This Mexican Wedding Cookies Recipe is a buttery and melt-in-your-mouth recipe, which is made with softened butter and finely chopped pecans. It’s a classic, foolproof recipe, ready in about 1 hour.
Jump to RecipeMexican Wedding Cookies Recipe Ingredients
- 1 cup salted butter, softened
- 1 1/2 cups powdered sugar, divided, plus more for dusting
- 2 tsp. vanilla extract
- 1 tsp. orange zest, finely chopped (optional)
- 1/2 tsp. ground cardamom (optional)
- 2 cups all-purpose flour
- 1 cup pecans, very finely chopped
How To Make Mexican Wedding Cookies Recipe
- Make the Cookie Dough: In a large bowl, use an electric mixer on medium speed to beat the softened butter, 3/4 cup of the powdered sugar, vanilla, and the optional orange zest and cardamom. Beat for 2 to 3 minutes, until the mixture is light and fluffy. Reduce the mixer speed to low and add the flour, mixing just until it’s combined. Add the finely chopped pecans and mix on low until just incorporated.
- Preheat and Shape Cookies: Preheat the oven to 325°F. Position one oven rack in the top third of the oven and another in the bottom third. Scoop the dough into mounded tablespoonfuls and roll each into a smooth ball. Place the dough balls about 2 inches apart on an ungreased baking sheet.
- Bake the Cookies: Bake for 20 to 22 minutes, rotating the baking sheets from the top to the bottom rack halfway through the baking time. The cookies are done when the bottoms are just lightly golden.
- Coat and Cool: Let the cookies cool on the baking sheet for 10 minutes. While they are still warm, place the remaining 3/4 cup of powdered sugar in a small bowl. Gently roll a few cookies at a time in the sugar until they are well-coated. Transfer the coated cookies to a wire rack to cool completely.
- Finish and Store: Once the cookies are completely cool, you can dust them with additional powdered sugar, if desired. Store them in an airtight container for up to one week.
Recipe Tips
- How to get the perfect melt-in-your-mouth texture? The key is not to over-mix the dough once the flour is added. Mixing on low speed just until the flour disappears will prevent the gluten from overdeveloping, which keeps the cookies tender and crumbly.
- Why did my cookies spread and become flat? This usually happens if the butter is too soft or melted. Your butter should be at room temperature but still hold its shape. If your kitchen is warm, you can chill the rolled dough balls for 15-20 minutes before baking to help them hold their round shape.
- Can I use a different type of nut? Yes, the recipe notes that pecans can be substituted with finely chopped walnuts, almonds, or even pistachios for a different flavor and texture.
- Why do you coat the cookies in powdered sugar twice? The first coating happens while the cookies are still warm. The warmth of the cookie melts the first layer of sugar slightly, creating a sweet base coat that sticks perfectly. The second, optional dusting after they cool provides that classic, snowy-white appearance.
What To Serve With Mexican Wedding Cookies
These classic cookies are perfect for holidays, parties, or an afternoon treat.
- With a hot cup of coffee or espresso
- Alongside a mug of rich hot chocolate
- With a cup of black or spiced tea
How To Store Mexican Wedding Cookies
Room Temperature: Store the cookies in an airtight container, separated by layers of parchment paper, in a cool, dry place. They will stay fresh for up to 1 week. Freeze: These cookies freeze exceptionally well. Place them in an airtight, freezer-safe container for up to 3 months. Let them thaw at room temperature.
Mexican Wedding Cookies Nutrition Facts
- Serving: 1 cookie
- Calories: 140kcal
- Protein: 1g
- Fat: 9g
- Carbohydrates: 13g
- Sugar: 6g
- Sodium: 75mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes, they are essentially the same type of buttery, nutty, shortbread-like cookie that is rolled in powdered sugar. They are known by many different names around the world depending on the region.
This can be caused by over-mixing the dough after the flour has been added, or by adding too much flour. Be sure to measure your flour correctly (by spooning it into the measuring cup and leveling it off) and mix only until the dough comes together.
No, they are listed as optional. The classic version of this cookie is simply butter, vanilla, and nuts. The orange zest and cardamom are a modern addition that adds a lovely warmth and subtle citrusy fragrance.
Try More Recipes:
Mexican Wedding Cookies Recipe
Course: DessertCuisine: MexicanDifficulty: Easy36
servings15
minutes22
minutes140
kcalClassic, buttery, and crumbly shortbread-style cookies, loaded with finely chopped pecans and coated twice in powdered sugar for a perfect melt-in-your-mouth texture.
Ingredients
1 cup salted butter, softened
1 1/2 cups powdered sugar, divided
2 tsp. vanilla extract
1 tsp. orange zest (optional)
1/2 tsp. ground cardamom (optional)
2 cups all-purpose flour
1 cup pecans, very finely chopped
Directions
- Preheat oven to 325°F.
- In a large bowl, beat the softened butter, 3/4 cup of the powdered sugar, vanilla, and optional flavorings until light and fluffy.
- On low speed, mix in the flour until just combined, then mix in the finely chopped pecans.
- Roll the dough into 1-tablespoon sized balls and place them on a baking sheet.
- Bake for 20-22 minutes, until the bottoms are lightly golden.
- Let the cookies cool on the baking sheet for 10 minutes.
- While still warm, gently roll the cookies in the remaining 3/4 cup of powdered sugar until coated. Transfer to a wire rack to cool completely.
Notes
- For the most tender cookie, do not overmix the dough after adding the flour.
- Finely chopping the pecans is key to the cookie’s delicate, crumbly texture.
- Rolling the cookies in powdered sugar while they are still warm helps the first layer of sugar to melt slightly and adhere to the surface.
- These cookies are delicate; handle them gently, especially when rolling them in the sugar.
