Mexican wedding cookies are delicate, buttery shortbread treats made with finely chopped nuts and coated in a generous dusting of powdered sugar.
Known for their melt-in-your-mouth texture, these classic cookies are a staple at celebrations, especially during Christmas. They have international versions and can be found under different names, like polvorones, Russian tea cakes, snowball cookies, or pecan sandies in the U.S., all with similar ingredients and techniques.
Pecans are traditionally used in this recipe in the U.S., but you can also use some other nuts. Try walnuts, almonds, or macadamia nuts, and let me know what you think.
These cookies are part of my growing collection of Cookies and Bars, where you can find many recipes worth any celebration. Try these Walnut Shortbread Cookies, Rum Raisin Cookies, or these melt-in-your-mouth Polvorones De Limon- Traditional Spanish Christmas Cookies, just to name a few.
Ingredients Needed
These delicious cookies are made with simple ingredients most bakers already have in their pantries. So, here is a list of what you need:
- Unsalted butter: The butter must be at room temperature as it will get beaten with sugar before adding other ingredients.
- Powdered sugar: This type of sugar gives these delicious cookies a sandy texture.
- Vanilla: Use the best vanilla you can find.
- Orange or lemon zest(your choice): Orange zest brings that Christmas flavor to these cookies, so don't skip it.
- All-purpose flour: It brings the dough together.
- Salt: To bring the flavors together.
- Ground cinnamon: For flavor.
- Pecans: Pecans can be replaced with other nuts, based on your taste. Almonds, walnuts, or even macadamia nuts are all delicious.
Expert Tips To Make Perfect Cookies
- Do not overbake the cookies. They should be in the oven for no more than 12 minutes.
- Allow them to cool on the baking sheet for about 5 minutes before rolling them in powdered sugar. Due to the high butter content, they are very fragile and can crumble if you handle them right away.
- Refrigeration of the dough is mandatory before baking.
How To Serve Mexican Wedding Cookies
These little shortbread cookies are traditionally served at weddings in Mexico and are absolutely delicious. Serve them after dinner with coffee or, perhaps, a glass of Mexican coffee liqueur Kahlua.
In the U.S., these cookies are also a popular treat during Christmas, though they aren't exclusively tied to the holiday. Their snowy, powdered sugar coating makes them a festive favorite for winter celebrations, and they often appear on cookie platters alongside other holiday classics.
Related: 43 Christmas Cookies & Bars From Around The World
Make These Cookies Ahead Of Time
- To save time, make cookie dough early and store it in the freezer until you are ready to bake. Cookie dough can be stored in the freezer for up to a month.
- Another time saver is to bake the cookies before a busy holiday season. Store them in the freezer and defrost them when entertaining. Pre-made cookies will keep well for one month in the freezer. Do not roll them in powdered sugar if you plan to freeze them. Do that before you serve them.
Favorite Holiday Treats
If you liked these Mexican wedding cookies, try these delicious holiday treats next:
- Walnut Shortbread Cookies
- Lemon Cream Cheese Cookies
- Chocolate Potato Chip Clusters (Two Ingredients)
- Easy Homemade Chocolate Truffles (3-Ingredients)
- Easy Rum Balls Recipe (No Bake)
- Mocha Walnut Butter Cookies
- Chewy Spicy Molasses Cookies
📖 Recipe
Easy Mexican Wedding Cookies Recipe
Equipment
Ingredients
- 1 cup unsalted butter at room temperature
- ¾ cup powdered sugar
- 1 teaspoon vanilla
- 1 teaspoon grated orange peel or lemon
- 2 ¼ cups all-purpose flour
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
- 1 cup pecans
- ½ cup powdered sugar for dusting
Instructions
- In a bowl of an electric mixer on medium-high speed, beat the butter until creamy, about a minute.
- Reduce the speed to low and add powdered sugar, vanilla and orange zest(or lemon). Mix until combined.
- Increase the speed to medium-high and beat until light and fluffy, about 2 minutes.
- Reduce the speed to low and add flour, salt, and cinnamon, mixing until thoroughly combined. Stir in the chopped pecans.
- Cover the bowl and refrigerate the dough until firm, at least 2 hours or overnight.
- Preheat the oven to 400F. Line the baking sheets with parchment paper.
- Form the dough into 1-inch balls and place them 1-inch apart on the prepared baking sheet.
- Bake for 10-12 minutes or until set. (Don't overbake)
- Remove the cookies from the oven and allow them to cool for 5 minutes on the baking sheet. (This is important, as they can crumble if you handle them too soon.)
- While the cookies are still warm, carefully roll them in powdered sugar. Transfer them to a wire rack to cool.
Notes
- To save time, make cookie dough early and store it in the freezer until you are ready to bake. Cookie dough can be stored in the freezer for up to a month.
- Another time saver is to bake the cookies before a busy holiday season. Store them in the freezer and defrost them when entertaining. Pre-made cookies will keep well for one month in the freezer.
Geo says
These cookies are perfect for Christmas cookie exchanges and the holidays. They are so, so good and you can’t stop yourself from eating them.