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Incredible Cinnamon Mexican Wedding Cookies

These melt-in-your-mouth cookies feature a warm cinnamon twist and toasty nuts, perfect for holiday platters and cookie swaps.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Mexican
Calories: 100
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup unsalted butter, softened Use room-temperature butter for best results.
  • 1/2 cup powdered sugar, plus more for dusting Dust while warm for best coating.
  • 1 teaspoon vanilla extract
  • 1 3/4 cups all-purpose flour For a variation, substitute some flour with finely ground almonds.
  • 1/2 teaspoon ground cinnamon Can be swapped for orange zest for a citrus twist.
  • 1/2 cup chopped nuts (pecans or walnuts) Toast lightly for deeper flavor.
  • 1/4 teaspoon salt

Method
 

Preparation
  1. 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.

Notes

Store cooled cookies in an airtight container at room temperature for up to one week. For longer storage, freeze the baked (but not sugared) cookies in a single layer, then transfer to a freezer container.