Melt-in-Your-Mouth Buttery Mexican Wedding Cookies Recipe
Introduction
These Melt-in-Your-Mouth Buttery Mexican Wedding Cookies are a classic treat that’s delightfully nutty and tender. Covered in powdered sugar, they offer a perfect balance of sweetness and a delicate crumb. They’re easy to make and ideal for sharing during holidays or any special occasion.
Ingredients
- 1 cup Unsalted Butter (softened)
- 1/2 cup Powdered Sugar (plus extra for rolling)
- 1 teaspoon Vanilla Extract
- 2 cups All-Purpose Flour
- 1/4 teaspoon Salt
- 1 cup Finely Chopped Nuts (Pecans, Walnuts, or Almonds, choose your favorite)
- 1 teaspoon Optional Cinnamon (for dusting)
Instructions
- Step 1: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Step 2: In a large mixing bowl, cream the softened butter and 1/2 cup powdered sugar using an electric mixer until the mixture is light and fluffy, about 2 minutes.
- Step 3: Stir in the vanilla extract until fully combined.
- Step 4: In a separate bowl, combine the flour and salt. Gradually add this to the butter mixture, mixing just until incorporated.
- Step 5: Fold in the finely chopped nuts evenly throughout the dough.
- Step 6: Shape the dough into 1-inch balls and place them on the prepared baking sheet, spacing them slightly apart.
- Step 7: Bake for 12 to 15 minutes, or until the bottoms are lightly golden.
- Step 8: Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack.
- Step 9: While warm, roll the cookies in powdered sugar. Once completely cool, roll them in powdered sugar again for a snowy finish.
Tips & Variations
- For extra flavor, add 1 teaspoon of cinnamon to the powdered sugar before rolling the cookies.
- Try different nuts like pecans, walnuts, or almonds to customize the texture and taste.
- Chilling the dough for 30 minutes before shaping can help control spreading during baking.
Storage
Store cooled cookies in an airtight container at room temperature for up to one week. For longer storage, freeze them in a sealed container or freezer bag for up to 3 months. To enjoy after freezing, let thaw at room temperature and re-roll in powdered sugar if needed.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use salted butter instead of unsalted butter?
Yes, but reduce or omit adding extra salt to the dough to avoid an overly salty taste.
What nuts work best for Mexican Wedding Cookies?
Pecans, walnuts, and almonds all work wonderfully. Choose your favorite or a mix to suit your taste preferences.
Print
Melt-in-Your-Mouth Buttery Mexican Wedding Cookies Recipe
- Total Time: 30 minutes
- Yield: About 24 cookies 1x
Description
These Melt-in-Your-Mouth Buttery Mexican Wedding Cookies are delicate, buttery shortbread cookies loaded with finely chopped nuts and coated in powdered sugar. Perfect for holiday gatherings or anytime you crave a tender, sweet treat with a subtle vanilla and nutty flavor.
Ingredients
Cookie Dough
- 1 cup Unsalted Butter (softened)
- 1/2 cup Powdered Sugar (plus extra for rolling)
- 1 teaspoon Vanilla Extract
- 2 cups All-Purpose Flour
- 1/4 teaspoon Salt
- 1 cup Finely Chopped Nuts (Pecans, Walnuts, or Almonds)
Optional
- 1 teaspoon Cinnamon (for dusting)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and for easy cleanup.
- Cream Butter and Sugar: Using an electric mixer, cream the softened butter and powdered sugar together in a large bowl until the mixture becomes light and fluffy, about 2 minutes. This step helps to aerate the dough for a tender cookie.
- Add Vanilla: Stir in the vanilla extract until it is fully incorporated, adding a fragrant, sweet aroma to the dough.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and salt. Gradually add this mixture into the butter mixture, mixing just until combined to avoid overworking the dough.
- Fold in Nuts: Gently fold in the finely chopped nuts evenly throughout the dough, adding texture and nutty flavor.
- Form Cookies: Shape the dough into 1-inch balls and place them spaced apart on the prepared baking sheet.
- Bake: Bake in the preheated oven for 12-15 minutes, or until the bottoms of the cookies are lightly golden but the tops remain pale. This ensures a tender crumb without browning the delicate tops.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes so they can firm up slightly before handling.
- Roll in Sugar: While warm, gently roll the cookies in powdered sugar to coat fully. After they cool completely on a wire rack, roll again in powdered sugar for a finished, classic snowy appearance.
Notes
- Use room temperature butter to ensure it creams properly with sugar.
- Chop nuts finely for a consistent texture in the cookies.
- For a festive touch, sprinkle cinnamon mixed with powdered sugar when rolling the cookies.
- Cookies can be stored in an airtight container at room temperature for up to a week.
- Try different nuts to vary flavor and texture, such as pecans, walnuts, or almonds.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mexican
Keywords: Mexican Wedding Cookies, Buttery Cookies, Nutty Cookies, Holiday Cookies, Powdered Sugar Cookies, Shortbread Cookies
