Mexican Wedding Cookie Recipe (Russian Tea Cakes) - The Food Charlatan (2024)

Charlotte’s inability to whisper aside, it was so fun. It was also a good reminder that I am most definitely NOT a ballerina. There was an older lady sitting next to us who wanted to get up during intermission, so I stood up, but stepped directly on the program at my feet. It slipped out from underneath me, banana peel style, and I flopped back into my chair, arms flailing.The sugar plum fairy is up there personifying grace itself, and I can’t even stand up over here without thrashing around like an idiot.

Does your family make these cookies? I feel like they are a tradition for SO many families, and every country seems to claim them. I’ve heard these called Mexican Wedding Cookies, Snowball Cookies, Russian Tea Cakes, Swedish Heirloom Cookies, Italian Wedding Cookies, Polvorones, and Eric’s family has one more, they always call them Sweethearts.

The story is that Great Grandpa Carl always called his wife Prudy “sweetheart” when she made these, because they were his absolute favorite of all the the dozens of cookies she made every Christmas. So they just started calling them Sweetheart cookies. How cute is that?

Mexican Wedding Cookie Ingredients

Here’s a quick shopping list to help you gather your ingredients. See the recipe card below for the full ingredients and instructions!

Tea Cake Dough

This is seriously the best cookie recipe for when you are NOT going to the store. You probably have all this stuff in your pantry already!

Wedding Cookie Coating

Powdered sugar (that’s it, how easy is that?)

How to make Mexican Wedding Cookies or Russian Tea Cakes

Mexican Wedding Cookies or Snowball cookies or Sweethearts, whatever you want to call them, they are all the same basic recipe: a really buttery not-very-sweet shortbread dough, with chopped nuts mixed in. They bake up into a delightful little ball of a cookie that doesn’t spread much at all. (I can see why the name Snowball cookies got started!)

After they come out of the oven, you roll them in powdered sugar while warm. They make a giant mess when you eat them and will get all over your face and fingers and this is not an apology it’s just part of the joy of Mexican Wedding Cookies. The only down side is that you can’t sneak these cookies. Everyone knows you have eaten them because you end up with powdered sugar on your face no matter what you do.

The trick to getting these Russian Tea Cakes/Snowball cookies to look ultra white and absolutely covered in powdered sugar is to roll them twice. When they are hot just out of the oven, roll them in the powdered sugar and then immediately remove them to a cooling rack. (If you leave them to cool in the bowl of powdered sugar, it will start melting the sugar and you will end up with a gloopy mess. No, that didn’t happen to me at all, why do you ask??)

One roll in powdered sugar will make the cookies white but not ultra powdery, like we want. So after the rolled cookies have cooled, toss them back in the powdered sugar again. You can see here the difference between rolling once and rolling twice (the top photo below is rolled only once.)

Make it your goal to choke everyone who inhales while taking a bite of these cookies; the more powdered sugar the better. If you send someone into a coughing fit, you know you’ve done it right. Okay I’m totally kidding, seriously don’t breathe in while you take a bite of these, you will be chugging milk.

Here’s a brief overview of how to make this recipe. Scroll down to the recipe card for complete instructions!

Mix:

1. In a large bowl or stand mixer, beat the butter until it is smooth and creamy.
2. Add powdered sugar and vanilla and beat well, scraping the sides and bottom of the bowl.
3. Add flour and salt. Beat until the flour is not quite incorporated. Stir in chopped pecans until incorporated. Don’t over mix the dough. It should come together in a ball.
4. Cover the dough and chill for about an hour or two, until the dough is a bit more firm.

Bake:

1. Preheat your oven to 350 and line a few baking sheets with parchment paper or silicone baking mats. (Or you can lightly grease the baking sheet)
2. Shape the dough into uniform 1 inch balls.
3. Place the dough balls on the baking sheets about an inch apart.
4. Bake at 350 for about 9-11 minutes. The cookies should be firm on the edges.
5. Let the cookies set up on the pan for about 5 minutes, then remove to a cooling rack.

Roll:

1. Add powdered sugar to a shallow bowl. Roll each cookie in the powdered sugar and put it back on the cooling rack.
2. Once the rolled cookies have cooled for another 30-60 minutes, roll them in powdered sugar again.

Russian Tea Cookie Tips

These cookies are super simple. Here’s how I like to make sure they’re simply perfect.

• For added flavor, take a few minutes to toast your nuts. They’re good either way but toasting the nuts makes them even better.
• If the dough is still crumbly and not coming together, add more milk one teaspoon at a time. It only takes a little bit to get the right consistency!
• Don’t over bake these cookies or they will be dry. Nobody likes dry cookies!
• Want extra snowy, beautifully white cookies? Once the rolled cookies have cooled for 30-60 minutes, roll them in powdered sugar AGAIN. Yes please.
• Make sure you have plenty of milk on hand! The powdered sugar can make you cough if you inhale these too quickly (guilty as charged!) so be prepared.

Mexican Wedding Cookies Storage

On the Counter

You can store these on the counter for up to a week. Yes, a week! Can you even imagine having any left at that point?? Not at my house.

In the Fridge

You can keep these in the fridge for up to two weeks. Again. How would they last that long??

Frozen

If you’d like to make these ahead of time for a party or Christmas cookie plates, you can bake them, roll them, and freeze them for up to three months. If you’d rather freeze unbaked dough balls, you can do that too. Just plan on having powdered sugar on hand for when you’re baking them up.

Russian Tea Cake & Mexican Wedding Cookies FAQs