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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Servings:
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.