Best Mexican Wedding Cookies
This is my go-to Mexican wedding cookies recipe best for everyday baking and holiday baking. It’s simple, dependable, and exactly the kind of recipe you’ll find yourself making year after year.
Ingredients
- 1 cup unsalted butter softened
- ½ cup powdered sugar plus more for dusting
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 cup finely chopped pecans or walnuts
- ¼ teaspoon salt
Instructions
Step One Prepare the Oven and Pan
- Preheat your oven to 350°F. Line a baking sheet with parchment paper and set it aside.
Step Two Cream the Butter and Sugar
- In a large mixing bowl, cream together the softened butter and powdered sugar until the mixture looks light and fluffy. This step gives the cookies their soft, melt-in-your-mouth texture.
Step Three Add the Vanilla
- Mix in the vanilla extract until fully combined.
Step Four Mix the Dry Ingredients
- In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the butter mixture, mixing just until everything comes together.
Step Five Fold in the Nuts
- Gently fold in the finely chopped pecans or walnuts, making sure they’re evenly distributed throughout the dough.
Step Six Shape the Cookies
- Roll the dough into small balls, about 1 inch in diameter, and place them on the prepared baking sheet with a little space between each one.
Step Seven Bake
- Bake for 15–20 minutes, until the bottoms are lightly golden. The tops will stay pale, which is exactly what you want.
Step Eight Coat in Powdered Sugar
- Remove the cookies from the oven and let them cool slightly. While still warm, roll them gently in powdered sugar to coat. For an extra snowy finish, roll them in powdered sugar again once cooled.
Tried this recipe?Let us know how it was!