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Mexican Wedding Cookies

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Mexican Wedding Cookies

Yield24 cookies

Prep20 minutes

Bake15 minutes

LevelBeginner

Texture goal

Tender and buttery with a melt-in-your-mouth texture.

Mexican Wedding Cookies are tender, buttery pecan cookies rolled in sweet powdered sugar. These melt-in-your-mouth treats are perfect for holidays or any time you crave a nostalgic cookie.

Why you'll want it now, Buttery pecan goodness with a sweet powdered sugar finish.

Why this recipe works

The combination of finely chopped pecans and a generous amount of butter gives these cookies their signature tender texture. Rolling them in powdered sugar while warm ensures a sweet coating that clings beautifully.

Equipment

Mixing bowls
Electric mixer
Baking sheets
Parchment paper
Cooling rack

How to make it

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large mixing bowl, cream together the unsalted butter and powdered sugar until light and fluffy.
Mix in the vanilla extract until well combined.
Gradually add the all-purpose flour and salt, mixing until just combined.
Fold in the finely chopped pecans until evenly distributed throughout the dough.
Scoop tablespoon-sized portions of dough and roll them into balls (about 20 g each).
Place the dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 15 minutes, or until the cookies are lightly golden on the bottoms.
Remove from the oven and let the cookies cool on the baking sheets for 5 minutes.
While still warm, roll each cookie in powdered sugar to coat, then transfer to a cooling rack to cool completely.

Enjoy these delightful Mexican Wedding Cookies with a cup of tea or coffee for a perfect cozy treat.

How you'll know it's ready

The cookies will be lightly golden on the bottoms and firm to the touch.

Convection oven? (and if you don't have one)

If using a convection oven, reduce the temperature to 325°F (160°C) and start checking for readiness a few minutes early, as the fan may speed up baking.

Troubleshooting

If the cookies spread too much, chill the dough for 30 minutes before baking.
For a thicker coating, roll the cookies in powdered sugar a second time after they have cooled completely.
If the dough is too crumbly, add a teaspoon of water or milk to help it come together.

Storage

Store in an airtight container at room temperature for up to 1 week. For longer storage, freeze in a sealed container for up to 3 months.

Make ahead

The dough can be prepared and refrigerated for up to 3 days before baking. Let it sit at room temperature for 15 minutes before shaping and baking.

Variations

Add 1 teaspoon of cinnamon to the dough for a spiced version.
Substitute walnuts or almonds for the pecans for a different nutty flavor.
Add a teaspoon of finely grated orange zest for a citrus twist.

Frequently asked questions

Can I use salted butter instead of unsalted?

Yes, but reduce the added salt to 1/8 teaspoon to balance the flavors.

Why are my cookies too dry?

Make sure to measure the flour correctly and don't overbake. The cookies should be lightly golden, not browned.

Can I freeze the dough?

Yes, you can freeze the dough balls on a baking sheet until firm, then transfer to a freezer bag for up to 3 months.

What can I do if I don't have an electric mixer?

You can mix the dough by hand using a sturdy spatula or wooden spoon, but it will take longer to achieve a light and fluffy texture.

Recipe from softsweetdough.com · Soft, sweet desserts worth every bite.