in an airtight container at room temperature or in the fridge for up to 1 week, or frozen for up to 3 months.
Nutrition
Mexican Wedding Cookies
Ingredients
- 1 cup (227g) salted butter softened
- 1 teaspoon pure vanilla extract
- 2 1/4 cups (317g) all-purpose flour scooped & leveled
- 1/2 cup (60g) powdered sugar + more for rolling
- 1/4 teaspoon salt
- 1 cup finely chopped pecans
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment paper or a silpat mat.
- In a medium bowl, beat butter and vanilla until smooth and creamy, about 2-3 minutes. 1 cup (227g) salted butter, 1 teaspoon pure vanilla extract
- In a separate bowl, whisk together the flour, powdered sugar and salt, then stir into the butter, mixing just until combined. Mix in the chopped pecans. 2 1/4 cups (317g) all-purpose flour, 1/2 cup (60g) powdered sugar, 1/4 teaspoon salt, 1 cup finely chopped pecans
- Roll dough into 1 inch balls, and place them 1 inch apart on the prepared baking sheet. Bake for 10-12 minutes until lightly browned on the bottoms. Remove from oven and wait just until they are cool enough to handle but still warm, then roll in powdered sugar and transfer to a separate plate of baking sheet. Wait until cool, the roll in powdered sugar again to generously coat.
- Store in an airtight container.
Notes
Storage & Make Ahead
- Store: Place cookies in an airtight container with parchment paper between layers to preserve their powdered sugar coating and texture. They’ll stay fresh at room temperature for up to a week.
- Freeze: Arrange cookies in a single layer in a freezer-safe container or bag, separating layers with parchment paper. Store for up to 2 months.
- Reheat: To refresh frozen cookies, let them thaw at room temperature. A quick zap in the microwave or a brief warm-up in the oven brings back their buttery goodness.
- Make Ahead: Prepare the dough and refrigerate for up to 3 days or freeze for up to a month. When ready to bake, follow the instructions, and enjoy freshly baked cookies on demand!
Nutrition
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