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Mexican Wedding Cookies
Description
Mexican Wedding Cookies (or Pecan Snowball Cookies) are one of the most beloved classic Christmas cookies of the holiday season. These buttery cookies are made with simple ingredients, rolled in powdered sugar, and baked until lightly golden brown for that signature melt-in-your-mouth texture. These cookies have an amazing nutty flavor and are the perfect addition to cookie trays or a holiday cookie exchange at Christmas time.
Ingredients
Units
Scale
- 1 cup (or 2 sticks or 8 oz.) salted butter, softened
- 1 cup powdered sugar, divided
- 1 tsp. pure vanilla extract
- 2 cups all-purpose flour
- 1/2 cup white chocolate chips
- 1/2 cup chopped pecans (optional)
Instructions
- In a large bowl, cream the room temperature butter, ½ cup powdered sugar, and vanilla extract together using a stand mixer or hand mixer on medium speed until smooth and fluffy.
- Turn the mixer to low speed and gradually add the all-purpose flour to the butter mixture. Mix just until a thick dough forms. Do not overmix.
- Stir in the chopped pecans if using. A rubber spatula works great for this step.
- Wrap the Mexican wedding cookie dough tightly in plastic wrap or wax paper and refrigerate for at least 1 hour. The chill time helps the cookies hold their shape during baking.
- Once chilled, preheat your oven to 350°F and line a baking sheet or sheet pan with parchment paper.
- Scoop approximately 1 tablespoon of dough using a tablespoon cookie scoop or spoon. Roll into 1-inch balls, then flatten slightly in your hand.
- Place 3-4 white chocolate chips in the center of the dough circle, then carefully shape the dough around the chocolate chips until completely sealed.
- Arrange the cookie dough balls on the parchment-lined baking sheets in a single layer, spacing them about 1 inch apart.
- Bake for 12-14 minutes or until the bottoms are lightly golden brown. The tops will stay fairly pale.
- Allow the warm cookies to cool for about 5 minutes before rolling them in powdered sugar. You can also dust them using a sifter or a sugar shaker, which works perfectly for this first layer of sugar.
- Transfer the baked cookies to a wire rack to cool completely.
- For the prettiest finished cookies, roll them in powdered sugar a second time after they are fully cooled. The extra sugar gives them that classic snowy white appearance and helps the sugar cling better to the cookie surface.
Notes
- For best results, use butter softened to room temperature.
- Don’t skip the chill time or the cookies may spread too much.
- A food processor can quickly finely chop pecans.
- These traditional Mexican wedding cookies are delicate while warm, so avoid rolling them in sugar too early.
- If your dough feels sticky, chill it a second time for 15-20 minutes before shaping.
Nutrition
- Serving Size: 2 cookies
- Calories: 214
- Sugar: 9.5 g
- Sodium: 85.8 mg
- Fat: 14.1 g
- Carbohydrates: 20.5 g
- Fiber: 0.7 g
- Protein: 2.1 g
- Cholesterol: 28.1 mg
Find it online: https://rosebakes.com/white-chocolate-pecan-snowball-cookies/
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