Mexican Wedding Cookies are a delicious tender, buttery cookie filled with chopped pecans and rolled in powdered sugar. Their shortbread consistency makes them irresistible! They are not only a crowd-pleaser, but are also a cinch to make.
Let’s fiesta with these Mexican Wedding Cookies! With Cinco de Mayo upon us, I thought it would be fitting to post one of my favorite cookie recipes. Although they are a pretty simple cookie, don’t let the look fool you. These cookies are serious. Seriously DELICIOUS!
This recipe has 3 sticks of butter. I’m just going to drop it on you like that. If you’re looking for a light cookie recipe, this is not the one.
If you’re looking for a cookie that’s easy to make, is a classic to bring to a party, filled with nuts and tastes like crispy, buttery shortbread, look no further. I’m here for YOU! ☺
To make Mexican Wedding Cookies, start by letting your butter come to room temperature on the counter. Once the butter is soft, cream butter and powdered sugar in the bowl of a stand mixer or in a large bowl using a hand mixer.
After butter and sugar are blended, add vanilla extract and flour. Beat well. Add chopped nuts. Beat until combined. I use pecans for my recipe, but feel free to use walnuts if that’s what you like.
After your cookie dough is mixed, chill in the refrigerator for 2-3 hours. This will make the dough easy to roll into balls. When dough is firm, remove from refrigerator.
Preheat oven to 350 degrees F. Roll dough into 1-inch balls. Place balls on ungreased cookie sheet 1 1/2 inches apart and bake for 20 minutes. Remove cookies from oven and place on wire rack. Roll cookies into powdered sugar while they are still warm.
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Mexican Wedding Cookies
- 1 1/2 cups butter, softened 3 sticks
- 3/4 cup powdered sugar
- 3/4 teaspoon vanilla extract
- 2 3/4 cups all-purpose flour
- 3/4 cup chopped pecans
- 2-3 cups powdered sugar for rolling cookies
In the bowl of a stand mixer or a large bowl using a hand mixer, cream butter and powdered sugar until fluffy.
Beat in vanilla extract and flour. Beat well until combined.
Beat in chopped pecans until just blended.
Chill dough for 2-3 hours until firm for rolling.
Preheat oven to 350 degrees F.
Shape dough into 1-inch balls and place on ungreased cookie sheet 1 1/2 inches apart. Bake for 20 minutes.
Remove cookies from oven and place on wire rack. While cookies are still warm, roll into powdered sugar and continue cooling on rack.
Calories are based on a serving off of one cookie.
Cookies can be stored for 2-3 weeks in an airtight container or frozen for up to 2 months.
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These cookies will disappear quickly, so store some on the side for yourself! Enjoy!