Mexican Wedding Cookies Recipe

This Mexican wedding cookies recipe is a delicious buttery cookies recipe and perfect for the holiday season.

Prep Time25

Cook Time10

Chill Time1

Total Time1 35

Course: Dessert

Cuisine: American, Mexican

Keyword: Best christmas cookies, Christmas Cookie Recipe, Mexican Wedding Cookies

Servings: cookies

Calories: 135kcal

Cream. In the bowl of a standup mixer, beat together the butter and powdered sugar on high speed until light and fluffy (about 3 minutes).
Add the extracts. Mix the vanilla and almond extracts into the butter mixture.
Add the dry ingredients. Add the flour, cinnamon, and salt to the butter mixture and mix just until incorporated.
Fold in the pecans. Gently fold the pecans into the cookie dough.
Chill. Cover the mixing bowl with plastic wrap and chill in the fridge for 1 hour.
Prepare to bake. Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
Make the dough balls. Form the dough into 1 ½ tablespoon-sized balls, rolling each between your hands before arranging on the prepared baking sheet with an inch or so between each.
Bake. Bake the cookies for 10 minutes or until lightly golden brown.
Coat in powdered sugar. Allow the cookies to rest outside of the oven until they are cool enough to handle. Fill a small bowl with ¾ cup powdered sugar and, 1 by 1, roll each cookie in the powdered sugar to thoroughly coat it.
Cool. Place each well-coated cookie on a cooling rack to cool completely before diving in.

You can store these in an airtight container for up to a week in a cool dry area or you can place them in a freezer-safe container for up to 3 months.