Perfect Mexican Wedding Cookies
on May 04, 2022
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Also known as Mexican wedding cakes, these delicious Mexican Wedding Cookies are soft, sweet, and melt in your mouth. They’re delicately flavored with vanilla, and the crushed pecans add a delicate crunch.
Make these sweet treats the next time you’re hosting a weekend brunch, or tote them to a potluck!
What Are Mexican Wedding Cookies?
Mexican wedding cookies originally date back to medieval Arab times. They’re known by many other names including Mexican wedding cakes and pecan sandies. Today these delicate cookies are enjoyed just about everywhere.
Ingredients You’ll Need
- pecans
- unsalted butter
- powdered sugar
- vanilla extract
- all-purpose flour
- kosher salt
- powdered sugar
How to Make Mexican Wedding Cookies
Step 1: Prepare the pecans
- Add pecans in a skillet over medium heat. Toast the nuts, stirring frequently for about 5 minutes, until they darken slightly and smell fragrant.
- Remove the pan from the heat and let the nuts cool in the pan. Then transfer them to a quart-size resealable freezer bag.
- Use a rolling pin to finely crush the pecans. Set aside.
Step 2: Make the Mexican Wedding Cookie Dough
- Place the butter and 3/4 cup powdered sugar in the bowl of an electric stand mixer fitted with a paddle attachment. Beat together at medium speed until the sugar is absorbed into the butter and the buttery paste clings to the side of the bowl. Add the vanilla extract and beat for an additional 30 seconds until incorporated.
- Set the mixer to low speed and slowly add the flour and salt. When the dry ingredients begin to absorb into the butter-sugar mixture, increase the speed to medium until the flour is fully incorporated and a dough has formed.
- Add the crushed nuts and mix on low speed until incorporated.
- Scrape the dough onto a piece of plastic wrap and flatten into a disk shape about 1-inch thick. Wrap the disc tightly with the plastic wrap and refrigerate for at least 1 hour or until the dough is firm.
Step 3: Bake the cookies
- Heat the oven to 350°F. Line 2 baking sheets with parchment paper.
- Place the 1 1/4 cups of powdered sugar into a shallow bowl. Remove the chilled dough from the fridge and form into 1-inch balls.
- Roll the balls of dough in the powdered sugar and place on the baking sheets, spaced slightly apart.
- Bake for about 18 minutes or until the cookies begin to brown slightly on top and are golden brown on the bottom. Let the cookies cool on the baking sheet for 10 minutes after baking.
- While the cookies are still warm, roll them in the powdered sugar again. Return the cookies to a cooling rack and cool completely before serving.
Tips and Tricks for the Perfect Mexican Wedding Cookies
- Use room temperature butter.
- If the dough is too crumbly, add a couple of drops of cool water and gently massage with your hands until it holds together when pressed.
Are Russian Tea Cakes and Mexican Wedding Cookies the Same?
Yes, they are quite similar. Both are made with butter, sugar, vanilla extract, cinnamon, crushed pecans, flour, and are tossed in powdered sugar.
What Are Some Other Nuts That I Can Use?
Instead of pecans, crushed walnuts, almonds, or pistachios can be used. Just keep an eye on the nuts when they’re toasting to ensure they don’t burn.
How to Fix the Crumbly Dough
Mexican wedding cookie dough is crumbly by nature. If you can press it together in your hand, it should be good to use.
Why Are My Mexican Wedding Cookies Dry?
The cookies may have been baked for too long. Keep a close eye on your cookies when they’re baking so they won’t become dry.
Can I Freeze Mexican Wedding Cookies?
Yes, both the dough and the baked cookies can be frozen. Here are some tips:
- Wrap the dough in plastic wrap and place it in a resealable freezer bag or a freezer-safe container. If using freezer bags, be sure to remove as much excess air as possible before sealing the bag. Properly stored, the dough can remain in the freezer for up to one month.
- Baked cookies should be cooled to room temperature and then placed in a resealable freezer bag or a freezer-safe container. If using freezer bags, be sure to remove as much excess air as possible before sealing the bag. Properly stored, the cookies can remain in the freezer for up to three months.
- Defrost the cookie dough in the fridge until it’s thawed. The baked cookies can be defrosted on a wire rack at room temperature. The powdered sugar on the baked cookies may dissolve a bit but you can add a fresh dusting before serving.
Perfect Mexican Wedding Cookies Recipe
Ingredients
- 1 cup pecans
- 1 cup unsalted butter, room temperature
- 3/4 cup powdered sugar
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon kosher salt
- 1 1/4 cup powdered sugar , to coat the cookies
Instructions
- Place the pecans in a medium skillet over medium heat. Toast the nuts, stirring frequently for about 5 minutes, until they darken slightly and smell fragrant. Remove the pan from the heat and let the nuts cool in the pan.
- When the toasted nuts are no longer hot, transfer them to a quart-size resealable freezer bag. Remove the air from the bag and then seal it. Use a rolling pin to finely crush the pecans. Set aside.
- Place the butter and 3/4 cup powdered sugar in the bowl of an electric stand mixer fitted with a paddle attachment. Beat together at medium speed until the sugar is absorbed into the butter and the buttery paste clings to the side of the bowl. Add the vanilla extract and beat for an additional 30 seconds until incorporated.
- Set the mixer to low speed and slowly add the flour and salt. When the dry ingredients begin to absorb into the butter-sugar mixture, increase the speed to medium until the flour is fully incorporated and a dough has formed.
- Add the crushed nuts and mix on low speed until incorporated.
- Scrape the dough onto a piece of plastic wrap and flatten into a disk shape about 1-inch thick. Wrap the disc tightly with the plastic wrap and refrigerate for at least 1 hour or until the dough is firm.
- About 10 minutes before you’re ready to bake the cookies, preheat the oven to 350°F. Line 2 baking sheets with parchment paper.
- Place the 1 1/4 cups of powdered sugar into a shallow bowl. Remove the chilled dough from the fridge and form into 1-inch balls. Note that if the dough was refrigerated for longer than an hour, you may need to let it sit at room temperature to soften.
- Roll the balls of dough in the powdered sugar and place on the baking sheets, spaced slightly apart.
- Bake for about 18 minutes or until the cookies begin to brown slightly on top and are golden brown on the bottom. Let the cookies cool on the baking sheet for 10 minutes after baking.
- While the cookies are still warm, roll them in the powdered sugar again. Return the cookies to a cooling rack and cool completely before serving.
Notes
- The cookies will keep well for about a week stored in an airtight container at room temperature.
Nutrition information provided is an estimate only and will vary based on ingredient brands and cooking methods used.