Mexican Wedding Cookies
Enjoy these classic Mexican Wedding Cookies, perfect for holiday gifting with a soft powdered sugar finish.
Equipment
- 1 Baking Sheet lined with parchment paper
- 1 Mixing Bowl large
- 1 electric mixer
Ingredients
Cookie Dough
- 1 cup unsalted butter softened
- 1/2 cup powdered sugar plus more for rolling
- 2 cups all-purpose flour
- 1 cup finely chopped pecans
- 1 tsp vanilla extract
- 1/4 tsp salt
Instructions
Preparation
- In a large mixing bowl, cream together the butter and 1/2 cup of powdered sugar until light and fluffy. Add the vanilla extract and mix until combined. In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the chopped pecans.
- Preheat the oven to 350°F (175°C). Roll the dough into 1-inch balls and place them on a parchment-lined baking sheet, about 1 inch apart.
- Bake the cookies in the preheated oven for 12-15 minutes, or until the bottoms are lightly golden. Allow them to cool on the baking sheet for 5 minutes.
Serving
- While the cookies are still warm, roll them in powdered sugar until fully coated. Allow them to cool completely and roll in sugar again for a thicker coating.
Storage
- Store the cookies in an airtight container at room temperature for up to a week. For longer storage, freeze the cookies in a single layer and transfer to a freezer-safe container.
Notes
Pro Tips: Use high-quality vanilla extract for the best flavor. Finely chop the nuts for even distribution. Avoid overbaking to maintain a tender texture.
Ingredient Substitutions: Substitute pecans with walnuts or almonds. Use a 1:1 gluten-free baking flour to make gluten-free cookies.
How to Serve: Pair with coffee, tea, or hot cocoa for a delightful treat. Perfect for holiday gifting and celebrations.
Storage & Freshness: Store in an airtight container for up to a week. Freeze for longer storage.
Make-Ahead Tips: Prepare the dough ahead of time and freeze for up to 3 months. Bake directly from frozen, adding a couple of minutes to the baking time.
Ingredient Substitutions: Substitute pecans with walnuts or almonds. Use a 1:1 gluten-free baking flour to make gluten-free cookies.
How to Serve: Pair with coffee, tea, or hot cocoa for a delightful treat. Perfect for holiday gifting and celebrations.
Storage & Freshness: Store in an airtight container for up to a week. Freeze for longer storage.
Make-Ahead Tips: Prepare the dough ahead of time and freeze for up to 3 months. Bake directly from frozen, adding a couple of minutes to the baking time.