Whip Up Ina Garten’s Buttery Mexican Wedding Cookies Recipe

Soft, buttery, and dusted with a heavenly blanket of powdered sugar, these Ina Garten mexican wedding cookies dance between delicate crumble and melt-in-your-mouth magic.

Nutty pecans add a rich depth that makes each bite memorable.

Her classic recipe brings an elegant touch to a beloved traditional treat.

Bakers love how simple the ingredients are, yet the results feel utterly sophisticated.

The delicate rounds capture the essence of celebration and sweet comfort.

Powdered sugar coating creates a stunning visual that promises pure deliciousness.

These cookies will be the star of any dessert spread, beckoning you to savor every single crumb.

Serve These Cookies for Any Sweet Occasion

• Pair with Coffee Bliss: Serve these delicate Mexican wedding cookies alongside a steaming cup of rich espresso or smooth cappuccino for a delightful afternoon treat.
• Create a Festive Dessert Platter: Arrange the powdered-sugar-coated cookies on a beautiful ceramic plate with fresh mint leaves and a sprinkle of extra powdered sugar for an elegant presentation.
• Enjoy as Holiday Gift: Package these melt-in-your-mouth cookies in clear cellophane bags tied with festive ribbons, perfect for sharing with friends and family during special celebrations.
• Complement with Sweet Companions: Pair the cookies with a scoop of vanilla bean ice cream or a dollop of whipped cream for an extra indulgent dessert experience.

Store Cookies in a Way That Keeps Them Tender

• Maximize Cookie Freshness: Store these delicate Mexican wedding cookies in an airtight container at room temperature for up to 5 days, keeping them soft and delicious.
• Freeze for Future Enjoyment: Carefully stack cookies between parchment paper layers in a freezer-safe container, where they'll stay perfect for 3 months – ideal for unexpected sweet cravings.
• Prevent Moisture Mishaps: Keep cookies away from humid areas like near the stove or dishwasher to maintain their signature crumbly texture and prevent soggy bottoms.
• Smart Meal Prep Strategy: Prepare cookie dough balls in advance and refrigerate for up to 3 days, or freeze unbaked dough for quick, fresh-baked treats whenever you want a sweet surprise.

Quick Recipe Overview

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Calories: 162 kcal

Servings: 24

Make Mexican Wedding Cookies the Ina Garten Way

• Pecans: Adds rich, buttery flavor and crunchy texture; choose fresh, whole pecans with no rancid smell.
• Cinnamon: Provides warm, aromatic sweetness; opt for freshly ground for more intense flavor.

• Flour: Creates tender cookie structure; use all-purpose flour for consistent results.
• Powdered Sugar: Essential for coating and sweetening; sift to remove lumps for smooth finish.

• Butter: Delivers rich, creamy base; use high-quality unsalted butter at room temperature.
• Vanilla Extract: Adds deep, classic sweetness; choose pure extract over artificial.
• Almond Extract: Provides elegant, nutty undertone; use sparingly for balanced flavor.
• Sea Salt: Enhances overall taste and balances sweetness; select fine-grain for even distribution.

Baking Gear You’ll Need for Wedding Cookies

• Stand Mixer: Essential for creaming butter and sugar smoothly and efficiently.
• Food Processor: Perfect for grinding pecans into a coarse, even meal.
• Medium Skillet: Ideal for toasting pecans and developing rich, nutty flavors.
• Baking Sheets: Non-stick sheets help cookies bake evenly without sticking.
• Measuring Cups and Spoons: Crucial for precise ingredient measurements.
• Medium Bowls: Needed for mixing dry ingredients and preparing powdered sugar for rolling.
• Cooling Rack: Optional, but helps cookies cool uniformly after baking.

Bake and Roll These Cookies with Care

Pecan Snowballs

• Nutty Foundation

Toast pecans in a skillet over gentle heat until they release a warm, rich aroma. Grind them into a coarse, crumbly texture that will give the cookies a delightful rustic character.

• Butter Bliss

Cream butter with powdered sugar and a pinch of sea salt until the mixture becomes light and cloud-like. Splash in vanilla and almond extracts for a subtle, elegant flavor that whispers of sophistication.

• Dough Transformation

Fold ground pecans and flour into the butter mixture, creating a soft, delicate dough. If the mixture feels too soft, let it rest in the refrigerator and firm up.

• Cookie Shaping

Form the dough into small, delicate spheres. Place them carefully on baking sheets, giving each cookie room to breathe and expand.

• Baking Magic

Slide the cookies into a warm oven and bake until they turn a gentle golden color, showing just a hint of crisp edges.

• Sweet Finale

While the cookies are still warm, roll them generously in powdered sugar, creating a beautiful snowy coating that melts in your mouth and leaves a sweet memory.

Extra Tips to Make Cookies Crumbly Yet Soft

• Gently heat pecans in a dry skillet to unlock their deep, rich flavor without burning. Watch carefully and stir frequently to ensure even toasting.
• When the cookie dough feels too soft, pop it in the refrigerator for 30 minutes. Cold dough helps maintain perfect shape and prevents spreading during baking.
• Roll warm cookies in powdered sugar for a beautiful, even white dusting. Let them cool slightly first to help the sugar adhere perfectly and create a delicate, melt-in-your-mouth finish.
• Prepare the cookie dough in advance and store in the refrigerator for up to 3 days. This technique lets flavors develop and makes last-minute baking a breeze.
• Experiment with different nuts like almonds or walnuts instead of pecans. Add a pinch of orange zest or swap almond extract for bourbon for a unique twist on the classic Mexican wedding cookie.

Buttery Mexican Wedding Cookies Recipe

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4.8 from 35 reviews

• Total Time: 40 minutes
• Yield: 24 1x

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Description

Mexican wedding cookies combine delicate almond and butter flavors in a classic dessert from Mexico. Powdered sugar-dusted cookies melt smoothly on palates, offering you a delightful sweet experience with each tender bite.

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Ingredients

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• 1 cup (2 sticks / 226 grams) unsalted butter, room temperature
• 1¼ cups powdered sugar (¾ cup for dough, ½ cup for coating)
• 1 tsp vanilla extract
• 1 tsp almond extract
• 1¾ cups all-purpose flour
• 1 heaping cup pecans
• ¼ tsp cinnamon
• ½ tsp sea salt

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Instructions

1. Preparation: Toast pecans in a skillet over low heat for 5 minutes until fragrant. Pulse in a food processor to create a coarse, crumbly texture.
2. Dry Ingredients: Whisk flour and cinnamon together, ensuring no lumps remain. Set aside powdered sugar for final coating.
3. Butter Mixture: Cream butter, powdered sugar, and sea salt in a stand mixer until light and fluffy. Blend in vanilla and almond extracts until smooth and well incorporated.
4. Dough Formation: Gently fold ground pecans and flour-cinnamon mixture into the butter base, creating a cohesive dough. Refrigerate for 20-30 minutes if too soft.
5. Shaping and Baking: Form uniform dough balls and place on ungreased baking sheets. Bake in a preheated 350°F (175°C) oven for 14-17 minutes, watching for delicate golden edges.
6. Finishing: Allow cookies to rest on baking sheets for 10-12 minutes. While still warm, roll each cookie in reserved powdered sugar, ensuring complete and even coating.

Notes

• Toast Nuts Carefully: Low and slow heat prevents burning, releasing deep, nutty flavors without scorching.
• Chill Dough Strategically: Refrigeration helps control spread, ensuring perfectly shaped, uniform cookies with crisp edges.
• Handle Cookies Gently: Let cookies cool slightly before coating to prevent crumbling and maintain delicate texture.
• Sugar Coating Technique: Roll warm cookies in powdered sugar for a classic, elegant finish that melts slightly into the surface.

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: Mexican

Nutrition

• Serving Size: 24
• Calories: 162
• Sugar: 6.5 g
• Sodium: 29 mg
• Fat: 10.8 g
• Saturated Fat: 6.4 g
• Unsaturated Fat: 4.2 g
• Trans Fat: 0 g
• Carbohydrates: 17.7 g
• Fiber: 0.5 g
• Protein: 1.9 g
• Cholesterol: 32 mg