Why You’ll Love these Melt-in-Your-Mouth Mexican Wedding Cookies
Why do these buttery, crumbly Mexican wedding cookies have such a devoted following? I think it’s because they’re ridiculously easy to make, yet taste like you spent hours perfecting them.
These little powdered sugar snowballs melt on your tongue, delivering pure comfort in every bite. They’re basically edible hugs.
What Ingredients are in Melt-in-Your-Mouth Mexican Wedding Cookies?
These Mexican wedding cookies are surprisingly simple when you look at the ingredient list, which is exactly why I love them so much. You probably have most of these pantry staples sitting around already, just waiting to be transformed into something magical. The beauty lies in how these basic ingredients come together to create those tender, crumbly cookies that practically dissolve on your tongue.
- 1 cup Crisco® Butter Flavor All-Vegetable Shortening (or 1 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening)
- 2 cups powdered sugar, divided
- 2 teaspoons vanilla extract
- 2 cups Pillsbury BEST® All Purpose Flour
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 2 cups walnuts, finely chopped
Now, let’s talk about a few key points that’ll save you from any kitchen mishaps. That powdered sugar gets divided because you’ll use half in the dough and half for rolling the warm cookies afterward, so don’t dump it all in at once like I’m always tempted to do. The walnuts need to be finely chopped, not just roughly hacked up, because big chunks will make your cookies fall apart when you try to roll them into balls. And speaking of the shortening, don’t worry if you’re not familiar with it – it’s what gives these cookies their signature melt-in-your-mouth texture that butter alone just can’t achieve.
How to Make these Melt-in-Your-Mouth Mexican Wedding Cookies
Getting these cookies from ingredients to your cookie jar is honestly simpler than you might think, and I promise you won’t need any fancy techniques or equipment to pull it off. Start by heating your oven to 350°F, then grab your electric mixer and combine that 1 cup of Crisco® Butter Flavor All-Vegetable Shortening with 1 cup of powdered sugar (remember, we’re saving the other cup for later) and 2 teaspoons vanilla extract. Beat everything on medium speed until it’s well blended and looks creamy.
While that’s happening, mix your dry ingredients in a separate bowl – that’s 2 cups of Pillsbury BEST® All Purpose Flour, 1/2 teaspoon baking soda, and 1/8 teaspoon salt. Add this flour mixture to your creamed shortening mixture and mix well, then stir in those 2 cups of finely chopped walnuts until everything’s evenly distributed.
Now comes the fun part, though I’ll warn you that your hands might get a little messy. Roll the dough into walnut-size balls – and yes, they literally mean about the size of an actual walnut, not those golf ball-sized monsters I used to make when I was feeling generous with portion sizes. Place these little dough balls on ungreased baking sheets, spacing them about 1 1/2 inches apart because they’ll spread just a bit. Bake for 15 minutes or until the edges start to brown slightly, but don’t let them get too dark or you’ll lose that tender texture we’re after.
Here’s where timing becomes pivotal: let them cool on the baking sheets until they’re cool enough to handle but still warm to the touch, then roll each cookie in that remaining 1 cup of powdered sugar. The warmth helps the sugar stick, creating that signature snowy coating that makes these cookies look like little edible snowballs. If you’re planning to make these cookies regularly or want to prepare other delicious home-cooked treats, investing in a premium slow cooker can be a wonderful addition to your kitchen arsenal.
Melt-in-Your-Mouth Mexican Wedding Cookies Substitutions and Variations
While that classic recipe is absolutely perfect as-is, I know some of you’re probably wondering about swapping ingredients or putting your own spin on these buttery little clouds.
You can easily substitute pecans for walnuts, or try almonds for a different flavor profile. Some bakers even add a pinch of cinnamon to the dough for extra warmth.
What to Serve with Melt-in-Your-Mouth Mexican Wedding Cookies
What pairs perfectly with these delicate, powdery treats that seem to dissolve the moment they hit your tongue? I love serving them with strong coffee or hot chocolate – the bitter contrast makes the cookies’ sweetness pop.
They’re also fantastic with milk, wine, or even champagne at celebrations. Simple beverages let these beauties shine.
Final Thoughts
How can something so simple create such pure joy? I think it’s because these cookies remind us that the best things in life don’t need to be complicated.
Butter, sugar, flour, nuts – that’s it. Yet somehow, they transport us to celebrations, warm kitchens, and shared moments that make our hearts full.
