Mexican Wedding Cookies
Buttery, melt-in-your-mouth shortbread cookies rolled in cinnamon-sugar, studded with toasted pecans. A festive, elegant treat that looks impressive but requires just one bowl.
- Total time
- 35 min
- Servings
- 12
- Calories
- 285
- Protein
- 3g
Ingredients
- ½ lb unsalted butter, room temperature
- ½ cup granulated sugar
- 1 whole large egg yolk
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 cup raw pecan halves
- ½ cup granulated sugar (for rolling)
- 1 tablespoon ground cinnamon
Instructions
- 1
Preheat your oven to 350°F. Line two large rimmed baking sheets with parchment paper.
- 2
Spread 1 cup of raw pecan halves in a single layer on a small baking sheet and toast in the preheated oven for 6-8 minutes, stirring once halfway through, until fragrant and lightly golden. You should smell the nutty aroma clearly. Remove and let cool for 2 minutes, then finely chop into pieces about the size of peas.
- 3
In a large bowl, cream together 8 ounces (1/2 pound) of softened unsalted butter with 0.5 cup granulated sugar using an electric mixer on medium-high speed. Beat for 2-3 minutes until the mixture is pale, fluffy, and noticeably lighter in color—this incorporates air and creates the cookies' tender crumb.
- 4
Add 1 large egg yolk and 1 teaspoon vanilla extract to the butter mixture. Mix on medium speed for 1 minute until fully combined and the mixture is smooth and creamy.
- 5
Add 2 cups all-purpose flour to the bowl in two additions, mixing on low speed after each addition just until the flour disappears into the dough. Do not overmix—you want a tender cookie, not a tough one. Fold in the chopped toasted pecans by hand with a rubber spatula, stirring gently until evenly distributed.
- 6
In a small bowl, combine 0.5 cup granulated sugar with 1 tablespoon ground cinnamon and stir with a fork until well mixed. Set aside on a shallow plate.
- 7
Using a 1-tablespoon cookie scoop or measuring spoon, portion the dough into small balls about the size of walnuts. Place each ball directly onto the prepared baking sheets, spacing them 1 inch apart. You should have about 24 cookies total.
- 8
Bake on the center rack of your 350°F oven for 12-15 minutes, until the edges are set and just barely turning golden but the centers still look pale and slightly underdone. The cookies will look soft in the middle—this is correct and will keep them tender as they cool.
- 9
Remove the baking sheets from the oven and let the cookies cool on the pan for 2 minutes—they need just enough time to firm up slightly but must still be warm when you coat them. Working one at a time, use a flat spatula to gently lift each warm cookie, roll it in the cinnamon-sugar mixture to coat all sides, and return it to the baking sheet to cool completely.
- 10
Once all cookies are coated, leave them on the baking sheets at room temperature for at least 15 minutes to cool and set. Store in an airtight container at room temperature for up to 4 days—they'll stay tender and delicious.
Tools you’ll need
- two large rimmed baking sheets
- parchment paper
- small baking sheet
- large mixing bowl
- electric mixer
- rubber spatula
- 1-tablespoon cookie scoop
- shallow plate or small bowl
- flat spatula
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