Creating Mexican Wedding Balls: A Traditional Treat

Mexican wedding cookies, also known as snowball cookies, are a classic addition to any Christmas cookie plate. They are tiny, melt-in-your-mouth cookies that are crumbly, buttery, and nutty. The cookies are made with a combination of flour, butter, sugar, vanilla, and nuts (typically pecans). They are rolled into balls and coated with powdered sugar, giving them a snowy appearance perfect for the holidays.

How to make the dough

To make the dough for Mexican Wedding Cookies, you'll need butter, powdered sugar, flour, and nuts. Some recipes also call for vanilla extract, salt, and other flavourings.

First, cream together the butter and sugar until light and fluffy. You can do this with an electric mixer or a stand mixer with a paddle attachment. Next, add the vanilla and any other flavourings, such as orange zest or almond extract, and mix to combine.

In a separate bowl, whisk together the flour and salt. Then, gradually add the flour mixture to the wet ingredients, mixing until a dough forms. Finally, stir in the nuts. The dough is now ready to be formed into balls and baked!

If your dough is too soft, you can chill it in the fridge before rolling it into balls. If it's too crumbly, try adding a small amount of water or letting it come to room temperature.

How to roll the dough into balls

Once you have prepared your dough according to your chosen recipe, it's time to shape them into balls. Start by ensuring your hands are clean and dry. Then, take a small amount of the dough and roll it between your palms to form a ball. The size of the ball is up to your preference, but traditionally, these cookies are made into small, bite-sized treats, so aim for consistency in size. You can use a teaspoon to portion out the dough to ensure uniformity.

As you roll, try to work relatively quickly to prevent the dough from becoming too warm and soft, which will make it sticky and difficult to shape. If the dough is sticking to your hands, you can lightly dust your palms with a small amount of icing sugar or even wear food-safe gloves to make the process easier. It is important that you do not handle the dough too much, as the warmth from your hands can also affect the texture.

Place each ball onto your prepared baking sheet, leaving a little space between each one to allow for spreading during baking. The dough balls should be firm and slightly crumbly on the outside, but not dry. If they appear too dry, you can gently press them between your palms to smooth the surface and help them hold together.

Once you have rolled all the dough, your baking sheet should be filled with neat, evenly spaced balls. At this stage, you can decorate the tops with a single almond or pecan, pressing it gently into the center of each ball to create the traditional look. Alternatively, you can roll the balls in icing sugar, either before or after baking, for a classic snowy appearance.

Follow your recipe's baking instructions, and soon you'll have delicious, perfectly shaped Mexican Wedding Cookies to enjoy!

How to bake the cookies

To bake the cookies, start by preheating your oven to between 325°F and 400°F. While the oven heats up, form the dough into balls of around 1 tablespoon each, and place them on a baking tray lined with parchment paper or a silicone mat. Leave around 2 inches between each ball of dough.

Bake the cookies for 10-12 minutes at 400°F, 13-16 minutes at 350°F, or 17-19 minutes at 325°F. You'll know they're done when they're just golden. Remove from the oven and allow to cool for 5-10 minutes.

Once the cookies are cool enough to handle, roll each one in a bowl of powdered sugar. Place the cookies on a cooling rack and, once completely cool, roll them in the sugar once more.

How to coat the cookies in sugar

To coat the cookies in sugar, start by putting about a cup of powdered sugar in a bowl. Then, roll the warm cookies, a few at a time, through the sugar. This method ensures that the cookies are evenly coated and don't break apart. After they have cooled completely, roll them once or twice more in the leftover powdered sugar. This will give them a snowy look that's perfect for the holidays.

If you're short on time, you can place the cookies in a Ziploc bag, pour sugar over them, and shake the bag to coat them. However, this method may cause the cookies to break apart, so it's not recommended.

For a festive touch, you can also roll the cookies in pastel-coloured powdered sugar. To do this, process dried fruits such as strawberries, blueberries, or mangoes into a powder and add them to the powdered sugar before rolling the cookies.

How to store the cookies

Mexican wedding cookies are best stored in an airtight container at room temperature. They will keep well for at least a week, possibly even two. To prevent the cookies from sticking together, separate the layers with a sheet of parchment paper.

If you want to freeze the cookies, wait to add the final coating of powdered sugar until after they have been defrosted. Place them on a baking sheet and reheat them at 300°F for a few minutes, then roll them in powdered sugar, adding more as needed.

Alternatively, you can freeze the cookie dough before baking. Portion the dough into balls, freeze them on a baking sheet, and then transfer the frozen dough balls to a plastic bag. When you're ready to bake, place the frozen dough balls on a prepared pan and bake them straight from frozen.

Frequently asked questions