Mexican Wedding Cake

Mexican Wedding Cake


    • 1 cup unsalted butter, room temperature
    • 1/2 cup powdered sugar, plus a little sugar for dusting
    • 2 teaspoons pure vanilla extract
    • 2 cups all-purpose flour

    • 1/4 teaspoon salt
    • 1 cup pecans, toasted and finely chopped
    • 1 teaspoon cinnamon (optional)


Step-by-Step Mexican Wedding Cake Recipe

And now comes the moment we’ve all been waiting for: a step-by-step guide to making the perfect Mexican wedding cake!

Step 1: Preheat and Prepare

Start by preheating the oven to 175°C (350°F). Once the oven is preheated, line a baking sheet with baking paper. This prevents the cookies from sticking and makes cleaning easier.

Step 2: Mix butter and sugar until fluffy.

In a large bowl, cream together the unsalted butter and powdered sugar until light and fluffy. With an electric mixer it usually takes about 2-3 minutes.

Step 3: Stir in vanilla.

Add the pure vanilla extract to the butter and sugar mixture. Mix well to ensure the vanilla is well incorporated.

Step 4: Mix the dry ingredients.

In another bowl, combine the all-purpose flour, salt and chopped pecans. If using cinnamon, add it now.

Step 5: Mix the dry and wet ingredients.

Slowly add the dry ingredients to the wet mixture, stirring constantly. The dough may be a little crumbly, but that’s completely normal.

Step 6: Form cookies

Form the dough into 2.5 cm balls with your hands and place them on the prepared baking tray.

Step 7: Bake to Perfection

Bake the cookies in the preheated oven for about 10-12 minutes or until the bottom is lightly golden brown.

Step 8: Allow to cool and dust

After baking, wait a few minutes for the cookies to cool, then roll them in more powdered sugar. Let them cool completely and then dust them again with powdered sugar.

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