Recipe Quick Summary
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0%Ingredients
- 1 cup (226g) unsalted butter, softened
- ½ cup (60g) powdered sugar
- 1 tsp (5ml) pure vanilla extract
- 2 cups (250g) all-purpose flour
- 1 cup (120g) finely chopped pecans
- 1 cup (120g) powdered sugar (for coating)
Instructions
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1
Cream Butter & Sugar
In a large bowl, cream the softened butter and ½ cup powdered sugar until light and fluffy, about 3-4 minutes. The mixture should be pale and increased in volume.
🧈 Room temperature butter is crucial! It should be soft enough to indent with your finger but not greasy. Leave butter out for 30-45 minutes before starting. If in a hurry, cut into small cubes to soften faster.
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2
Add Extracts
Add the vanilla extract, mixing until well combined, about 30 seconds.
✨ Use pure vanilla extract for the best flavor! You can also add ¼ tsp almond extract for extra depth if desired.
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3
Mix Dry Ingredients
Gradually add the flour to the butter mixture, mixing on low speed until just combined. Don't overmix!
⚠️ Don't overmix! Mix just until the flour disappears. Overmixing develops gluten and makes cookies tough instead of tender and crumbly.
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4
Add Pecans
Fold in the finely chopped pecans until evenly distributed throughout the dough.
🥜 Toast your pecans first! Spread on a baking sheet and toast at 350°F for 5-7 minutes until fragrant. This intensifies their flavor dramatically. Let cool completely before chopping.
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5
Chill Dough
Cover the dough and refrigerate for at least 30 minutes or until firm enough to handle easily.
❄️ Make-ahead tip: Dough can be refrigerated up to 3 days or frozen for 3 months. If frozen, thaw overnight in the refrigerator before shaping.
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6
Shape Cookies
Preheat oven to 350°F (175°C). Roll dough into 1-inch balls and place on ungreased or parchment-lined baking sheets about 1 inch apart.
📏 Use a cookie scoop for uniform size! This ensures even baking. If your hands get warm and the dough becomes sticky, pop it back in the fridge for a few minutes.
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7
Bake
Bake for 12-15 minutes until cookies are set but NOT browned. The bottoms should be very light golden. They will look slightly underdone—that's perfect!
🔥 Don't overbake! These cookies shouldn't brown. If they do, they'll be too dry. Watch them carefully starting at 10 minutes. They continue cooking on the hot pan after removal.
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8
Coat in Sugar
Let cookies cool on the baking sheet for 5 minutes. Put the powdered sugar and cookies in a bowl with a tight lid, then turn the bowl over and back to coat while they are warm (not hot!). This coats them gently without breaking.
⭐ For an extra thick coating! Once the cookies have cooled completely, give them a second roll in fresh powdered sugar. This creates that signature snowy, fluffy look!
Nutritional Information
Per cookie (based on 36 servings)
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Saturated Fat | 3g | 15% |
| Cholesterol | 14mg | 5% |
| Sodium | 25mg | 1% |
| Sugars | 4g | — |
| Fiber | 0.5g | 2% |
| Vitamin E | 0.4mg | 3% |
| Manganese | 0.2mg | 9% |
Recipe Variations
🌱 Vegan Mexican Wedding Cakes
Substitutions:
- Butter → 1 cup vegan butter (like Miyoko's or Earth Balance)
- Powdered Sugar → Organic powdered sugar (some contain bone char)
Tips:
Chill vegan dough slightly longer (45 minutes) as plant-based butters are often softer. The cookies will be just as melt-in-your-mouth delicious!
🌾 Gluten-Free Mexican Wedding Cakes
Substitutions:
- All-Purpose Flour → 2 cups 1:1 gluten-free flour blend (like Bob's Red Mill)
- Add: ¼ tsp xanthan gum (if not included in your GF flour)
Tips:
GF cookies may be slightly more crumbly. Handle with extra care when rolling in sugar. Adding 2 tbsp of tapioca starch can improve texture.
🥑 Low-Carb/Keto Mexican Wedding Cakes
Substitutions:
- All-Purpose Flour → 1½ cups almond flour + ½ cup coconut flour
- Powdered Sugar → Powdered erythritol or monk fruit sweetener
Nutrition (per cookie):
Net Carbs: 1.5g | Calories: 85 | Fat: 8g
Tips:
Almond flour makes these even more tender! Chill dough for 1 hour minimum. Bake at 325°F for 15-17 minutes as almond flour browns faster.
🌶️ Mexican Hot Chocolate Wedding Cakes
Additions:
- Add to dough: 2 tbsp cocoa powder
- Add to dough: ½ tsp ground cinnamon
- Add to dough: ⅛ tsp cayenne pepper (adjust to taste)
- Optional: Add ¼ cup mini chocolate chips
For the coating:
Mix ¾ cup powdered sugar with 2 tbsp cocoa powder and a pinch of cayenne for a spicy chocolate coating!
Tips:
This variation is inspired by traditional Mexican hot chocolate (chocolate caliente). The cayenne adds warmth without overwhelming heat.
Kitchen Tools
Measurement Converter
Quick Reference
- 1 cup butter = 2 sticks = 226g
- 1 cup flour = 125g
- 1 cup powdered sugar = 120g
- 1 cup pecans (chopped) = 120g
- 350°F = 175°C (fan: 160°C)
Frequently Asked Questions
This usually happens when cookies are handled while too hot. Let them cool on the baking sheet for at least 5 minutes before attempting to move them. Also, ensure your butter was properly softened (not melted) when making the dough—melted butter creates a crumbly texture.
Yes! The dough can be refrigerated for up to 3 days or frozen for 3 months. Baked cookies (without the final sugar coating) freeze beautifully for up to 2 months. Thaw and roll in fresh powdered sugar before serving.
Spreading usually means the dough was too warm. Always chill the dough for at least 30 minutes before baking. If your kitchen is warm, chill the baking sheet between batches. Also, ensure you're not using melted butter.
Absolutely! While pecans are traditional, these cookies are delicious with walnuts, almonds, hazelnuts, or macadamia nuts. For a nut-free version, try toasted coconut flakes or omit nuts entirely and add more vanilla.
Store in an airtight container at room temperature for up to 1 week, or freeze for up to 2 months. Layer between parchment paper to prevent sticking. The powdered sugar may absorb slightly over time—give them a fresh roll in sugar before serving if desired.
The name "Mexican Wedding Cakes" became popular in the American Southwest. These cookies are traditionally served at Mexican weddings and celebrations. However, similar cookies exist in many cultures: Russian Tea Cakes, Greek Kourabiedes, Spanish Polvorones, and Italian Butterball cookies.
Common Mistakes to Avoid
Using Cold Butter
Cold butter won't cream properly, resulting in dense cookies. Let butter sit at room temperature for 30-45 minutes until soft but not melting.
Over-browning
These cookies should NOT brown! If they turn golden, they're overbaked and will be dry. Remove when still pale—they continue cooking on the hot pan.
Rolling in Sugar Too Early
If cookies are too hot, the sugar will melt and create a gummy coating. Wait 5 minutes, but don't wait until completely cool or the sugar won't stick.
Skipping the Second Coat
The double sugar coating is what makes these special! The first coat while warm, and the second coat when cool creates that signature thick, snowy look.
Troubleshooting Guide
Storage & Serving
Room Temperature
Up to 1 week in an airtight container. Layer between parchment paper to prevent sticking.
Freezer
Up to 2 months for baked cookies, 3 months for dough. Thaw overnight and re-roll in sugar.
Beverage Pairings
- ☕ Mexican hot chocolate
- 🍵 Earl Grey or chamomile tea
- 🥛 Cold milk
- ☕ Espresso or café de olla
- 🍷 Sweet sherry or port
Gift Ideas
Package in cellophane bags tied with ribbon, decorative tins, or mason jars for beautiful homemade gifts. Include a printed recipe card!