You are here

Mexican Wedding Cookies


The Mexican wedding cookie, in my opinion, isn’t an exciting cookie. In fact, it's a really boring cookie to make because it doesn’t have any of the new trendy cookie ingredients, like salted caramel, browned butter, lavender, rosemary, chili, pepper or bacon. But it is an old classic with good basic ingredients - ground nuts, butter, sugar, and flour. And if made correctly, you will have a delectable, rich, buttery, sugary cookie that will literally disintegrate and melt in your mouth. I’ve been making these cookies for years and it will always be a part of my cookie repertoire.


Makes about 3 dozen cookies


  •     1 cup (2 sticks) butter, softened
  •     1/2 cup powdered sugar
  •     1 to 2 teaspoons pure vanilla extract
  •     1/8 teaspoon salt
  •     2 cups flour
  •     1/2 cups finely chopped nuts



Step 1: Preheat oven to 350°F.

Step 2: Sift your flour first, then measure the required amount.  Sifting, for this particular recipe, is an important step that you shouldn't skip.  Sifting aerates the flours, which alters the texture of the cookie, resulting in a lighter, airier, melt in your mouth texture.

Step 3: Beat butter in a large bowl with an electric mixer on medium speed until light and fluffy.

Step 4: Add 1/2 cup of the powdered sugar, vanilla, and salt; beat until well blended. Stir in flour and nuts.  Note: you should also sift your powdered sugar beforehand to remove any lumps.


Step 5: Shape into 1-inch balls. Place 1 inch apart on ungreased baking sheets.

Step 6: Bake for about 13 to 15 minutes until cookies are slightly brown around the edges. Remove from baking sheets.

Step 7: Immediately roll hot cookies in remaining powdered sugar. Place sugared cookies on wire racks to cool. When cool, roll again in sugar.



Add new comment

This question is for testing whether or not you are a human visitor and to prevent automated spam submissions.