The Ultimate Mexican Wedding Cookies: A Step-By-Step Guide

Mexican wedding cookies are a delicious, crumbly, buttery, and nutty treat that is perfect for any occasion, from weddings to holidays. They are also known as Russian tea cakes, polvorones, snowball cookies, and more. The cookies have a melt-in-your-mouth texture and are often coated in powdered sugar. This guide will walk you through the simple process of making these delectable cookies, with tips and tricks to ensure they turn out perfectly every time.

How to make the dough

To make the dough for Mexican wedding cookies, you'll need a few simple ingredients: butter, powdered sugar, flour, and nuts (traditionally pecans or walnuts). You can also add a pinch of salt, vanilla extract, and cinnamon for extra flavour.

Start by creaming together the softened butter and powdered sugar until light and fluffy. You can do this using a stand mixer or hand mixer. Then, mix in the vanilla extract and any other flavourings you're using.

Next, gradually add the flour to the mixture, mixing until a dough forms. If you're using a stand mixer, you can start on low speed and gradually increase it as the flour is incorporated. If the dough seems too soft at this point, chill it in the fridge for a bit to firm up.

Finally, stir in your chopped nuts. You can toast the nuts beforehand to enhance their flavour, and some recipes also call for processing the nuts into a coarse meal before adding them to the dough.

And that's it! You've now got delicious Mexican wedding cookie dough that's ready to be shaped and baked. Just remember to chill the dough if it's too sticky to work with, and enjoy the process of making these tasty treats!

How to form the cookies

Forming the cookies is a delicate process, but it's easy once you get the hang of it. Here's a step-by-step guide:

Firstly, you'll need to portion the dough into equal-sized balls. Most recipes suggest using a 1-tablespoon cookie scoop to ensure uniformity. Aim for 1-inch balls, but you can also go for 1 1/4-inch or 1 1/2-inch balls if you prefer a larger cookie. Roll each scoop of dough between your hands to form smooth, round balls. If the dough is too sticky to handle, chill it in the fridge for about 30 minutes before rolling.

Next, arrange the dough balls on a baking sheet. Leave about 2 inches of space between each ball, as they will expand during baking. If you're not using parchment paper or a silicone baking mat, place them on ungreased baking sheets.

Now, it's time to bake! Preheat your oven to between 350°F and 400°F. The baking time will vary depending on the size of your cookies and your oven's temperature, but it typically falls between 10 and 20 minutes. Keep an eye on them to ensure they don't over-bake. You'll know they're done when they're just set or lightly golden.

Once they're out of the oven, let the cookies cool on the baking sheet for a couple of minutes. This will make them easier to handle. If you're making Mexican Wedding Cookies, now is the time to roll them in powdered sugar for that signature sweet coating. Place some powdered sugar in a bowl and gently roll each cookie in the sugar until evenly coated. You can repeat this step once the cookies have cooled completely for an extra sweet touch.

And that's it! You've successfully formed and baked Mexican Wedding Cookies. Enjoy their buttery, nutty deliciousness!

How to bake the cookies

To make amazing Mexican wedding cookies, you'll need to:

Prepare the dough:

First, you'll need to cream together softened butter, powdered sugar, and vanilla extract until light and fluffy. Then, gradually add in your dry ingredients: all-purpose flour, a pinch of salt, and optionally, cinnamon. Mix until a dough forms, then stir in your choice of chopped pecans or walnuts. If your dough is too soft, chill it in the refrigerator before shaping.

Shape the cookies:

Form the dough into 1-inch balls and place them on a parchment-lined or ungreased baking sheet. Leave about 2 inches of space between each ball. If your dough is too sticky to work with, chill it in the fridge for about 30 minutes before shaping.

Bake the cookies:

Preheat your oven to between 350°F and 400°F. Bake the cookies for 10 to 20 minutes, or until they are just set and lightly golden. The lower the temperature, the longer the baking time. Remove the cookies from the oven and let them cool slightly on the baking sheet.

Coat the cookies in powdered sugar:

While the cookies are still warm, roll them in a bowl of powdered sugar until evenly coated. Place the cookies on a wire rack to cool completely. Once they have reached room temperature, you can optionally roll them in powdered sugar again for a thicker coating.

And that's it! You now have a batch of delicious, melt-in-your-mouth Mexican wedding cookies to enjoy.

How to coat the cookies in sugar

Coating Mexican wedding cookies in sugar is a simple process, but there are a few tricks to ensure the sugar sticks to the cookies. Firstly, the cookies should be rolled in sugar while they are still warm, but not hot. This will help the sugar to stick to the cookies and create a sweet coating. If desired, the cookies can be rolled in sugar a second time once they have cooled to room temperature. This will give them an extra-sweet touch.

To coat the cookies in sugar, place about a cup of powdered sugar in a bowl. Then, take a few cookies at a time and gently roll them in the sugar until they are evenly coated. It is important to be gentle during this process, as the cookies are fragile and can break apart if handled too roughly.

Another method for coating the cookies in sugar is to place them in a plastic bag with the sugar and shake gently until they are coated. This method can be a bit messier and may result in more broken cookies, but it can be a fun option if you don't mind a few imperfections.

Some people also like to brush the cookies with melted butter before rolling them in sugar, as this helps to take away any dryness and makes the sugar stick better. This is an optional step but can be worth trying if you want to ensure a thick, sweet coating.

Overall, coating Mexican wedding cookies in sugar is a simple process that can be done in a few different ways. The key is to work gently and roll the cookies while they are still warm for the best results.

How to store the cookies

Mexican wedding cookies are best stored in an airtight container at room temperature and will last for about a week. You can also store them in the fridge. To prevent the cookies from sticking together, place a sheet of parchment paper between each layer.

If you want to freeze the cookies, it is best to do so before adding the final coating of powdered sugar. Place the cookies on a baking sheet and freeze them in a single layer. Once frozen, transfer the cookies to freezer bags and store them for up to 2 months. To serve, thaw the cookies at room temperature and coat them with powdered sugar.

Alternatively, you can freeze the cookie dough before baking. Form the dough into balls and place them on a baking sheet. Freeze them in a single layer, then transfer the frozen dough balls to a plastic bag. Wrap the bag in tinfoil to make it airtight and store it in the freezer. When you are ready to bake, place the frozen dough balls on a baking sheet and follow the normal baking instructions.

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