Mexican Wedding Cookies (Besitos dees)
Mexican Wedding Cookies (Besitos dees) is a easy Mexican recipe that serves 24. 162 calories per serving. Recipe by Love Kari Cooking on YouTube.
Prep: 22 min | Cook: 20 min | Total: 52 min
Cost: $3.31 total, $0.14 per serving
Ingredients
- 2 cups All-Purpose Flour (sifted)
- 1 1/4 cups Unsalted Butter (room temperature, cut into cubes)
- 0.5 cup Powdered Sugar (plus extra for coating)
- 1 cup Pecans (chopped)
- 1 teaspoon Ground Cinnamon (freshly ground if possible)
- 1 pinch Salt (preferably kosher or sea salt)
Instructions
Preheat Oven
Set the oven to 350°F (175°C) and let it preheat while you prepare the dough.
Time: PT5M
Temperature: 350°F
Combine Dry Ingredients
In a mixing bowl, whisk together the flour, powdered sugar, ground cinnamon, and a pinch of salt until evenly distributed.
Time: PT3M
Add Butter and Pecans
Add the room‑temperature butter cubes and chopped pecans to the dry mixture. Using a fork or your hands, mix until the dough comes together and looks crumbly but holds when pressed.
Time: PT5M
Form Cookie Balls
Portion the dough and roll it between your palms into 1‑inch balls. Place the balls on a greased baking sheet, leaving about 1 inch of space between each.
Time: PT7M
Bake Cookies
Place the baking sheet in the preheated oven and bake for 20 minutes, or until the edges are lightly golden.
Time: PT20M
Temperature: 350°F
Coat with Powdered Sugar
Remove the cookies from the oven and, while still warm, roll each cookie in a shallow dish of powdered sugar until fully coated.
Time: PT5M
Cool and Serve
Transfer the coated cookies to a cooling rack and let them cool completely before storing or serving.
Time: PT5M
Nutrition Facts
- Calories
- 162
- Protein
- 1.5g
- Carbohydrates
- 11g
- Fat
- 12.7g
- Fiber
- 0.5g
Dietary info: Vegetarian
Allergens: Dairy, Tree nuts, Gluten
Ingredient Substitutions
- Instead of All-Purpose Flour: Whole Wheat Flour, Gluten‑Free All‑Purpose Flour
- Instead of Unsalted Butter: Margarine, Plant‑based butter
- Instead of Powdered Sugar: Granulated sugar blended with cornstarch
- Instead of Pecans: Walnuts, Almonds
- Instead of Ground Cinnamon: Ground Nutmeg, Allspice
- Instead of Salt: No‑salt substitute
Equipment Needed
- Mixing Bowl
- Fork or Hands
- Measuring Cups
- Baking Sheet
- Parchment Paper (optional)
- Oven
- Cooling Rack
Critical Steps — Do Not Skip
- Preheat Oven
- Bake Cookies
- Coat with Powdered Sugar while warm
Chef Tips from the Video
- For extra flavor, toast the pecans lightly before chopping.
- Add a splash of vanilla extract (½ tsp) to the dough for a subtle aroma.
Troubleshooting
Cookies are too crumbly and fall apart when rolling
Make sure the butter is at room temperature; if still crumbly, add a teaspoon of cold water or a bit more flour.
Cookies spread too much and become flat
Chill the dough for 10‑15 minutes before shaping, and ensure the butter isn’t melted.
Powdered sugar coating is gritty
Coat the cookies while they are still warm; if they have cooled, lightly warm them again for a few seconds in the microwave.
Storage
Refrigerator: Not necessary; store at room temperature.
Freezer: Place in a freezer‑safe bag for up to 2 months.
Room temperature: Airtight container at room temperature for up to 1 week.
Make-Ahead Tips
- Bake the cookies a day ahead and store in an airtight container; re‑coat with fresh powdered sugar just before serving for maximum freshness.
Last updated: August 20, 2026
