Mexican Wedding Cookies are a delightful treat that melt in your mouth with every bite. These buttery, crumbly cookies are rolled in powdered sugar, creating a snowy, sweet finish that’s irresistible. With just 20 minutes of prep and 20 minutes of baking, they’re surprisingly simple to make yet feel indulgent. The nutty richness of finely chopped pecans adds depth, while the vanilla enhances their warm, comforting flavor. Perfect for holidays, celebrations, or a cozy afternoon, these cookies are sure to impress.
After a quick 15-minute cooling time, you’ll be rewarded with cookies that are tender, lightly crisp, and utterly addictive. Their delicate texture and sweet, nutty aroma make them a crowd-pleaser every time. Whether you’re sharing them at a gathering or savoring them with a cup of tea, these cookies bring a touch of magic to any moment. Easy to make and impossible to resist, they’re a timeless treat you’ll want to bake again and again.
Ingredients for Mexican Wedding Cookies
- 1 heaping cup pecans (toast for extra flavor)
- 1¼ cups powdered sugar, divided (¾ cup for rolling, ½ cup for dough)
- 1¾ cups all-purpose flour
- ¼ teaspoon cinnamon (optional, but adds warmth)
- 1 cup (2 sticks) unsalted butter, at room temperature
- ½ teaspoon sea salt
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract (substitute with more vanilla if needed)
Step-by-Step Instructions
- Preheat the oven to 350°F and line two baking sheets with parchment paper.
- Toast the pecans: In a medium skillet over low heat, toast the pecans for about 5 minutes, until fragrant. Transfer to a food processor and pulse into a coarse meal.
- Prepare the sugar: Measure ¾ cup of powdered sugar into a medium bowl and set aside for rolling the cookies later.
- Mix dry ingredients: In another medium bowl, whisk together the flour and cinnamon.
- Cream the butter: In a stand mixer, cream the butter, ½ cup powdered sugar, and salt until light and fluffy. Mix in the vanilla and almond extracts.
- Combine dough: Gradually add the flour mixture to the butter mixture, then mix in the pecans until fully combined.
- Shape the cookies: Use a 1-tablespoon cookie scoop to portion the dough. Roll into balls with your hands and place on the baking sheets. If the dough is sticky, chill in the fridge for 30 minutes before rolling.
- Bake: Bake for 13 to 16 minutes, until just golden. Let cool on the baking sheets for 15 minutes.
- Roll in sugar: While still warm, roll the cookies in the reserved powdered sugar.
- Cool completely: Transfer the cookies to a wire rack to cool completely before serving.
Perfect Pairings: Serving Suggestions
Mexican Wedding Cookies are delightful on their own, but they pair wonderfully with a cup of hot cocoa or spiced chai tea. For a festive touch, serve them alongside a plate of fresh fruit like sliced oranges or berries. They also make a great addition to a holiday cookie platter!
Keep Them Fresh: Storage Tips
Store these cookies in an airtight container at room temperature for up to 1 week. For longer storage, freeze them in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 3 months. Let them thaw at room temperature before serving, and give them a quick roll in powdered sugar to refresh their look.
Mix It Up: Recipe Variations
Feel free to experiment with different nuts! Swap pecans for walnuts, almonds, or even hazelnuts for a unique twist. You can also add a pinch of nutmeg or cardamom to the dough for extra warmth. For a chocolatey version, mix in ¼ cup of finely chopped dark chocolate before baking.
Time-Saving Hacks
To streamline the process, toast the pecans and prepare the dough the night before. Chill the dough in the fridge overnight, then roll and bake the cookies the next day. If you’re short on time, skip the rolling in powdered sugar step—they’ll still taste amazing!
Essential Equipment Tips
A 1-tablespoon cookie scoop ensures evenly sized cookies, while a stand mixer makes creaming the butter and sugar a breeze. If you don’t have a food processor, finely chop the pecans by hand—just be sure they’re evenly ground for the best texture.
Mexican Wedding Cookies
Ingredients
- 1 heaping cup pecans
- 1¼ cups powdered sugar, divided
- 1¾ cups all-purpose flour
- ¼ teaspoon cinnamon
- 1 cup (2 sticks) unsalted butter, at room temperature
- ½ teaspoon sea salt
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
Instructions
- Preheat the oven to 350°F and line two baking sheets with parchment paper.
- In a medium skillet over low heat, toast the pecans for about 5 minutes, until fragrant. Transfer the nuts to a food processor and pulse to form a coarse meal.
- Measure ¾ cup of the powdered sugar into a medium bowl and set aside for rolling.
- In another medium bowl, mix together the flour and the cinnamon.
- In the bowl of a stand mixer, cream the butter, the remaining ½ cup powdered sugar, and the salt until light and fluffy. Mix in the vanilla and almond extracts. Gradually add the flour mixture and then the pecans and mix until combined.
- Use a 1-tablespoon cookie scoop to scoop the dough. Then, use your hands to roll it into balls and place them on the baking sheets. If the dough is too sticky to handle, chill it in the fridge for 30 minutes before rolling.
- Bake for 13 to 16 minutes, until just golden. Let cool on the baking sheets for 15 minutes, then roll the warm cookies in the reserved powdered sugar.
- Transfer to a wire rack to cool completely.