Mexican Wedding Cookies

YIELD 40 bite-sized cookies


  • 2 cups (270 g) all-purpose flour
  • 1/2 teaspoon ground cinnamon, optional
  • 1/4 teaspoon salt
  • 1 cup (2 sticks/227 g) butter, room temperature
  • 1/2 cup (60 g) 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 (60 g) 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 350F/180C. 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.