These classic Mexican Wedding Cookies are a testament to how simplicity can create something extraordinary. Their buttery, melt-in-your-mouth texture, combined with a gentle crunch from the nuts, makes them a perfect treat for special occasions, gift-giving, or just an everyday indulgence. Whether served with a warm beverage or presented on a dessert platter, these cookies bring warmth and delight to any moment.
Ingredients Overview
Every ingredient in this recipe plays a critical role in achieving the signature texture and flavor of these cookies. Softened butter forms the base, lending the cookies their rich, tender consistency. Powdered sugar not only sweetens but also ensures the dough is smooth and light. Vanilla extract adds a subtle depth of flavor, enhancing the overall profile. Sifted flour provides structure, while a touch of salt balances the sweetness and elevates the nutty undertones. The choice between walnuts and pecans allows for customization based on preference, each bringing its own unique flavor and texture to the mix. For those with dietary restrictions, sunflower seeds or almond flour can be substituted for the nuts, offering versatility without compromising the recipe’s essence.
Step-by-Step Preparation
Achieving the perfect Mexican Wedding Cookies requires attention to detail at every step. Creaming the softened butter with powdered sugar is a crucial starting point. The goal is a light and airy mixture, which lays the foundation for the cookies’ delicate texture. To achieve this, ensure the butter is at room temperature, making it pliable and easy to blend without lumps.
Once the butter and sugar are creamed, incorporate the vanilla extract to infuse the dough with a subtle aromatic touch. In a separate bowl, sift the flour and salt together to eliminate any clumps and ensure even distribution. Gradually add the dry ingredients to the butter mixture, blending slowly to create a cohesive dough. Fold in the chopped nuts last, mixing gently to maintain their integrity and ensure they are evenly dispersed.
If the dough feels sticky or soft, a quick chill in the refrigerator for 15–20 minutes will make it easier to handle. Roll the dough into uniform 1 1/4-inch balls, which ensures even baking. Place the balls on a baking sheet lined with parchment paper, leaving enough space between them to bake evenly.
Preheat the oven to 400°F and bake the cookies for 10–12 minutes. Keep an eye on them—look for edges that turn a subtle golden brown while the tops remain pale. Overbaking can result in a dry texture, so remove them promptly.
Once out of the oven, allow the cookies to cool slightly before handling. While they are still warm, roll them gently in powdered sugar, ensuring they are evenly coated. A second roll after the cookies have cooled completely enhances their festive appearance and sweetness.
Recipe Tips & Frequently Asked Questions
How to avoid overbaking:
Remove the cookies as soon as the edges turn light golden brown to maintain their tender texture.
Making dough easier to handle:
If the dough is too soft, refrigerate it for 15–20 minutes to firm it up.
Customizing the flavor:
Add a pinch of cinnamon or almond extract for a unique twist.
Can I use a different type of nut?
Yes, almonds, hazelnuts, or even macadamia nuts can be used for variety.
What’s the best way to ensure the powdered sugar sticks evenly?
Roll the cookies while they are still warm but not hot for the best adhesion.
How far in advance can I prepare these cookies for an event?
These cookies can be made up to a week in advance and stored in an airtight container to maintain their freshness.
What to Serve With This Recipe
These cookies pair beautifully with a steaming cup of coffee, tea, or hot chocolate, making them a cozy companion for quiet mornings or festive gatherings. They also shine when served alongside other holiday desserts such as biscotti, truffles, or shortbread cookies on a decadent dessert platter. For an elevated presentation, sprinkle additional powdered sugar just before serving.
Storage and Reheating Tips
To keep the cookies fresh, store them in an airtight container at room temperature for up to one week. If you prefer to prepare ahead, the dough can be shaped into balls and frozen on a baking sheet before transferring to a freezer-safe container. Baked cookies can also be frozen and brought to room temperature before serving. If needed, refresh them in a 300°F oven for a few minutes to restore their warmth and crispness.
Mexican Wedding Cookies are a timeless classic that never fails to impress. Their simplicity in preparation and versatility in serving make them a go-to recipe for any occasion. Whether you customize the flavors or stick to the traditional version, these cookies promise to bring joy with every bite.
Ingredients
1 cup butter, softened
3⁄4 cup chopped walnuts or pecans
2 1⁄4 cups sifted flour
1⁄2 cup powdered sugar
1 teaspoon vanilla extract
1⁄4 teaspoon salt
Powdered sugar (for rolling the baked cookies)
Instructions
Start by creaming the softened butter with the powdered sugar until the mixture achieves a light and airy texture. Mix in the vanilla extract to enhance the flavor.
In a separate bowl, whisk together the sifted flour and salt to ensure they are evenly combined. Gradually incorporate the dry mixture into the butter and sugar blend, stirring until a cohesive dough forms. Fold in the chopped walnuts or pecans for a delightful nutty crunch.
If the dough feels too soft to handle, refrigerate it for a short time to make shaping easier.
Shape the dough into small, uniform balls, approximately 1 1/4 inches in diameter. Arrange the dough balls on a baking sheet lined with parchment paper or leave the sheet ungreased for best results.
Bake in a preheated oven at 400°F for 10–12 minutes, or until the cookies develop a light golden-brown hue. Remove the baking sheet from the oven and allow the cookies to cool slightly before handling.
While the cookies are warm but not too hot, gently roll them, a few at a time, in powdered sugar until they are generously coated. Transfer the coated cookies to a wire rack to cool completely.
For an optional but beautifully snowy finish, roll the cookies in powdered sugar again once they have reached room temperature.
Mexican Wedding Cookies Recipe
Ingredients
- 1 cup butter softened
- 3/4 cup chopped walnuts or pecans
- 2 1/4 cups sifted flour
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- Powdered sugar for rolling the baked cookies
Instructions
- Start by creaming the softened butter with the powdered sugar until the mixture achieves a light and airy texture. Mix in the vanilla extract to enhance the flavor.
- In a separate bowl, whisk together the sifted flour and salt to ensure they are evenly combined. Gradually incorporate the dry mixture into the butter and sugar blend, stirring until a cohesive dough forms. Fold in the chopped walnuts or pecans for a delightful nutty crunch.
- If the dough feels too soft to handle, refrigerate it for a short time to make shaping easier.
- Shape the dough into small, uniform balls, approximately 1 1/4 inches in diameter. Arrange the dough balls on a baking sheet lined with parchment paper or leave the sheet ungreased for best results.
- Bake in a preheated oven at 400°F for 10–12 minutes, or until the cookies develop a light golden-brown hue. Remove the baking sheet from the oven and allow the cookies to cool slightly before handling.
- While the cookies are warm but not too hot, gently roll them, a few at a time, in powdered sugar until they are generously coated. Transfer the coated cookies to a wire rack to cool completely.
- For an optional but beautifully snowy finish, roll the cookies in powdered sugar again once they have reached room temperature.
