Hamdi Saidani This Pioneer Woman Mexican Wedding Cookies recipe is a buttery and melt-in-your-mouth recipe, which is made with finely chopped pecans and real butter. It’s the perfect holiday cookie, a classic, foolproof recipe that’s a staple on any festive platter, ready in about an hour.
Pioneer Woman Mexican Wedding Cookies Ingredients
A classic combination for a perfectly crumbly, melt-in-your-mouth cookie.
- 1 cup (2 sticks) salted butter, at room temperature
- 1 1/2 cups powdered sugar, divided, plus more for dusting
- 2 tsp. vanilla extract
- 1 tsp. orange zest, finely chopped (optional)
- 1/2 tsp. ground cardamom (optional)
- 2 cups all-purpose flour
- 1 cup pecans, very finely chopped
How To Make Pioneer Woman Mexican Wedding Cookies
A step-by-step guide to these wonderfully buttery and nutty holiday classics.
- Prep Oven and Cream Butter: Preheat the oven to 325°F. Position oven racks in the top and bottom thirds of the oven. In a large bowl, use an electric mixer to beat the softened butter, 3/4 cup of the powdered sugar, the vanilla, and the optional orange zest and cardamom on medium speed until light and fluffy, about 2 to 3 minutes.
- Make the Dough: With the mixer on low speed, gradually add the flour until it is just combined. Stir in the very finely chopped pecans until they are evenly distributed.
- Shape and Bake: Scoop mounded tablespoonfuls of dough and roll each into a 1-inch ball. Place the balls about 2 inches apart on ungreased baking sheets. Bake for 20 to 22 minutes, rotating the baking sheets from the top to bottom racks halfway through. The cookies are done when the bottoms are just lightly golden; the tops should remain pale.
- First Sugar Coating: Let the cookies cool on the baking sheet for about 10 minutes. While they are still warm, place the remaining 3/4 cup of powdered sugar in a bowl and gently dredge each warm cookie in the sugar until it’s coated.
- Cool and Second Coat: Transfer the sugar-coated cookies to a wire rack to cool completely. Once they are completely cool, you can roll them in or dust them with additional powdered sugar for that classic, snowy look.
Recipe Tips
For the perfect melt-in-your-mouth, buttery cookie every time.
- How to get the perfect texture? The key to the signature sandy, melt-in-your-mouth texture is the high ratio of butter to flour and the use of powdered sugar in the dough. Be careful not to over-mix once the flour is added.
- Why coat the cookies in sugar twice? This is the secret to a beautiful finish! The first roll, while the cookies are still warm, allows the powdered sugar to melt slightly and create a sweet, adhered base layer. The second roll, once the cookies are completely cool, gives them their iconic, snowy, no-mess coating.
- Can I make these ahead of time? Yes, these cookies are fantastic for making ahead. The baked cookies store exceptionally well. You can also freeze the unbaked dough balls and bake them from frozen.
- How fine should I chop the nuts? For the classic texture where the nuts are part of the crumb, they should be chopped very finely, almost to the point of being a coarse meal. You can do this by hand or by pulsing them carefully in a food processor.
What To Serve With Mexican Wedding Cookies
The perfect accompaniment for this classic, festive cookie.
These delicate, buttery cookies are a perfect addition to any holiday cookie platter or dessert table. They are wonderful served with:
- A hot cup of black coffee or a spiced tea
- A small glass of dessert wine or sherry
- A cup of rich hot chocolate
How To Store Mexican Wedding Cookies
Keeping your cookies fresh and crumbly.
- Room Temperature: Once completely cooled and coated in sugar, store the cookies in an airtight container at room temperature. They are delicate, so it’s best to store them in a single layer or with sheets of parchment paper between the layers. They will keep for up to a week.
Pioneer Woman Mexican Wedding Cookies Nutrition Facts
An estimated guide per cookie.
- Calories: 130 kcal
- Carbohydrates: 12 g
- Protein: 1 g
- Fat: 9 g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Are these cookies known by other names?
Yes! These popular cookies are known by many names around the world, including Russian Tea Cakes and Snowball Cookies, especially during the holidays.
Can I use a different kind of nut?
Absolutely. While pecans are a classic Southern choice, this recipe is fantastic with very finely chopped walnuts, almonds, or even pistachios.
Why did my cookies spread and become flat?
Flat cookies are usually the result of the butter being too soft or melted. Your butter should be at room temperature but still hold its shape. If your kitchen is very warm, you can chill the scooped dough balls for 15-20 minutes before baking to help them hold their round shape.
Try More Pioneer Woman Recipes:
- Pioneer Woman Italian Cookies Recipe
- Pioneer Woman Fruitcake Cookies Recipe
- Pioneer Woman Cookie Dough Bars Recipe
Pioneer Woman Mexican Wedding Cookies Recipe
Description
Classic, buttery, and nutty Mexican Wedding Cookies (also known as Russian Tea Cakes or Snowballs) that are incredibly tender and melt in your mouth, with a double coating of powdered sugar for a perfect, snowy finish.
Ingredients
Instructions
- Preheat oven to 325°F.
- In a large bowl, beat the softened butter, 3/4 cup of the powdered sugar, and the vanilla (plus optional zest and cardamom) until light and fluffy.
- On low speed, mix in the flour until just combined. Stir in the finely chopped pecans.
- Roll the dough into 1-inch balls and place them on an ungreased baking sheet about 2 inches apart.
- Bake for 20-22 minutes, until the bottoms are just lightly golden.
- Let the cookies cool on the baking sheet for 10 minutes.
- While still warm, gently roll each cookie in the remaining 3/4 cup of powdered sugar to coat. Transfer to a wire rack to cool completely.
- Once cool, you can dust them with more powdered sugar if desired.
Notes
- u003cliu003eThe double-coating of powdered sugar—once while warm and again when cool—is the secret to the classic snowy appearance.u003c/liu003eu003cliu003eIt is crucial not to over-bake these cookies to maintain their signature melt-in-your-mouth texture. The tops should remain pale.u003c/liu003eu003cliu003eThe unbaked cookie dough balls can be frozen for up to three months.u003c/liu003eu003cliu003eThe optional orange zest and cardamom add a wonderful, warm, and fragrant depth of flavor.u003c/liu003e
