Cinnamon Mexican Wedding Cookies
Mexican Wedding Cookies, also known as Snowball cookies or Russian Tea Cakes, are melt-in-your-mouth treats that are perfect for any occasion. Their crumbly texture and delicate sweetness make them a delightful addition to cookie platters and dessert tables.
This recipe features a delightful twist on the traditional Mexican Wedding Cookie by incorporating a touch of cinnamon into the dough and the dusting mixture. The warm spice adds a subtle depth of flavor that complements the sweetness of the cookies perfectly.
Making these cookies is straightforward and requires minimal effort. The key to achieving that melt-in-your-mouth texture lies in using softened butter and handling the dough minimally. Overworking the dough can lead to tough cookies.
Feel free to experiment with different nut varieties! While pecans and walnuts are popular choices, almonds or hazelnuts would also be delicious substitutions. For a richer flavor, consider using brown sugar instead of confectioners’ sugar in the dough.
These cookies can be stored in an airtight container at room temperature for up to a week, making them ideal for preparing in advance for gatherings.
So, the next time you’re looking for an easy and impressive cookie recipe, give these Cinnamon Mexican Wedding Cookies a try! They’re sure to be a crowd-pleaser.
Questions I often get asked about this recipe:
I don’t have any nuts, can I still make these cookies?
Yes! You can omit the nuts entirely or substitute with an equal amount of ground oats or another seed like sunflower seeds.
Can I use something other than confectioners’ sugar?
Granulated sugar can be used in the dough, but the texture won’t be quite as light and delicate. You can also use a mixture of granulated and confectioners’ sugar for the dusting mixture.
My dough is too crumbly, what can I do?
The dough should be slightly crumbly but hold together when squeezed. If your dough is too crumbly, try adding a tablespoon of milk or melted butter, one teaspoon at a time, until it reaches the desired consistency.
My cookies are spreading too much, what went wrong?
There could be a couple of reasons for this. The butter might have been too soft, or the oven temperature might be a bit high. Make sure the butter is softened but not melted, and try lowering the oven temperature by 25°F (10°C) for the next batch.
How can I make these cookies ahead of time?
The good news is these cookies store well! You can make them up to a week in advance and store them in an airtight container at room temperature.
How long do these cookies last?
Stored in an airtight container at room temperature, these cookies will stay fresh for up to a week.
Can I freeze the dough?
Yes, you can freeze the dough balls before baking for up to 3 months. Thaw them in the refrigerator for a few hours before baking.
What you need to make Cinnamon Mexican Wedding Cookies:
1 cup all-purpose flour
1 cup chopped walnuts or pecans
½ teaspoon ground cinnamon
½ teaspoon vanilla extract
½ cup unsalted butter, softened
¼ cup confectioners’ sugar, plus additional for dusting
1 teaspoon ground cinnamon (for dusting)
How to make Cinnamon Mexican Wedding Cookies:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a food processor, grind the nuts until finely chopped (about 30 seconds). Alternatively, you can chop them by hand.
In a medium bowl, whisk together the flour, ground nuts, and ½ teaspoon cinnamon.
In a separate bowl using a hand mixer or stand mixer fitted with the paddle attachment, cream together the softened butter and ¼ cup confectioners’ sugar until light and fluffy, for about 3-4 minutes. Beat in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. A dough scraper can be helpful to bring everything together.
Scoop the dough using a mini ice cream scoop or a spoon (about 2 tablespoons) and roll them into balls. Place the dough balls on the prepared baking sheet, leaving space between them for spreading.
Bake for 15 minutes, or until the edges are lightly golden brown.
While the cookies are still warm, prepare the cinnamon sugar mixture by combining the remaining 1 teaspoon of cinnamon with some confectioners’ sugar in a shallow bowl. The amount of powdered sugar will depend on how much dusting you prefer.
Once the cookies are out of the oven, let them cool slightly on the baking sheet for a few minutes. Then, roll each cookie in the cinnamon sugar mixture until evenly coated.
Transfer the cookies to a wire rack to cool completely. Dust with additional confectioners’ sugar before serving, if desired.
Tips:
Chill the Dough for Perfect Round Balls:
If you find the dough is a little sticky and difficult to handle, pop it in the refrigerator for 30 minutes. This will firm up the butter and make it much easier to roll the dough into smooth, round balls.
Space Out the Cookies for Even Baking: Mexican Wedding Cookies tend to spread slightly during baking. To ensure they all bake evenly and maintain their round shape, resist the urge to crowd the baking sheet. Leave a good inch or two of space between each cookie dough ball.
Double Dust with Cinnamon Sugar for Extra Flavor: For an extra burst of cinnamon flavor, consider dusting the cookies in the cinnamon sugar mixture twice. Once right after they come out of the oven while they are still warm, and again after they have cooled completely. This will ensure maximum cinnamon goodness in every bite!
Latest Reviews:
Sarah – Perfect for Gifting!
These cookies were a huge hit at my friend’s baby shower! They were so easy to make and turned out so cute and delicate. I loved the little bit of cinnamon – it added a lovely warmth to the flavor. Plus, they store really well so I was able to make them a few days ahead of time. I’ll definitely be making these again!
Michael – Not a Big Baker, But These Were Easy!
I’m not usually one for baking, but I wanted to try making something special for my wife. These cookies were perfect! The recipe was straightforward and didn’t require any fancy ingredients. The only thing I messed up on was overmixing the dough a bit, so my cookies were a little crumblier than they should have been. But the taste was still fantastic, and my wife loved the cinnamon sugar dusting.
Diana – Delicious with a Nutty Twist
I made these following the recipe exactly, but instead of pecans, I used a mixture of chopped almonds and hazelnuts. It turned out amazing! The nuts added a great flavor and textural contrast to the sweet, buttery cookies. These were such a delightful treat with a cup of tea.
David – A bit too sweet for me… But my wife loved them
I found these cookies to be a bit on the sweet side for my taste. Maybe next time I’ll try using a little less powdered sugar. However, the texture was perfect – melt-in-your-mouth delicious! My wife absolutely loved them, and I enjoyed them with a black coffee to cut through the sweetness.
Printable Recipe:
Cinnamon Mexican Wedding Cookies
These melt-in-your-mouth cookies get a delightful kick of cinnamon from being flavored in the dough and coated in a fragrant cinnamon sugar mixture.
Ingredients
- 1 cup all-purpose flour
- 1 cup chopped walnuts or pecans
- ½ teaspoon ground cinnamon
- ½ teaspoon vanilla extract
- ½ cup unsalted butter, softened
- ¼ cup confectioners’ sugar, plus additional for dusting
- 1 teaspoon ground cinnamon (for dusting)
Instructions
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a food processor, grind the nuts until finely chopped (about 30 seconds). Alternatively, you can chop them by hand.
In a medium bowl, whisk together the flour, ground nuts, and ½ teaspoon cinnamon.
In a separate bowl using a hand mixer or stand mixer fitted with the paddle attachment, cream together the softened butter and ¼ cup confectioners’ sugar until light and fluffy, for about 3-4 minutes. Beat in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. A dough scraper can be helpful to bring everything together.
Scoop the dough using a mini ice cream scoop or a spoon (about 2 tablespoons) and roll them into balls. Place the dough balls on the prepared baking sheet, leaving space between them for spreading.
Bake for 15 minutes, or until the edges are lightly golden brown.
While the cookies are still warm, prepare the cinnamon sugar mixture by combining the remaining 1 teaspoon of cinnamon with some confectioners’ sugar in a shallow bowl. The amount of powdered sugar will depend on how much dusting you prefer.
Once the cookies are out of the oven, let them cool slightly on the baking sheet for a few minutes. Then, roll each cookie in the cinnamon sugar mixture until evenly coated.
Transfer the cookies to a wire rack to cool completely. Dust with additional confectioners’ sugar before serving, if desired.
If you enjoyed this recipe, please share it on your social media! I would love for more people to try this delicious and easy-to-make recipe. If you have any questions or feedback, please feel free to leave a comment below. I would love to hear from you! Shhh… Join our secret foodie group on Facebook
More recipes from us:
Make Glazed Iowa Ham Balls The Best Farm Food Ever
Sourdough Discard Cinnamon Rolls
Coconut Cherry Magic Bars
