This delicious Mexican Wedding Cookies recipe is a simple, melt-in-your-mouth treat perfect for any occasion. With buttery, nutty flavors and a sweet powdered sugar coating, these cookies are quick to make and can easily be customized with common ingredients like orange zest or cardamom for extra flair!
Ingredients Needed
- 1 cup salted butter, softened (2 sticks)
- 1 1/2 cups powdered sugar, divided (plus more for dusting)
- 2 tsp vanilla extract
- 1 tsp orange zest, finely chopped (optional)
- 1/2 tsp ground cardamom (optional)
- 2 cups all-purpose flour
- 1 cup pecans, very finely chopped
How To Make Mexican Wedding Cookies Recipe
- Cream the Butter and Sugar: In a large bowl, combine the softened butter, 3/4 cup of powdered sugar, vanilla extract, orange zest, and cardamom (if using). Use an electric mixer to beat on medium speed for 2-3 minutes, or until the mixture becomes light and fluffy.
- Add the Flour and Pecans: Slowly add the flour and mix on low speed just until the dough comes together. Add the chopped pecans and continue mixing on low speed until combined, scraping the sides of the bowl as needed.
- Shape the Dough: Preheat your oven to 325°F. Position one oven rack in the top third and another in the bottom third of the oven. Scoop tablespoon-sized portions of dough and roll them into balls. Arrange them about 2 inches apart on a baking sheet.
- Bake the Cookies: Bake for 20-22 minutes, rotating the baking sheet halfway through. The cookies should be lightly golden on the bottoms. Let them cool on the baking sheet for 10 minutes.
- Dredge in Powdered Sugar: Transfer a few cookies at a time into the remaining 3/4 cup of powdered sugar while they are still warm. Coat them in the sugar and then place them on a cooling rack set over a baking sheet to cool completely.
- Serve and Store: Once cooled, sprinkle with extra powdered sugar if desired. Store the cookies in an airtight container in a cool, dry place for up to one week.
Recipe Tips
- Use Room Temperature Butter: Make sure your butter is softened before mixing. This will help the dough come together smoothly and result in a light, airy texture.
- Don’t Overmix the Dough: Once you add the flour, mix the dough just until it’s combined. Overmixing can lead to tough cookies.
- Roll Dough into Even Balls: Make sure each cookie is the same size by rolling them into evenly-sized balls. This ensures they bake evenly.
- Rotate the Baking Sheet: To ensure even baking, rotate the baking sheet halfway through the baking time. This helps the cookies bake uniformly on both racks.
- Coat While Warm: Dredge the cookies in powdered sugar while they’re still warm. The sugar will stick better, giving you that perfect sweet coating.
How To Store Leftovers
- Refrigerate: Store leftovers mexican wedding cookies in an airtight container in the fridge for up to 1 week.
- Freeze: Freeze leftovers mexican wedding cookies in an airtight container or bag for up to 3 months. Thaw them at room temperature for about 30 minutes before serving.
Nutrition Facts
Serving Size: 1 cookie (28g)
- Calories: 130
- Total Fat: 6g
- Saturated Fat: 5g
- Trans Fat: 0g
- Cholesterol: 0mg
- Sodium: 20mg
- Total Carbohydrate: 17g
- Dietary Fiber: 0g
- Sugars: 7g
- Protein: 1g
- Iron: 1mg
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Mexican Wedding Cookies Recipe
Description
This delicious Mexican Wedding Cookies recipe is a simple, melt-in-your-mouth treat perfect for any occasion. With buttery, nutty flavors and a sweet powdered sugar coating, these cookies are quick to make and can easily be customized with common ingredients like orange zest or cardamom for extra flair!
Ingredients
Instructions
- Cream the Butter and Sugar: In a large bowl, combine the softened butter, 3/4 cup of powdered sugar, vanilla extract, orange zest, and cardamom (if using). Use an electric mixer to beat on medium speed for 2-3 minutes, or until the mixture becomes light and fluffy.
- Add the Flour and Pecans: Slowly add the flour and mix on low speed just until the dough comes together. Add the chopped pecans and continue mixing on low speed until combined, scraping the sides of the bowl as needed.
- Shape the Dough: Preheat your oven to 325°F. Position one oven rack in the top third and another in the bottom third of the oven. Scoop tablespoon-sized portions of dough and roll them into balls. Arrange them about 2 inches apart on a baking sheet.
- Bake the Cookies: Bake for 20-22 minutes, rotating the baking sheet halfway through. The cookies should be lightly golden on the bottoms. Let them cool on the baking sheet for 10 minutes.
- Dredge in Powdered Sugar: Transfer a few cookies at a time into the remaining 3/4 cup of powdered sugar while they are still warm. Coat them in the sugar and then place them on a cooling rack set over a baking sheet to cool completely.
- Serve and Store: Once cooled, sprinkle with extra powdered sugar if desired. Store the cookies in an airtight container in a cool, dry place for up to one week.
Notes
- Use Room Temperature Butter: Make sure your butter is softened before mixing. This will help the dough come together smoothly and result in a light, airy texture.
- Don’t Overmix the Dough: Once you add the flour, mix the dough just until it’s combined. Overmixing can lead to tough cookies.
- Roll Dough into Even Balls: Make sure each cookie is the same size by rolling them into evenly-sized balls. This ensures they bake evenly.
- Rotate the Baking Sheet: To ensure even baking, rotate the baking sheet halfway through the baking time. This helps the cookies bake uniformly on both racks.
- Coat While Warm: Dredge the cookies in powdered sugar while they’re still warm. The sugar will stick better, giving you that perfect sweet coating.
Mexican Wedding Cookies Recipe