Mexican Wedding Cookies (aka Snowball Cookies)
Mexican Wedding Cookies (or Pecan Snowball Cookies) are one of the most beloved classic Christmas cookies of the holiday season. These buttery cookies are made with simple ingredients, rolled in powdered sugar, and baked until lightly golden brown for that signature melt-in-your-mouth texture. These cookies have an amazing nutty flavor and are the perfect addition to cookie trays or a holiday cookie exchange at Christmas time.
Originally posted “Pecan Snowball Cookies” December 2014, updated May 2026
Mexican Wedding Cookies
These classic cookies go by a variety of names depending on where you grew up. Some people call them Mexican Wedding Cookies, while others know them as Italian Wedding Cookies, Southern Butterballs, Swedish Snowballs, or classic snowball cookies.
I originally shared them under the name of White Chocolate Pecan Snowball Cookies – only to later learn that name is not common at all. No matter what name you use, they’re one of those favorite holiday cookies that always disappear this time of year (the Christmas season).
White Chocolate Snowballs
This pecan snowball cookie recipe has a fun twist tucked inside – melty white chocolate chips in the center of every cookie. They have the same crumbly cookie texture you expect from classic Mexican Wedding Cookies, but with white chocolate chips in the middle that make them extra special for Christmas cookies, cookie exchanges, or anytime you want simple shortbread cookies that look impressive with very little effort.
Snowball Cookies with White Chocolate Chips are such a delicious cookie – you’re going to want to make them year-round!
Inspired by a recipe in the Taste of Home Christmas Cookies & Candies Cookbook from 2008.
Why You’ll Love These Pecan Snowball Cookies
- Easy classic Christmas cookie recipe
- Soft, buttery snowball cookies with a melt-in-your-mouth texture
- White Chocolate Snowball Cookies have a hidden white chocolate center
- Perfect for a cookie exchange or holiday cookie tray
- Made with simple pantry ingredients
- Delicious with or without chopped pecans
- Great make-ahead cookies for the busy holiday season
- Place them in a cookie tin with a pretty ribbon for a great gift
What Are Mexican Wedding Cookies?
Mexican Wedding Cookies are a classic cookie made with butter, flour, powdered sugar, and nuts. Similar versions are found all over the world, including Russian Tea Cookies from Eastern Europe and Italian Wedding Cookies. They’re known for their soft, crumbly texture and thick coating of confectioners’ sugar.
This version keeps the classic shortbread cookie texture but adds white chocolate chips for a sweet surprise inside.
Tools Needed
These delicious cookies don’t even need a cookie cutter to make them perfect for a Christmas cookie tray! But you will need these common tools:
- Large bowl
- Stand mixer, electric mixer, or hand mixer
- Measuring cups
- Rubber spatula
- Plastic wrap or wax paper
- Baking sheet or cookie sheet
- Parchment paper
- Wire rack
- Small bowl or shallow bowl for powdered sugar
- Sharp knife and cutting board (if you need to chop the pecans)
Ingredients
All of these ingredients are easily found at any grocery store – you may even already have them all in your pantry!
- Salted butter, softened to room temperature.
- Confectioner’s sugar
- Pure vanilla extract (you can also add almond extract if you like)
- All-purpose flour
- White chocolate chips
- Chopped pecans (optional)
Find the full recipe with ingredient measurements in the recipe card below.
How to Make Snowball Cookies
It takes a few steps to make these simple cookies but they’re worth every step! These might be your new favorite Christmas cookie! Let’s make some buttery Pecan Snowball Cookies!
- In a large bowl, cream the room-temperature butter, ½ cup powdered sugar, and vanilla extract together with a stand mixer or hand mixer on medium speed until smooth and fluffy.
- Turn the mixer to low speed and gradually add the all-purpose flour to the butter mixture. Mix just until a thick dough forms. Do not overmix.
- Stir in the chopped pecans if using. A rubber spatula works great for this step.
- Wrap the Mexican wedding cookie dough tightly in plastic wrap or wax paper and refrigerate for at least 1 hour. The chill time helps the cookies hold their shape during baking.
- Once chilled, preheat your oven to 350°F and line a baking sheet or sheet pan with parchment paper.
- Scoop approximately 1 tablespoon of dough using a tablespoon cookie scoop or spoon. Roll into 1-inch balls, then flatten slightly in your hand.
- Place 3-4 white chocolate chips in the center of the dough circle, then carefully shape the dough around the chocolate chips until completely sealed.
- Arrange the cookie dough balls on the parchment-lined baking sheets in a single layer, spacing them about 1 inch apart.
- Bake for 12-14 minutes or until the bottoms are lightly golden brown. The tops will stay fairly pale.
- Allow the warm cookies to cool for about 5 minutes before rolling them in powdered sugar. You can also dust them using a sifter or a sugar shaker, which works perfectly for this first layer of sugar.
- Transfer the baked cookies to a wire rack to cool completely.
- For the prettiest finished cookies, roll them in powdered sugar a second time after they are fully cooled. The extra sugar gives them that classic snowy white appearance and helps the sugar cling better to the cookie surface.
Pro Tips
- For best results, use butter softened to room temperature.
- Don’t skip the chill time or the cookies may spread too much.
- A food processor can quickly finely chop pecans.
- These traditional Mexican wedding cookies are delicate while warm, so avoid rolling them in sugar too early.
- If your dough feels sticky, chill it a second time for 15-20 minutes before shaping.
Storage Instructions
Store finished pecan snowballs in an airtight container at room temperature for up to 5 days. Place parchment paper between layers to keep the powdered sugar coating pretty.
You can also freeze the baked cookies in a freezer bag for up to 3 months. Wait to add the second coating of powdered sugar until after thawing for the freshest look.
Frequently Asked Questions
Are Mexican Wedding Cakes the same as Russian Tea Cakes?
Yes, they are very similar cookies with slightly different names and small ingredient variations depending on family recipe traditions and regional backgrounds.
Can I skip the white chocolate chips?
Yes! Most Mexican Wedding Cake Cookie recipes do not include white chocolate chips, but I love the extra-creamy center they add to the buttery cookie.
Can I use unsalted butter?
Absolutely. If using unsalted butter, add ¼ teaspoon salt to the dough.
Do I have to use pecans?
Nope! The traditional cookie has pecans, but you leave them out entirely or swap in walnuts if you prefer.
Why are my cookies crumbly?
That’s actually part of the texture of the cookie! These classic snowball cookies are meant to have a delicate, buttery texture that melts in your mouth.
Mexican Wedding Cookies
Description
Mexican Wedding Cookies (or Pecan Snowball Cookies) are one of the most beloved classic Christmas cookies of the holiday season. These buttery cookies are made with simple ingredients, rolled in powdered sugar, and baked until lightly golden brown for that signature melt-in-your-mouth texture. These cookies have an amazing nutty flavor and are the perfect addition to cookie trays or a holiday cookie exchange at Christmas time.
Ingredients
- 1 cup (or 2 sticks or 8 oz.) salted butter, softened
- 1 cup powdered sugar, divided
- 1 tsp. pure vanilla extract
- 2 cups all-purpose flour
- 1/2 cup white chocolate chips
- 1/2 cup chopped pecans (optional)
Instructions
- In a large bowl, cream the room temperature butter, ½ cup powdered sugar, and vanilla extract together using a stand mixer or hand mixer on medium speed until smooth and fluffy.
- Turn the mixer to low speed and gradually add the all-purpose flour to the butter mixture. Mix just until a thick dough forms. Do not overmix.
- Stir in the chopped pecans if using. A rubber spatula works great for this step.
- Wrap the Mexican wedding cookie dough tightly in plastic wrap or wax paper and refrigerate for at least 1 hour. The chill time helps the cookies hold their shape during baking.
- Once chilled, preheat your oven to 350°F and line a baking sheet or sheet pan with parchment paper.
- Scoop approximately 1 tablespoon of dough using a tablespoon cookie scoop or spoon. Roll into 1-inch balls, then flatten slightly in your hand.
- Place 3-4 white chocolate chips in the center of the dough circle, then carefully shape the dough around the chocolate chips until completely sealed.
- Arrange the cookie dough balls on the parchment-lined baking sheets in a single layer, spacing them about 1 inch apart.
- Bake for 12-14 minutes or until the bottoms are lightly golden brown. The tops will stay fairly pale.
- Allow the warm cookies to cool for about 5 minutes before rolling them in powdered sugar. You can also dust them using a sifter or a sugar shaker, which works perfectly for this first layer of sugar.
- Transfer the baked cookies to a wire rack to cool completely.
- For the prettiest finished cookies, roll them in powdered sugar a second time after they are fully cooled. The extra sugar gives them that classic snowy white appearance and helps the sugar cling better to the cookie surface.
Notes
- For best results, use butter softened to room temperature.
- Don’t skip the chill time or the cookies may spread too much.
- A food processor can quickly finely chop pecans.
- These traditional Mexican wedding cookies are delicate while warm, so avoid rolling them in sugar too early.
- If your dough feels sticky, chill it a second time for 15-20 minutes before shaping.
Nutrition
- Serving Size: 2 cookies
- Calories: 214
- Sugar: 9.5 g
- Sodium: 85.8 mg
- Fat: 14.1 g
- Carbohydrates: 20.5 g
- Fiber: 0.7 g
- Protein: 2.1 g
- Cholesterol: 28.1 mg
These are such pretty cookies!
Thank you Danielle!
I love this cookie, but have never had them with the choc chips…sounds yummy! They melt in your mouth!
I really love them with the chocolate chips… I hope you will too!
They look delicious.
Thank you Cheryl!
I am definitely making these for our Christmas party. Also I checked the recipes and cannot find a recipe for Christmas Coconut Cake. Maybe I have overlooked it but seem it is not there. Everyone is requesting a good Christmas Coconut Cake for our huge Christmas Party. I thought if there ever was a good Christmas Coconut Cake Rose would have it published in her recipes but I cannot find it there.
I have a recipe but it’s not published. I’ll try to make it and get it posted asap!
I have not tried these with the white chocolate chips but I am definitely going to try them. I love these snowball cookies, especially warm. I could eat a whole batch. Thank you. And I am interested in a good coconut cake recipe.
I have a Coconut Poke Cake here, a Coconut Bundt Cake here and a classic 3 Day Coconut Cake here (it’s amazing!!)!
These look delicious…and I’ll be trying today!
Awesome – I hope you love them as much as we do!
Simply delicious! They freeze well too. Sometimes i add colorful sprinkles with the white chips for a birthday party look!
Hi! I’m looking forward to making these. A few questions now.
Can I double the recipe?
How thin do I make the dough, before putting in white chocolate chips?
I do admit to being intimidated by this recipe. I usually stick to making cakes or cupcakes, but I the thought of this cookie makes my mouth water.
Hugs and Happy Baking,
Debbie
I’m so sorry I overlooked your questions before – I hope you were able to successfully make these!
They are gorgeous cookies. Made some years ago and need to do it again.
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