Mexican Wedding Cookies are the epitome of melt-in-your-mouth charm. These tender, buttery little rounds crumble delicately with each bite, releasing the warm, toasty flavor of finely chopped nuts and the soft sweetness of powdered sugar. Rolled twice in their signature “snowy” coating, they’re as elegant as they are nostalgic — a cookie that graces holiday tables, weddings, quinceañeras, and family gatherings across generations.
The dough itself is beautifully simple: soft butter, powdered sugar, vanilla, flour, and nuts. The magic happens in the texture — these cookies bake up tender and sandy, thanks to the lack of eggs and the perfect balance of fat and flour. The nuts lend richness and gentle crunch while keeping the cookie incredibly soft. Rolling them warm ensures that first layer of sugar clings perfectly, and the second roll after cooling gives that thick, snowy finish they’re known for.
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Whether you choose pecans, walnuts, or almonds, each variation brings its own delightful personality. Enjoy them with hot chocolate, café de olla, or slipped into festive treat boxes during the holidays. They’re wonderfully timeless and always a crowd favorite.
Servings: 24–30 cookies
Prep Time: 10 minutes
Cook Time: 12–15 minutes
Total Time: 25 minutes
Ingredients
- 1 cup unsalted butter, softened
- ½ cup powdered sugar
- 1 tsp vanilla extract
- 2 ¼ cups all-purpose flour
- 1 cup finely chopped pecans (or walnuts or almonds)
- ¼ tsp salt
- Additional powdered sugar for rolling
Instructions:
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