Mexican Wedding Cookies Recipe

5 from 5 votes

Buttery and soft, these Mexican Wedding Cookies are loaded up with pecans and rolled in powdered sugar to make the perfect melt in your mouth cookie!

Prep Time45

Cook Time15

Total Time1

Course: Dessert

Cuisine: American, Mexican, Russian

Servings: cookies

Author: Serene

Cream butter and 1/2 cup powdered sugar in a large mixing bowl.
Add in the vanilla extract, flour, and salt. Mix until dough comes together. Will start off crumbly, but keep mixing.
Stir in the chopped pecans.
Press the dough together on a piece of wax paper or plastic wrap. Chill the dough in the refrigerator for at least 30 minutes.
Preheat oven to 350 degrees Fahrenheit.
Divide the dough, and roll each portion of the dough into 1 inch balls.
Place on baking sheet lined with silicone baking mat. If using one baking sheet, place remaining dough in the refrigerator until ready to be baked.
Bake for 15-17 minutes until the cookies start to turn golden along the bottom edge.
Remove from oven and allow too cool.
In a small bowl add the remaining 1 cup of powdered sugar. Dip the baked cookies into the powdered sugar, placing on a wire rack once done. For best results dip the cookies twice.

Storage and Freezing:

Freezing Baked Cookies: Allow the cookies to cool to room temperature after baking. Dip in powdered sugar. Place the cookies in layers separated by wax or parchment paper in a freezer safe container. Can be frozen for up to 3 months. Will most likely need to roll the cookies in a fresh layer of powdered sugar once defrosted.
Freezing Cookie Dough: Roll the dough into the 1 inch balls, layer the cookie dough balls separated by wax or parchment paper in a freezer safe container. Freeze for up to 3 months. To thaw, move the dough to the refrigerator overnight. Then bake according to directions.
Storage: Store the baked cookies in an airtight container at room temperature for 4-5 days.