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These classic Mexican wedding balls are a perfect party pleaser and easy to make with only 6 ingredients!
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These classic Mexican wedding balls bring back memories. My mom made these for years around Christmas time and I love them. It’s pretty much shortbread rolled in powdered sugar.
And pecans, don’t forget the pecans. I remember as a kid spending so much time shelling pecans. Thinking back I always wonder why we didn’t just get them already shelled? But I was literally talking to my mom the other day and she was sitting there shelling pecans….
I guess some things never change.
But seriously guys, these cookies are super easy to make and so yummy.
Only 6 ingredients.
20 minutes to cook.
Coating these classic Mexican wedding balls with powdered sugar while they are still slightly warm allows the sugar to melt just a touch and cling to the cookies to create this sugary sweet delicious goodness.
And they are a mess. I’ll warn you. I know every time the boyfriend sneaks one. There is a powdered sugar trail. As a kid, we used to get the powdered sugar everywhere. As an adult, well, I still get it everywhere…
Oh, and you’ll never be able to eat just one. If you figure out a way to so that let me know.
Now, before we move to the recipe, don’t forget to download your copy of my FREE holiday dessert cookbook. It includes this recipe and number of others that aren’t even on the blog. Plus, they are all super easy to make! Get your copy below!
Don’t forget to check out these other super yummy holiday desserts:
Mexican Wedding Cookies are light, tender, buttery and just absolutely amazing for your next gathering.
Preheat the oven to 350 degrees. Line a large baking sheet with parchment paper.
- Combine the softened butter, 1/2 cup powdered sugar and vanilla and beat until fluffy, about 1-2 minutes.
- Add the flour and salt and stir until a dough starts to form. Once the flour is about 80% mixed in, add the chopped pecans. Mix together, being careful not to over mix.
- Roll the dough into 1 1/2" balls and place 2" apart on the baking sheet. Bake for 12-14 minutes, or until the bottoms of the cookies are lightly browned.
- Remove from the oven and let cool for 5 minutes on the baking sheet. Then place on a wire cooling rack to finish cooling.
- While cooling, place 1/2 cup a powdered sugar in a container with a lid.
- When the cookies have cooled completely, place several in the container, cover with the lid and gently turn to coat the cookies with the sugar. You can repeat this step for additional coating.
- Let the butter soften to room temperature so it is easier to whip.
- Be careful not to over mix the dough or the cookies will be less tender. Stop mixing right as a dough starts to form (see photos above).
- The cookies may seem underdone when you remove them from the oven - they will firm up as they cool.
- When coating the cookies in powdered sugar, be gentle with them. Otherwise they may crumble.