Mexican Wedding Cookies
Delightfully crumbly and melt-in-your-mouth, Mexican Wedding Cookies are a timeless treat that combines simplicity with indulgence. Made with a buttery base, finely chopped pecans or walnuts, and a double coating of powdered sugar, these cookies are the epitome of festive charm. Their signature velvety texture comes from whipping unsalted butter to perfection, while a touch of vanilla adds warmth and balance. Whether served at weddings or holiday gatherings, their nutty richness and snowy appearance make them an irresistible crowd-pleaser. Quick to prepare, with just 20 minutes of prep time, these easy-to-make cookies are perfect for gifting or savoring with a cup of tea. For anyone searching for a classic Mexican dessert or holiday cookie recipe, this is a must-try!
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Recipe Information
Ingredients
- 227 grams Unsalted butter
- 60 grams Powdered sugar (for dough)
- 2 teaspoons Vanilla extract
- 240 grams All-purpose flour
- 0.25 teaspoons Salt
- 120 grams Pecans (or walnuts), finely chopped
- 120 grams Powdered sugar (for coating)
Instructions
Preheat your oven to 180°C (350°F) and line two baking sheets with parchment paper.
In a large mixing bowl, beat the unsalted butter using a hand or stand mixer on medium speed until light and fluffy, about 2-3 minutes.
Add the powdered sugar (for dough) and vanilla extract to the bowl. Continue beating until well combined and creamy.
In a separate bowl, whisk together the all-purpose flour and salt.
Gradually add the flour mixture into the butter mixture, beating on low speed until just combined. Avoid overmixing.
Fold in the finely chopped pecans (or walnuts) using a spatula, ensuring they are evenly distributed throughout the dough.
Using your hands or a small cookie scoop, roll the dough into 1-inch balls, and place them on the prepared baking sheets, spacing them about 1 inch apart.
Bake the cookies in the preheated oven for 12-15 minutes, or until the bottoms are lightly golden. Do not overbake.
Allow the cookies to cool for about 5 minutes on the baking sheets, then carefully transfer them to a wire rack to cool slightly.
While the cookies are still warm, roll them in the powdered sugar (for coating), ensuring they are fully coated.
Once the cookies are completely cooled, roll them in powdered sugar a second time for a perfectly snowy finish.
Store the cookies in an airtight container at room temperature for up to 5 days, or freeze them for longer storage.
Nutrition Facts
Calories |
4092 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 284.4 g | 365% | |
| Saturated Fat | 121.6 g | 608% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 503 mg | 168% | |
| Sodium | 629 mg | 27% | |
| Total Carbohydrate | 381.0 g | 139% | |
| Dietary Fiber | 18.1 g | 65% | |
| Total Sugars | 182.0 g | ||
| Protein | 37.6 g | 75% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 170 mg | 13% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 825 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
