Description
Craving a classic, melt-in-your-mouth cookie? This easy Mexican Wedding Cookies Recipe with Powdered Sugar delivers a buttery, nutty, snowy treat perfect for any occasion.
Ingredients
- 1 cup (226g) Unsalted Butter, softened
- 1/2 cup (60g) Powdered Sugar, for the dough
- 2–3 cups (240-360g) Powdered Sugar, for rolling
- 2 cups (240g) All-Purpose Flour
- 1 cup (113g) Finely Chopped Pecans, or walnuts
- 1 teaspoon (5ml) Vanilla Extract
- 1/4 teaspoon Salt
Instructions
- Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter with the 1/2 cup of powdered sugar until the mixture is light and fluffy. This usually takes about 3-4 minutes with an electric mixer. Scrape down the sides of the bowl as needed.
- Mix Dry Ingredients: Gradually add the all-purpose flour and vanilla extract to the creamed mixture, mixing on low speed until just combined. Be careful not to overmix! Gently fold in the finely chopped pecans until evenly distributed.
- Chill the Dough: Gather the dough, wrap it tightly in plastic wrap, and chill it in the refrigerator for at least 30 minutes. This essential step prevents the cookies from spreading too much during baking and helps them hold their shape.
- Shape and Bake: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Roll the chilled dough into small balls, about 1 inch (2.5 cm) in diameter. Place them about 1 inch apart on the prepared baking sheet. Bake for 12-15 minutes, or until the edges are lightly golden. The cookies should still look pale in the center.
- Roll in Powdered Sugar (First Pass): As soon as the cookies come out of the oven, while they are still warm, gently roll them generously in powdered sugar. I like to do this in a shallow bowl.
- Roll in Powdered Sugar (Second Pass): Allow the cookies to cool completely on a wire rack. Once fully cooled, roll them a second time in powdered sugar for that iconic snow-dusted appearance and an extra layer of sweetness.
Notes
Shortcuts: For perfectly uniform balls every time, use a small cookie scoop. To save time on prep, chop your nuts in a food processor – just be careful not to over-process them into a paste.
Substitutions: For a delicious nut-free version, simply omit the pecans and add an extra 1/2 teaspoon of almond extract (if no almond allergy) or just more vanilla. If you need a dairy-free treat, a high-quality plant-based butter alternative can be substituted for the unsalted butter.
Nutrition Note: Nutritional data is an estimate as it was not provided in the original article.
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Category: Desserts
- Method: Baked
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cookie
- Calories: 100 kcal
- Sugar: 15g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 15mg
Keywords: Mexican Wedding Cookies Recipe With Powdered Sugar