Mexican Wedding Cake


This post will guide you through the perfect recipe for a Mexican Wedding Cake. Not only will you learn about its rich history and cultural significance, but you’ll also find out how you can recreate this magical experience right in your kitchen.

So, ready your aprons, preheat your oven, and let’s dive right into the world of Mexican cuisine!

A Slice of History

Before we step into the kitchen, let’s indulge in a quick history lesson. Contrary to what its name suggests, the Mexican Wedding Cake isn’t your typical cake. It’s more akin to a cookie, often compared to Russian tea cakes or Italian wedding cookies.

This culinary delight goes back several centuries, evolving over time and adopting new influences, while maintaining its distinctive charm. Its ingredients, including pecans and powdered sugar, have made it a beloved dessert at Mexican weddings and other celebratory events.


  • 1 cup unsalted butter, softened
  • 1/2 cup powdered sugar, plus extra for coating
  • 2 teaspoons pure vanilla extract
  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1 cup finely chopped pecans


  1. Preheat your oven to 325°F (160°C).
  2. In a large mixing bowl, cream together the softened butter and 1/2 cup of powdered sugar until light and fluffy. This might take a few minutes.
  3. Stir in the vanilla extract, combining it well with the butter and sugar mixture.
  4. Gradually add the flour and salt to the mixture. Mix until the dough comes together. Be careful not to overmix; you want a crumbly, delicate texture.
  5. Gently fold in the finely chopped pecans, ensuring they are evenly distributed throughout the dough.
  6. Shape the dough into 1-inch (2.5 cm) balls and place them on an ungreased baking sheet. You can use a cookie scoop for uniformity.
  7. Bake in the preheated oven for about 15-18 minutes, or until the cookies turn a light golden brown.
  8. Remove the cookies from the oven and allow them to cool slightly on the baking sheet.
  9. While the cookies are still warm, roll them in powdered sugar to coat generously. This gives them their characteristic “snowball” appearance.
  10. Once fully cooled, roll the cookies in powdered sugar again for an extra layer of sweetness and the perfect finish.


  • These cookies are delicate, so handle them with care.
  • You can store them in an airtight container at room temperature. They also freeze well if you want to save some for later.

Enjoy these delightful Mexican Wedding Cake cookies, rich in history and flavor!





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