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Easy Mexican Wedding Cookies

Easy Mexican Wedding Cookies

Tender, nutty shortbread cookies rolled in snowy sugar. They melt in your mouth and bake up in minutes.
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Prep Time: 15 minutes
Cook Time: 14 minutes
Total Time: 29 minutes
Servings: 36

Ingredients
 

Main Ingredients

  • 14 tbsp unsalted butter, softened
  • 0.6 cup confectioners' sugar, for the dough
  • 1.25 tsp pure vanilla extract
  • 2.25 cup all-purpose flour
  • 0.9 cup finely chopped pecans
  • 0.25 tsp fine salt
  • 0.25 tsp ground cinnamon, optional
  • 1.25 cup confectioners' sugar, for coating

Instructions

Preparation Steps

  • Preheat oven to 350°F. Line two baking sheets with parchment.
  • Beat butter and confectioners' sugar until fluffy, 2–3 minutes; blend in vanilla.
  • Whisk flour, salt, and cinnamon in a separate bowl.
  • Add dry ingredients to the butter mixture on low until a soft dough forms; fold in pecans.
  • Scoop 1-tablespoon portions, roll into balls, and place 2 inches apart on the sheets.
  • Bake 13–15 minutes, until set and lightly golden underneath.
  • Roll warm cookies in the coating sugar and transfer to a rack to cool.
  • Dust again with more sugar once cool for a snowy finish.

Notes

Swap pecans with walnuts or almonds for a different nutty twist. Add a pinch of orange zest to the dough for a bright citrus note. Store in an airtight tin at room temperature up to 1 week, or freeze up to 2 months.
This recipe is an original creation inspired by classic Easy Mexican Wedding Cookies flavors. All ingredient ratios and instructions are independently developed.