These Cinnamon Mexican Wedding Cookies may be easy to make, but they’re hard to forget! This delectable dessert is truly easy to make with your kids and spectacular enough to give as a gift to friends, family or teachers.
One of my favorite activities to do with my kids is bake homemade cookies. I love watching my little ones get excited and feel empowered making their very own treats, but to be honest I can do without the mess left behind after the final product comes out of the oven. No matter how much fun it may be, the idea of a labor intensive, multi-ingredient cooking project can be taxing on the most patient of moms, which leads to me to the reason for coming up with this cinnamon-y, nutty recipe that could not be easier or more mess-free to make.
Chloe took the lead on the “Snowballs” and pretty much did it all from start to finish (yes, I helped out a bit). I loved capturing shot after shot of Chloe doing everything from placing the ingredients into the food processor, pushing the button to pulse it all together, rolling the dough out and finally gently tapping the powdered sugar on top of the freshly baked cookies. It really does look like it’s snowing! She could not have had more fun or gotten more involved (or meticulous) in her baking.
I love giving this dessert as a holiday gift – for teachers, friends, or anyone really. They always love it! Nothing beats cookies made from scratch. And these cookies are perfect because they take minimal effort but always turn out perfectly! Of course, don’t forget to save some for yourself too. You don’t want to miss out on these.
What cookies or other desserts are you making this holiday season? Let me know in the comments!
Cinnamon Mexican Wedding Cookies (aka Snowballs)
- 1 cup all purpose flour
- 1 cup raw walnuts
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/2 cup unsalted butter, softened
- 1/4 cup confectioners’ sugar, plus additional for dusting
- Preheat oven to 350 F.
- Place the walnuts in a food processor and ground for 30 seconds.
- Place the ground walnuts, flour and cinnamon in a bowl and combine.
- Place the butter, sugar and vanilla extract in a standing mixer (or bowl using a hand mixer) and cream for 3-4 minutes.
- Slowly add the flour mixture to the butter mixture until combined.
- Using a mini ice cream scoop or a spoon (about 2 tablespoons), scoop out the dough and place on a Silpat or parchment lined baking sheet.
- Bake for 15 minutes.
- Dust with confectioners’ sugar and serve.
That’s a terrific idea! Thank you!
My best guess is any non-gluten flour. You may need to experiment as to which you like the best in these cookies, but it would be very difficult to make them less than tasty!
great idea! Thanks
I haven’t tested it in this recipe, but I have had success with Cup 4 Cup gluten free blend in other recipes!
I would love to make these cookies…
Any suggestions for a flour substitute to make them gluten free?
They are a delicate cookie! Were they too crumbly to stick together?
Delicious flavor! Mine were a bit crumbly as well…did I do something wrong?
These were too dry for my liking. One taster’s suggestion was to make a thumb print and fill with jam
Thanks for the easy and yummy recipe. I only got about 14 cookies out of my batch – I will make it again and double it, (and cut the cinnamon down a bit). But they were delicious, thank you.
These were very crumbly for me, too. Made them hard to eat, but I managed. I’m going to leave out the cinnamon next time since I wasn’t a fan of it in them.
Hey, congratulations on being featured on Red Tricycle!! http://www.redtri.com/recipes/snow-ball-cookies
So i did the whole thing in the food processor (versus a stand mixer.) Mine were very very crumbly – fell apart very easily when trying to transfer to a plate. Did I do something wrong? mix too much? handle too much? bake more? or are they this delicate by nature?
My daughter and I made these together yesterday. We loved them so much that we had to make another batch today.
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Easy, delicious, but did not yield the two dozen cookies stated. Barely got 18 cookies, having to adjust scoop size to 1 tbs. Very good recipe otherwise.
I made these with the Emerald Nuts brand cinnamon roasted almonds and they were delicious!!
Made this tonight and they were DEVINE! I couldn’t stop eating them.
Do these freeze well Catherine?
I’ve made these with all sorts of different nuts! I usually use pecans and walnuts (or a mixture) but I like almonds in them, too! YUM! Totally excited to try the cinnamon…
I just made them with roasted almonds. I’m not sure what they’re actually suppose to taste like but they were good like this.
I didn’t have walnuts but I did have pecans and hazelnuts. So I did half cup of each instead of one cup of walnuts. They were yummy. My 5 and 3 year old ate them up! Thanks for the recipe.
The cinnamon totally kicks it up and adds such depth to the flavor of the cookie (and Chloe loves sprinkling it in 🙂
I have a family recipe that is very similar, but no cinnamon. That sounds like a good add!
Sadly, I don’t think so. You could try these, though 🙂 http://b12.ba4.myftpupload.com/2011/12/05/chocolate-orange-snaps/
This is probably a silly question but could anything else work besides nuts?? Daugher is allergic to all nuts
I haven’t ever tried almonds. Walnuts are a little softer then almonds and have a bit more natural oils, but I feel like the almonds would be delicious!
Would almonds work instead of the walnuts?