Description
These Mexican Wedding Cookies are buttery, tender, and nutty treats rolled generously in powdered sugar. Perfectly crisp on the outside and melt-in-your-mouth soft inside, these traditional cookies are an irresistible holiday favorite and make a delightful snack any time of year.
Ingredients
Scale
Cookie Dough
- 1 cup (226g) unsalted butter, softened slightly but still firm, diced into 5 pieces
- 1/2 cup (60g) powdered sugar
- 1/4 tsp salt
- 2 tsp vanilla extract
- 1 3/4 cups (249g) all-purpose flour
- 1 cup (110g) pecans, chopped into small bits
For Rolling
- 1 1/4 cups (150g) powdered sugar
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat the oven to 350°F (175°C) and line two baking sheets with silicone baking mats or parchment paper to prevent the cookies from sticking and to allow for even baking.
- Cream Butter, Sugar, and Salt: Using an electric stand mixer fitted with the paddle attachment, cream together the softened butter, 1/2 cup powdered sugar, and salt until the mixture is well combined and smooth.
- Add Vanilla Extract: Mix in the vanilla extract thoroughly to infuse the dough with its signature warm flavor.
- Incorporate Flour: Gradually blend in the all-purpose flour. Initially, the mixture will appear dry and sandy, but continue mixing until it forms a cohesive dough.
- Mix in Pecans: Fold the chopped pecans into the dough evenly, ensuring nuts are well distributed.
- Shape Dough into Balls: Scoop the dough one tablespoon at a time and roll into uniform balls. Place these on the prepared baking sheets. Keep remaining dough chilled if not baking immediately to maintain firmness.
- Bake Cookies: Bake the cookies in the preheated oven for about 13 to 14 minutes, or until they are set but not browned.
- Cool Slightly: Allow the cookies to cool on the baking sheet for 5 to 8 minutes until they are cool enough to handle but still warm.
- First Sugar Coating: Pour the remaining 1 1/4 cups powdered sugar into a small bowl and roll each warm cookie in the sugar to lightly coat them. The sugar may appear to melt and stick to the cookie at this stage.
- Final Cooling and Second Sugar Coat: Transfer the cookies to a cooling rack and let them cool completely. Once fully cooled, roll the cookies in powdered sugar again for a perfect, snowy finish. Store in an airtight container to maintain freshness.
Notes
- For best results, keep the dough chilled if you can’t bake all the cookies at once to prevent spreading.
- You can substitute pecans with walnuts or almonds if preferred.
- Ensure butter is slightly softened but still firm to help achieve the ideal cookie texture.
- Use parchment paper or silicone baking mats to prevent sticking and promote even cooking.
- Double rolling in powdered sugar gives these cookies their characteristic sweet, delicate coating.
