Mexican Wedding Cookies
Mexican Wedding Cookies balances sweetness, structure, and texture for a dessert that slices or scoops cleanly.
About This Recipe
Mexican Wedding Cookies needs the right balance of sweetness, structure, and cooling time.
Mix carefully and let it cool or set fully before serving.
Ingredients
- ✓1 cup butter, softened
- ✓1/2 cup powdered sugar
- ✓1 teaspoon vanilla
- ✓2 1/4 cups sifted flour
- ✓1/4 teaspoon salt
- ✓3/4 cup chopped walnuts or 3/4 cup pecans
- ✓powdered sugar (for rolling baked cookies in)
Ingredient Notes
- Flour or structure: Measure carefully so the dessert sets with the right texture.
- Sugar: Sugar affects both sweetness and browning.
- Fat: Butter, oil, or cream adds richness and tenderness.
- Cooling time: Let the dessert cool before slicing or storing.
Instructions
- 1
Cream together butter and powdered sugar until light and fluffy; stir in vanilla.
- 2
Whisk together flour and salt; add gradually to butter mixture; stir in chopped nuts.
- 3
Chill dough if it seems too soft.
- 4
Form dough into 1 1/4" balls and place onto parchment-lined or ungreased baking sheets.
- 5
Bake at 400° for 10-12 minutes or just until the cookies start to turn light golden-brown; remove from oven and allow to cool slightly; while cookies are still warm (but NOT hot) remove them from baking sheets and roll, a few at a time, in powdered sugar until evenly coated; cool cookies completely on wire racks.
- 6
Cookies may (optionally) be rolled in powdered sugar a second time once cooled to room temperature.
- 7
Forming dough into 1" balls will increase yield to 48 cookies.
Katy’s Kitchen Tips
- Measure carefully for the best texture.
- Do not overmix once the structure is formed.
- Use the pan size listed by the method.
- Cool before slicing, frosting, or storing.
Variations and Substitutions
- Chocolate finish: Add chocolate chips, cocoa, or shaved chocolate.
- Nutty version: Add toasted nuts if they fit the dessert.
- Fruit option: Serve with berries, banana, or citrus zest.
- Salted finish: Add a small pinch of salt to balance sweetness.
What to Serve With Mexican Wedding Cookies
Serve Mexican Wedding Cookies with coffee, tea, whipped cream, fresh fruit, or a scoop of ice cream.
Storage and Reheating
Store covered in the refrigerator if the dessert is creamy or contains dairy.
Keep tightly wrapped so it does not dry out or absorb odors.
Common Mistakes to Avoid
- Overmixing: Too much mixing can make cakes, cookies, or fillings heavy.
- Wrong pan size: A different pan changes thickness and timing.
- Slicing hot: Many desserts need cooling time to set.
- Loose storage: Uncovered desserts dry out quickly.
FAQ
Can I make Mexican Wedding Cookies ahead?
Yes. Most desserts benefit from cooling or chilling time.
How should I store it?
Keep it tightly covered according to whether it is frozen, chilled, or room temperature.
Can I change the flavor?
Yes. Add compatible fruit, chocolate, nuts, spices, or extracts.
Why is the texture off?
Heat level, mixing, chilling time, or measurement changes can affect texture.
Nutrition Facts
- Calories: 96.4
- Carbohydrates: 8
- Cholesterol: 13.6
- Fiber: 0.4
- Protein: 1.2
- Sodium: 61.4
- Sugar: 1.7
- Fat: 6.8
- Saturated Fat: 3.4