Cinnamon Mexican Wedding Cookies
Alright, picture this: it’s a chilly afternoon, soft jazz playing in the background, and the whole kitchen smells like warm cinnamon and toasted nuts. These Cinnamon Mexican Wedding Cookies have always been my go-to “little bite of happiness” when I want something sweet but not overwhelming. The buttery crumbly texture paired with that gentle cinnamon kiss and a snowy coat of powdered sugar simply melts in your mouth. Honestly, they remind me of cozy family gatherings where these cookies just vanish off the plate before you can say “pass me one.” If you’ve got a sweet tooth but want something unique and comforting, you’re gonna love these!
Quick Facts
- Yield: About 24 cookies
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
Ingredients
For the Cookies:
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar, plus more for rolling
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 2 1/4 cups all-purpose flour
- 1 cup finely chopped pecans or walnuts, toasted
- 1/4 teaspoon salt
How I Make It
Step 1:
Start by creaming the softened butter with 1/2 cup of powdered sugar until the mixture is fluffy and light. This is where your cookies get that tender, melt-in-your-mouth texture. Stir in the vanilla extract and ground cinnamon, letting the warm spice infuse the butter.
Step 2:
In a separate bowl, whisk together the flour, salt, and your toasted, finely chopped nuts. Gradually add the dry ingredients to the butter mixture, mixing until just combined—don’t overwork it, or the cookies might turn tough.
Step 3:
Roll the dough into roughly 1-inch balls and place them about 2 inches apart on an ungreased baking sheet. The dough will feel soft but holds together nicely thanks to that butter.
Step 4:
Bake in a preheated oven at 350°F for about 12-15 minutes or until the bottoms are just turning a light golden color.
Step 5:
Let the cookies cool on the baking sheet for 5 minutes – this helps them firm up a bit before rolling.
Step 6:
While still warm, gently roll each cookie in powdered sugar until completely coated. For an extra festive touch, give them a second roll after they cool fully. That snowy finish is what makes these cookies irresistible.
Variations & Tips
- Switch up the nuts! Try almonds, hazelnuts, or even pistachios for a different twist.
- If you love a nuttier flavor, toast your nuts longer for that deep, caramelized taste.
- Swap out cinnamon for a pinch of nutmeg or pumpkin spice for the holidays.
- Chill the dough for 30 minutes if you want more uniform, less spread cookies.
- Use homemade powdered sugar for an extra fine dusting if you have a blender handy.
How I Like to Serve It
These cookies are the perfect companion to a hot cup of coffee or rich hot cocoa, especially during those crisp fall or winter evenings. They shine at holiday parties, bridal showers, or anytime you want a refined treat with a cozy vibe. I even love packing them up in small tins as gifts—they’re always a crowd-pleaser.
Notes
- Store in an airtight container at room temperature up to a week—just make sure they’re fully cooled before storing.
- To refresh slightly stale cookies, warm them for 5-7 minutes at 300°F before serving.
Closing: These Cinnamon Mexican Wedding Cookies never fail to bring warm smiles and happy cravings—they’re the little buttery hugs your kitchen deserves.
