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Mexican Wedding Cookies
5 from 93 votes

Mexican Wedding Cookies

Mexican Wedding Cookies are small, buttery cookies blended with pecans, baked until nearly set, then rolled in powdered sugar for a delicate, crumbly texture. Their melt-in-the-mouth quality and nutty taste make them a traditional festive treat or snack.

Prep Time
15 mins
Cook Time
13 mins
Additional Time
25 mins
Total Time
1 hr 10 mins
Servings: 35
Course: Dessert
Cuisine: Mexican

Ingredients

  • 1 cup (226g) unsalted butter softened slightly but still firm, diced into 5 pieces each
  • 1 3/4 cups (210g) powdered sugar divided
  • 1/4 tsp salt
  • 2 tsp vanilla extract
  • 1 3/4 cups (249g) all-purpose flour
  • 1 cup (110g) pecans chopped into small bits

Instructions

    Cup of Yum
  1. Preheat oven to 350 degrees. Line two baking sheets with silicone baking mats or parchment paper.
  2. In the bowl of an electric stand mixer fitted with the paddle attachment cream together butter, 1/2 cup (60g) powdered sugar and salt until well combined.
  3. Mix in vanilla extract.
  4. Blend in flour. It will seem dry and sandy at first but keep mixing and it will come together.
  5. Mix in pecans.
  6. Scoop dough out 1 even tablespoon at a time and shape into balls. Transfer to baking sheet (keep remaining dough balls chilled until ready to bake unless you have a double oven).
  7. Bake in preheated oven until nearly set, about 13 - 14 minutes.
  8. Let cool on baking sheet until cool enough to handle, about 5 - 8 minutes. 
  9. Pour remaining 1 1/4 cups (150g) powdered sugar into a small mixing bowl, roll warm cookies one at a time through sugar to coat with a light layer (this layer will seem to melt and get sticky). 
  10. Transfer to cooling rack and let cool completely then roll in powdered sugar once more to cover. Store in an airtight container.

Notes

  • Soften butter either briefly in the microwave or at room temperature while keeping it firm to control spreading.
  • Measure flour by spooning into cup and leveling, or better yet, weigh for accuracy.
  • Sift powdered sugar to remove clumps before measuring and also before rolling cookies.