Name: Delish Mexican Wedding Cookies Recipes
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 1 cup unsalted butter; 0.5 cup powdered sugar; 1 teaspoon vanilla extract; 2 cups all-purpose flour; 0.5 cup finely chopped pecans; 0.25 teaspoon salt

I love these Mexican wedding cookies because they’re like tiny powdered sugar snowballs that somehow make everyone act like the holidays arrived early — even in July. They’re buttery, crumbly, and absurdly easy to eat more of than you intended. Also, they don’t require me to pretend I remember how to temper chocolate, which is a win for everyone (especially my failing ego).

Once I made a batch and left them cooling on the counter while I went to “quickly” check on the kids. I returned to find my husband constructing a judicial system out of cookies — he’d stacked them and was using powdered sugar as evidence dust. I protested, he presented “exhibit A” (a half-eaten cookie), and then the toddler insisted on being the judge by smearing sugar all over his face. Verdict: guilty of being delicious. Me: guilty of not hiding the batch better.

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Why You’ll Love This Delish Mexican Wedding Cookies Recipes

– They crumble like a dream and deliver the perfect melt-in-your-mouth drama.
– Low drama, high payoff — no fancy tools, no five-hour chill time. You’ll feel like a baking god after 20 minutes.
– Perfect for gifting, hoarding, or pretending you made them for a party when you ate half the tray solo.
– Great for people who like sugary things and also enjoy tiny powdered sugar explosions whenever someone breathes.

Time-Saving Hacks

– Use room-temperature butter and skip the full chill if you’re in a hurry. They’ll be softer but still very adorable.
– Buy pre-chopped nuts if you’re trying to avoid the noise-and-stress of the food processor. Yes, I judged my former self for the extra dish.
– Toss everything in one bowl like a savage. Not the most elegant method, but fewer bowls means less cleanup and more cookie-eating.
– Freeze dough in spoonfuls on a sheet tray for instant cookies later — slide them straight into the oven from frozen and add a minute or two to the bake time.
– Line the same baking sheet with parchment for two batches; no scraping, less crying.

Serving Ideas

– Pair with coffee if you’re trying to seem sophisticated; pair with milk if you’re embracing nostalgia.
– Serve with tea for company, or with wine if the kids drove you nuts. No judgment from me.
– Put them on a platter like you care about presentation, then let someone (ahem, not you) grab the first piece.
– Sprinkle extra powdered sugar table-side for the dramatic “snowfall” effect. Children and Instagram will approve.

What to Serve It With

– Fresh fruit, a small dish of espresso, or a ridiculous amount of whipped cream depending on your calorie denial level.
– Cheese plate? Sure. Chocolate sauce? Absolutely. Balance is optional.

Tips & Mistakes

– Don’t overmix. Folding is not a contact sport — gentle hands = tender cookies.
– If your cookies spread too much, your butter was either too warm or the oven temperature is lying. Chill the dough for 10–15 minutes next time.
– Burned bottoms are usually a tray or oven rack issue — rotate the pan and lower the rack if needed. I learned this while coloring the bottom of three batches black.
– Powder the sugar when cookies are completely cool unless you like powdered sugar that melts into a sad glaze.

Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.
Pro Tip: They keep well at room temperature in an airtight container for a few days, but I lock mine in the fridge to stop the house from temporarily becoming a cookie museum.

Variations and Substitutions

Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts.
– Add cinnamon or citrus zest for a flavor twist.
– Use pistachios, pecans, or almonds — no cookie police will arrest you.
– For gluten-free, try a 1:1 gluten-free flour blend and chill slightly longer to prevent crumbling embarrassment.

Frequently Asked Questions

I can’t have gluten… will this still work?

Yep. Use tamari or coconut aminos. You’ll survive and still brag about it online.

Do I have to peel the pineapple first?

Unless you enjoy chewing bark… yes, peel it. Your teeth will thank you.

Can I use canned pineapple instead of fresh?

Sure. Just drain it well or enjoy syrup soup. Still tasty, though.

How sweet is this? Can I tone it down?

Absolutely. Cut the sugar—or don’t, and embrace the sugar rush.

What if I skip the sesame oil?

Then you’ll miss the nutty vibe, but relax—it’s still food. You’ll live.

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