Mexican Wedding Cookies

Ingredients

• 1 cup Unsalted Butter (room temperature, softened)
• 0.5 cup Powdered Sugar (sifted to remove lumps)
• 0.25 teaspoon Salt (kosher or table salt)
• 1.5 teaspoons Vanilla Extract (pure extract preferred)
• 1.75 cups All-Purpose Flour (210 g, measured with a scale or spoon‑and‑level method)
• 1 cup Pecans (finely chopped; about 100 g)
• 1 cup Powdered Sugar (for coating, sift if lumpy)

Instructions

1. Preheat Oven

   Set the oven to 350°F (177°C) and let it preheat.

   Time: PT10M

   Temperature: 350°F

2. Prepare Baking Sheets

   Line two rimmed baking sheets with parchment paper.

   Time: PT2M

3. Finely Chop Pecans

   Using a large cutting board and chef's knife, finely chop 1 cup of pecans until they are almost powder‑like. If you prefer, pulse them in a food processor and finish with a quick chop.

   Time: PT5M

4. Cream Butter and Sugar

   In the bowl of a stand mixer fitted with the paddle attachment, combine the softened butter, sifted powdered sugar, and 1/4 tsp salt. Mix on medium speed for 2–3 minutes until light and fluffy.

   Time: PT3M

5. Add Vanilla

   Pour in 1½ teaspoons of vanilla extract and mix for about 1 minute until incorporated.

   Time: PT1M

6. Incorporate Flour

   With the mixer on low speed, gradually add the 1 ¾ cups (210 g) of all‑purpose flour. Mix just until the flour disappears; the dough will look slightly crumbly.

   Time: PT2M

7. Fold in Pecans

   Add the finely chopped pecans and fold with a spatula until evenly distributed throughout the dough.

   Time: PT1M

8. Shape Cookies

   Using a 1‑tablespoon cookie scoop, scoop portions of dough, roll them between your palms into smooth balls, and place them about 1 inch apart on the prepared sheets.

   Time: PT5M

9. Bake

   Bake the cookies for 12–15 minutes, until the bottoms are lightly golden. Rotate the sheets halfway through for uniform color.

   Time: PT13M

   Temperature: 350°F

10. Cool Slightly

    Allow the cookies to cool on the baking sheet for 5 minutes. This lets them set but keeps them warm enough to accept the first dusting.

    Time: PT5M

11. Prepare Powdered Sugar Coating

    Measure out 1 cup of powdered sugar and sift it to remove any lumps.

    Time: PT2M

12. First Dusting

    Place the warm cookies in a large bowl, add the sifted powdered sugar, and gently toss until each cookie is lightly coated.

    Time: PT2M

13. Final Dusting

    After the cookies have cooled completely (about 30 minutes total from removal), roll each cookie again in powdered sugar for a second coating.

    Time: PT5M

Nutrition Facts

Calories

170

Protein

2 g

Carbohydrates

35 g

Fat

19 g

Fiber

1 g

Ingredient Substitutions

• Instead of Unsalted Butter: Margarine, Plant‑based butter
• Instead of Powdered Sugar: Confectioners' sugar
• Instead of Salt: Sea salt
• Instead of Vanilla Extract: Almond extract
• Instead of All-Purpose Flour: Pastry flour
• Instead of Pecans: Walnuts, Almonds
• Instead of Powdered Sugar: Confectioners' sugar

Equipment Needed

• Oven
• Rimmed Baking Sheets
• Parchment Paper
• Large Cutting Board
• Chef's Knife
• Food Processor (optional) (optional)
• Stand Mixer with Paddle Attachment
• Mixing Bowl
• Spatula
• Measuring Cups and Spoons
• Kitchen Scale (optional)
• Cookie Scoop (1 tbsp)
• Cooling Rack

Critical Steps — Do Not Skip

• Finely chopping the pecans ensures the dough holds together
• Creaming butter and sugar until light and fluffy creates a tender crumb
• Do not over‑mix after adding flour
• Bake just until the bottoms turn golden, not dark
• Dust the cookies while they are still warm for proper coating
• Final roll in powdered sugar after cookies are completely cool

Chef Tips from the Video

• Use room‑temperature butter for the best texture.
• Sift powdered sugar twice to avoid lumps that can create gritty spots.
• If the dough feels sticky, chill it for 10 minutes before scooping.

Troubleshooting

Storage

Refrigerator: Store baked cookies in an airtight container at room temperature for up to 2 weeks; refrigeration is not necessary.

Freezer: Freeze unbaked dough on a sheet, then transfer to a freezer bag for up to 3 months. Baked cookies can also be frozen in an airtight container for up to 3 months.

Room temperature: Airtight container at room temperature, away from direct sunlight.

Make-Ahead Tips

• Freeze the shaped dough on a sheet before baking; bake directly from frozen when needed.
• The powdered‑sugar coating can be applied after baking and stored in an airtight container.

Frequently Asked Questions