Mexican Wedding Cakes

Easy to make ahead of time and always a big hit!

Mexican Wedding Cakes

Prep Time35 minutes
Cook Time15 minutes
Course: Dessert
Cuisine: Mexican
Keyword: Cookies, Mexican


  • Stand Mixer or Handheld Mixer
  • Food Processor
  • Cooling Rack


  • 1 cup 2 sticks butter, room temperature
  • 2 cups powdered sugar
  • 2 teaspoons vanilla extract
  • 2 cups all purpose flour
  • 1 cup pecans toasted, coarsely ground
  • 1/8 teaspoon ground cinnamon


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