Mexican Wedding Cookies, also known as Snowball Cookies, Pecan Snowballs, or Russian Tea Cakes, are a classic holiday treat enjoyed around the world. These crisp, buttery pecan cookies, traditionally coated in powdered sugar, offer a delightful mix of shortbread, butter cookies, pecan sandies, and powdered donuts all in one. This article provides a recipe makeover, offering a healthier, keto-friendly version of this beloved cookie.
What are Mexican Wedding Cookies?
Mexican Wedding Cookies are buttery shortbread cookies filled with pecans and rolled in powdered sugar. They are easy to make and perfect for Christmas cookie trays, holiday parties, and dessert tables.
A Cookie with Many Names and a Rich History
These delectable Christmas cookies have existed in Mexican culinary culture for centuries, as well as in other cultures around the world, including Eastern and Western Europe. Though the cookie goes by a different name in virtually every world region, they all share the same basic ingredients and method of preparation, which makes the cookie a universal treat. These cookies are known as Italian nutballs, Italian wedding cookies, Russian tea cakes, or Swedish tea cakes.
The Keto Transformation: A Healthier Twist
Traditional Mexican wedding cookie recipes contain cups of sugar and white flour, with each cookie potentially containing 8-12 carbs. This healthier version significantly reduces the carb count, making it suitable for keto, paleo, and vegan diets.
Recipe Makeover: Lowering the Carbs
By replacing sugar and white flour with low-carb alternatives, this recipe makeover offers a guilt-free way to enjoy this holiday favorite. This "Pretty Pies" version has just TWO net carbs each.
Read also: Easy Low-Carb Cheese Crackers
Key Ingredients and Substitutions
For these keto Mexican cookies, the following ingredients are used:
- Powdered monk fruit sweetener
- Unsalted grass-fed butter, solid Ghee, or solid organic refined coconut oil (for vegan option)
- Superfine blanched almond flour
- Vanilla extract
- Fine sea salt
- Unsweetened almond milk (only if needed)
- Finely chopped pecans
Understanding the Ingredients
- Lakanto Powdered Monkfruit (Erythritol blend): A go-to sugar-free option for treats like powdered sugar donuts and frosting. Classic granulated Lakanto monkfruit/erythritol can be added to a small blender and blended until powdered.
- Coconut Oil: If you're not a fan of coconut oil, even refined/tasteless oil, or buttery flavor coconut oil, then you can use softened butter/dairy-free butter or palm oil. These are all solid (saturated) oils.
- Tapioca Flour: To substitute tapioca flour, use another starch such as arrowroot, or corn starch. It helps create a powdered coating that's not too sweet. Sugar-free sweeteners such as powdered monkfruit/erythritol can be overpowering on their own. Cutting the sweetener with a little tapioca flour makes a perfectly powdery coating that's light and just the right amount of sweetness.
- Lakanto classic granulated monkfruit (erythritol): Helps to create a crispness in these cookies. But if you need a substitute, you may be able to substitute other sugar-free granulated and powdered sweeteners such as Swerve (erythritol) or possibly Besti brand allulose/monkfruit blend. If you're not low-carb, use coconut sugar or regular sugar (granulated and powdered).
Making the Dough: Simple and Quick
Making the cookie dough is incredibly simple, often accomplished in under 5 minutes using a food processor. If you don't have a food processor, a stand mixer or hand mixer can be used. Pecans can be blended in a small blender or crushed in a zip-top bag with a rolling pin.
Step-by-Step Dough Preparation
- Preheat oven to 325 degrees. Line a cookie sheet with parchment paper.
- Toast your pecans in a skillet (optional but highly recommended)
- Add flour, tapioca, monkfruit and salt to a food processor. Pulse to combine.
- Add oil, water and vanilla and pulse again.
- Add pecans and pulse until pecans are ground down to your desired consistency.
- Use a cookie scoop to place balls of dough on the baking sheet.
- Roll each ball smooth in your hands for smooth appearance.
- Bake for 20-22 minutes until firm on the outside.
- Allow to cool for 5 minutes, then dip each cookie in powdered sweetener mix and turn to coat.
- To store: Keep in an airtight container at room temperature for 7-10 days.
Baking the Cookies: Achieving the Perfect Texture
Bake the cookies until they are firm on the outside, taking care not to overbake them, which can result in a crunchy or dry texture. The baking time typically ranges from 12-14 minutes at 375°F or 20-22 minutes at 325°F, depending on the recipe.
Tips for Baking Success
- Tip 1: Toast your pecans for the best nutty pecan flavor. Toasting makes the pecans more crisp, more aromatic, and so much more delicious, IMO. It brings out the natural flavor and elevates these cookies to a WOW flavor. You can toast the pecans while you make the cookie dough.
- Tip 2: Do not overbake these cookies or they will be too crunchy or dry. At 20-22 minutes, use your finger to test the doneness of the cookies by gently pressing the top.
- Tip 3: Don't leave out the tapioca flour. You may be hesitant to add a starch if you're low-carb/keto- I get it.
The Powdered Coating: The Icing on the Cake
The powdery coating is essential to Mexican Wedding Cookies. A mix of powdered sweetener and tapioca flour creates a coating that's not too sweet and has the right texture.
Creating the Perfect Coating
Sift powdered sweetener into a medium bowl. While cookies are still warm, roll them in powdered sweetener. Place cookies on a cooling rack. Once the cookies have cooled completely, you can roll them in powdered sweetener again for an extra layer, if desired.
Read also: Keto Calorie Counting: A Detailed Guide
Storage and Freezing Instructions
These cookies stay fresh for 7-10 days at room temperature in an airtight container. For longer storage, they can be frozen for up to a month.
Maximizing Freshness
Since these have no preservatives or additives, they don't stay fresh as long as store-bought cookies. Side note: the powdered coating will somewhat change over time, almost becoming a semi-solid glaze.
Freezing for Later
Yes, you can absolutely freeze these cookies for later. I recommend an airtight container such as a large zip-top bag or a glass container with a tight-fitting lid. They should stay fresh for at least a month if not two or three.
Recipe Variations
Not a fan of classic pecan snowball cookies, here are some other ways you can jazz up this Mexican wedding cookie recipe:
- use walnuts, hazelnuts or even chopped peanuts
- fill with chopped dried fruit
- coat with some cinnamon for Mexican wedding cookies with cinnamon
- throw in some peppermint extract or chopped candy canes for Peppermint Snowballs
- stuff with Nutella for Nutella Snowballs
- add melted chocolate for Chocolate Mexican Cookies
Recipe: Keto Mexican Wedding Cookies
Ingredients:
- 1/2 cup unsalted grass-fed butter, softened (can sub with solid ghee OR solid refined coconut oil - you want it to be the consistency of softened butter)
- 2/3 cups powdered monk fruit sweetener OR powdered low carb sweetener of choice - can also sub with powdered coconut sugar for paleo
- 1 2/3 cups superfine blanched almond flour, measured correctly - spoon & sweep method
- 1 teaspoon pure vanilla extract
- tiny pinch fine sea salt
- 1 teaspoon unsweetened almond milk, only as needed if dough seems dry and does not come together
- 1 cup finely chopped pecans, (can use either a food processor or just hand chop)
- More powdered sweetener, sifted for coating, as needed
Instructions:
- Using a stand mixer, hand mixer or a fork in a large bowl, cream together the butter (ghee OR coconut oil) with powdered sweetener until light and fluffy.
- Add the vanilla, almond flour and salt and mix until the dough forms a ball.
- Stir in chopped pecans and mix again until combined.
- Use your hands to knead the dough until it forms a large dough ball.
- Add milk only if dough seems dry and does not come together - and alternatively add more almond flour if the dough seems too wet - only a little bit at a time.
- Line a baking sheet with parchment paper.
- Roll dough into ONE (1) tablespoon sized dough balls.
- Place on prepared cookie sheet about 2 inches apart.
- Repeat until all the dough is used up.
- Place baking sheet in freezer for 15 minutes (to avoid spreading).
- Meanwhile, preheat oven to 375 F.
- Bake cookies for 12-14 minutes until bottoms are golden - rotating pans halfway through. Be careful not to over-bake.
- Remove from oven and cool on baking pan for about 3-4 minutes until you can handle them comfortably with your hands.
- Meanwhile, sift 1/2 cup powdered sweetener into a medium bowl.
- While cookies are still warm, roll them in powdered sweetener.
- Place cookies on a cooling rack.
- Once the cookies have cooled completely, you can roll them in powdered sweetener again for an extra layer, if desired.
- Store cookies in an airtight container for up to 3 days or freeze for up to one month.
Nutrition Facts:
Mexican Wedding Cookies
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Amount Per Serving (1 cookie)
Calories: 120
Calories from Fat: 99%
Daily Value*
Fat: 11g 17%
Carbohydrates: 3g 1%
Fiber: 2g 8%
Protein: 3g 6%
*Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. Percent Daily Values are based on a 2000 calorie diet.