Wedding Cookies
These tender, nutty powdered sugar cookies are the kind that disappear from a holiday tray fast. They are simple to mix, easy to make ahead, and lovely for weddings, parties, and cookie boxes.
- Total time
- 40 min
- Yield
- About 36 cookies
- Difficulty
- Easy
Prep 25mCook 15mAmericanCookies
Wedding cookies are small, buttery cookies made with finely chopped nuts and rolled in powdered sugar. You may also know them as Mexican wedding cookies, Russian tea cakes, snowballs, or butterballs.
The dough comes together with pantry staples and does not need eggs. That gives the cookies their delicate, short texture, which means they crumble softly instead of bending like a chewy cookie.
The key is to chop the nuts finely, bake the cookies just until set, and roll them in powdered sugar twice. The first coating melts into the warm cookie, and the second gives them their snowy finish.
01What you'll need
Ingredients
7 items · About 36 cookies
- 1 cup (226 g) unsalted butter, softened
- 1/2 cup (60 g) powdered sugar, plus 1 1/2 cups (180 g) more for rolling
- 2 teaspoons vanilla extract
- 2 cups (240 g) all-purpose flour
- 1 cup (110 g) finely chopped pecans or walnuts
- 1/2 teaspoon fine salt
- Optional: 1/4 teaspoon ground cinnamon
02How to make it
Step-by-step
1. Heat the oven
Heat the oven to 350°F (175°C). Line two baking sheets with parchment paper. Parchment helps the cookies lift off cleanly and keeps the bottoms from browning too much.
2. Cream the butter and sugar
In a large bowl, beat the softened butter and 1/2 cup powdered sugar until smooth and creamy, about 1 to 2 minutes. You can use a hand mixer, stand mixer, or a sturdy spoon. Mix in the vanilla.
3. Add the dry ingredients
Add the flour, finely chopped nuts, salt, and cinnamon if using. Mix on low speed, or stir by hand, until no dry flour remains. The dough will look thick and slightly crumbly at first, then come together when pressed.
4. Shape the cookies
Scoop the dough into 1-inch balls, using about 1 tablespoon dough for each cookie. Roll gently between your palms and place on the prepared baking sheets, spacing them about 1 inch apart. These cookies do not spread much.
5. Bake until set
Bake for 13 to 16 minutes, rotating the pans halfway through if your oven bakes unevenly. The cookies should look dry on top and be lightly golden on the bottom. Try not to overbake them, or they can taste dry.
6. Cool briefly
Let the cookies cool on the baking sheet for 5 minutes. They are fragile when hot, so moving them too soon can make them break.
7. Roll while warm
Place 1 cup powdered sugar in a shallow bowl. While the cookies are still warm but not hot, roll each one gently in the sugar. Set them on a wire rack to cool completely.
8. Roll again before serving
Once the cookies are fully cool, roll them a second time in the remaining powdered sugar. This second coating stays white and powdery, giving the cookies their classic wedding-cookie look.
03From our kitchen
Cook's tips
- Make ahead: The dough can be made up to 2 days ahead. Cover and refrigerate it, then let it sit at room temperature for 15 to 25 minutes until soft enough to scoop.
- Freeze the dough: Shape the dough into balls and freeze on a tray until firm. Transfer to a freezer bag and freeze for up to 2 months. Bake from frozen, adding 1 to 3 minutes to the bake time.
- Storage: Store finished cookies in an airtight container at room temperature for up to 1 week. Add a fresh dusting of powdered sugar if they look patchy after sitting.
- Nut swaps: Pecans and walnuts are classic, but almonds also work. For the best texture, chop the nuts finely so the cookies hold together.
- No food processor? Place the nuts in a zip-top bag and crush them with a rolling pin, or chop them carefully with a knife until the pieces are small.
- If the dough is too crumbly: Keep mixing a little longer, then squeeze a bit in your hand. If it still will not hold together, add 1 teaspoon softened butter at a time until it does.
Cook's note
Powdered sugar is also called confectioners’ sugar or icing sugar. For the neatest finish, sift it before the second roll if it has lumps.
04Frequently asked
Questions & answers
Why did my wedding cookies fall apart?
They may have been moved while too hot, or the nuts may have been chopped too large. Let the cookies rest on the baking sheet for 5 minutes before rolling, and use finely chopped nuts so the dough binds well.
Can I make wedding cookies without nuts?
Yes, but the texture and flavor will be different. Replace the nuts with 3/4 cup finely crushed shortbread cookies or toasted oats. The cookies will be more delicate, so handle them gently.
Do wedding cookies need to be chilled before baking?
This recipe does not require chilling. If your kitchen is very warm and the dough feels greasy or too soft to roll, chill it for 20 to 30 minutes before shaping.
Can I use salted butter?
Yes. Use salted butter and reduce the added salt to 1/4 teaspoon. The cookies should still taste balanced, not salty.
How do I keep powdered sugar from melting into the cookies?
Roll the cookies once while they are warm so the sugar clings, then roll them again after they are completely cool. The second coating is the one that stays snowy.
05Per serving
Nutrition facts
Nutrition Facts
About 36 cookies
Amount per serving
% Daily Value*
- Total Fat11 g
- 14%
- Saturated Fat5.1 g
- 26%
- Cholesterol20 mg
- 7%
- Sodium47 mg
- 2%
- Total Carbohydrate11 g
- 4%
- Dietary Fiber0.6 g
- 2%
- Total Sugars2.7 g
- Protein1.9 g
- 4%
- Vitamin D0.1 mcg
- 1%
- Calcium9 mg
- 1%
- Iron0.6 mg
- 3%
- Potassium35 mg
- 1%
* Percent Daily Values are based on a 2,000-calorie diet. Values are estimated from the ingredient list; actual amounts vary with brands, portion sizes, and substitutions.
05Keep cooking
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