Sarra This Ina Garten Mexican Wedding Cookies recipe creates a buttery and nutty cookie, which is coated in a thick layer of powdered sugar. They are a great for gifting, ready in about 33 minutes.
Jump to RecipeIna Garten Mexican Wedding Cookies Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup powdered sugar (plus 1 cup for coating)
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 cup pecans or walnuts, finely chopped
How To Make Ina Garten Mexican Wedding Cookies
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Cream the Butter and Sugar: In a large mixing bowl, use an electric mixer to beat the softened butter and 1/2 cup of powdered sugar until the mixture is light and fluffy, which should take about 2–3 minutes.
- Add Remaining Ingredients: Mix in the vanilla extract. On low speed, gradually add the flour and salt, mixing only until the dough is combined. Stir in the finely chopped nuts until they are evenly distributed.
- Shape the Cookies: Roll the dough into 1-inch balls and place them on the prepared baking sheets, leaving about 2 inches of space between each cookie.
- Bake the Cookies: Bake for 12–15 minutes. The cookies are done when the bottoms are lightly golden, but the tops should still be pale.
- Coat in Powdered Sugar: Let the cookies cool on the baking sheet for about 5 minutes. While they are still warm, roll each one in powdered sugar to give them their first coat. Place them on a wire rack to cool completely.
- Double Coat the Cookies: Once the cookies have cooled completely, roll them in powdered sugar a second time to give them a thick, snowy, and classic appearance.
Recipe Tips
- How do I get the best cookie texture? Using room-temperature, softened butter is key. It allows the butter and sugar to cream together properly, incorporating air into the dough which results in a more tender, melt-in-your-mouth texture.
- What if my dough is too soft to roll? If the dough feels too sticky or soft to handle, cover the bowl and chill it in the refrigerator for 15–20 minutes. This will firm up the butter and make the dough much easier to shape into balls.
- How can I get more flavor from the nuts? For a deeper, nuttier flavor, toast the chopped pecans or walnuts before adding them to the dough. Spread them on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, until fragrant.
- Why roll the cookies in sugar twice? The first roll, while the cookies are still warm, allows the powdered sugar to melt slightly and adhere well to the surface. The second roll, once they are completely cool, provides that beautiful, thick, snowy coating that doesn’t melt.
What To Serve With Mexican Wedding Cookies
These delicate, sweet cookies are perfect with a simple beverage or as part of a dessert spread.
- A hot cup of coffee or tea
- A rich mug of hot chocolate
- A scoop of vanilla bean ice cream
- A side of fresh fruit or a fruit compote
How To Store Mexican Wedding Cookies
- Room Temperature: Store the finished cookies in an airtight container at room temperature. They will stay fresh for up to one week.
- Freezing: These cookies freeze beautifully. For best results, freeze the baked cookies before coating them in powdered sugar. Thaw them at room temperature, then roll them in powdered sugar just before serving.
Mexican Wedding Cookies Nutrition Facts
- Calories: 95 kcal (per cookie)
- Protein: 1g
- Fat: 6g
- Carbohydrates: 9g
- Sugar: 4g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes, this recipe is very versatile. Finely chopped almonds, hazelnuts, or even cashews are excellent substitutes for pecans or walnuts.
Absolutely. If you have a nut allergy or prefer a plain cookie, you can simply omit the nuts. The result will be a simple, buttery shortbread-style cookie.
This usually happens if the butter is too soft or melted, or if the dough is too warm. Chilling the dough before baking is the best way to prevent the cookies from spreading too much.
Try More Recipes:
Ina Garten Mexican Wedding Cookies Recipe
Course: DessertCuisine: MexicanDifficulty: Easy40
servings20
minutes13
minutes95
kcalButtery, nutty, shortbread-style cookies that are rolled in powdered sugar for a delicate, melt-in-your-mouth treat perfect for any occasion.
Ingredients
-
1 cup (2 sticks) unsalted butter, softened
-
1/2 cup powdered sugar (plus 1 cup for coating)
-
1 tsp vanilla extract
-
2 cups all-purpose flour
-
1/4 tsp salt
-
1 cup finely chopped pecans or walnuts
Directions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Cream the softened butter and 1/2 cup of powdered sugar until light and fluffy.
- Mix in vanilla. Gradually add flour and salt, then stir in the chopped nuts.
- Roll dough into 1-inch balls and place on prepared baking sheets.
- Bake for 12–15 minutes until the bottoms are lightly golden.
- Cool for 5 minutes, then roll in powdered sugar while warm.
- Let cool completely, then roll in powdered sugar again for a final thick coat.
Notes
- Using room-temperature butter is essential for a light and tender cookie.
- Toasting the nuts before adding them to the dough will enhance their flavor.
- Don’t skip the double roll in powdered sugar; it’s key to the classic “snowball” look.
- If the dough is too soft, chill it for 20 minutes before rolling into balls.
