0 0
Chocolate Mexican Tea Cakes

Share it on your social network:

Or you can just copy and share this url


1 cup butter, softened (NO substitutes)
1/2 cup sifted powdered sugar
1 tablespoon vanilla
2 cups all purpose flour
1/3 cup cocoa powder
1/4 teaspoon salt
1 cup milk chocolate chips, chopped
1-1/2 cups powdered sugar

Chocolate Mexican Tea Cakes

This rich chocolate version of a classic recipe is tender, sweet, and crumbly, the perfect addition to a cookie tray.

  • Serves 48
  • Easy

About This Recipe

Chocolate Mexican Tea Cakes is a delicious recipe that is a take off on an old family favorite. Everyone knows the classic recipe, which is called everything from Russian Rocks to Mexican Wedding Cookies to Snowball Cookies. The cookie is made of shortbread that is rolled into a ball, baked, then immediately coated in powdered sugar. The sugar melts on contact to form a thin layer of icing. When the cookie has cooled, it is rolled in powdered sugar again for a delicious finish.

This is one of the simplest cookies to make. It doesn’t require any special skill; just patience! You just have to make sure to measure the flour correctly and don’t overmix the dough or the gluten in the flour will develop too much and the cookies will be tough.

And don’t overbake them. The cookies will not spread on the cookie sheet as they bake, so you don’t have to worry about spacing them. They should be just set to the touch. If you are making the non-chocolate version, the bottoms should be very light gold.

If you’d like to make the original version, just omit the cocoa and increase the flour to 2-1/4 cups. Omit the chocolate chips if you’d like. You can also roll the dough around a Hershey’s Kiss candy or a peanut butter cup for a delicious surprise.

Enjoy this easy cookie this Christmas season.

How to make the best Chocolate Mexican Tea Cakes:

  • Make sure you measure the flour accurately. Adding too much flour will make these cookies tough and dry.
  • I make them by creaming softened butter in my stand mixer for a few minutes. Then add the powdered sugar and vanilla and mix until combined. Finally, add the flour, salt, and cocoa and mix just until a dough forms. And I mean “just!”
  • Chill the dough overnight. Let it stand at room temperature for 30 minutes before you form the cookies.
  • And do not – do NOT – overbake them.

Why this recipe works:

  • The chocolate cookie surrounded by a thin layer of icing is absolutely delicious. The cookies melt in your mouth. They are the perfect addition to a Christmas cookie tray.


Subscribe to my emails!



In a stand mixer or by hand, beat the butter until smooth. Add 1/2 cup powdered sugar and the vanilla and beat until combined.


Meanwhile, sift together the flour, cocoa powder, and salt. Add all at once to the butter mixture and beat just until a dough forms. Stir in the chopped chocolate chips.


Cover the dough and chill for at least 8 hours, preferably overnight.


Preheat the oven to 400°F. Let the dough stand at room temperature for 30 minutes so it's easier to handle.


Form the dough into 1-inch balls and place about an inch apart on an uncreased cookie sheet. Bake for 8 to 12 minutes or until the cookies are just set. Do not overbake.


While the cookies are baking, put 1-1/2 cups powdered sugar into a large shallow bowl. When the cookies come out of the oven, immediately (and carefully) drop them into the powdered sugar and roll to coat. Put the coated cookies on a cooling rack.


When the cookies are completely cool, roll in the powdered sugar again. Store in an airtight container at room temperature.


Linda is a bestselling cookbook author and home economist who has written 54 books (53 cookbooks and Medical Ethics for Dummies) since 2005. She has worked for Pillsbury since 1988, on the Bake-Off and other projects. Linda has been a web presence since 2002, developing recipes and teaching people how to cook.

Devil's on Horseback Appetizers
Devils on Horseback Appetizer
Orange Glazed Spiral Sliced Ham
Orange Glazed Spiral Sliced Ham