Best Mexican Wedding Cookies Recipe

a pile of mexican wedding cookies on white parchment paper on a white counter

4.86 from 7 ratings

Best Mexican Wedding Cookies Recipe

Easy Mexican wedding cookies with rich buttery pecan flavor and a tender melt in your mouth texture. Tested for perfect results every time.

Prep Time20

Cook Time20

Chill Time2

Course: Dessert

Cuisine: American

Keyword: mexican wedding cookies

Servings: cookies

Author: Beth

Equipment

Ingredients

2 cups (227g) powdered sugar divided
1 ¼ cup (143g) chopped pecans
1 cup (226g) unsalted butter room temperature, 2 sticks
2 ½ cups (300g) all-purpose flour
1 tsp salt
1 Tbsp vanilla

Instructions

In a large bowl cream together with a hand mixer the butter, 1 cup powdered sugar, and vanilla until light and fluffy. About 3-5 minutes. Add in the flour and salt, mix again until combined.
2 cups (227g) powdered sugar, 1 cup (226g) unsalted butter, 2 ½ cups (300g) all-purpose flour, 1 Tbsp vanilla, 1 tsp salt
Add in the chopped pecans, folding them in with a rubber spatula until evenly incorporated. Cover the dough and chill in the fridge for at least 2 hours.
1 ¼ cup (143g) chopped pecans
When done chilling, preheat the oven to 350ºF. Prepare a baking sheet with parchment paper or a silicone baking mat. Form the dough into 1 inch balls. Place the remaining 1 cup of powdered sugar in a small bowl. Roll the dough balls in powdered sugar and place on a baking sheet.
Bake for 15-20 minutes. Allow to cool and roll again in powdered sugar if desired.

Notes

Gluten-Free: Use a 1:1 gluten-free flour blend, such as King Arthur’s Measure for Measure. I have made this recipe with gluten-free flour.

To Store: Keep cookies in an airtight container at room temperature for up to 5 days. Re-roll in powdered sugar as needed.

To Make Ahead: Make the dough and chill up to 2 days, or roll into balls and refrigerate overnight before baking.

Freezing Unbaked Dough: Roll the dough into balls, freeze on a baking sheet, then transfer to a freezer bag. Thaw overnight in the fridge before baking. You may need to add a minute or two to the bake time.

Freezing Baked Cookies: Roll the baked cookies in powdered sugar and let them cool completely. Freeze on a baking sheet, then move to a freezer bag. Thaw at room temperature for 1–2 hours and coat in fresh powdered sugar before serving.

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