why make this recipe
These Incredible Cinnamon Mexican Wedding Cookies take the classic, melt-in-your-mouth shortbread cookie and add a warm cinnamon twist and toasty nuts for extra flavor and crunch. They’re perfect for holiday platters, cookie swaps, or an elegant finish to dinner. If you like experimenting with cookie textures, you might also enjoy this Almond Joy cookies recipe for a different take on nutty, sweet treats.
introduction
Light, buttery, and dusted in powdered sugar, Mexican wedding cookies are a timeless favorite. This cinnamon variation gives them a cozy aroma and subtle spice that pairs beautifully with tea, coffee, or a festive cocktail. The dough is straightforward — cream the butter and sugar, fold in flour, cinnamon, nuts, and a pinch of salt, roll into balls, bake, and coat while warm for the classic snowy finish.
how to make Incredible Cinnamon Mexican Wedding Cookies
Making these cookies is a simple, hands-on process that’s friendly for bakers of all levels. You cream softened butter with powdered sugar until light and fluffy, stir in vanilla, then fold in a dry mix of flour, cinnamon, chopped nuts, and salt. Shape the dough into small balls, bake until the bottoms are just golden, then roll the warm cookies in powdered sugar so they develop that delicate, snowy coating. Allow them to cool completely on a rack and finish with another dusting of powdered sugar for presentation.
Ingredients :
1 cup unsalted butter, softened, 1/2 cup powdered sugar, plus more for dusting, 1 teaspoon vanilla extract, 1 3/4 cups all-purpose flour, 1/2 teaspoon ground cinnamon, 1/2 cup chopped nuts (pecans or walnuts), 1/4 teaspoon salt
Directions :
- Preheat your oven to 350°F (175°C)., 2. In a large bowl, cream together the softened butter and 1/2 cup powdered sugar until light and fluffy., 3. Stir in the vanilla extract., 4. In another bowl, combine the flour, ground cinnamon, chopped nuts, and salt., 5. Gradually add the dry ingredients to the butter mixture, mixing until well combined., 6. Roll the dough into small balls and place them on a baking sheet lined with parchment paper., 7. Bake for 12-15 minutes, or until the bottoms are lightly browned., 8. Allow cookies to cool slightly, then roll each in powdered sugar while they are still warm., 9. Let them cool completely on a wire rack and dust with more powdered sugar before serving.
how to serve Incredible Cinnamon Mexican Wedding Cookies
Serve these cookies on a tiered platter for gatherings or packaged in small boxes or tins as gifts. They pair beautifully with hot chocolate or spiced coffee. For an impressive dessert board, combine them with shortbread bites and chewy bars — try pairing with a creamy option like this cheesecake-stuffed chocolate chip cookies for contrast.
how to store Incredible Cinnamon Mexican Wedding Cookies
Store cooled cookies in an airtight container at room temperature for up to one week. Place parchment between layers to prevent sticking. For longer storage, freeze the baked (but not sugared) cookies in a single layer on a baking sheet, then transfer to a freezer container; re-dust with powdered sugar after thawing and warming for best appearance.
tips to make Incredible Cinnamon Mexican Wedding Cookies
- Use room-temperature butter to cream properly and achieve a light texture.
- Chop nuts finely for even distribution; toast them lightly for deeper flavor.
- Roll cookies uniformly so they bake evenly — a small scoop helps.
- Roll in powdered sugar while the cookies are still warm to get that characteristic snowy coating that adheres best.
variation (if any)
- Swap the cinnamon for orange zest for a bright citrus twist.
- Use finely ground almonds instead of some flour for a softer, richer bite (this creates a variation closer to polvorones).
- Replace pecans with hazelnuts for a toasty alternative.
FAQ
Q: Can I make the dough ahead of time?
A: Yes — shape into balls and freeze on a sheet tray, then transfer to a bag. Bake directly from frozen, adding a minute or two to the baking time.
Q: My powdered sugar melts off. What went wrong?
A: If cookies are too warm or too oily on the surface, sugar can melt. Let them cool just enough to handle, then roll; finish with a final dusting once fully cooled.
Q: Can I skip the nuts?
A: You can omit nuts for a nut-free version, but the texture and flavor will be less traditional. Consider adding an extra tablespoon of flour or a small amount of finely ground oats instead.
Conclusion
For a reliable, beautifully spiced take on a classic cookie, this recipe delivers melt-in-your-mouth results. If you’d like a different version or inspiration, see this detailed Mexican Wedding Cookies Recipe – Love and Lemons for more techniques and variations.
Incredible Cinnamon Mexican Wedding Cookies
Ingredients
Method
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the softened butter and 1/2 cup powdered sugar until light and fluffy.
- Stir in the vanilla extract.
- In another bowl, combine the flour, ground cinnamon, chopped nuts, and salt.
- Gradually add the dry ingredients to the butter mixture, mixing until well combined.
- Roll the dough into small balls and place them on a baking sheet lined with parchment paper.
- Bake for 12-15 minutes, or until the bottoms are lightly browned.
- Allow cookies to cool slightly, then roll each in powdered sugar while they are still warm.
- Let them cool completely on a wire rack and dust with more powdered sugar before serving.
