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Mexican Wedding Cookies are light, tender, buttery and just absolutely amazing for your next gathering or to devour in a dark corner by yourself. Either way they are ready in under 30 minutes!
This recipe was originally posted in December 2017. It has been updated for photos and content.
I'm all about the devouring cookies in a dark corner...by myself...in secret. Kinda like the desk drawer I stash my candy wrappers in so the boyfriend doesn't know I've been inhaling candy in secret.
Everyone needs their guilty secrets. And some of us have more than others LOL.
But these Mexican Wedding Cookies...these are the best guys, even if you can't eat them in secret. It took me some time to get them right as they kept coming out too dry. And there is nothing worse than a cookie that you have to choke down.
These are super light and buttery and just kind of melt in your mouth. Cookie perfection.
If you're a chocolate fiend like the boyfriend, you definitely want to try these butterfinger cookies or these Mexican Chocolate Shortbread Cookies - equally light and buttery, but with chocolate!!
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Why This Recipe Works
Toasting the pecans gives the cookies a rich, nutty flavor. The pecans also help to hold the cookies together while baking.
Rolling the cookie dough in balls help them to keep their round shape while baking.
Using coarse sea salt gives the cookies that perfect bit of salty/sweet flavor.
Baking the cookies until they are barely browned keeps them moist and buttery.
Are Mexican Wedding Cookies the Same as Russian Tea Cakes?
They are basically the same thing. A pecan shortbread cookie rolled in powdered sugar...also called snowballs cookies! In Mexican bakeries, they are known as polvorones.
Learn more about these Mexican Wedding Cookies in this article by USA Today on the History of Wedding Cakes in Mexico.
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Step By Step Instructions
These wedding cookies can be made in just a few easy steps, six ingredients, and in under 30 minutes. Super easy, am I right?
Start by preheating the oven to 350 degrees. Line a large baking sheet with parchment paper.
Combine the softened butter, ½ cup powdered sugar and vanilla and beat until fluffy, about 1-2 minutes.
Add the flour and salt and stir until a dough starts to form.
Once the flour is about 80% mixed in, add the chopped pecans. Mix together, being careful not to over mix.
Roll the dough into 1 ½" balls and place 2" apart on the baking sheet. Bake for 14-17 minutes, or until the bottoms of the cookies are lightly browned.
Remove from the oven and let cool for 5 minutes on the baking sheet. Move to a wire rack and let cool completely. While cooling, place ½ cup a powdered sugar in a container with a lid.
When the cookies have cooled completely, place several in the container, cover with the lid and gently turn to coat the cookies with the sugar.
Remove and place on a baking rack to finish cooling.
How To Toast Pecans
Heat the oven to 400 degrees and lay the pecans on a baking sheet.
Toast for 5-10 minutes, watching them closely so they don't burn. Once you start to smell them, they are done. Be careful as they will go from toasted to burned VERY fast.
Cook's Tips
Let the butter soften to room temperature so it is easier to whip.
Be careful not to over mix the dough or the cookies will be less tender. Stop mixing right as a dough starts to form (see photos above).
The cookies may seem underdone when you remove them from the oven - they will firm up as they cool.
When coating the cookies in powdered sugar, be gentle with them. Otherwise they may crumble. Coat them twice for full coverage.
FAQs:
Why Did My Cookies Flatten?
Not letting the oven preheat fully can cause your cookies to come out flat. Make sure it is properly preheated before putting the cookies in.
Why Are My Cookies Dry?
Over-cooking is the most common reason for dry cookies. They can also be dry if you used too much flour. Be sure to measure your flour correctly.
Storage Instructions
Mexican wedding cookies can be stored in an airtight container for up to a week for maximum freshness. They will keep longer, but will not stay as fresh.
Freezing Instructions
Once cookies are done cooling, place them on a baking sheet and place directly in the freezer for 2-3 hours, until frozen through. Store them in a freezer safe bag until ready to use.
To thaw, let the cookies sit out, uncovered, at room temperature until thawed. Coat with powdered sugar as directed.
The dough can also be frozen before baking if desired. Roll the dough into balls per the recipe instructions, then place on a sheet directly in the freezer for 2-3 hours, until frozen through. Bake the cookies straight from the freezer, adding 2-3 minutes to the cook time. Follow remaining instructions for coating with powdered sugar.
Related Recipes:
Mexican Chocolate Shortbread Cookies
S'mores Stuffed Cookies
Rate the recipe and leave a comment to let me know how it turned out!
Recipe
Traditional Mexican Wedding Cookies
Ingredients
- ½ cup unsalted butter (softened)
- ½ cup salted butter (softened)
- ½ cup powdered sugar plus ½ cup for coating
- 1 tsp. vanilla extract
- 2 cups flour
- ½ tsp. coarse sea salt
- 1 cup pecans toasted and finely chopped
Instructions
- Preheat the oven to 350 degrees. Line a large baking sheet with parchment paper.
- Combine the softened butter, ½ cup powdered sugar and vanilla and beat until fluffy, about 1-2 minutes.
- Add the flour and salt and stir until a dough starts to form. Once the flour is about 80% mixed in, add the chopped pecans. Mix together, being careful not to over mix.
- Roll the dough into 1 ½" balls and place 2" apart on the baking sheet. Bake for 12-14 minutes, or until the bottoms of the cookies are lightly browned.
- Remove from the oven and let cool for 5 minutes on the baking sheet. Then place on a wire cooling rack to finish cooling.
- While cooling, place ½ cup a powdered sugar in a container with a lid.
- When the cookies have cooled completely, place several in the container, cover with the lid and gently turn to coat the cookies with the sugar. You can repeat this step for additional coating.
Expert Tips:
- Let the butter soften to room temperature so it is easier to whip.
- Be careful not to over mix the dough or the cookies will be less tender. Stop mixing right as a dough starts to form (see photos above).
- The cookies may seem underdone when you remove them from the oven - they will firm up as they cool.
- When coating the cookies in powdered sugar, be gentle with them. Otherwise they may crumble.
Nutrition
Toni says
I loved that they are so easy to make!! Thank you so much for sharing the recipe! I can't wait to make it again!
Danielle says
You're welcome Toni!
Melissa says
I always make these during the holiday season. They are so delicious. Now my mouth is watering
Danielle says
They are one of my favorite cookies 🙂
Corina Blum says
These little cookies look deliciously tasty and I love the nuts in them! I'm sure I could quite happily eat quite a few.
Danielle says
Thanks Corina!
Rosa says
Mmm these cookies sound so yummy and simple to make. Will have to try!
Danielle says
Thanks Rosa! Hope you get a chance to try them!
Demeter says
I made these for my Girl's Night In and everyone was raving about them! They were a huge hit, thanks.
Danielle says
That's great! SO glad you liked them 🙂
Kathy says
These remind me of the cookies my mother in law used to make - so delicious!