Mexican Wedding Cakes – A Mexican Wedding Cookie Recipe
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Mexican Wedding Cakes are actually a cookie! Also called Russian Tea Cakes, these super simple cookies contain nuts (usually pecans or walnuts) and are dusted in powdered sugar. Add these to your holiday baking or make them in a matter of minutes for a sweet treat.
Mexican Wedding Cakes
My Mom has been making these Mexican Wedding Cakes for the holidays for at least 30 years, probably more. I am in my mid-thirties, and I cannot remember a Christmas cookie tray without them.
Mexican Wedding Cakes are a tried and true staple that I look forward to each and every year. If you’ve never had a Mexican Wedding Cake Cookie, then imagine a little, buttery shortbread cookie tossed in the perfect amount of powdered sugar.
They are so good that it is almost impossible to eat just one at a time. Ask my nephew, Dane. He ate approximately six of these bad boys when I made them they other day (Don’t’ tell his Mom). He kept calling them donuts, and it was so cute that I couldn’t correct him.
A Mexican Wedding Cookie Recipe
The funny thing about Mexican Wedding Cakes is that they aren’t a cake at all. They are really a Mexican Wedding Cookie. I’d like to say I know why these are called Mexican Wedding Cakes or Mexican Wedding Cookies, but that would be a lie. I honestly have no clue. But I really don’t care, because they are so yummy.
Ingredients for Russian Tea Cakes
Another crazy thing is these are also called Russian Tea Cakes. Are they from Mexico or Russia? Who knows? One thing that I do know is that they would be absolutely divine being served with tea so maybe they are a Russian Tea Cake. But then again, they would be the cutest wedding cookies too.
- Margarine, softened
- All Purpose Flour
- Powdered Sugar (confectioners sugar)
- Salt
- Vanilla Extract
- Walnuts or Pecans, chopped
How to make Mexican Wedding Cookies
Step by Step Instructions
- Preheat oven to 400 degrees F.
- In a large bowl, cream softened margarine, flour, salt, powdered sugar, and chopped nuts with a mixer until smooth.
- Roll dough into balls, approximately 1-inch balls in size.
- Bake snowballs for 10 to 13 minutes on a baking sheet. The bottoms should be lightly browned, not dark.
- Roll hot cookies in powdered sugar. Return to pan to fully cool.
- Once cooled, roll in powdered sugar again. Let cool completely on wire racks.
For the full ingredient amounts and recipe steps for Mexican Wedding Cake Cookies, scroll to the recipe card at the bottom of this post.
Recipe FAQs
- Substitute butter for margarine, if desired. Be sure whatever you use is softened at room temperature so it creams easily.
- Pecans or walnuts can be used, or omit the nuts completely.
- This is a double rolling process for the powdered sugar so that it sticks easily.
- My Mom makes these ahead of time every Christmas. Let cool completely, and then place in an airtight container. Freeze for up to 2 months.
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The BEST Christmas Cookies
We absolutely LOVE making cookies and other sweet treats for the holidays, and our blog is full of such recipes. Check out our post with links to our favorite Old-Fashioned, Homemade Holiday Desserts.
Cowboy Cookies with Toffee Bits (no coconut)
Granny’s Old Fashioned Sugar Cookie Recipe
Are Russian Tea Cakes the same as Mexican wedding cookies?
Yes, Mexican Wedding cookies and Russian Tea Cakes are two names for the same cookie.
What do Mexican wedding cookies taste like?
These cookies have a buttery shortbread flavored with a hint of nut taste. The powdered sugar coating adds the perfect sweet finish.
Mexican Wedding Cakes – A Mexican Wedding Cookie Recipe
Ingredients
- 1 cup margarine, softened
- 1/2 cup powdered sugar
- 2 1/4 cups flour
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 3/4 cup chopped pecans or walnuts
- powdered sugar for rolling
Instructions
- Preheat oven to 400 degrees F.
- Cream softened margarine, powdered sugar, flour, salt, vanilla extract and chopped nuts until fully combined.
- Roll into balls, approximately 1-inch in size. Place on cookie sheet.
- Bake for 10 to 13 minutes or until lightly golden brown on bottom (not top).
- Roll in powdered sugar while hot; return to pan to cool.
- Once cooled completely, roll again in powdered sugar for a second time.
Notes
- These are also known as Russian Tea Cakes.Â
- Substitute butter for margarine, if desired. Be sure whatever you use is softened at room temperature so it creams easily.
- Pecans or walnuts can be used, or omit the nuts completely.
- This is a double rolling process for the powdered sugar so that it sticks easily.Â
- These freeze great. Place them in an air-tight container for 1 to 2 months.Â
- If you love these, then you’ll love our Thumbprint Cookie Recipe.Â
Nutrition
my mother has made these all my life but she calls them pecan sandies. I’ve also seen them called pecan crescent cookies where they get shaped into crescent moons.