Description
Soft, buttery, and coated in a snowy layer of powdered sugar, these Mexican wedding cookies are a timeless classic. With a nutty crunch from toasted pecans and a melt-in-your-mouth texture, they’re perfect for holidays, celebrations, or simply satisfying your sweet tooth. These cookies are easy to make, and their elegant simplicity makes them a favorite for gifting and sharing.
Ingredients
- 1 cup toasted pecans
- 1 cup (2 sticks) unsalted butter, softened
- 2 1/4 cups all-purpose flour
- 1/2 cup powdered sugar, plus more for rolling
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon sea salt
Instructions
- Toast the Pecans
- Place the pecans in a dry skillet over low heat.
- Toast for about 5 minutes, stirring frequently, until fragrant.
- Transfer the toasted pecans to a food processor and pulse until they form a coarse meal. Set aside.
- Make the Dough
- In a large mixing bowl or stand mixer, cream the softened butter, powdered sugar, and sea salt until light and fluffy (about 2–3 minutes).
- Add the vanilla extract, almond extract, and ground cinnamon. Mix until combined.
- Gradually add the all-purpose flour, mixing on low speed until just incorporated.
- Fold in the ground pecans with a spatula.
- Shape the Cookies
- Use a 1-tablespoon cookie scoop to portion out the dough. Roll each portion into a ball with your hands.
- Place the dough balls onto parchment-lined baking sheets, spacing them slightly apart.
- If the dough is sticky, chill it in the refrigerator for 30 minutes before rolling.
- Bake
- Preheat your oven to 350°F (175°C).
- Bake the cookies for 13–16 minutes, or until the bottoms are lightly golden. Do not overbake.
- Allow the cookies to cool on the baking sheets for 15 minutes.
- Coat in Powdered Sugar
- Roll the slightly warm cookies in powdered sugar until well-coated.
- For an extra-snowy look, dust them with another layer of powdered sugar just before serving.
Notes
- Chill the Dough if Sticky: Chilling helps firm up the dough, making it easier to roll into balls.
- Storage Tips: Store cookies in an airtight container at room temperature for up to 1 week or freeze them for up to 3 months.
- Nut Variations: You can use almonds, walnuts, or hazelnuts in place of pecans.
- Powdered Sugar: For the freshest taste, sift your powdered sugar before rolling the cookies.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mexican