Go Back
–+ servings
Merry

Mexican Wedding Cookies

Delight in the melt-in-your-mouth texture of Mexican Wedding Cookies, a timeless treat that combines buttery goodness, a hint of nuttiness, and a powdered sugar coating. Perfect for celebrations or as an everyday indulgence, these cookies are simple to make and universally loved.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: Mexican
Ingredients Method Notes

Ingredients
  

  • 1 cup unsalted butter softened
  • 1/2 cup powdered sugar plus extra for coating
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 cup finely chopped pecans or almonds substitute walnuts if preferred
  • 1/4 teaspoon salt

Method
 

  1. Prepare Your Workspace:Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper for easy cleanup.
  2. Cream the Butter and Sugar:In a large mixing bowl, cream together the softened butter and 1/2 cup powdered sugar until the mixture is light and fluffy. Stir in the vanilla extract to enhance the flavor.
  3. Combine Dry Ingredients:Gradually add the all-purpose flour, salt, and finely chopped nuts to the butter mixture. Mix until a soft dough forms. If the dough feels sticky, chill it for 15 minutes to make it easier to handle.
  4. Shape the Cookies:Roll the dough into 1-inch balls using your hands. Arrange the balls on the prepared baking sheets, leaving about 1 inch of space between each cookie.
  5. Bake to Perfection:Bake the cookies for 12–15 minutes, or until the bottoms are lightly golden. Keep an eye on them to avoid overbaking; these cookies should remain pale.
  6. Coat with Powdered Sugar:Let the cookies cool on the baking sheets for about 5 minutes. While they’re still warm, roll each cookie in powdered sugar to coat them generously. Place them on a wire rack to cool completely, then roll them in powdered sugar again for a snowy finish.

Notes

  • For a gluten-free version, substitute all-purpose flour with almond flour.
  • If you’re making a nut-free version, swap pecans or almonds for sunflower seeds or pumpkin seeds.
  • Store cookies in an airtight container at room temperature for up to one week, or freeze for longer storage.
  • To ensure an even coating of powdered sugar, roll the cookies twice—once while warm and again when fully cooled.

Tried this recipe?

Let us know how it was!