If you have a sweet tooth and love treats that melt in your mouth, you are going to adore this Mexican Wedding Cookies (Russian Tea Cakes) Recipe. These delightful little bites are buttery, nutty, and dusted with just the right amount of powdered sugar to make every bite a perfect balance of tender crumb and gentle sweetness. With a texture that’s lightly crumbly and packed with toasted pecans, these cookies feel special enough for holidays or gatherings, yet simple enough for an everyday indulgence. Trust me, once you make this recipe, it’ll become a treasured staple in your cookie collection!
Ingredients You’ll Need
While this recipe calls for a handful of straightforward ingredients, each plays an essential role in building those signature flavors and that wonderfully crumbly texture you expect from Mexican Wedding Cookies (Russian Tea Cakes) Recipe.
- Butter (1 cup softened): The base of the dough, providing richness and tenderness.
- Powdered sugar (1/2 cup plus extra for rolling): Adds delicate sweetness and helps achieve that melt-in-your-mouth texture.
- Vanilla extract (2 teaspoons): Brings out warm, cozy flavor notes that make these cookies irresistible.
- All-purpose flour (2 cups, spooned and leveled): Gives structure and a soft crumb to the cookies.
- Kosher salt (1/2 teaspoon): Balances the sweetness and enhances the overall flavor.
- Pecans (3/4 cup, chopped): Toasted to deepen the nutty flavor and add gentle crunch in every bite.
How to Make Mexican Wedding Cookies (Russian Tea Cakes) Recipe
Step 1: Toast the Nuts for Extra Flavor
Start by spreading your pecans on a baking sheet and baking them at 350 degrees for about 5-10 minutes. This simple step amps up their nuttiness and adds a beautiful toasted aroma. Just be sure to watch carefully—they can go from toasted to burned pretty quickly! Once cooled completely, your pecans are ready to take these cookies to the next flavor level.
Step 2: Cream the Butter
Using a large bowl or stand mixer, beat the softened butter until it becomes smooth and creamy—this usually takes about 1-2 minutes. This step is important to create a light texture in your cookies.
Step 3: Add Powdered Sugar and Vanilla
Next, add 1/2 cup of powdered sugar and 2 teaspoons of vanilla extract to the butter. Beat well, scraping down the sides of the bowl to combine everything evenly. This blend will add sweetness and warmth to your dough.
Step 4: Incorporate the Dry Ingredients
Now it’s time to add 2 cups of all-purpose flour and 1/2 teaspoon of kosher salt. Start beating until the flour is nearly combined but still a bit streaky. This method keeps the texture tender.
Step 5: Add Your Chopped Pecans
Carefully fold in your chopped pecans. Whether you chop them fine or leave some larger pieces, it’s totally up to your preference. Just make sure they’re evenly distributed throughout for that perfect nutty bite.
Step 6: Bring the Dough Together
Stir the mixture gently until your dough comes together in a soft ball. If your mixer struggles, switch to mixing by hand. If it’s a bit dry, add a teaspoon of milk at a time until it holds well. Avoid overmixing to keep the fluffiness intact.
Step 7: Chill the Dough
Cover your dough with plastic wrap and chill for one to two hours. This step helps the dough firm up, making it easier to roll into the classic cookie shape.
Step 8: Preheat and Prepare Baking Sheets
Preheat your oven to 350 degrees Fahrenheit. Line your sheets with parchment paper, silicone mats, or lightly grease them. This prevents sticking and ensures even baking.
Step 9: Shape the Cookie Dough Balls
Roll the chilled dough into uniform 1-inch balls—somewhere between 1 and 1 1/2 inches works perfectly. Consistency here helps all cookies bake evenly.
Step 10: Arrange the Dough on Baking Sheets
Place the dough balls about an inch apart on your prepared sheets. These cookies spread very little in the oven, so you can space them fairly close.
Step 11: Bake to Perfection
Bake your cookies at 350 degrees for 9-11 minutes, or until the edges are firm but the centers still look soft. Keep an eye on them to prevent drying out.
Step 12: Cool Before Rolling in Sugar
Let your cookies rest on the pan for 5 minutes after baking, then transfer them to a cooling rack. This helps them set up without breaking apart.
Step 13: Roll Cookies in Powdered Sugar
Once cooled slightly, roll each cookie in powdered sugar for the first coating and return them to the rack.
Step 14: Cool Fully and Roll Again
After cooling for 30-60 minutes, give your cookies a second generous roll in powdered sugar. This double coating is what gives these cookies their signature snowy look.
Step 15: Enjoy Warm or Room Temperature!
Eat at least one while still warm—you won’t regret it! These Mexican Wedding Cookies (Russian Tea Cakes) Recipe treats are at their most spectacular fresh from the oven but just as delightful any time.
How to Serve Mexican Wedding Cookies (Russian Tea Cakes) Recipe
Garnishes
Though these cookies are charming on their own, sprinkling a little extra powdered sugar right before serving adds an elegant finishing touch. You might also consider a small dusting of cinnamon for a subtle spicy twist that pairs beautifully with the toasted pecans.
Side Dishes
Mexican Wedding Cookies (Russian Tea Cakes) Recipe pairs wonderfully with warm beverages. Think hot cocoa, strong coffee, or a fragrant cup of chai tea. These comforting drinks help balance the richness and amplify the cinnamon and vanilla notes.
Creative Ways to Present
For a festive touch, arrange the cookies on a tiered cake stand or place them in holiday-themed tins for gift-giving. Wrapping a handful in parchment paper tied with twine makes for a charming homemade gift everyone will love!
Make Ahead and Storage
Storing Leftovers
Once completely cooled, store your Mexican Wedding Cookies (Russian Tea Cakes) Recipe in an airtight container at room temperature. They will stay fresh and delicious for up to a week—perfect for nibbling over several days.
Freezing
If you want to prepare in advance, freeze the baked and fully cooled cookies in a sealed container or freezer bag. They can keep their flavor and texture for up to three months. When ready to enjoy, simply thaw them at room temperature.
Reheating
To bring back that just-baked freshness, pop the cookies in a warm oven (about 300 degrees Fahrenheit) for a few minutes. Avoid microwaving as it can make the texture chewy rather than tender and crumbly.
FAQs
Can I use other nuts instead of pecans?
Absolutely! Walnuts, almonds, or macadamia nuts all make delicious substitutions. Just toast them the same way to enhance their flavor.
Why do I need to chill the dough?
Chilling firms up the butter and dough, making it much easier to shape the cookies without them spreading too much during baking. It also results in a better texture.
Can I make these cookies gluten-free?
You can try substituting the flour with a gluten-free all-purpose blend, but results may vary. Look for a blend that contains xanthan gum for best texture.
Why do the cookies need two rolls in powdered sugar?
The first roll coats the warm cookies while the second roll after cooling creates that signature snowy sweet crust that makes these cookies truly special.
How long do Mexican Wedding Cookies keep fresh?
Stored properly in an airtight container, these cookies stay fresh for about a week at room temperature. They also freeze well for longer storage.
Final Thoughts
This Mexican Wedding Cookies (Russian Tea Cakes) Recipe is a wonderful treat that’s simple to make yet impressively delicious. Whether you’re baking for a holiday, special event, or just because, these cookies bring that perfect blend of buttery, nutty, and snowy sweetness that everyone loves. I can’t wait for you to try them and make them a beloved part of your baking traditions!
Print
Mexican Wedding Cookies (Russian Tea Cakes) Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour 20 minutes
- Yield: 36 cookies
- Category: Dessert
- Method: Baking
- Cuisine: Mexican
Description
Mexican Wedding Cookies, also known as Russian Tea Cakes, are buttery, nutty, melt-in-your-mouth cookies coated in powdered sugar. These delightful treats are perfect for holiday gatherings or any special occasion. Toasted pecans add a rich, toasty flavor that complements the tender, crumbly texture.
Ingredients
Cookie Dough
- 1 cup butter (softened, 2 sticks)
- 1/2 cup powdered sugar
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour (spooned and leveled)
- 1/2 teaspoon kosher salt
- 3/4 cup pecans (chopped)
For Rolling
- About 2 cups powdered sugar (for rolling)
Instructions
- Toast the Nuts: Preheat your oven to 350°F. Spread the pecan halves on a baking sheet and bake for 5-10 minutes until they are toasty and fragrant. Watch carefully to avoid burning. Once toasted, cool completely; chilling in the fridge helps.
- Cream Butter: In a large bowl or stand mixer, beat the softened butter until smooth and creamy, about 1-2 minutes.
- Add Sugar and Vanilla: Add 1/2 cup powdered sugar and 2 teaspoons vanilla extract to the butter. Beat well, scraping the bowl sides and bottom to combine fully.
- Add Dry Ingredients: Gradually add 2 cups all-purpose flour and 1/2 teaspoon kosher salt. Beat just until the flour is almost incorporated.
- Incorporate Nuts: Add the chopped pecans. You can chop them finely or roughly based on your preference, either by knife or pulse in a food processor. Stir until evenly incorporated; avoid overmixing.
- Form Dough: The dough should come together in a ball. If your mixer struggles, finish by hand. If still crumbly, add milk 1 teaspoon at a time until it forms a ball.
- Chill Dough: Cover the dough and refrigerate for 1-2 hours until firm enough to handle easily.
- Preheat Oven and Prep Sheets: Heat oven to 350°F. Line baking sheets with parchment paper or silicone mats, or lightly grease.
- Shape Cookies: Roll the dough into 1-inch balls (1 to 1 1/2 inches is fine). Ensure uniform size for even baking.
- Arrange on Baking Sheet: Place the balls about 1 inch apart on the prepared sheets. These cookies spread minimally.
- Bake: Bake for 9-11 minutes until the edges are firm but not browned. Avoid overbaking to prevent dryness.
- Cool Slightly: Let the cookies rest on the baking sheet for 5 minutes, then transfer to a cooling rack.
- First Sugar Roll: Place about 2 cups powdered sugar in a shallow bowl. Roll each warm cookie thoroughly in the sugar and return to rack.
- Final Sugar Coat: After the cookies have cooled for 30-60 minutes, roll them again in powdered sugar for a classic finish.
- Enjoy Warm: For best taste, savor at least one cookie while warm—it’s irresistibly delicious!
Notes
- Toasting nuts enhances their flavor and texture, but optional if short on time.
- Kosher salt can be substituted with regular salt; use less if fine table salt is used.
- Chilling dough is important to prevent cookies from spreading and to improve texture.
- If dough is too crumbly, adding milk a teaspoon at a time helps bind it without making it wet.
- Uniform cookie sizes ensure even baking and consistent texture.
- Rolling cookies twice in powdered sugar gives them their signature snowy coating and perfect sweetness.
- Store leftover cookies in an airtight container at room temperature for up to a week.
