Cookies/ easy/ few ingredients/ quick

Mexican Wedding Cookies

April 8, 2022

These nutty, buttery, Mexican wedding cookies are always a guaranteed crowd pleaser. They are extra tender with a melt-in-your-mouth texture that will have everyone coming back for seconds! 

Mexican Wedding Cookies (melt-in-your-mouth pecan cookies)

You guys know how much I love cookies. They are one of my favorite desserts in the world, and I love developing new cookie recipes. In fact, it’s truly impossible for me to choose a favorite!

I developed this easy Mexican wedding cookie recipe after trying them at a friend’s party, and I was obsessed. If you love nuts, especially pecans, then you won’t be able to stop eating these cookies. If you start with one, you’ll easily end up with five. They’re addictive!

Mexican Wedding Cookies (melt-in-your-mouth pecan cookies)

Why are they called Mexican wedding cookies?

As the name suggests, these cookies are traditionally served at Mexican weddings and are commonly served at buffets or on large trays for people to enjoy. However, similar styles of cookies exist in many other cultures so it’s difficult to pinpoint the exact origin of the recipe. In Italy, they’re also referred to as wedding cookies and in Russia, they’re called teacakes. In Spain, they’re referred to as polvornes. No matter where you’re eating them, these cookies are made with the same base ingredients: butter, powdered sugar, ground nuts, flour, and vanilla extract. However, you can find them in all shapes and sizes.

How to make Mexican wedding cookies

  1. Soft together the dry ingredients. Using a fine mesh strainer, sift together the flour, cinnamon, and salt.
  2. Cream the butter and sugar together. In an electric mixer bowl fitted with the paddle attachment, beat butter on medium speed for 30 seconds until creamy. Add the powdered sugar and beat for about 2 minutes until smooth, light, and fluffy.
  3. Add vanilla extract and combine.
  4. Pour in the dry ingredients. Slowly combine the dry ingredients with the butter mixture, mixing gently just until the cookies dough comes together.
  5. Stir in the nuts. Combine the nuts with the cookie dough.
  6. Chill. I highly recommend chilling the cookie dough for at least an hour. This is a very soft cookie dough and chilling helps the dough maintain it’s shape and not spread too much while baking.
  7. Bake. Drop rounded balls of dough, 1.25-inch/3cm in diameter, onto prepared baking sheets, spacing them 2-inch/5cm apart. Bake for 12-14 minutes at 350°F/180°C, just until the cookies begin to brown at the edges.
  8. Cool and roll in powdered sugar. Leave the cookies to cool for 10 minutes. Then, while they’re still warm, gently roll them in powdered sugar, being careful not to cause them to crumble. Transfer them to a wire rack to cool completely. Once cooled, roll them in powdered sugar once more.

Tips for making Mexican wedding cookies

-Toast the nuts before grinding or chopping them. Although toasting the nuts is optional, it brings a nice aroma and taste to these treats, so I highly recommend it if you have an extra few minutes.

-Sift the powdered sugar. This helps prevent any lumps in your cookie dough and ensures your ingredients emulsify evenly.

-Don’t overmix the cookie dough. These cookies are exceptionally tender and delicate. Overmixing the cookie dough will result in tougher, denser cookies, so after creaming the butter and sugar, only mix the ingredients just until the cookie dough comes together.

-Use whatever nuts you have on hand. I prefer using pecans for this recipe for their buttery flavor, but you can use walnuts, almonds, or hazelnuts, too.

Mexican Wedding Cookies (melt-in-your-mouth pecan cookies)

More of my favorite cookie recipes

5 from 3 votes
Mexican Wedding Cookies
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
YIELD: 40 bite-sized cookies

These nutty, buttery, melt-in-your-mouth Mexican wedding cookies are rolled in powdered sugar and taste incredible.

  • 2 cups (270g) all-purpose flour
  • 1/2 teaspoon ground cinnamon, optional
  • 1/4 teaspoon salt
  • 1 cup (227g) unsalted butter, room temperature
  • 1/2 cup (60g) powdered sugar, sifted
  • 1 teaspoon pure vanilla extract
  • 1 cup pecans or other nuts, preferably toasted and either chopped into small pieces or finely ground in a food processor*
  • 1/2 cup (60g) powdered sugar, sifted, for rolling
  1. In a medium bowl, sift together flour, cinnamon, and salt. Set aside.
  2. In a mixer bowl fitted with the paddle attachment, beat butter on medium speed for 30 seconds until creamy. Add powdered sugar and beat for about 2 minutes until smooth. Beat in vanilla extract. Add flour mixture and beat on low speed just until combined. Stir in nuts. Do not over mix.
  3. If dough is soft (and it probably is), chill in the refrigerator, covered, for 1-2 hours until firm.
  4. Preheat oven to 350°F/180°C. Line 2 pans with parchment paper.

  5. If cookie dough is hard to handle after refrigerating, leave on counter to soften for a few minutes.
  6. Using an ice cream scoop or level tablespoon, drop rounded balls of dough, 3cm/1.25-inch in diameter, onto prepared baking sheets, spacing them 5cm/2-inch apart. Bake for 12-14 minutes, until cookies just begin to brown at the edges. Leave to cool for 10 minutes. While they’re still warm, gently roll them in powdered sugar, careful not to cause them to crumble. Transfer to a wire rack to cool completely. Once cooled, roll them in powdered sugar once more.

  7. Cookies will keep well for a few days at room temperature in an airtight container. They can also be frozen for up to a month.
Recipe Notes

* For evenly chopped nuts, it’s best to pulse them in a food processor until finely ground, but not to the point that they become a paste. Alternatively, if you want a bit more crunch, you can coarsely chop them.
* To toast the nuts, place them in an even layer on a pan lined with parchment paper and bake in a preheated 350F/180C oven for 8 minutes.

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  • Reply
    Nicole ~ Cooking for Keeps
    October 21, 2014 at 2:30 pm

    LOVE Mexican wedding cookies! They remind me of a version of Greek kourabiedes!

    • Reply
      Kate Emery
      December 21, 2019 at 2:49 pm

      Hi Nicole,
      Made dough yesterday following your recipe. Dough was very very dry. Rechecked recipe. OK. Refrigerated overnight. Today dough has been on counter for 1 hr +. Still rock hard. I’ve made mx wed cookies many times. Your recipe looked better than mine! Pls advise? Kate

    • Reply
      December 23, 2019 at 6:26 pm

      Do I have to use real butter or can I use margarine

      • Reply
        December 26, 2019 at 8:47 am

        You can, but butter gives the best flavor 🙂

  • Reply
    Kathi @ Deliciously Yum!
    October 21, 2014 at 2:31 pm

    I never used to like any type of nuts in baking, but I have recently discovered how wonderful pecans are! These lovely little cookies look incredible and I bet they taste amazing too!!

  • Reply
    October 27, 2014 at 2:45 am

    i made it an it seems good! i want to attach the photo but it’s not possible.

    • Reply
      October 27, 2014 at 9:28 am

      That’s sweet of you! I would love if you share it on my facebook page . Thank you!

  • Reply
    July 5, 2016 at 9:37 pm

    I love them! I made them today and they were delicious! My great aunt makes these cookies and everyone loves them! But I’m afraid to say that I think these cookies are just a little better! Thank you so much for all your recipes!!!

    • Reply
      July 6, 2016 at 5:04 am

      I’m glad you like them that much 🙂 They are a favorite in my family!

  • Reply
    January 25, 2018 at 5:24 am

    I don’t own a weight scale, what’s the best method to measure flour: is it fluff and level or fluff and dip.
    Also, for powdered sugar, how do i measure it? Do i pack the 1/ 2 cup and then sift it, is there a method you recommend?

    • Reply
      January 26, 2018 at 6:01 pm

      Hi Maria, for both the flour and sugar, just spoon them into the measuring cup and level off the top of the measuring cup using the back of a knife. Don’t pack and don’t tap the measuring cup. Also, if the recipe says ‘flour, sifted’ (the sifted comes after the flour) then you first measure, then sift.

  • Reply
    June 27, 2018 at 11:35 am

    You said that they keep for a few days, but I and my family ate them all in one! It is a good recipe they are similar to vanillekipferl.

  • Reply
    March 17, 2019 at 10:44 am

    Hi. I made these with a cup of coconut oil( one that does not have a distinct taste or flavor) in order to make these non dairy and they came out amazing. Any way you know how to substitute potatoe starch or matza cake meal to be kosher for Passover?

  • Reply
    July 28, 2019 at 7:04 pm

    Do you use salted or unsalted butter?

    • Reply
      July 30, 2019 at 2:44 am

      Unsalted butter.

  • Reply
    Pauline Ritchey
    November 13, 2019 at 6:15 pm

    can you mke these flat instead of balls i seen mexian weeding cookies at my grocery store that are round and flat but i prefer to make them instead of buy

    • Reply
      November 17, 2019 at 2:19 am

      You can make them any shape you like 🙂

  • Reply
    Shari DeFreese
    December 8, 2020 at 5:03 pm

    How do Mexican wedding cookies keep un refrigerated

    • Reply
      December 16, 2020 at 3:57 am

      Hi Shari. You can store them in the fridge for up to a week.

  • Reply
    Rochelle Hamby
    December 12, 2021 at 7:18 pm

    I made these today. I put the dough in the refrigerator overnight and let it sit out for about 45 minutes. I then scooped it onto a silpat. Worked like a charm. These cookies are wonderful! I used almond extract in them. They tasted like the Mexican Wedding cookies that I grew up eating. I made them as gifts for my neighbors and they loved them too.

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