These bite-sized, buttery little cookies are exactly what they sound like: tender, nutty shortbread rounds rolled in a snow of powdered sugar that melt in your mouth. Mexican wedding cookies are a holiday and everyday favorite because they’re unfussy to make, store beautifully, and have that comforting, slightly crumbly texture that disappears with a sip of coffee or tea. I love them for their simple, cozy sweetness and the way they feel festive without fuss.

My husband is wildly devoted to these cookies—he’ll sneak the plate into our bedroom and tell me he’s “just doing quality control” while watching the game. They became a staple in our house because they’re one of the few treats that both our picky kid and my dad agree on: the kid loves the powdery snow, and my dad insists they pair perfectly with his afternoon espresso. I remember making my first batch on a rainy afternoon and realizing that to me, these cookies taste like small comforts and family gatherings rolled into one recipe.

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Why You’ll Love This Delish Mexican Wedding Cookies Recipes

– Small, elegant cookies that feel fancy but are surprisingly simple to make for a crowd.
– A melt-in-your-mouth texture from the butter and finely ground nuts that makes each bite feel delicate.
– Make-ahead friendly: dough keeps well in the fridge, and baked cookies freeze beautifully for last-minute treats.
– Minimal ingredients — mostly pantry staples — yet the powdered sugar coating gives them a festive, nostalgic finish.

Behind the Recipe

These cookies are essentially a nut forward shortbread, and the tiny details matter: how finely you grind the nuts, the rhythm of creaming butter and sugar, and whether you roll them in powdered sugar while still a little warm or after they cool. The nuts contribute both flavor and structure, so toasting and cooling them before pulsing pays off. Overworking the dough will develop gluten and make the cookies dense instead of tender, while underbaking leaves them greasy and fragile. The double-roll in powdered sugar—once warm, once cool—is an old trick that gives the classic snowy look and a light, layered sweetness.

★Top Reader Reviews

I tried these Delish Mexican Wedding Cookies and they turned out wonderfully buttery and melt-in-your-mouth — super easy and kid-approved. Next time I'd add a pinch more salt and pulse the nuts a touch coarser, but overall a keeper for holiday baking.

– Wren

Shopping Tips

– Baking Basics: Use all-purpose flour and a good-quality powdered sugar (confectioners’) for the classic texture and coating.
– Fats & Oils: Unsalted butter gives the cleanest flavor and lets you control salt; if you use salted, reduce any extra salt in the dough.
– Nuts & Seeds: Traditionally made with walnuts or pecans—buy raw, unsalted nuts and toast them lightly at home for the best aroma.
– Sweeteners: Confectioners’ sugar is essential for the outer coating; granulated sugar in the dough should be measured carefully for texture.
– Citrus: A little finely grated orange or lemon zest brightens these cookies; pick a firm, fragrant citrus without blemishes.

Prep Ahead Ideas

– Grind and toast the nuts a day ahead and store them in an airtight container so they’re ready when you’re baking.
– Make the dough and refrigerate it for up to 48 hours; this firms the butter and helps shape uniform balls.
– Pre-measure dry ingredients into a jar or a bowl the night before for faster assembly.
– Baked cookies can be fully cooled and frozen in a single layer before bagging, then thawed at room temperature when you need them.

Time-Saving Tricks

– Use a food processor to pulse nuts and flour together for an even, fine texture—less time and fewer crumbs.
– Scoop dough with a small cookie scoop and roll quickly between your palms; uniform sizes bake evenly without fuss.
– Bake on parchment or silicone mats so cleanup is instant and you don’t waste time scraping pans.
– If you’re short on time, skip zest but add a splash of vanilla extract—simple but effective.

Common Mistakes

– Overworking the dough: I did this once and ended up with tough cookies—stop mixing as soon as the dough comes together.
– Skipping the chill: unchilled dough spreads too much and loses that round, tender shape.
– Under- or over-toasting nuts: raw nuts taste flat, but burnt nuts bring bitterness—toast until fragrant and let cool completely.
– Rolling in powdered sugar only when hot: if you wait too long, the sugar won’t stick; if you do it only while hot, you may miss that second snowy coating after cooling.

What to Serve It With

These cookies pair beautifully with a cup of strong coffee, bright tea, or a glass of cold milk. For holiday platters, serve them alongside chocolate-dipped biscotti, spiced nuts, or a citrusy shortbread to balance the buttery richness. They also make a charming edible gift when stacked in a jar with a ribbon.

✔Tips & Mistakes

– For perfectly round cookies, chill dough balls briefly on the baking sheet before they go in the oven.
– If your cookies spread too much, next time increase chilling time and check your oven temperature with an inexpensive thermometer.
– When coating, do a quick first dusting right out of the oven and a second once cooled; it gives a prettier and more stable finish.

✔Storage Tips

Store in airtight containers in the fridge. It reheats beautifully, but if you sneak a bite cold straight from the container, it still works.

✔Variations and Substitutions

– Nut swaps: pecans and walnuts are classic, but finely chopped almonds or hazelnuts work well—just keep them finely ground.
– Flavor swaps: add a teaspoon of orange zest or a splash of almond extract for a different aromatic note.
– Gluten-free: use a 1:1 gluten-free flour blend that includes xanthan gum for structure; textures will be slightly different but still delicious.
– Less sweet: reduce the powdered sugar dusting slightly, or sift the coating to remove excess clumps and control sweetness.

Frequently Asked Questions

Can I make these nut-free for allergy guests?

Yes. Substitute the nuts with an equal amount of sunflower seed butter mixed into the dough or use finely ground oats and extra flour to maintain structure; the texture changes but the cookies still taste lovely.

How do I keep the cookies from crumbling apart?

Be careful not to overbake and avoid overworking the dough—both make cookies dry and crumbly. A touch more butter or a slightly shorter bake time usually rescues the texture.

Can I freeze the dough or the baked cookies?

Absolutely. Freeze scooped, unbaked dough balls on a tray, then bag them; bake straight from frozen with a minute or two extra time. Baked cookies freeze well too—thaw at room temperature and re-sift powdered sugar if needed.

Why did my powdered sugar turn into a paste?

If cookies are too warm or the powdered sugar is clumpy/moist, it can become pasty. Cool the cookies slightly before the first dusting and use sifted powdered sugar for a dry, even coating.

Can I make these vegan?

Yes. Use a solid vegetable shortening or a vegan butter substitute and a flax or chia “egg” if your recipe calls for egg—most classic versions don’t, so swapping the butter is often enough to make them vegan-friendly.

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