Mexican wedding cookies are buttery, nutty, and coated in powdered sugar that makes them oh-so-good. They are usually a celebratory dessert, but they are so yummy you will want them all the time!
I love celebrating. I mean, who doesn’t right?! There are lots of reasons to throw parties in life if you ask me, and cookies are the perfect treat to bring along. They are easy to whip up and always a crowd pleaser. If you have a fun event coming up, you should try these delicious and easy Sugar Cookies with this Royal Icing, these gorgeous Meringue Cookies (perfect for weddings or bridal showers), or these Soft and Delicious Alfajores Cookies.
Mexican Wedding Cookies Recipe
Mexican wedding cookies, also called Mexican wedding cakes, are so much fun to make and even more fun to eat! They are a delicious and buttery soft cookie that really does melt in your mouth. These cookies don’t have any eggs in them so they are actually crumbly instead of soft and chewy like a chocolate chip cookie would be. They have kind of a fun history, because no one really knows for sure where they came from! Lots of cultures have different versions of these cookies. Food historians think that they may have come from the Middle East Originally.
I even have another version of these cookies on my blog called Snow Kiss Cookies (they look like snowballs!) that we have been making for years! Russian tea cakes are another variation of this recipe. We make them at Christmas time, which is when a lot of people make Mexican wedding cookies too. They are perfect for any celebration because they are so pretty and taste delicious too. You can serve them along with some Eggnog Fudge for the perfect Christmas dessert platter.
These Mexican wedding cookies are really easy to make. Just another reason I think you are going to love them. They are a short list of ingredients that come together to make a buttery and crumbly melt-in-your-mouth cookie. You can find the measurements below in the recipe card.
- Butter: Butter is key in this cookie! It is what makes this cookie full of nutty flavor and helps the dough come together.
- Powdered Sugar: You will use powdered sugar, also called confectioners’ sugar, in this recipe instead of granulated sugar. It makes a decadent and sweet cookie!
- Vanilla Extract: Vanilla extract helps to bring out all the yummy flavors in the cookie.
- Almond Extract: Almond extract has a sweet almost cherry-like flavor, and really adds a lot to this cookie.
- All-Purpose Flour: You will want to make sure to sift your flour so that you don’t end up with any clumps.
- Salt: Salt helps to balance out all the sweet flavors in this cookie recipe.
- Pecans: Pecans or walnuts are the perfect buttery soft nut for this cookie. Make sure to crush them up before you put them in the cookie dough.
Recipe for Mexican Wedding Cookies
You don’t need any special equipment to make these Mexican wedding cookies. I like to bake the cookies on parchment paper on my sheet pan to keep them from sticking. A silicon baking mat will work great too. You will need a bowl of powdered sugar to roll the cookies in once they are baked and cooled. Grab some wire racks to cool the cookies on.
- Prep: Preheat oven to 325 degrees fahrenheit and line 2 baking sheets with parchment paper and set aside. To finely chop your pecans, place them in a food processor or blender and pulse until they are fine, but still chunky.
- Cream: In a large bowl, using a hand mixer, cream together your butter and ½ cup powdered sugar, about 3 minutes until it is light and fluffy. Add in your vanilla and almond extract and whip until combined.
- Add Dry to Wet: In a separate bowl, whisk together your sifted flour, salt, and pecans. Add the dry ingredients to the butter and sugar mixture. Then mix on low speed until everything is combined. Do not overwork the dough.
- Form Dough and Bake: Scoop the dough out about 1 tablespoon each and round into 1 inch balls, place on your parchment lined pans and bake for 10-15 minutes. The cookies should just start to lightly brown on the bottom and be firm.
- Cool: Remove cookies from the oven and allow to cool on the pan for at least 5 minutes before placing on a wire cooling rack. Then cool the cookies completely to room temperature.
- Roll In Powdered Sugar: Pour 1 ½ cups of powdered sugar in a bowl and roll each cookie in the sugar to coat before serving.
Tips for Making Mexican Wedding Cookies
Because every culture seems to have a type of Mexican wedding cookie recipe, there are lots of different recipes out there! You can switch up the ingredients while still getting a delicious buttery and nutty cookie that everyone will love. Here are some ideas!
- Toast Your Nuts: A great way get more flavor in these cookies is by toasting your nuts. Put your pecans in a skillet on medium heat and toast them until you can smell them. You could also use candied nuts for an added extra texture and flavor.
- Use Different Nuts: A lot of different kinds of nuts will work in these cookies. Walnuts, almonds, pistachios, and hazelnuts are all great options that will add a new flavor that I think you will love.
- Adding Spices: I like a traditional cookie, but there’s no reason you couldn’t add some fun spices to the mix! A half teaspoon of cinnamon, nutmeg, or cardamom would work great. You can get creative with this recipe and totally make it your own.
These Mexican wedding cookies are so yummy, I doubt you will have any leftovers! Here is how you can store your leftovers for the best-tasting cookies.
- On the Counter: You can store leftovers in an airtight container on the counter for 5 days.
- Freezing Cookies and Dough: You can freeze the dough for 2 months, but make sure to let the dough thaw completely to room temperature before baking. You can also freeze the baked cookies in a bag for up to 3 months. The powdered sugar may dissolve a little bit as the cookie lets off water from being frozen. You can add extra powdered sugar on after they thaw if you need to.
Mexican Wedding Cookies
- 1 cup unsalted butter room temperature
- ½ cup powdered sugar
- 1 teaspoons vanilla
- 1 teaspoon almond extract
- 2 cups flour sifted
- ½ teaspoon salt
- 1 ½ cups finely chopped pecans
- 1 ½ cup powdered sugar for dusting
Preheat oven to 325° fahrenheit and line 2 baking sheets with parchment paper and set aside. To finely chop your pecans, place them in a food processor or blender and pulse until they are fine, but still chunky.
In a large bowl, using a hand mixer, cream together your butter and ½ cup powdered sugar, about 3 minutes until it is light and fluffy. Add in your vanilla and almond extract, whip until combined.
In a separate bowl, whisk together your sifted flour, salt, and pecans. Add the dry ingredients to the butter and sugar mixture, mix on low speed until everything is combined but do not overwork the dough
Scoop the dough out about 1 tablespoon each and round into 1” balls, place on your parchment lined pans and bake for 10-15 minutes. The cookies should just start to lightly brown on the bottom and be firm.
Remove cookies from the oven and allow to cool on the pan for at least 5 minutes before placing on a wire cooling rack. Then cool the cookies completely to room temperature.
Pour 1 ½ cups of powdered sugar in a bowl and roll each cookie in the sugar to coat before serving.