My grandma used to hide these from us… and now I understand why. I ate 7 before they even cooled down.
These Mexican Wedding Cookies are dangerously good. The kind of cookie that makes you lose count. Buttery, crumbly, melt-in-your-mouth perfection rolled in powdered sugar while they’re still warm so it gets all soft and sweet against your fingers.
I made a batch yesterday afternoon and my husband walked into the kitchen, grabbed one without asking, and then came back three more times pretending he “forgot something.” He wasn’t fooling anyone.
There’s something about the toasted pecans and that delicate vanilla flavor that just hits different. They’re fancy enough for holidays but easy enough that I make them on random Tuesdays when I need something sweet and comforting.
INGREDIENTS:
• 1 cup unsalted butter, softened
• ½ cup powdered sugar (plus 1–2 cups for rolling)
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• ¼ teaspoon salt
• 1 cup finely chopped pecans (toasted if you want extra flavor)
INSTRUCTIONS:
Preheat your oven to 350°F and line a baking sheet with parchment paper.
Beat the softened butter and ½ cup powdered sugar together until it’s light and fluffy, about 2 minutes.
Mix in the vanilla extract.
In a separate bowl, whisk together the flour and salt, then gradually add it to the butter mixture until just combined.
Fold in the chopped pecans gently.
Roll the dough into 1-inch balls and place them on your prepared baking sheet about an inch apart.
Bake for 12–15 minutes, until the bottoms are just lightly golden but the tops are still pale.
Let them cool for about 5 minutes, then roll them in powdered sugar while they’re still warm.
Let them cool completely, then roll them in powdered sugar one more time for that perfect snowy coating.
They literally crumble the second you bite into them. Pure buttery heaven.
Would you be able to stop at just one? Because I definitely couldn’t.