There’s something about the first cool, crisp days of the season that makes me want to fill the kitchen with warmth and the scent of butter and toasted nuts. For me, that feeling is perfectly captured in a batch of these tender, snow-dusted Mexican Wedding Cookies. In my family, we’ve always known them as Galletas Navideñas, and they are a non-negotiable star of our Christmas cookies recipes. If you’re curating your own lineup of holiday cookies Christmas, these belong at the very top. Their delicate, crumbly texture and rich, nutty heart make them a truly standout choice for anyone seeking unique Christmas cookies.
I can’t think of a more joyful place to start when you’re brainstorming Christmas baking ideas. The process is wonderfully simple—just a handful of ingredients mixed into a dough that feels like play in your hands. It’s the kind of holiday baking that feels like a ritual, filling your home with the most comforting aroma imaginable. As you plan your festive table, I’d gently suggest adding these to your list of Christmas dessert ideas. They offer a lovely, buttery contrast to heavier pies and chocolates. More than just a treat, these cookies are a little edible hug, a beloved comfort food recipe that brings a sprinkle of powdered-sugar magic to every gathering.
If you're looking for the perfect Mexican Wedding Cookies, you're in the right place. Whether you love Christmas Cookie or want to explore our Chicken collection, we've got you covered.
Why You’ll Love This Mexican Wedding Cookies
- Impossibly tender: They literally crumble and melt in your mouth.
- Rich, nutty flavor: Toasted pecans provide a deep, warm taste.
- Surprisingly simple: No eggs or leavening; dough comes together quickly.
- Elegant appearance: Snowy-white cookies look beautiful on any platter.
Ingredients & Tools
- 225 g unsalted butter, softened to room temperature
- 60 g powdered sugar, plus much more for rolling
- 1 tsp pure vanilla extract
- ¼ tsp fine sea salt
- 250 g all-purpose flour
- 120 g pecans, finely chopped
Tools: A stand mixer or electric hand mixer, baking sheets, parchment paper, a medium bowl for powdered sugar rolling.
Notes: The quality of your butter and pecans really shines through here, so use the best you can. That vanilla might seem like a small player, but it adds a beautiful warmth that ties everything together. You’ll notice there are no eggs—this is key to that signature crumbly, melt-in-your-mouth texture.
Nutrition (per serving)
| Calories: | 150 kcal |
| Protein: | 1.5 g |
| Fat: | 11 g |
| Carbs: | 12 g |
| Fiber: | 0.5 g |
Serves: 24 cookies | Prep Time: 20 minutes | Cook Time: 15 minutes | Total Time: 35 minutes
Before You Start: Tips & Ingredient Notes
- Butter temperature is everything. Your butter should be softened so it’s pliable but not greasy or melted. You should be able to make an indent with your finger, but it shouldn’t squish through. This is crucial for creaming properly.
- Toast those pecans! Do not skip toasting the pecans. It deepens their flavor immensely and removes any raw taste. Just a few minutes in a 350°F (175°C) oven until fragrant will transform your cookies.
- Measure your flour correctly. For the most accurate results, use a kitchen scale. If you’re using cups, fluff your flour with a spoon, spoon it into the measuring cup, and level it off. Don’t scoop directly from the bag or you’ll pack in too much.
- Embrace the mess. The final step of rolling the warm cookies in powdered sugar is a wonderfully messy affair. Have a generous amount of sugar in your bowl and just go for it—the mess is part of the fun.
How to Make Mexican Wedding Cookies
Step 1: First, toast your pecans. Preheat your oven to 350°F (175°C). Spread the chopped pecans on a baking sheet and toast for 5-7 minutes, until they become fragrant. You’ll notice a lovely, nutty aroma filling your kitchen. Keep a close eye on them, as they can burn quickly. Once toasted, set them aside to cool completely. This step is non-negotiable for the best flavor.
Step 2: Now, let’s make the dough. In the bowl of a stand mixer fitted with the paddle attachment, or using a large bowl and an electric hand mixer, beat the softened butter on medium speed until it’s smooth and creamy. This should take about one minute. You’re not trying to incorporate air, just to make it pliable.
Step 3: Add the 60 grams of powdered sugar and the salt to the butter. Beat on low speed at first to incorporate the sugar—otherwise you’ll have a sweet cloud all over your counter—then increase to medium and beat for another 1-2 minutes. The mixture should look light and fluffy. Scrape down the sides of the bowl, add the vanilla extract, and mix until just combined.
Step 4: It’s time for the dry ingredients. With the mixer on low speed, gradually add the flour. Mix only until the flour is just incorporated and no dry streaks remain. You’ll notice the dough will be quite thick. Now, add the cooled, toasted pecans and mix on low for just a few seconds until they are evenly distributed. Be careful not to overmix at this stage.
Step 5: Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes. This firms up the butter, which prevents the cookies from spreading too much in the oven. The dough will be easier to handle and roll when it’s chilled.
Step 6: Preheat your oven to 350°F (175°C) again and line baking sheets with parchment paper. Scoop out about 1 tablespoon of dough for each cookie. Roll the dough between your palms into smooth, neat balls. Place them about 1 inch apart on the prepared baking sheets—they don’t spread a huge amount, but they do need a little space.
Step 7: Bake for 12-15 minutes. The bottoms should be just lightly golden, but the tops will still look pale. You’re not looking for browning on top. The cookies will feel soft to the touch, but they will firm up as they cool. This is the trick—you want to take them out before they look fully “done.”
Step 8: This is the fun, messy part. Let the cookies cool on the baking sheet for just 5-7 minutes, until they are cool enough to handle but still very warm. Place a generous amount of powdered sugar in a medium bowl. Gently roll each warm cookie in the sugar until fully coated. Place them on a wire rack to cool completely.
Step 9: Once the cookies are completely cool, give them a second roll in the powdered sugar. This double coating is what gives them that classic, snowy appearance and ensures every bite is perfectly sweet. The first roll melts into a glaze, and the second gives you that final fluffy coat.
Storage & Freshness Guide
- Fridge: Not recommended—refrigeration can make them soggy.
- Freezer: Freeze baked cookies in an airtight container for up to 3 months.
- Reviving: Lightly re-dust with powdered sugar before serving if needed.
Serving Suggestions
Complementary Dishes
- A simple cheese board — The salty, sharp flavors of aged cheddar or manchego provide a fantastic contrast to the sweet, buttery cookies, cleansing the palate between bites.
- Spiced fruit compote — A warm compote made with apples or pears and a dash of cinnamon offers a soft, spiced counterpoint that highlights the nuttiness of the pecans.
Drinks
- Dark roast coffee — The bitterness of a strong coffee cuts beautifully through the rich sweetness of the cookies, making for a truly classic and comforting pairing.
- Spiced chai tea — The warm spices in chai—cardamom, cloves, cinnamon—echo the warm, toasty notes in the cookies, creating a wonderfully cozy experience.
Something Sweet
- Dark chocolate-dipped orange segments — The bright, citrusy burst of orange and the deep, bitter dark chocolate provide a refreshing and sophisticated finish that doesn’t compete with the cookies.
- Vanilla bean ice cream — For a real indulgence, sandwich a small scoop of high-quality vanilla ice cream between two cookies. The cold creaminess is just divine.
Top Mistakes to Avoid
- Using melted or too-soft butter. This will cause your cookies to spread excessively in the oven, losing their lovely round shape and becoming flat and greasy. Properly softened butter is key for structure.
- Skipping the nut toasting step. Raw pecans have a much milder, almost grassy flavor. Toasting unlocks their oils and deep, nutty essence, which is the soul of this cookie. I’ve made this mistake before and the difference is night and day.
- Overmixing the dough after adding the flour. This develops the gluten in the flour and can make the cookies tough instead of tender and crumbly. Mix just until you no longer see dry spots.
- Rolling the cookies in sugar when they are too hot. If you try to roll them straight out of the oven, the sugar will instantly melt into a sticky, clear glaze. Let them cool just enough to handle so the sugar can adhere properly.
Expert Tips
- Tip: For an extra flavor dimension, try browning your butter. Let the browned butter solidify again at room temperature before using it in the recipe. It adds a incredible nutty, caramelized depth that pairs wonderfully with the pecans.
- Tip: If your dough is too crumbly to roll, it might be too cold. Let it sit at room temperature for 5-10 minutes. If it’s too soft and sticky, pop it back in the fridge for another 15 minutes. The perfect dough should hold together without sticking to your hands.
- Tip: Use a small cookie scoop for perfectly uniform cookies. This not only makes them look more professional, but it also ensures they all bake at the same rate. A little goes a long way for presentation.
- Tip: For the snowiest finish, use a fine-mesh sieve to dust the cookies with a final, light layer of powdered sugar after the second roll. This gives them that pristine, just-fallen-snow look.
FAQs
Can I use a different type of nut?
Absolutely! While pecans are traditional, walnuts are a very common and delicious substitute. You could also try hazelnuts for a more decadent, almost chocolatey note, or even pistachios for a lovely green-flecked appearance and a slightly different flavor profile. Just make sure to toast whatever nut you choose—that step is universal for bringing out the best flavor.
Why do my cookies taste floury?
A floury taste usually means the flour wasn’t fully incorporated into the fat. This can happen if you add the flour all at once or mix too quickly. Always add the flour gradually with the mixer on low speed, and stop as soon as it’s combined. Also, ensure you’re using fresh flour, as old flour can develop an off, musty taste.
Can I make the dough ahead of time?
You sure can. The dough balls can be shaped, placed on a baking sheet, and frozen solid. Once frozen, transfer them to a zip-top bag. You can bake them straight from the freezer, just add 1-2 minutes to the baking time. This is a fantastic trick for having fresh, warm cookies ready for unexpected guests.
How should I store these cookies?
Store them in an airtight container at room temperature for up to a week. Place parchment paper between layers to keep them from sticking together. Do not refrigerate them, as the refrigerator can introduce moisture and make them soggy. The powdered sugar coating might absorb a bit over time, but you can always give them a light re-dusting before serving.
My cookies are too crumbly and falling apart. What happened?
This is almost always due to overbaking. These cookies continue to cook from residual heat after they come out of the oven. If you bake them until they look fully set, they will be overdone and too dry. Remember, you want to take them out when the bottoms are just lightly golden and the tops are still pale. They will firm up perfectly as they cool on the sheet.
Mexican Wedding Cookies: An Easy Holiday Baking Recipe
Discover the melt-in-your-mouth bliss of Mexican Wedding Cookies with this easy cookie recipe. Perfect for holiday baking, these buttery, nutty treats are a comforting Christmas dessert.
Ingredients
For the Ingredients
-
225 g unsalted butter (softened to room temperature)
-
60 g powdered sugar (plus much more for rolling)
-
1 tsp pure vanilla extract
-
0.25 tsp fine sea salt
-
250 g all-purpose flour
-
120 g pecans (finely chopped)
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