How To Make Traditional Mexican Wedding Cookies From Home

These BeSureToCook traditional Mexican wedding cookies are tender, delicate, and full of rich, buttery pecan and lemon flavor. Dusted in powdered sugar, they look like little snowballs — perfect for weddings, Christmas cookie platters, and special occasions.

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Mexican wedding cookies with a soft, melt-in-your-mouth crumb — perfect for wedding dessert tables and holiday cookie platters.

Step-by-Step Instructions

1. Toast the Pecans: Heat a pan over medium heat. Add the pecans and toast, stirring frequently, until fragrant and lightly darkened, about 4–6 minutes. Let cool, then pulse in a food processor until finely chopped.
2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, ground cinnamon, and salt. Set aside.
3. Cream the Butter: In a large mixing bowl, cream the softened butter until smooth and slightly fluffy. Gradually add 1 cup powdered sugar in two additions, mixing after each addition until fully blended.
4. Add Flavorings: Mix in the vanilla extract and lemon extract until the mixture is smooth, creamy, and evenly scented.
5. Form the Dough: Add half of the flour mixture to the butter mixture and gently mix by hand or with a spatula. Add the remaining flour mixture and continue mixing until a soft dough forms.
6. Add Pecans: Fold in the finely chopped toasted pecans, then gently knead the dough a few times until everything is evenly combined and smooth.
7. Shape the Cookies: Line a baking sheet with parchment paper or a silicone baking mat. Scoop the dough with a small cookie scoop (or about 1 tablespoon) and roll into round balls. Place the dough balls on the baking sheet, leaving a little space between each.
8. Bake: Bake in a preheated oven at 350°F (175°C) for 13–16 minutes. Begin checking at 10 minutes — the edges should not brown; the cookies should look set and slightly puffed.
9. First Powdered Sugar Coat: Let the cookies cool just until they can be handled but are still warm. Gently roll each cookie in powdered sugar until covered, then place on a cooling rack.
10. Second Powdered Sugar Coat: Once the cookies are mostly cool, roll them a second time in powdered sugar for that thick, snowy “wedding” finish.
11. Serve: Arrange on a pretty platter or in cupcake liners and serve as part of a wedding dessert bar, holiday cookie platter, or with coffee and tea.

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