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Mexican Wedding Cookies are soft buttery cookies and the version I’m sharing has a rainbow sprinkles upgrade! This is an easy cookie recipe without nuts that is perfect for any occasion including weddings, birthdays, holidays, and potlucks. 

I’ve been making these cookies for my whole life – they’re always a hit!

Close up photo of a stack of funfetti wedding cookies

This cookie might have an identity crisis going on – is it an Italian or Mexican wedding cookie? Are they Russian tea cakes? Snowball cookies? Is it a cake batter cookie? Or funfetti?

Guys, it’s ALL of those things! Depending on where you’re from you might call them any one of those things and I know them as Mexican Wedding Cookies. If you’ve never tried them, all you need to know is that these sweet, buttery cookies are so easy to make and so delicious. Like, melt-in-your-mouth good!

Table of Contents
  1. Mexican Wedding Cookies Without Nuts!
  2. How to Make Mexican Wedding Cookies
  3. A Few Recipe Notes (Reader FAQs)
  4. Other Wedding Cookies to try
  5. Funfetti Cake Batter Wedding Cookies Recipe Recipe
Overhead view of funfetti wedding cookies on a baking mat

Mexican Wedding Cookies Without Nuts!

Traditionally, these types of cookies are made with nuts but I leave them out. I’ve learned after many school, holiday, potluck, and wedding events that nut allergies are often a concern. So, I just leave them out so no one has to guess or miss out on these sweet treats.

They still have the best texture and, of course, I give them my own spin with sprinkles mixed in. I’ve made these cookies for wedding cookie tables and they fit right it! They’re so sweet and cute and irresistible. I know you’re going to love them!

The base of this recipe is from my mom and it’s one of our favorites. I’ve used it to make chocolate chip snowball cookies and stuffed snowball cookies and now I’ve turned them into sprinkle cookies that taste like cake batter (without cake mix, I might add). 

They look like fancy cookies for weddings, but they are so easy to make and they never disappoint. They’re also perfect for the holidays!

Close up view of stacked funfetti wedding cookies on a baking mat with more all around them

How to Make Mexican Wedding Cookies

  • Softened unsalted butter – yes, it needs to be softened! It’s the key to getting a fluffy batter.
  • Powdered sugar – it’s in the batter and used to coat the cookies.
  • Vanilla
  • Butter extract – this is what gives the cookies the cake batter flavor without having to use cake mix! Look for it in the baking aisle at the grocery store.
  • Flour – be sure to use the spoon and level method for measuring your flour!
  • Salt
  • Rainbow sprinkles – jimmies work best!

Once you have your ingredients, these little bites of heaven are a breeze to make. Just mix up the dough, form it into balls, bake the cookies, and roll them in the powdered sugar.

You can make them teeny-tiny sized by scooping ½ tablespoons of dough to make the cookies. Or, make them bigger with two tablespoons of dough per cookie and bake them a little longer.

Close up photo of a stack of funfetti wedding cookies with top cookie cut in half to show sprinkles in middle

A Few Recipe Notes (Reader FAQs)

Can I use margarine or butter spread?

I don’t recommend it! There’s no substitute for real butter and your cookies will be so much better if you use it. 

Why are my cookies crumbly and dry?

There’s probably too much flour in the dough. It’s really important to measure the flour using the spoon and level method. If you use the measuring cup to scoop the flour out of the container (or pack the flour to tightly in the cup) you will have too much flour, which will change the texture of the cookies.

But I measured the flour correctly and my dough won’t come together!

KEEP MIXING! This dough will stay crumbly until it’s not – and it will come together as a cookie dough. It will go fast with a stand mixer but take a few minutes with a hand mixer.

Aren’t Mexican wedding cookies supposed to have nuts? 

Traditionally they do have nuts, but I omit them so I don’t have to worry about nut allergies when I make them for events and parties. So, this is my twist on the classic cookie that swaps the nuts for sprinkles! If you want to try a version with nuts browse all of my snowball cookie recipes for more ideas.

Can you freeze them?

Yes, they freeze great! Use a freezer-safe container and layer the cookies with paper towels between each layer. To thaw, leave the container at room temperature (don’t remove the paper towels – they will absorb the moisture as the cookies thaw). 

Wedding cakes, tea cakes, snowballs… whatever you call these you care going to love them. The cake batter and sprinkles are such a fun twist on a classic Mexican wedding cookies recipe. If you’re looking for wedding cookie ideas you need to try them!

Other Wedding Cookies to try

Have you made this recipe?

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Stack of Funfetti Cake Batter Wedding Cookies

Funfetti Cake Batter Wedding Cookies Recipe

5 from 2 votes
Soft buttery cookies filled with the flavor of cake batter and sprinkles! Wedding cakes, tea cakes, snowballs – whatever the name these are sure to delight all year.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Yield 40 cookies
Serving Size 1 serving


  • 1 cup unsalted butter , softened (use real butter, no substitutions)
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla
  • 1/2 teaspoon butter extract (optional but will give that cake batter flavor)
  • 2 1/4 cups flour be careful not to over measure
  • 1/2 teaspoon salt
  • 1 cup rainbow sprinkles jimmies work best
  • Additional powdered sugar for rolling


  • Preaheat oven to 375°. Line two cookie sheets with parchment paper.
  • Mix butter, 1/2 cup powdered sugar, butter extract and vanilla extract with an electric mixer until fluffy. Add flour and salt and mix until the dough comes together. Stir in the sprinkles. If dough is too soft, chill it until you can work it easily with your hands.
  • Scoop 1 or 2 tablespoon balls of dough and place on prepared cookie sheet.
  • Bake cookies for 7-10 minutes (1 tablespoon balls) or 10-14 minutes (2 tablespoon balls) until bottoms are just slightly brown. Remove from oven and cool 5 minutes. Fill a small bowl with powdered sugar and roll each cookie in the sugar until coated. Place on a rack to cool.  (Once cookies are cooled, you may want to re-roll them in more powdered sugar.)

Recipe Video

Recipe Notes

Want to add nuts? Omit half the sprinkles and add chopped nuts.

Recipe Nutrition

Serving: 1serving | Calories: 89kcal | Carbohydrates: 11g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 12mg | Sodium: 30mg | Potassium: 9mg | Fiber: 1g | Sugar: 5g | Vitamin A: 142IU | Calcium: 2mg | Iron: 1mg
Nutritional information not guaranteed to be accurate
Course Dessert
Cuisine American
Author Dorothy Kern
Keyword cookies, snowballs
Stack of funfetti wedding cookies on a baking mat with recipe title on top of image

Funfetti plus Mexican Wedding Cookies – SO good! And this recipe is so easy to make and has no nuts. These Funfetti Snowballs with sprinkles have a cake batter flavor that you’re going to love.

Last Updated on March 19, 2021

Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

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Recipe Rating


  1. This is GENIUS, Dorothy! Absolutely brilliant. I adore snowballs – they’re one of my favorite cookies – and this version is INSANE. Love!! Pinned!! 

  2. Oh my gosh, I’m right there with you… It’s MAY already?? I feel like it should still be January. I’m not ready for summer yet! Even though Sac has already brought some serious heat… Sigh. 🙂 Anyway, I hope you had a wonderful Mother’s Day and got the day off from baking and washing dishes!

  3. Your snowball/wedding cookies always make me happy! I love all the different versions you make including these funfetti ones. So pretty and adorable! Sorry you couldn’t spend Mother’ Day with your mom, hope you still had a wonderful day!

  4. These are sooooo cute! I never thought about adding sprinkles but it really pops and makes them pretty. Now if I was only eating these right now… lol

  5. These are so festive & cute!! I love these cookies & NEVER know what in the world to call them either 🙂 And, how have I never heard of butter extract?! I had to re-read and be sure I saw it correctly. Totally trying this!!

  6. My kids would love these cookies! I really like Russian Teacakes or Mexican Wedding cookies, or whatever the heck you want to call them. But I never make them because they seem a little too lackluster, know what I mean? But not with sprinkles! Sprinkles bring the sparkle to a cookie. And you can quote me on that 🙂

  7. Mom’s recipes never disapponit! These look like perfect little pillows of happiness! Pinned 🙂

  8. OoooooOooo! Of course!. I can’t wait to make them. It would be great to be able to switch the sprinkle color up according to the holiday, too/

  9. SO COOL! I love that you took a classic cookie and put a funfetti spin on it!

  10. a cookie with an identity crisis – I LOVE it! I think we used to all them tea cakes. and more sprinkles makes them more better 🙂 hope you had a wonderful mothers day