Description

Mexican Wedding Cookies are buttery, melt-in-your-mouth treats coated in powdered sugar. These delicate, crumbly cookies are packed with finely chopped nuts, giving them a rich, nutty flavor. Perfect for holidays, weddings, or any special occasion, they’re easy to make and always a crowd-pleaser.

Ingredients

Units Scale

1 cup (2 sticks) unsalted butter, softened
1/2 cup powdered sugar (plus extra for coating)
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1/4 teaspoon salt
3/4 cup finely chopped pecans or walnuts

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Instructions

Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a large bowl, cream the butter and powdered sugar together until light and fluffy.
Add the vanilla extract and mix until combined.
Gradually add the flour and salt, mixing just until the dough comes together.
Stir in the chopped nuts until evenly distributed.
Scoop small portions of dough (about 1 tablespoon each) and roll them into balls. Place them on the prepared baking sheet, about 1 inch apart.
Bake for 12–15 minutes, or until the bottoms are lightly golden. The tops should remain pale.
Let the cookies cool for 5 minutes on the baking sheet, then gently roll them in powdered sugar while still warm.
Once completely cooled, roll them in powdered sugar again for a thick, snowy coating.
Serve and enjoy!

Notes

You can use either pecans or walnuts, depending on your preference.
For extra flavor, try toasting the nuts before chopping.
Store the cookies in an airtight container at room temperature for up to 1 week.