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Mexican Wedding Cookies recipe | NoBiggie.net

Mexican Wedding Cookies

Author Kami - NoBiggie.net


  • 2 sticks of butter at room temperature - 16 tablespoons
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 2 cups flour
  • 3/4 cups pecans toasted and finely chopped
  • 1 cup powdered sugar


  1. Toast the pecans. Place them in a single layer on a cookie sheet. Toast them at 350 degrees for 5-10 minutes, until they smell nutty. Allow to cool before using them in this recipe.
  2. Preheat oven to 400 degrees. Line two baking sheets with parchment paper or a silicone baking sheets.
  3. With an electric mixer on medium high speed, cream together butter, granulated sugar, vanilla, and salt in a large bowl until very light and fluffy (about three minutes). Reduce speed to low and gradually add flour, mixing until just combined. Add pecans and mix until evenly distributed. Form the dough into a ball. Wrap in plastic wrap and refrigerate at least 1 hour (or up to 2 days).
  4. Roll dough into small 1 inch balls and place about an inch and a half apart on the lined baking sheets. Bake for 10 to 12 minutes, until the edges are light and golden. Turn the baking sheet around in the oven half way through. Cool the cookies about 5 minutes.
  5. Place half of the powdered sugar in a bowl. Roll the warm cookies in the sugar to coat. Transfer the cookies to a wire cooling rack to cool completely. Roll the cookies in the powdered sugar a second time.

Recipe Notes

*If you don't have enough time to chill the dough in the fridge, they will spread out more while baking. Ours did (you can see it in the picture above). They still taste great, just look different.