Need a cookie that melts like magic? Craving a treat that looks fancy but is super easy? Mexican Wedding Cookies are your quick win. They’re tiny, tender, and oh-so-sweet. Make them today. Share them… or don’t. I won’t tell.

Answer: The best Mexican Wedding Cookies recipe uses soft butter, powdered sugar, vanilla, flour, and very finely chopped toasted nuts. Scoop small balls, bake at 350°F until set, then roll in powdered sugar twice for the classic snowy look and melt-in-your-mouth bite.

Why These Cookies Win Every Party

• They melt in your mouth. So soft!
• Two sugar coats = cute, snowy finish.
• Toasted nuts add warm, nutty flavor.
• Fast: Mix, bake, coat, done.

What You Need (Simple Pantry List)

• 1 cup (2 sticks) unsalted butter, softened
• 1/2 cup powdered sugar (plus extra for coating)
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1 cup very finely chopped pecans or walnuts (toasted is best)
• 1/4 teaspoon salt
• Optional: 1/2 teaspoon ground cinnamon

Toast the Nuts (Big Flavor, Small Step)

• Spread nuts on a baking sheet.
• Bake at 350°F for 6–8 minutes, until they smell toasty.
• Cool, then chop very fine. Tiny bits = tender cookies.

Mix the Dough (No Mixer? A Spoon Works!)

1. Cream butter and 1/2 cup powdered sugar until smooth.
2. Stir in vanilla.
3. Add flour, salt, and cinnamon (if using). Mix just until a soft dough forms.
4. Fold in the chopped nuts.

Shape and Chill (Helps Keep the Round Shape)

1. Scoop 1 tablespoon dough and roll into balls.
2. Place 2 inches apart on a lined baking sheet.
3. Chill the tray 15 minutes if your kitchen is warm.

Bake to Just-Set Perfection

1. Heat oven to 350°F.
2. Bake 10–12 minutes. Tops stay pale; bottoms look lightly golden.
3. Let rest on the pan 2 minutes. They’re delicate!

Snow Coat (Twice for Extra Pretty)

1. While warm, roll cookies in powdered sugar. Set on a rack to cool.
2. When cool, roll again. Double coat = classic look and taste.

Make Them Yours (Easy Swaps)

• Nuts: Pecans are soft and sweet; walnuts are bold; almonds are light.
• Flavor: Add orange zest or a tiny pinch of cardamom for a twist.
• Gluten-free: Use a 1:1 gluten-free flour blend.

Smart Tips for Picture-Perfect Cookies

• Soft butter, not melted: Melted butter makes cookies spread.
• Fine chop: Big nut chunks crack cookies. Keep pieces tiny.
• Don’t overbake: Pale on top is right. Golden brown means dry.
• Coat while warm: First sugar coat sticks better to warm cookies.

Storage and Make-Ahead

• Keep in an airtight tin for up to 1 week.
• Freeze baked cookies (without sugar) up to 2 months. Thaw, then double-coat.
• Freeze dough balls for 2 months. Bake from frozen, adding 1–2 minutes.

Small Batch or Big Batch

• Half batch: Cut all amounts in half for a cozy dozen.
• Party batch: Double everything. Use two pans.

Fast FAQ

Do I need eggs? No. These cookies are rich from butter and nuts.

Can I skip the second sugar coat? You can, but two coats give the best taste and look.

Quick Recap (You’ve Got This!)

Cream butter and sugar. Add vanilla, flour, salt, nuts. Scoop, chill, bake at 350°F for 10–12 minutes. Roll warm cookies in powdered sugar. Cool. Roll again. Serve and smile.

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