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. 

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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)

This delectable dessert is truly easy to make with your kids and spectacular enough to give as a gift to friends, family or teachers. 
4.50 from 2 votes
Servings: 18
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes



  • 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.


Calories: 90kcal | Carbohydrates: 6g | Protein: 1g | Fat: 7g | Cholesterol: 10mg | Sugar: 1g
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About the Author

Catherine is a mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. I create simple, healthy recipes the whole family will love.


  1. 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!

  2. I haven’t tested it in this recipe, but I have had success with Cup 4 Cup gluten free blend in other recipes!

  3. Hi,
    I would love to make these cookies…
    Any suggestions for a flour substitute to make them gluten free?

  4. These were too dry for my liking. One taster’s suggestion was to make a thumb print and fill with jam

  5. 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.

  6. 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.

  7. 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?

4.50 from 2 votes (2 ratings without comment)

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