Mexican Wedding Cookies
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We all love Russian Teacakes, Snowballs, Pecan Sandies and the many other names for buttery, nutty cookies. I decided to take things a little bit further for these Mexican Wedding Cookies, rather than just giving them a different name. They are different and just as addictive as the original version with a fun surprise.
I added a hint of cinnamon and used toasted walnuts instead of the traditional pecans.
Ingredients needed to make this recipe:
- Butter
- Powdered Sugar
- Vanilla
- Ground Cinnamon
- Flour
- Walnuts
- Salt
How to make Mexican Wedding Cookies
Preheat oven to 400 degrees. Line two baking sheets with parchment paper, set aside.
In a large bowl, beat together butter, sugar, and vanilla until smooth, about 2 to 3 minutes.
Add flour and salt, beat to combine.
Mix in chopped walnuts until dough holds together.
Shape dough into 1 inch balls, abut 2 teaspoons rolled between your palms.
Place on parchment lined or ungreased baking sheets.
Bake for 10 – 12 minutes or until set and golden brown on the bottom, but pale golden on top. ***every oven is different, keep an eye on them***
Remove from pan and roll in powdered sugar/cinnamon mixture.
Let cool completely.
Roll cookies in powdered sugar mixture one more time to thoroughly coat.
Sprinkle with cinnamon if desired so your friends and family know what to expect once they bite into them.
Can you freeze Mexican Wedding Cookies?
Place cooled cookies single layer on a baking sheet. Freeze, then place in a freezer bag in a single layer or container stacked with parchment paper between each layer. Store in the freezer for up to 3 months.
To defrost; remove cookies from the freezer and place separated on a plate or wire rack so they do not stick together.
Recipe Notes
- Store cookies in an airtight container after they are COMPLETELY cooled or they will get mushy.
- Cookies are best within 3 days, but will last for up to 5 days assuming you can keep your hands off of them.
- To toast walnuts in the oven: Place in a 375 degree oven spread out on a baking sheet and bake for 10 to 15 minutes, until they just start to brown and become fragrant.
- To toast walnuts on the stove: Heat a large frying pan over medium-high heat. Place a single layer of walnuts in the hot, dry pan and cook stirring frequently until they start to brown and become fragrant, about 5 minutes.
More delicious cookie recipes:
- Russian Teacakes/Snowballs – with pecans
- Nocciolata Tea Cakes – with hazelnuts and Nutella
- Grinch Snowball Cookies – with pistachios and cranberries
- Chocolate Mint Truffle Snowballs – with chocolate and KISSES
- Key Lime Cookies
- Fudgy Mint Crinkle Cookies – chocolate crinkle cookies with peppermint patties on top
Enjoy!!
Mexican Wedding Cookies
Equipment
Ingredients
Cookies
- 1 cup unsalted butter softened
- ½ cup powdered sugar
- 1 teaspoon pure vanilla extract
- 2 ¼ cups all-purpose flour
- ¼ teaspoon fine sea salt
- ½ teaspoon ground cinnamon
- ¾ cup toasted walnuts, chopped *see note below
Coating
- 1 cup powdered sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat oven to 400 degrees. Line two baking sheets with parchment paper, set aside.
- In a large bowl, beat together butter, sugar, and vanilla until smooth, about 2 to 3 minutes.
- Add flour and salt, beat to combine.
- Mix in chopped walnuts until dough holds together.
- Shape dough into 1 inch balls, abut 2 teaspoons rolled between your palms. Place on parchment lined or ungreased baking sheets.
- Bake for 10 – 12 minutes or until set and golden brown on the bottom, but pale golden on top. ***every oven is different, keep an eye on them***
- Remove from pan and roll in powdered sugar/cinnamon mixture. Let cool completely.
- Roll cookies in powdered sugar mixture one more time to thoroughly coat. Sprinkle with cinnamon if desired so your friends and family know what to expect once they bite into them.
Notes
- Store cookies in an airtight container after they are COMPLETELY cooled or they will get mushy.
- Cookies are best within 3 days, but will last for up to 5 days assuming you can keep your hands off of them.
- To toast walnuts in the oven: Place in a 375 degree oven spread out on a baking sheet and bake for 10 to 15 minutes, until they just start to brown and become fragrant.
- To toast walnuts on the stove: Heat a large frying pan over medium-high heat. Place a single layer of walnuts in the hot, dry pan and cook stirring frequently until they start to brown and become fragrant, about 5 minutes.
Nutrition
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