Mexican Wedding Cakes (Cookies)

READY IN: 1hr 3mins
Recipe by 89240

These are so good! From Bon Appetit.

Top Review by Theresa P

A true Christmas classic ! These are rich,buttery, and nutty. I didn't think the cinnamon mixed in the sugar made a big difference in taste though. It is such a small amount that you really can't tell it's there. I may try a bit more cinnamon next time.

Ingredients Nutrition


  1. Using electric mixer, beat butter in large bowl until light and fluffy.
  2. Add 1/2 cup powdered sugar and vanilla; beat until well blended.
  3. Beat in flour, then pecans.
  4. Divide dough in half; form each half into ball.
  5. Wrap separately in plastic; chill until cold, about 30 minutes.
  6. Preheat oven to 350°F.
  7. Whisk remaining 1 1/2 cups powdered sugar and cinnamon in pie dish to blend.
  8. Set cinnamon sugar aside.
  9. Working with half of chilled dough, roll dough by 2 teaspoonfuls between palms into balls.
  10. Arrange balls on heavy large baking sheet, spacing 1/2 inch apart.
  11. Bake cookies until golden brown on bottom and just pale golden on top, about 18 minutes.
  12. Cool cookies 5 minutes on baking sheet.
  13. Gently toss warm cookies in cinnamon sugar to coat completely.
  14. Transfer coated cookies to rack and cool completely.
  15. Repeat procedure with remaining half of dough.
  16. (Cookies can be prepared 2 days ahead. Store airtight at room temperature; reserve remaining cinnamon sugar.) Sift remaining cinnamon sugar over cookies and serve.

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