Mexican Wedding Cookies
What are Mexican Wedding Cookies?
Beware! Mexican Wedding Cookies are addicting!…..but that’s okay because they’re small….right? Either way, totally worth it!
The only way I can think to describe this cookie is like a round, nutty, sugar cookie. There are no eggs or baking powder in this recipe so the cookies don’t grow in the oven; yet, because the butter has been whipped they are not dense.
This cookie is not supposed to be moist but not dry either (you know what I mean). Kind of like a sugar cookie. It’s once you put the cookie in your mouth that the magic happens. It almost melts in your mouth but you honestly have to taste it for yourself to experience it.
As far as the origin goes, according to my surface-level research, no one is quite sure where the name or cookie comes from. Traditionally, Mexican Wedding Cookies were often enjoyed around the Christmas season. They are not necessarily served at weddings which you would think because of the name. They also were not always sphere-shaped, they were actually made in many different shapes including crescents.
The nuts in these cookies are totally a defining feature. They add variety in the texture, a nutty flavor, and a contrast in color to these otherwise white cookies.
My favorite nut to use in these cookies is pecans. In my opinion, this is the nut with the most potential in the baking department; however, the great thing is, these cookies will work with whichever nut holds your preference.
The only sugar in these cookies is 1/2 cup powdered sugar. I am not saying this to make them sound healthy- because they’re cookies- but this is a unique feature of these cookies. There is no sugar in the actual cookie dough but once they are cooked, you roll them in the powdered sugar. Because the inside is not extremely sweet, this outer coating adds the perfect balance of sweetness and the classic white appearance.
Give it a try and I hope you love what you make!
Mexican Wedding Cookies
- 1 cup Butter softened
- ½ cup Powdered sugar more for rolling
- 1 tsp Vanilla extract
- 2 ¼ cups Flour sifted
- ¼ tsp Salt
- ¾ cup Nuts (pecans, walnuts, or almonds) chopped
- Preheat the oven to 400°F
- In a large bowl, cream the butter and powdered sugar together until creamy and light (3-5 min.)
- With a spatula, stir in the vanilla and salt
- Stir in flour in two parts, it will be pretty dry
- Stir in nuts, trying not to over mix. If dough is too soft you can chill it before shaping it
- Form dough into 1 ¼ inch balls (about 2 tbsp) and place on a parchment paper covered cookie sheet. You only need to use 1 tray because these cookies don't grow.
- Bake for 8-12 minutes. Take out if slightly golden brown or if the time reaches 12 minutes. Do not over-bake them or they will be dry!
- Remove the cookies from the sheet tray and let cool for a couple minutes.
- Roll the cookies in powdered sugar 1 to 2 times then let cool completely
I WANNA SEE!
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