Mexican Wedding Cookies 🍪 are buttery, tender, pecan-filled cookies rolled in powdered sugar. They’re also known in Mexico as Galletas de Nuez (pecan cookies) or Galletas Rusas (Russian cookies).
They’re easy to make with just a handful of ingredients and are ready in under 30 minutes. Serve them with a cup of Champurrado for a delicious Mexican-inspired treat.
Why You’ll Love This Recipe ❤️
- Easy to make. You only need a handful of simple ingredients.
- Ready in under 30 minutes. These cookies come together quickly, making them great for last-minute baking.
- Buttery and nutty. Toasted pecans add a delicious flavor and a little crunch.
- Perfect for sharing. Make a batch for Christmas cookie exchanges, parties, or gift giving.
-Maggie
🥣 Instructions
Making the Batter
- Cream the butter and add the powdered sugar, vanilla, and salt.
- Add the flour in slowly.
- Scrape down the sides as needed.
Use room temperature butter. If it is fresh out of the fridge, zap it in the microwave for 10-second intervals until it is soft.
Also, be sure to add the flour in little by little, or flour will fly everywhere.
- Add the toasted pecans. Stir to combine.
- Form about 1 tablespoon of dough into a small ball.
- Place on a lined cookie sheet.
Not a fan of pecans? Try this recipe with chopped walnuts instead.
How to Toast Pecans
At my local store, you can buy toasted pecans. Place the chopped pecans in a non-stick skillet over low-medium heat. Stir constantly for 1-2 minutes, or until fragrant. Let cool before adding to the batter.
- Bake at 375 degrees F for 10-12 minutes.
- Let the cookies cool on a cooling rack.
- The bottoms of the cookies should be golden brown.
Use only ½ tablespoon of the batter to form the balls.
Bake for 8 minutes, or until golden brown.
- Roll in powdered sugar.
- Set aside.
- Repeat with the remaining cookies.
- Let the cookies cool for about 10 minutes before rolling them in powdered sugar.
If they are still warm, the sugar may soak into the cookie. Let them cool completely and roll them in powdered sugar again.
🙋🏻♀️ Frequently Asked Questions
Mexican Wedding Cookies” is the name commonly used in the United States. In Mexico, these cookies are often called Galletas de Nuez or Galletas Rusas.
If the cookies are still warm when you roll them in powdered sugar, the sugar can melt into the cookie. Let the cookies cool for about 10 minutes, then roll them in powdered sugar. If needed, give them a second coating once they are completely cool.
Store the cookies in an airtight container at room temperature. They are best enjoyed within several days.
Yes. Use ½ tablespoon of dough for each cookie and bake for about 8 minutes, or until the bottoms are golden brown.
🧁 More Mexican Desserts
- Pan de Elote
- Carlota de Fresa
- Pastel de Tres Leches
- Orejas Pan
- Hojarascas
- Jericalla
- Cortadillos
- Pumpkin Tres Leches
- Mexican Churros
- Apple Empanadas
- Fresas con Crema
- Mexican Flan
- Pumpkin Empanadas
- Mexican Conchas
- Pineapple Empanadas
Make a batch for your next cookie exchange or holiday gathering. Serve with Ponche Navideño and enjoy!
Mexican Wedding Cookies
Ingredients
- 1 cup unsalted butter (softened)
- 1 cup powdered sugar
- 2 tsps vanilla
- ½ teaspoon salt
- 2 cups flour
- 1 cup toasted pecans
- Powdered sugar (for rolling) About 1 cup
Instructions
- Preheat oven to 375 degrees F
- Mix butter, powdered sugar, vanilla, and salt in a bowl.
- Beat until creamy. (About 2-3 minutes)
- Slowly add the flour. Mix on low while doing this.
- Occasionally scrape down the sides of the bowl.
- Add the nuts. Using a spatula work the nuts into the dough.
- Take about 1 tablespoon of the dough.
- Using your hands, roll into a small ball. Place on a lined cookie sheet.
- Space the cookies about 1” apart. Repeat until there is no more dough.
- Bake for 10-12 minutes.
- The bottoms of the cookies will be golden brown.
- Let cool on a cooling rack. About 10 minutes.
- Then roll each cookie on powdered sugar.
- Repeat with all the cookies.
- Enjoy!
Video
Notes
Bake for 8 minutes, or until golden brown.
How many cookies do these make
Hi there, you’ll end up with roughly 16 Mexican wedding cookies.
How come I can’t print out your recipe. Hate all the pop ups in Pinterest. Annoying.
Almost all food blogs have a JUMP TO RECIPE button at the top of the page. Click it. It’ll take you to the recipe. There you’ll see the PRINT button. Sometime, you might just find the print button right up at the top of the page next to the jump to recipe button. This will help you from seeing all the ads.
deliciosity mi familiars’ dessert poor mi expects dies butt every Xmas 🎄 holidays it’s expected to have a nice and very nice place for the most beautifully addressed the party tray it’s a must
They’re a must for the Holidays. Glad you enjoyed the recipe!
I ONLY KNOW THIS RECIPE BY THE NAME OF “ITALIAN WEDDING COOKIES” ha! And yes I am Italian….and yes “the now gone Italian family women” made these cookies to be included in with huge trays of mixed Italian cookies….for every family member’s wedding! I’m still looking for their old recipe for the Italian cookie which is contains dates, is cut into a perfect square and also dusted in powered sugar!
I have found all except this cookie. My niece found the recipe recently for the pineapple filled cookies…. Thank you this recipe, brings back lifelong memories…
Awww. I love that! We make them for weddings too. I don’t have the recipe you’re looking for. With dates sounds delicious! Hope you find it.
Wonderful recipe!
Black walnuts are good in it also
Black walnuts. Interesting! Thanks for the idea.
Have u made Magdalena’s? If u have could u please show us how they r made? Thank u for ur recipes. Great cookies.
Thanks for suggesting Magdalenas and I’m glad to hear you liked the Mexican Wedding Cookies recipe.
Definitely making these again. I opted for the 1/2 tbsp size cookies.
Yay! Glad you enjoyed this recipe.
Do you use all purpose or self rising flour.
All purpose flour. I don’t recommend using self rising flour to make Mexican Wedding Cookies because it has a rising agent. The cookies will come out salty.
I’ve made Mexican wedding cakes but the very first version/recipe I had was made with almonds and almond extract. I now make the pecan version (w/vanilla extract) and with almonds and almond extract. I also roll them in powdered sugar after taking out of the oven–let set for 1 or 2 minutes on cookie sheets (yes will still be very warm) then roll and place on cooling rack. After they are completely cool, roll again. These also freeze well. I freeze these in a zip bag (or plastic container w/lid) with powdered sugar ( use the stuff you have left over from rolling). Add a bit more to spread amongst the cookies. The sugar will help “cushion” them in the freezer while still keeping the coating.
Great advice and suggestions. Thanks for making this Mexican wedding cookies recipe! It’s a hit at my house too.
I was wondering if after you freeze them then thaw them out, so you add more confection sugar to make them look and taste ?fresh
The problem with freezing is freezer burn. But, you called it! That’s exactly what I would do… freeze them then thaw, then coat the Mexican wedding cookies in confection sugar to try to make them taste fresher.
Such a delicious and classic cookie. Thanks for sharing!
So glad you enjoyed this!
Wonderful recipe! So delicious!
So glad you enjoyed this!
Our favourite cookies – these are so good!
This recipe it’s amazing. So glad you enjoyed this!
Oh, yum! These are perfect!
Thanks! So glad you enjoyed this!
I love the buttery flavour of Pecans, these look so delicious!
So glad you enjoyed this!
These cookies are so tasty!
They are! glad you liked them
My mom used to make these way back in the 80’s but she used to add a just a little bit of anise.
Sounds yummy! Hope you give this a try
Love these!
So glad you enjoyed this!
I never had any of these cookies until a couple years ago. I always imagined they would be a dry cookie. I was doing in home care for an elderly couple and she made all kinds of cookies for Christmas. I had a couple of these and they were amazing. So, so good. She actually made a batch for me to take home. I’m making them this year for the first time. It says 16 servings. Does that mean just one cookie per serving or two? Because I could eat 16 of these with no problem.😆
Lol! You and me both. Unfortunately it means one cookie per serving. 🙂 Hope you have a Happy Holidays!
Love these, the addition of pecans made them AMAZING!
So glad you enjoyed this!