Quick & Easy Mexican Wedding Cookies Recipe: Sweet Joy Awaits

Mexican wedding cookies represent a delectable culinary tradition that whispers sweet memories of celebration and comfort.

These delicate, crumbly confections embody a rich cultural heritage of simple yet profound flavors.

Buttery and nutty, they melt effortlessly on your tongue, creating a sensory experience that transcends ordinary desserts.

Crafted with precision and care, these cookies symbolize warmth and hospitality in every powdery bite.

Their elegant simplicity belies the depth of flavor and emotional connection they carry.

Family gatherings and festive moments become more magical with these treasured treats.

Generations have passed down this beloved recipe, ensuring its timeless appeal: Come savor tradition!

Reasons to Love Mexican Wedding Cookies

• Melt-in-Your-Mouth Magic: These Mexican wedding cookies deliver an incredibly soft, delicate texture that practically dissolves on your tongue, creating a luxurious sensory experience with each delightful bite.
• Quick Pecan Perfection: The toasted pecans provide a rich, nutty depth that elevates these cookies from ordinary to extraordinary, transforming simple ingredients into a gourmet treat that takes less than 90 minutes to prepare.
• Festive Powdered Sugar Charm: Rolling warm cookies in powdered sugar creates a beautiful snow-white coating that not only looks stunning but adds a sweet, elegant finish that makes these cookies perfect for celebrations, holidays, and special gatherings.
• Easy Baker's Delight: With straightforward steps and minimal complicated techniques, home bakers of all skill levels can confidently create these traditional Mexican cookies, making them an accessible and enjoyable baking project for everyone from beginners to experienced pastry enthusiasts.

Mexican Wedding Cookies Ingredient List

• Pecans: Heart of the Mexican wedding cookies, providing rich, toasty flavor and unique texture; fresh, high-quality nuts make a big difference.

• All-Purpose Flour, Cinnamon: Creates the cookie's base structure and adds warm, aromatic undertone; use fresh, finely sifted flour.

• Powdered Sugar, Vanilla Extract, Almond Extract: Sweetens the cookie, adds complex flavor layers, and helps create signature melt-in-your-mouth texture; pure extracts provide best taste.

• Unsalted Butter, Salt: Provides rich, creamy foundation and balances overall sweetness; room temperature butter ensures smooth mixing.

Step-by-Step Mexican Wedding Cookies Recipe

Step 1: Prepare the Baking Station

Preheat the oven to 350°F. Line 2 baking sheets with parchment paper for perfect cookie placement.

Step 2: Toast and Grind Pecans

Gently toast pecans in a medium pan over low heat for 5 minutes until fragrant. Transfer to a food processor and pulse into a coarse meal.

Step 3: Set Up Powdered Sugar Station

Measure powdered sugar into a medium bowl for the final coating.

Step 4: Mix Dry Ingredients

• Flour
• Ground cinnamon

Step 5: Create Cookie Dough

• Softened butter
• Remaining powdered sugar
• Salt

Add almond and vanilla extracts. Gradually mix in flour mixture, then fold in ground pecans until fully incorporated.

Step 6: Shape and Chill Cookies

Use a 1-tablespoon cookie scoop to form balls. If dough is sticky, refrigerate for 30 minutes to make handling easier. Place shaped cookies on prepared baking sheets.

Step 7: Bake to Golden Perfection

Bake for 13-16 minutes until edges turn light golden. Let cookies rest on baking sheets for 15 minutes.

Step 8: Final Sugar Coating

While cookies are still warm, gently roll each in the reserved powdered sugar for a beautiful, classic finish.

Step 9: Cool and Serve

Transfer cookies to a wire rack to cool completely.

Mexican Wedding Cookies Tricks You Should Know

• Crush Nuts Carefully: Break pecans into smaller pieces to prevent over-processing, maintaining a rustic, chunky texture that adds delightful crunch to each bite.
• Sift Powdered Sugar Smoothly: Use a fine-mesh strainer when coating cookies, creating an even, cloud-like layer that melts beautifully on your tongue.
• Control Mixing Speed: Gently fold ingredients to prevent tough dough, keeping the mixture light and tender for melt-in-your-mouth results.
• Chill Dough Strategically: Refrigerate for 30 minutes before shaping, allowing butter to firm up and preventing cookies from spreading too thin during baking.
• Cool Completely First: Let cookies rest on the baking sheet for 5 minutes before transferring, helping them set and preventing unexpected crumbling.

Mexican Wedding CookiesStorage Tricks You Should Know

• Freezer Preservation: Seal completely cooled cookies in freezer-safe containers or heavy-duty zip-lock bags. Separate layers with parchment paper to prevent sticking and maintain their delicate powdered sugar coating. Freeze up to 3 months for maximum freshness and texture.
• Refrigeration Strategy: Place cookies in airtight containers with tight-fitting lids. Keep away from strong-smelling foods to preserve their delicate vanilla and nutty flavor profile. Consume within 7 days for optimal taste and texture.
• Counter Storage: Allow cookies to cool completely before storing at room temperature. Place in ceramic or glass containers with loose-fitting lids to prevent moisture buildup. Enjoy within 4-5 days for best quality, keeping them in a dry, cool spot away from direct sunlight.

Twists on Mexican Wedding Cookies

• Nutty Chocolate Chip Fusion: Replace half the pecans with chopped dark chocolate chips for a rich, decadent version of the classic Mexican wedding cookie.
• Citrus Zest Sensation: Add orange or lemon zest to the dough for a bright, refreshing flavor that complements the buttery base of the traditional recipe.
• Spiced Chai Infusion: Incorporate ground cardamom and ginger into the flour mixture, creating a warm, aromatic cookie with subtle Indian-inspired notes.
• Coconut Crunch Variation: Mix in shredded unsweetened coconut and replace some of the flour with coconut flour for a tropical-inspired texture and flavor profile.

Wrapping Up Mexican Wedding Cookies

Mexican Wedding Cookies embody culinary elegance with their delicate pecan-infused charm.

Powdery sugar coatings whisper sweet traditions passed through generations of family kitchens.

Crisp yet crumbly textures melt seamlessly on eager palates, revealing complex nutty undertones.

Heritage recipes like these connect cultural memories through simple, meaningful ingredients.

Crafted with precision and passion, these cookies transform ordinary moments into cherished experiences.

Savor each delightful bite, share generously with loved ones, and let you spread warmth through this classic Mexican treat that invites connection, celebration, and pure deliciousness.

Scroll down, double-tap, comment your favorite family recipe, and spread cookie love!

Joy Of Cooking Mexican Wedding Cookies Recipe

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4.5 from 23 reviews

• Total Time: 45 minutes
• Yield: 24 1x

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Description

Delicate Mexican wedding cookies crumble with buttery richness, dusted in powdered sugar like fresh snowfall. Nutty pecan crumbs melt on your palate, creating a delightful whisper of sweetness from traditional Latin American baking.

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Ingredients

Scale 1x2x3x

Pecans:

• 1 heaping cup pecans (240 ml)

Flour and Sugar:

• 1¾ cups (220 g) all-purpose flour
• 1¼ cups (150 g) powdered sugar, divided

Butter and Seasonings:

• 1 cup (227 g or 2 sticks) unsalted butter, at room temperature
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• ½ teaspoon sea salt
• ¼ teaspoon cinnamon

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Instructions

1. Preheat the oven to 350°F (177°C) and line two baking sheets with parchment paper.
2. Gently toast pecans in a medium skillet over low heat for approximately 5 minutes, stirring occasionally until fragrant. Transfer toasted nuts to a food processor and pulse into a coarse, textured meal.
3. Measure and reserve 3/4 cup (90 grams) powdered sugar in a medium bowl for coating the finished cookies.
4. In a separate medium bowl, whisk together flour and ground cinnamon until thoroughly combined.
5. Using a stand mixer, cream butter, remaining 1/2 cup (60 grams) powdered sugar, and salt until light and fluffy. Incorporate almond and vanilla extracts, mixing thoroughly. Gradually blend in the flour mixture, then fold in the ground pecans until a uniform dough forms.
6. If the dough feels too sticky, refrigerate for 15-20 minutes. Use a tablespoon-sized cookie scoop to portion the dough, then roll into smooth balls and arrange on prepared baking sheets.
7. Bake for 13-16 minutes, or until edges turn a delicate golden color. Allow cookies to rest on baking sheets for 15 minutes, then gently roll each warm cookie in the reserved powdered sugar.
8. Transfer cookies to a wire cooling rack to cool completely, allowing the powdered sugar coating to set.

Notes

• Toasting transforms pecans into a nutty, aromatic delight that elevates the cookie’s overall flavor profile.
• Pulsing pecans creates rustic, textured crumbles that add delightful crunch and depth to each sweet bite.
• Blending flour and cinnamon separately ensures spices disperse evenly, preventing clumping and guaranteeing consistent taste throughout the batch.
• Room temperature butter softens quickly and creams more smoothly, allowing better integration with other ingredients.
• Chilling dough helps cookies maintain shape and intensifies flavor development during baking.
• Allowing cookies to cool completely prevents breaking and lets flavors meld together beautifully.
• Using parchment paper prevents sticking and makes cleanup a breeze.
• Measuring ingredients precisely impacts texture and taste, so use proper measuring tools.
• Store cookies in an airtight container to maintain freshness for several days.
• Freezing dough extends baking flexibility, letting you enjoy fresh cookies anytime.

• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 24
• Calories: 1038 kcal
• Sugar: 51 g
• Sodium: 132 mg
• Fat: 82 g
• Saturated Fat: 40 g
• Unsaturated Fat: 38 g
• Trans Fat: 0 g
• Carbohydrates: 90 g
• Fiber: 3 g
• Protein: 10 g
• Cholesterol: 120 mg