Last updated on September 19th, 2024

Mexican Wedding Cake Cookies are a tender butter cookie loaded with a nutty texture that melts-in-your-mouth. This classic cookie goes by several names: Mexican Wedding Cake Cookies, Russian Tea Cakes, and Snowballs. A true family recipe for sure, as I found this recipe in my grandmothers, mothers, and mother-in-laws recipe files! They all have the same recipe with the exception of the title name and type of nuts that were used.

How to make Mexican Wedding Cake Cookies

Ingredients:

butter:

Use a good quality real butter since it is the main ingredient. My favorite brands are Challenge or Land O’ Lakes. Since this is a butter cookie, be sure to cream together the butter and sugar for a good five minutes to produce a tender crumb.

nuts:

Since these are small cookies, grind up the majority of the nuts used (walnuts, pecans, and almonds) into a fine chop, like a sandy meal-like consistency. You can leave a bit larger for a bit of added texture. To chop the nuts I like to use a Cuisinart mini-food processor. Its really your choice of combination for the nuts since walnuts, pecans or almonds all work in this recipe.

vanilla:

Always use good quality all-natural, pure vanilla extract in your baking. If you purchase vanilla, be sure it only contains vanilla beans and alcohol. I make my own vanilla, which is super simple to make: Take 8 oz. of bourbon and add 5-7 vanilla beans that are spilt down the middle and let it sit for 3-6 months. As you use it replace the bourbon and add more beans. Store in dark, cool place and it can last many years. I prefer to use bourbon but you can also use vodka.

Equipment & Tips

baking sheet:

Always use light-colored, aluminum cookie sheet. I use Nordic Ware aluminum 18×13 half-sheet pans. Aluminum is best for distributing and reflecting even heat during the baking process.

chill the dough:

Scoop dough onto a cold, ungreased baking sheet without a silpat non-stick baking mat or parchment paper. This ensures the dough will bake slower and not to burn the edges. Almond flour is more delicate than regular flour and tends to brown faster. To ensure less spread from the butter, chill the dough balls for 5-10 minutes before placing in the oven.