Mexican wedding cookies are buttery, nutty, and coated in powdered sugar that makes them oh-so-good. They are usually a celebratory dessert, but they are so yummy you will want them all the time! I love celebrating. I mean, who doesn’t right?! There are lots of reasons to throw parties in life if you ask me, and cookies are the perfect treat to bring along. They are easy to whip up and always a crowd pleaser. If you have a fun event coming up, you should try these delicious and easy Sugar Cookies with this Royal Icing, these gorgeous Meringue Cookies (perfect for weddings or bridal showers), or these Soft and Delicious Alfajores Cookies.
Mexican Wedding Cookies Recipe
Mexican wedding cookies, also called Mexican wedding cakes, are so much fun to make and even more fun to eat! They are a delicious and buttery soft cookie that really does melt in your mouth. These cookies don’t have any eggs in them so they are actually crumbly instead of soft and chewy like a chocolate chip cookie would be. They have kind of a fun history, because no one really knows for sure where they came from! Lots of cultures have different versions of these cookies. Food historians think that they may have come from the Middle East Originally. I even have another version of these cookies on my blog called Snow Kiss Cookies (they look like snowballs!) that we have been making for years! Russian tea cakes are another variation of this recipe. We make them at Christmas time, which is when a lot of people make Mexican wedding cookies too. They are perfect for any celebration because they are so pretty and taste delicious too. You can serve them along with some Eggnog Fudge for the perfect Christmas dessert platter.
Ingredients
These Mexican wedding cookies are really easy to make. Just another reason I think you are going to love them. They are a short list of ingredients that come together to make a buttery and crumbly melt-in-your-mouth cookie. You can find the measurements below in the recipe card.
Butter: Butter is key in this cookie! It is what makes this cookie full of nutty flavor and helps the dough come together.Powdered Sugar: You will use powdered sugar, also called confectioners’ sugar, in this recipe instead of granulated sugar. It makes a decadent and sweet cookie!Vanilla Extract: Vanilla extract helps to bring out all the yummy flavors in the cookie.Almond Extract: Almond extract has a sweet almost cherry-like flavor, and really adds a lot to this cookie.All-Purpose Flour: You will want to make sure to sift your flour so that you don’t end up with any clumps.Salt: Salt helps to balance out all the sweet flavors in this cookie recipe.Pecans: Pecans or walnuts are the perfect buttery soft nut for this cookie. Make sure to crush them up before you put them in the cookie dough.
Recipe for Mexican Wedding Cookies
You don’t need any special equipment to make these Mexican wedding cookies. I like to bake the cookies on parchment paper on my sheet pan to keep them from sticking. A silicon baking mat will work great too. You will need a bowl of powdered sugar to roll the cookies in once they are baked and cooled. Grab some wire racks to cool the cookies on.
Toast Your Nuts: A great way get more flavor in these cookies is by toasting your nuts. Put your pecans in a skillet on medium heat and toast them until you can smell them. You could also use candied nuts for an added extra texture and flavor.Use Different Nuts: A lot of different kinds of nuts will work in these cookies. Walnuts, almonds, pistachios, and hazelnuts are all great options that will add a new flavor that I think you will love.Adding Spices: I like a traditional cookie, but there’s no reason you couldn’t add some fun spices to the mix! A half teaspoon of cinnamon, nutmeg, or cardamom would work great. You can get creative with this recipe and totally make it your own.
On the Counter: You can store leftovers in an airtight container on the counter for 5 days.Freezing Cookies and Dough: You can freeze the dough for 2 months, but make sure to let the dough thaw completely to room temperature before baking. You can also freeze the baked cookies in a bag for up to 3 months. The powdered sugar may dissolve a little bit as the cookie lets off water from being frozen. You can add extra powdered sugar on after they thaw if you need to.
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All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
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