Mexican Wedding Cookies Pecan

My grandmother kept a tin of these cookies on her kitchen counter year-round, but they were especially sacred during the holidays when the house smelled like butter and vanilla. The first time I made them, I barely let them cool before rolling them in powdered sugar, creating this beautiful snowdrift effect that somehow made me feel like I'd accomplished something real. Now I understand why she loved them so much—they're simple enough that nothing can go wrong, but elegant enough to feel special on any table.

I brought a batch to a book club a few years ago, and they disappeared so fast I barely got to try one myself. My friend Sarah asked for the recipe right there, and when I told her the ingredient list, she seemed surprised at how straightforward it was. That moment made me realize these cookies have a quiet confidence about them—they don't need to be complicated to be memorable.

Ingredients

• All-purpose flour: The foundation of these cookies, so make sure yours is fresh and not old from the back of your pantry.
• Unsalted butter: Softening it at room temperature is non-negotiable—cold butter won't cream properly and your cookies will be dense instead of delicate.
• Powdered sugar: Use extra beyond what the recipe calls for since you'll need it for rolling both while warm and after cooling.
• Finely chopped pecans: The pieces should be small enough to disappear into the dough but large enough to add texture and flavor.
• Pure vanilla extract: Don't skip this or use imitation—it makes a real difference in the flavor.
• Salt: Just a pinch, but it wakes up all the other flavors and prevents the cookies from tasting flat.

Instructions

Prepare your workspace:

Preheat your oven to 350°F and line your baking sheets with parchment paper. This step matters because you want everything ready before the dough is made.

Mix the dry ingredients:

In a medium bowl, whisk the flour and salt together, breaking up any lumps. Set it aside and don't skip the whisking—it aerates the flour slightly.

Cream the butter and sugar:

In your large bowl, beat the softened butter with the powdered sugar for about 2 minutes until it's pale and fluffy. This is where air gets incorporated, which makes the cookies tender.

Add vanilla:

Beat in the vanilla extract until it's fully combined.

Combine wet and dry:

Gradually add the flour mixture to the butter mixture, stirring just until combined. Overmixing makes tough cookies, so stop as soon as you don't see streaks of flour.

Fold in the pecans:

Gently stir in the finely chopped pecans until they're evenly distributed throughout the dough.

Shape the cookies:

Scoop out tablespoon-sized portions of dough and roll them between your palms into balls. Place them about 1 inch apart on your prepared baking sheets.

Bake until golden:

Bake for 14 to 16 minutes until the bottoms are just golden and the tops feel set but still soft. These cookies don't brown much, and that's exactly right.

First sugar coating:

Let the cookies cool on the baking sheet for 5 minutes, then while they're still warm, roll each one generously in additional powdered sugar. The warmth helps the sugar stick.

Final finish:

Cool them completely on a wire rack, then roll them in powdered sugar one more time for that beautiful snowy finish.

Save

The first time someone closed their eyes while eating one of these cookies and just smiled without saying anything, I knew I'd gotten it right. It's one of those dishes where the simplicity is actually the whole point.

Why These Cookies Matter

These cookies show up at holidays, weddings, and celebrations across cultures because they work every single time. There's no fussy technique or ingredient you can't find at any grocery store, which makes them feel democratic in the best way.

Getting the Texture Just Right

The magic happens in those first 2 minutes of creaming the butter and sugar. You want the mixture to look pale, almost fluffy, like a cloud. If you rush this step or skip it, the cookies turn out heavier and more compact instead of tender.

Variations and Personal Touches

I've made these with walnuts instead of pecans on a whim once, and they were equally delicious with a slightly earthier flavor. You can also toast your nuts before chopping them if you want to deepen the flavor and add a subtle complexity that makes people wonder what you did differently.

• Store them in an airtight container and they'll last up to a week, though they rarely last that long in my house.
• They pair beautifully with coffee or black tea, making them perfect for morning gatherings or afternoon visits.
• If you want to make them ahead, you can freeze the unbaked dough balls and bake them whenever you need fresh cookies.

Save

These cookies taste like kindness in edible form, and making them for someone is a small way of saying you care. Every batch is a little gift you give to yourself and the people around you.

Recipe FAQs

→ What are Mexican wedding cookies made of?

These cookies combine butter, flour, powdered sugar, vanilla, and finely chopped pecans, resulting in a rich, tender shortbread.

→ Can I use other nuts instead of pecans?

Yes, walnuts or almonds can be swapped in for pecans, each offering a unique texture and flavor.

→ How do I achieve the signature powdered sugar coating?

Roll the warm cookies in powdered sugar immediately after baking, then once cooled, roll them again for a snow-like finish.

→ What is the ideal baking temperature and time?

Bake at 350°F (175°C) for about 14-16 minutes, until the bottoms are slightly golden and the tops are set but not browned.

→ How should these treats be stored?

Store in an airtight container at room temperature, where they will stay fresh up to one week.