Anabelle Mclean Ina Garten’s Mexican Wedding Cookies are buttery, nutty, and coated in powdered sugar, making them an irresistible treat for any occasion. These delicate, melt-in-your-mouth cookies are perfect for holidays, celebrations, or as a simple sweet indulgence.
What are Ina Garten Mexican Wedding Cookies?
Mexican Wedding Cookies, also known as snowball cookies or Russian tea cakes, are shortbread-like cookies made with butter, nuts, and powdered sugar. Ina Garten’s version enhances the classic recipe with simple ingredients and a luxurious texture that pairs perfectly with tea or coffee.
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Reasons to Try Ina Garten Mexican Wedding Cookies
- Delicate and delicious: Buttery, crumbly cookies with a sweet coating.
- Simple to make: Requires basic ingredients and minimal effort.
- Great for gifting: A festive treat perfect for holidays or special occasions.
- Versatile: Pair well with coffee, tea, or as a light dessert.
- Long shelf life: Store well, making them ideal for make-ahead treats.
Ingredients Needed to Make Ina Garten Mexican Wedding Cookies
- Unsalted butter: 1 cup (2 sticks), softened.
- Powdered sugar: 1/2 cup (plus 1 cup for coating).
- Vanilla extract: 1 teaspoon.
- All-purpose flour: 2 cups.
- Salt: 1/4 teaspoon.
- Pecans or walnuts: 1 cup, finely chopped.
Instructions to Prepare Ina Garten Mexican Wedding Cookies
Step 1: Preheat the oven
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
Step 2: Cream the butter and sugar
- In a large mixing bowl, beat the softened butter and 1/2 cup of powdered sugar with an electric mixer until light and fluffy, about 2–3 minutes.
Step 3: Add vanilla and dry ingredients
- Mix in the vanilla extract. Gradually add the flour and salt, mixing until combined. Stir in the chopped nuts until evenly distributed.
Step 4: Shape the cookies
- Roll the dough into 1-inch balls and place them on the prepared baking sheets about 2 inches apart.
Step 5: Bake the cookies
- Bake in the preheated oven for 12–15 minutes, or until the bottoms are lightly golden. The tops should remain pale.
Step 6: Coat with powdered sugar
- Allow the cookies to cool for 5 minutes, then roll them in powdered sugar while still warm. Place them on a wire rack to cool completely. Once cooled, roll them in powdered sugar again for a thick, snowy coating.
What Goes Well With Ina Garten Mexican Wedding Cookies
- Coffee or tea: A perfect pairing for the buttery, nutty flavor.
- Hot chocolate: Complements the sweetness of the cookies beautifully.
- Fruit compote: Adds a tangy contrast to the richness of the cookies.
- Ice cream: Crumble the cookies over vanilla ice cream for a decadent dessert.
Key Tips for Making Ina Garten Mexican Wedding Cookies
- Use room-temperature butter: Ensures the dough mixes evenly and results in a tender texture.
- Chill the dough if needed: If the dough is too soft to handle, refrigerate for 15–20 minutes before shaping.
- Toast the nuts: Toasting the pecans or walnuts enhances their flavor.
- Roll while warm: Coating the cookies in powdered sugar while warm helps it adhere better.
- Double coat for extra sweetness: Rolling the cookies in powdered sugar twice gives them a beautiful, snowy appearance.
Creative Variations of Ina Garten Mexican Wedding Cookies
- Almond version: Substitute pecans with finely chopped almonds and add almond extract.
- Chocolate twist: Mix in mini chocolate chips for a sweet surprise.
- Spiced cookies: Add a pinch of cinnamon or nutmeg for warmth.
- Coconut delight: Roll the cookies in shredded coconut before the powdered sugar coating.
Storage Guidelines for Ina Garten Mexican Wedding Cookies
- Room temperature: Store in an airtight container for up to 1 week.
- Freezing: Freeze the uncoated cookies for up to 3 months. Thaw and coat in powdered sugar before serving.
FAQs
Can I use a different type of nut for Mexican wedding cookies?
Yes, you can use almonds, hazelnuts, or cashews as a substitute for pecans or walnuts. Finely chop or grind the nuts to ensure they blend well into the dough.
Why do Mexican wedding cookies need to be rolled in powdered sugar twice?
The first rolling, done while the cookies are warm, allows the sugar to adhere better. The second rolling, after they’ve cooled, gives them a thick, even coating for a classic snowy appearance.
Can I make Mexican wedding cookies without nuts?
Yes, you can omit the nuts for a plain shortbread-style cookie. The texture will be slightly different, but the cookies will still taste delicious.
How do I store Mexican wedding cookies to keep them fresh?
Store the cookies in an airtight container at room temperature for up to a week. For longer storage, freeze the cookies before rolling them in powdered sugar and coat them fresh after thawing.
Wrapping Up
Ina Garten’s Mexican Wedding Cookies are a timeless treat that’s easy to make and loved by all. With their nutty flavor, buttery texture, and snowy sugar coating, these cookies are perfect for any occasion. Try them today and enjoy a classic sweet that never goes out of style!
More Ina Garten Recipes
- Ina Garten Potatoes Anna
- Ina Garten Scalloped Potatoes and Ham
- Ina Garten Stuffed Bell Peppers
- Ina Garten Brunch Egg Casserole
Ina Garten Mexican Wedding Cookies Recipe
Mexican Wedding Cookies, also known as snowball cookies or Russian tea cakes, are shortbread-like cookies made with butter, nuts, and powdered sugar. Ina Garten’s version enhances the classic recipe with simple ingredients and a luxurious texture that pairs perfectly with tea or coffee.
- Prep Time: 20
- Cook Time: 13
- Total Time: 33 minutes
- Yield: Approximately 40 cookies
- Category: Dessert
- Method: Baking
- Cuisine: Mexican
Ingredients
- Unsalted butter: 1 cup (2 sticks), softened.
- Powdered sugar: 1/2 cup (plus 1 cup for coating).
- Vanilla extract: 1 teaspoon.
- All-purpose flour: 2 cups.
- Salt: 1/4 teaspoon.
- Pecans or walnuts: 1 cup, finely chopped.
Instructions
Step 1: Preheat the oven
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
Step 2: Cream the butter and sugar
- In a large mixing bowl, beat the softened butter and 1/2 cup of powdered sugar with an electric mixer until light and fluffy, about 2–3 minutes.
Step 3: Add vanilla and dry ingredients
- Mix in the vanilla extract. Gradually add the flour and salt, mixing until combined. Stir in the chopped nuts until evenly distributed.
Step 4: Shape the cookies
- Roll the dough into 1-inch balls and place them on the prepared baking sheets about 2 inches apart.
Step 5: Bake the cookies
- Bake in the preheated oven for 12–15 minutes, or until the bottoms are lightly golden. The tops should remain pale.
Step 6: Coat with powdered sugar
- Allow the cookies to cool for 5 minutes, then roll them in powdered sugar while still warm. Place them on a wire rack to cool completely. Once cooled, roll them in powdered sugar again for a thick, snowy coating.
