Lyla Dejesus
Wedding cake cookies are bite-sized, nutty, buttery cookies that are often coated in powdered sugar. They are a staple at weddings and celebrations and are also known as Mexican wedding cookies, Italian wedding cookies, Russian tea cakes, polvorones, and snowballs. The cookies are made with a combination of flour, butter, sugar, and nuts, and sometimes include additional ingredients such as vanilla extract, cinnamon, or almond extract. They are known for their delicate, melt-in-your-mouth texture and are often served as a holiday treat.
| Characteristics | Values |
|---|---|
| Other Names | Italian Wedding Cookies, Butterballs, Snowballs, Russian Tea Cakes, Mexican Wedding Cakes, Polvorones |
| Texture | Crumbly, Buttery, Melt-in-your-mouth, Delicate, Rich, Shortbread-like |
| Taste | Nutty, Sweet, Salty |
| Ingredients | Butter, Confectioner's Sugar, Salt, Nuts (Pecans, Walnuts, Almonds, Hazelnuts), Vanilla Extract, All-Purpose Flour |
| Baking Temperature | 325-400°F |
| Baking Time | 10-20 minutes |
| Colour | Golden Brown |
What You'll Learn
Wedding Cake Cookies' Ingredients
Wedding cake cookies, also known as Mexican wedding cookies, Italian wedding cookies, Russian tea cakes, snowball cookies, or butterballs, are round, buttery cookies covered in powdered sugar. They are a mix between a sugar cookie and a chocolate chip cookie without the chocolate chip. The addition of almond extract to the icing is what makes them "wedding cake cookies".
- Butter: For moisture and additional richness.
- Powdered sugar: You will add some to the dough and dust the rest on top of the cookies.
- Vanilla: A hefty dose of vanilla extract enhances the overall flavour of the cookies.
- Flour: It brings the dough together and helps hold the cookie dough together.
- Nuts: Nuts are a key ingredient in any wedding cake cookie recipe, and you can use almonds, pecans, walnuts, or even macadamia nuts, depending on your preference. They add a rich, nutty flavour to the simple dough.
- Salt: To make all the flavours pop!
- Baking soda: This is used as a leavening agent to help the cookies rise and give them a light, airy texture.
- Eggs: These provide structure, moisture, and binding to the cookie dough.
- Almond extract: Although not a traditional ingredient, almond extract enhances the nutty flavour of the cookies.
Optional ingredients include cinnamon and star anise. Cinnamon adds a warm depth of flavour to the rich, buttery cookies, while star anise is used by Italians to add a unique touch to their wedding cookies.
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How to Make Wedding Cake Cookies
Wedding cake cookies, also known as Mexican wedding cookies, Italian wedding cookies, or butterballs, are balls of buttery goodness rolled in powdered sugar. Here is a recipe for how to make wedding cake cookies.
Ingredients:
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar, plus more for finishing
- 1/4 teaspoon salt
- 1 1/2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 cup finely chopped pecans or walnuts
Method:
- Preheat your oven to 350°F and line two baking sheets with parchment paper.
- In a large bowl, cream together the butter, powdered sugar, and salt until light and fluffy. Mix in the vanilla extract.
- Gradually mix in the flour until incorporated.
- Mix in the chopped nuts.
- Scoop the cookie dough by tablespoonfuls and roll them into balls between your palms. Place them about 1 inch apart on the prepared baking sheets.
- Bake for 12-15 minutes or until the cookies are just starting to turn light golden-brown.
- Remove from the oven and let cool slightly. While the cookies are still warm, roll them in powdered sugar until evenly coated.
- Place the cookies on a wire rack to cool completely.
- Once cooled, you can roll the cookies in powdered sugar again for a thicker coating.
Your wedding cake cookies are now ready to serve! This recipe should make around 24 cookies, depending on size. Enjoy!
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The History of Wedding Cake Cookies
Wedding cake cookies, also known as Mexican wedding cookies, Italian wedding cookies, Russian tea cakes, Mexican wedding cakes, polvorones, snowballs, and butterballs, are small, round, and buttery cookies. They are often coated with powdered sugar and can be made with different types of nuts, such as pecans, walnuts, or almonds.
The exact origin of wedding cake cookies is unknown, but they are believed to have originated in the Middle East or Eastern Europe due to their high nut-to-flour ratio. They likely made their way to Mexico through Spanish migrants in the 16th century, and today, similar cookies are enjoyed in various countries around the world.
In Mexico, these cookies are traditionally served at weddings and Christmas celebrations. The name "wedding cake cookies" comes from their presence at joyous occasions like weddings, where they are offered to guests as a token of gratitude and festivity.
Wedding cake cookies have a crumbly texture similar to shortbread and a rich, nutty flavor. The soft, melt-in-your-mouth texture is achieved by using a generous amount of butter and crushed nuts in the dough, and they are often enhanced with spices such as cinnamon, nutmeg, cardamom, or cloves.
Today, wedding cake cookies are a beloved treat not just in Mexico but also in many other parts of the world. They are often featured on holiday cookie plates and are a popular choice for Christmas and other festive occasions.
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Wedding Cake Cookies vs. Russian Tea Cakes
Wedding Cake Cookies, also known as Russian Tea Cakes, Mexican Wedding Cookies, Italian Wedding Cookies, Butterballs, Snowballs, Polvorones, and Austrian Kipferin, are a type of pastry often eaten around Christmas time in the United States. They are made with a combination of flour, water, butter, and ground nuts, with the specific nut variety depending on the cookie type. The cookies are then rolled in powdered sugar while still warm and coated a second time once cooled.
The origin of these cookies is a subject of debate. Some sources claim that they originated in the Middle East or Eastern Europe, eventually making their way to Mexico through Spanish migrants in the 16th century. Others suggest that they may have been brought to Mexico by European nuns.
During the Cold War in the US, there was a push to move away from the name "Russian Tea Cakes", and they became known as Italian or Mexican Wedding Cookies. Today, they are still enjoyed as a holiday treat and are often served at weddings, earning their name as "Wedding Cake Cookies".
Russian Tea Cakes and Wedding Cake Cookies share many similarities in their ingredients and preparation methods. Both types of cookies are made with a base of butter, flour, and nuts, and are known for their tender, melt-in-your-mouth texture. The key difference lies in the type of nuts used. Russian Tea Cakes traditionally use coarsely chopped hazelnuts, almonds, or walnuts, while Wedding Cake Cookies, especially the Mexican variety, favour pecans or almonds. Wedding Cake Cookies may also include additional ingredients such as cinnamon, vanilla, and almond extract, giving them a richer, nuttier flavour.
In terms of preparation, both types of cookies are shaped into balls and baked until lightly golden. They are then rolled in powdered sugar while still warm and coated a second time once they have cooled, resulting in a snowy, wintry appearance. This double coating of powdered sugar is a signature feature of these cookies and adds to their indulgent, buttery flavour.
Whether you call them Russian Tea Cakes or Wedding Cake Cookies, these treats are a delightful addition to any holiday gathering or special occasion. With their nutty, buttery flavour and tender texture, they are sure to be a crowd-pleaser and will likely disappear from the cookie platter in no time!
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Storing and Serving Wedding Cake Cookies
Wedding cake cookies, also known as Mexican wedding cookies, Italian wedding cookies, or butterballs, are balls of buttery goodness rolled in powdered sugar. They are usually made with nuts like pecans, walnuts, or almonds, and are often served at weddings and Christmas.
Storing Wedding Cake Cookies
Wedding cake cookies can be stored in an airtight container at room temperature for up to a week. If you need to store them for longer, you can freeze the baked cookies or the dough.
- To freeze the dough, form it into a disk, wrap it in plastic, and place it in a freezer bag. Thaw the dough in the refrigerator before bringing it to room temperature and baking.
- To freeze cookie-ready balls of dough, roll them into balls (without the powdered sugar), place them on a baking sheet in the freezer, then transfer to a freezer bag once frozen. Thaw the dough balls in the refrigerator before rolling in powdered sugar and baking.
- To freeze baked cookies, place them in a freezer bag and freeze for up to 3 months. Defrost them on a wire rack and sprinkle with additional powdered sugar if needed.
Serving Wedding Cake Cookies
When serving wedding cake cookies, it is best to bring them to room temperature so that the buttery texture is at its best. If desired, dust with additional powdered sugar before serving.
Wedding cake cookies are often served at weddings and other celebrations, but they can also be enjoyed at any time as a sweet treat. They are especially popular during the holiday season, such as Christmas, and can be a delightful addition to a holiday cookie platter.
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Frequently asked questions
Wedding cake cookies are light, buttery, ball-shaped cookies with chopped nuts in them, coated with a layer of confectioner's sugar. They are served at weddings and other celebrations and are often called Mexican wedding cookies, Italian wedding cookies, Russian tea cakes, or snowballs.
You will need unsalted butter, powdered sugar, vanilla extract, all-purpose flour, and finely chopped nuts such as pecans, walnuts, or almonds. You can also add a pinch of salt and spices like cinnamon, nutmeg, cardamom, or cloves to enhance the flavour.
First, cream the butter and sugar until light and fluffy. Then, mix in the vanilla extract and gradually add the flour. Finally, stir in the chopped nuts. Shape the dough into balls and bake until lightly browned. Once they are baked, roll the warm cookies in powdered sugar.
Wedding cake cookies can be stored in an airtight container at room temperature for up to two weeks. You can also freeze the baked cookies for up to three months.
While nuts are a key ingredient in wedding cake cookies, you can try making them without nuts. However, the texture and flavour of the cookies will be different, and you may need to adjust the amount of flour or other ingredients.
