Mexican Wedding Cookies with Cherries

The History and Charm of Mexican Wedding Cookies

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You might know these delightful little confections as Russian Tea Cakes, Snowball Cookies, or Mexican Wedding Cookies. Whatever you call them, they’ve become a beloved treat during Christmastime in the U.S. and around the world.

The origins of these cookies are shrouded in mystery. While their names suggest roots in Mexico or Russia, the truth is less clear. Some historians trace their beginnings to Arab bakers in medieval times, who often worked with ingredients like spices, nuts, sugar, and butter. As trade routes expanded, these cookies found their way across Europe, including England and Russia, where they were commonly paired with tea. It’s likely they were enjoyed with tea in Arab countries as well.

The recipe eventually crossed the Atlantic in the 16th century, accompanying conquistadors and nuns to Mexico. No matter where they began, these cookies have become an international treasure—perfect with tea or on their own.

What Makes My Mexican Wedding Cookies Special

Recipes evolve as they’re passed down and adapted, and I couldn’t resist adding my own twist to this classic. Traditional Mexican Wedding Cookies typically include butter, sugar, flour, and nuts, rolled in powdered sugar. My version keeps the heart of the original but with a few enhancements.

Instead of granulated sugar, I used powdered sugar in the dough for a softer, more tender texture. I also added maraschino cherries for a touch of sweetness and buttermilk to improve cohesiveness while adding a subtle tang. For an extra flavor boost, I included a hint of ginger, cinnamon, and salt.

To ensure the cookies had a perfect powdered sugar coating, I added a unique step: halfway through baking, I rolled the cookies in powdered sugar for the first time, then returned them to the oven. Once baked and cooled enough to handle, I rolled them in powdered sugar again. These small tweaks elevated an already rich and delicate cookie into something truly memorable.

Tips and Tricks for Perfect Cookies

Mexican Wedding Cookies are simple to make, but a few tips can make the process even smoother:

1. Prep First: Read the entire recipe before starting and gather your ingredients. Make sure your butter is at room temperature for easier mixing.

2. Cherry Prep: If using whole maraschino cherries, quarter them lengthwise, then slice each piece into thirds. Adjust based on cherry size, and use a sharp knife to make cutting easier. Pre-chopped cherries can save time.

3. Uniform Sizes: For consistency, use a digital kitchen scale. Weigh your dough, divide by 36, and roll each ball to that weight (mine were 22 grams each, but don’t judge me—I ate some dough before weighing). If precision isn’t your thing, aim for one-inch balls.

4. Baking Setup: Line your cookie sheets with parchment paper or a silicone mat for easy cleanup.

5. Nut Texture: Chop pecans finely but not into powder. You want a little crunch in every bite.

6. Chill the Dough: Refrigerate the dough for at least an hour before rolling. This step firms up the butter, making the dough easier to handle.

7. Baking Time: Don’t overbake. These cookies don’t change much in size or color while baking, so keep a close eye on the timer. Over-baking will dry them out.

8. Powdered Sugar Coating: Roll cookies in powdered sugar once they’re cool enough to handle but still warm. Be gentle—they’re fragile. Let them cool completely before storing, as warm cookies can create condensation, ruining the sugar coating.

Perfect for Holiday Cookie Exchanges

Mexican Wedding Cookies are a holiday classic and a standout choice for cookie exchanges. With my unique recipe, you can almost guarantee your cookies will be the talk of the party—unless this recipe goes viral (and I land my own cooking show). Be sure to save a batch at home; they’ll disappear quickly at any gathering.

Share Your Baking Adventures

I’d love to hear how your cookies turn out! If you have questions, drop them in the comments, and I’ll do my best to help. Wishing you a Merry Christmas and Happy Holidays—happy baking!

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Mexican Wedding Cookies with Cherries

Yield: 36

Author: Kimberly Scott

A fresh twist on traditional Mexican Wedding Cookie recipes creates delectable, tender cookies with crunchy pecans, chewy sweet cherries, and a hint of spice all covered in powdered sugar.

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Ingredients

• 1 cup butter, room temperature (two sticks)
• 1⁄ 2 cup powdered (confectioner’s) sugar, (58 grams) (plus additional for coating – see below – total 1 1/2 cups)
• 2 teaspoons vanilla extract
• 1 Tablespoon buttermilk, chilled
• 2 1⁄ 4 cup flour, all purpose (326 grams)
• 1⁄ 2 teaspoon ground cinnamon
• 1⁄ 2 teaspoon ground ginger
• 1⁄ 4 teaspoon kosher salt
• 1 cup pecans, chopped small
• 1⁄ 2 cup maraschino cherries, chopped small
• 1 cup powdered (confectioner’s) sugar for coating (116 grams)

Instructions

1. Preheat oven to 400° F. Prepare cookie sheet with parchment paper or silicone baking mat.
2. Chop cherries and pecans and set aside.
3. Mix flour, salt, and spices in a medium bowl and set aside.
4. Cream butter and 1/2 cup powdered sugar with a hand or stand mixer on medium high speed for 3 – 4 minutes.
5. Add vanilla and buttermilk and mix well.
6. On lowest mixer speed, slowly add flour mixture until well combined.
7. Fold in pecans and cherries. Try for uniform color mixture, but don’t overwork dough.Cover with plastic wrap and refrigerate for 1 hour.
8. Add one cup of powdered sugar to a clean bowl and set aside.
9. Remove dough from refrigerator and roll into 36 one inch balls weighing about 22 grams each.
10. Place balls on cookie sheet about 2 inches apart.
11. Bake for 10 minutes. Remove from the oven. When cool enough to touch, carefully place each ball into bowl with powered sugar and coat well. Return each ball to the cookie sheet.
12. Continue to bake for another 10 minutes.
13. Remove from the oven. When cookies are once again cool enough to touch, (be careful, they will be very hot with the first coating of powdered sugar), dust each ball with another coating of powdered sugar. Place on a cooling rack and allow to cool completely before storing in an airtight container.

Notes

Cookies will last up 7 – 10 days when stored in an airtight container.

Dough or completely cooled cookies can be frozen for up to two months.

Nutrition Facts

Calories

119

Fat

7 g

Sat. Fat

3 g

Carbs

13 g

Fiber

1 g

Net carbs

12 g

Sugar

6 g

Protein

1 g

Sodium

58 mg

Cholesterol

14 mg

The nutritional information provided is automatically generated and is intended as a general guide. While we strive for accuracy, the values may not be exact due to variations in ingredients, preparation methods, and portion sizes. For precise dietary needs or concerns, please consult a qualified nutritionist or dietitian.