Plate of finished Mexican Wedding Cake Cookies.

Mexican Wedding Cake Cookies are a classic Christmas and holiday time cookie. They are simple to make, full of walnuts, and coated in powdered sugar to look like little snowballs.

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These classic Christmas and holiday time cookies are known by several names such as Russian tea cakes, Mexican wedding cakes, or even snowball cookies. I also use the same base to sometimes make these Chocolate Chip Snowball Cookies.

This is my great-grandmother's recipe that she handed down to my mom and in our family they have always been referred to as Mexican Wedding Cake Cookies.

My family has always made these cookies with walnuts, but pecans would work well, too. The only change I make from the original recipe is giving the walnuts a light toast before adding them to the dough to make them extra flavorful.

One of my favorite things about these cookies is that they are simple. Simple in ingredients and also simple to bake.

You only need a few standard holiday baking ingredients - butter, flour, powdered sugar, vanilla, salt, and walnuts. And even though they are easy, they are also quite delicious. This is a big bonus at the holidays when things can get quite busy.

These cookies definitely remind me of family and of being a kid at Christmas. My mom frequently made them as well when I was a kid and I always helped her with the holiday baking.

I just love when food evokes memories and holds a special place in your memory. They are definitely a family favorite for as long as I can remember.

These photos also hold a couple nostalgia pieces - the cookie tray we used for Santa's cookies when I was a kid (and my kids use it now) and a Christmas tablecloth that belonged to my Grandmother.

Tip: You want to let these cookies cool for about ten minutes, and then coat them in the powdered sugar, so it sticks, but doesn't melt. Then allow the cookies to cool fully before storing.

Store these cookies in an airtight container for several days. They are terrific for adding to your holiday desserts and cookie platter or bringing to a holiday party or potluck.

Close-up of Mexican wedding cake cookies.

Yield: about 2-1/2 dozen cookies

Author: Amy (Savory Moments)

Mexican Wedding Cake Cookies

Mexican Wedding Cake Cookies are a classic Christmas and holiday time cookie. They are simple to make, full of walnuts, and coated in powdered sugar to look like little snowballs.

Ingredients

1 cup (2 sticks) unsalted butter, softened
3/4 cup powdered sugar, plus another 3/4 cup for rolling
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1/4 teaspoon salt
1 cup finely chopped walnuts

Instructions

In a small heavy-bottom skillet, toast the walnuts over medium-low heat, stirring often, until fragrant. Remove from heat and set aside.
Line two baking sheets with parchment paper and preheat the oven to 325 degrees.
In the bowl of a stand mixer with the paddle attachment, or in a large bowl with a hand mixer, cream together the butter and powdered sugar until light and fluffy. Add the vanilla and mix until combined.
Turn the mixer on low and slowly add the flour and salt. Mix until just combined and then fold in the walnuts with a wooden spoon.
Shape the cookies into about 1 tablespoon sized balls, rolling in the palm of your hands. Place about 1/2 inch apart on the baking sheets and bake for about 9-11 minutes, until the bottoms turn golden. Place the cookies on a wire rack to cool.
When the cookies have cooled for about 10 minutes, gently roll them in a bowl with the remaining powdered sugar, shaking off excess. Return to the wire rack to fully cool. Store in an airtight container. Like most cookies, they will taste better after a day or two.