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Wedding Cookies Recipe

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These classic Mexican Wedding Cookies are buttery, nutty, and coated in sweet powdered sugar. With a tender, melt-in-your-mouth texture and rich pecan flavor, they’re perfect for holidays, weddings, cookie exchanges, or any special occasion. Simple ingredients create an elegant result!

Ingredients

Scale
  • 1 cup (2 sticks / 226g) unsalted butter, softened to room temperature
  • 1/2 cup (60g) powdered sugar, plus 1-2 cups more for coating
  • 1 teaspoon pure vanilla extract
  • 2 cups (250g) all-purpose flour
  • 1/4 teaspoon salt
  • 1 cup (120g) pecans or walnuts, very finely chopped or ground

Instructions

  1. Preheat and Prep: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats. Set aside.
  2. Prepare the Nuts: If you haven’t already, finely chop or grind your pecans. You want them fine but not powdery—some small chunks add nice texture. A food processor works great; just pulse until finely ground but stop before it becomes nut butter.
  3. Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and 1/2 cup powdered sugar together using an electric mixer on medium speed. Beat for 2-3 minutes until the mixture is light, fluffy, and pale in color. This incorporates air and creates that tender texture.
  4. Add Vanilla: Mix in the vanilla extract until fully combined, about 30 seconds.
  5. Combine Dry Ingredients: In a separate bowl, whisk together the flour and salt. This ensures even distribution of the salt.
  6. Mix the Dough: Add the flour mixture to the butter mixture and beat on low speed until just combined. Don’t overmix—stop as soon as you don’t see dry flour anymore. Overmixing develops gluten and makes tough cookies.
  7. Add the Nuts: Fold in the finely chopped pecans using a spatula or wooden spoon until evenly distributed throughout the dough.
  8. Shape the Cookies: Using a tablespoon or small cookie scoop (about 1 tablespoon of dough), scoop portions and roll them between your palms into smooth balls. Place them on the prepared baking sheets about 2 inches apart. These cookies don’t spread much, so you can fit quite a few on each sheet.
  9. Bake: Bake for 12-15 minutes, until the bottoms are lightly golden but the tops remain pale. Don’t overbake—you want them just set but still very pale on top. They’ll seem slightly soft when you remove them, but they’ll firm up as they cool.
  10. First Sugar Coating: Let the cookies cool on the baking sheet for about 5 minutes—just until you can handle them without burning yourself. While they’re still warm (this is important!), gently roll each cookie in powdered sugar to coat completely. Place them on a wire rack to cool completely.
  11. Second Sugar Coating: Once the cookies are completely cool (about 30 minutes), roll them in powdered sugar again. This second coating gives them that beautiful thick, snowy appearance and extra sweetness.
  12. Serve and Enjoy: Your wedding cookies are ready to serve! Store any leftovers in an airtight container.

Notes

  • Room Temperature Butter is Key: Make sure your butter is truly softened (it should leave an indent when pressed but not be melting). This ensures proper creaming and the right texture.
  • Don’t Overbake: These cookies should be pale on top. If they brown, they’ll be dry and crumbly in a bad way.
  • Warm Cookie Coating: The first powdered sugar coating MUST be done while cookies are still warm—the heat helps the sugar stick and creates a base layer for the second coating.
  • Size Matters: Keep cookies uniform in size so they bake evenly. Too large and they won’t cook through; too small and they’ll dry out.
  • Nut Fineness: The finer you chop the nuts, the more delicate your cookies will be. Larger chunks create a more rustic texture.
  • Storage: These cookies actually improve in flavor after a day as the powdered sugar coating softens slightly.

Nutrition

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