Sweet, snowy cookies… and sometimes a big party cake.

You hear “Mexican wedding cake” and think, “Cake or cookie? Help!” Take a breath. Grab a napkin. We’ve got crumbs to chase and facts to share.

Short answer: In the U.S., a “Mexican wedding cake” is usually a small, round cookie. It is buttery, nutty, and rolled in powdered sugar. People also call it polvorones, snowballs, or Russian tea cakes. In Mexico, “pastel de boda” means the large cake served at a wedding, often tres leches.

What People Mean When They Say “Mexican Wedding Cake”

Most folks mean the cookie. It is tender and melts in your mouth. It makes a sweet “snow” on your fingers. It is easy to bake and easy to love.

Where The Cookie Comes From

The cookie has cousins in many places. In Spanish, it’s called polvorón, which hints at “powdery.” In the U.S., you’ll also hear “snowball” or “Russian tea cake.” Names change, but the cookie stays buttery, nutty, and cute.

Cookie Basics: What’s Inside

• Butter (soft)
• Powdered sugar (plus extra for rolling)
• All-purpose flour
• Finely chopped nuts (pecans are classic; walnuts or almonds also work)
• Vanilla and a tiny pinch of salt

That’s it. No eggs in most recipes. The nuts give flavor and a crumbly bite.

How To Make The Cookie (Super Simple)

1. Cream butter and powdered sugar. Stir in vanilla.
2. Mix in flour, salt, and nuts. Chill 30 minutes.
3. Roll into 1-inch balls. Bake at 350°F (175°C) for 12–14 minutes.
4. While warm, roll in powdered sugar. Cool. Roll again for extra “snow.”

The Big Cake At Mexican Weddings

In Mexico, the wedding dessert is a real cake, not the cookie. It’s called pastel de boda. Many couples choose tres leches (a soft, milky sponge). Others pick vanilla, chocolate, cajeta (goat’s milk caramel), or fruit layers. There is no single “official” flavor. It’s all about family, joy, and sweet bites for everyone.

Cookie vs. Cake: Quick Compare

Tasty Twists For The Cookie

• Add a pinch of cinnamon.
• Grate a little orange or lime zest.
• Swap pecans for almonds or hazelnuts.
• Mix in tiny chocolate chips (fun!).
• Roll half the batch in cocoa + sugar for “choco snow.”

Allergy And Diet Swaps

• No nuts? Use seeds (like finely ground sunflower) or make plain butter balls and add mini chips.
• Gluten-free? Try a 1:1 gluten-free baking flour.
• Dairy-free? Use a plant butter that is firm, not oily.

Storage, Gifts, And Party Tricks

• Keep cookies in a tin for 5–7 days.
• Freeze dough balls up to 2 months; bake from cold, adding a minute.
• Pack in small boxes with wax paper so the sugar stays “snowy.”

30-Second Recipe Card (Serves A Crowd)

Ingredients: 1 cup butter (2 sticks), 1/2 cup powdered sugar, 1 tsp vanilla, 2 cups flour, 1/4 tsp salt, 1 cup very finely chopped toasted pecans, extra powdered sugar.

Steps: Cream butter + sugar; add vanilla. Mix in flour, salt, nuts. Chill 30 minutes. Roll 1-inch balls. Bake 350°F (175°C) 12–14 minutes. Roll warm cookies in sugar. Cool. Roll again. Done!

Fast FAQ

Do they have eggs? Most classic recipes do not.

Why are they crumbly? Nuts and no eggs make a tender, sandy bite.

Can I change the nuts? Yes. Pecans are common, but almonds or walnuts work.

Why roll twice in sugar? The first coat sticks; the second makes them snowy.

The Sweet Bottom Line

“Mexican wedding cake” can mean two yummy things. In the U.S., it’s a buttery cookie dusted in sugar. In Mexico, it’s the big party cake, often tres leches. Either way, love is sweet—and so is dessert.

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