Wedding Chocolate Cookies

Completely irresistible soft, buttery, crumbly, round cookies. Simple and not too sweet!

Some call them Mexican wedding cookies, some say Russian tea cakes and others even call them snowballs. What’s common with all these cookies? They look so pretty and taste awesome!

Today’s recipe is a slight variation of these Mexican wedding cookies. I have added cocoa power to these traditional cookies. Who doesn’t love chocolate flavored nutty goodness?

These rich, buttery cookies can be made with just 6 ingredients and most of which you will probably have in your kitchen.

All you have to do is blend all the ingredients in the food processor to make the dough and then chill. When needed, roll them into balls and bake! Cool completely and coat with icing sugar TWICE.

A simple and straightforward method, nothing complicated and most of all…no overflowing sinks!

In a nutshell

Remember…

For this recipe, you can use almonds or walnuts instead of pecans depending on your taste and what’s at hand. Sometimes I also like to leave the nuts a little coarse for a bit of crunch in my cookies.

After the cookies are completely cooled, don’t forget to coat the cookies TWICE with icing sugar. Sprinkle the leftover sugar on the cookies for an extra yummy treat!

The fully baked cookies can be frozen after they are completely cooled but before coating them with sugar. When needed, thaw completely before coating them. Remember to coat them TWICE.

The cookie dough can also be frozen for up to a month. I like to freeze the cookie dough in small batches so it’s easier to defrost only what I need. Then I leave it in the fridge overnight and bake fresh in the morning!

For more delicious cookie recipes try

• Nutella cookies
• Gluten free cookies
• Fun  cookie cups

If you have tried baking these delicious holiday cookies, don’t forget to comment and let me know how they turned out. You can also tag me @kitchenthrills on Instagram!

Print Recipe

Wedding Chocolate Cookies

(1 votes, average: 5.00 out of 5)

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Serves: 20 cookies

Prep Time: 10 minutes – Cooking Time: 15-18 minutes

Completely irresistible soft, buttery, crumbly, round cookies. Simple and not too sweet!

Ingredients

• 90 grams pecans
• 110 grams all purpose flour
• 90 grams butter, softened
• 15 grams cocoa powder
• 70 grams granulated sugar
• A pinch of salt
• ½ cup icing sugar

Instructions

1

In a food processor, add the pecans and pulse till coarsely ground.

2

Then add the rest of the ingredients except the icing sugar.

3

Pulse until the mixture forms dough like consistency.

4

Shape dough into a disc and wrap tightly using cling film. Chill until needed. At this point the cookie dough can be frozen for up to a month.

5

Preheat the oven at 160°C (320 °F). Line a baking tray with parchment paper.

6

To bake the cookies, make small balls of about 1 inch diameter and place them on the tray leaving a gap of at least one inch in between them.

7

Flatten a bit on top of each ball to make a thick disc. Make sure they don’t crack at the edges.

8

Bake for 15-18 minutes. Let the cookies cool on the tray for 5 minutes and then transfer them to a wire rack to cool completely.

9

In a medium bowl, place the icing sugar. Roll cookies in sugar and set aside. Now repeat the process to coat the cookies again. Sprinkle the leftover sugar from the bowl on the cookies.

10

These cookies can be stored in an airtight container for up to a week.

Notes

The fully baked cookies can be frozen after they are completely cooled but before coating them with sugar. When needed, thaw completely before coating them.