Okay, so I’ve been craving those little powdered sugar-covered cookies, you know, the ones they call Mexican Wedding Cakes? But, my kiddo has a nut allergy, so the usual recipes with pecans or walnuts are a no-go. I found a recipe that seemed alright, I tried it and tweaked it a bit, and I’m here to share my cooking steps.
Getting Started
First, I gathered all my ingredients. It’s pretty basic stuff, which is another reason I love these cookies.
- 1 cup (2 sticks) of unsalted butter, softened (important!)
- 1/2 cup of powdered sugar
- 1 teaspoon of vanilla extract
- 2 1/4 cups of all-purpose flour
- 1/4 teaspoon of salt
- More powdered sugar, for rolling the baked cookies in – about 1 cup should do it.
Mixing it Up
I grabbed my stand mixer, because, honestly, I am lazy. You could totally do this with a hand mixer, or even by hand if you’re feeling strong. I creamed together the softened butter and the 1/2 cup of powdered sugar until it was all light and fluffy, it took about 3 minutes. Then, I mixed in the vanilla.
In a separate bowl, I just whisked together the flour and salt. Then, bit by bit, I added the flour mixture to the butter mixture, mixing on low speed. Don’t overmix it! Just until it’s all combined into a nice dough.
Baking Time
I preheated my oven to 350°F (175°C). While that was heating up, I took small spoonfuls of dough and rolled them into little balls, maybe about 1-inch in diameter. I placed them on ungreased baking sheets, leaving a bit of space between each cookie.
Into the oven they went! I baked them for about 10-12 minutes. You want them to be just barely golden brown on the bottoms. Don’t overbake them, or they’ll be dry.
The Finishing Touch
Once I took them out of the oven, I let the cookies cool on the baking sheets for just a couple of minutes. They’re super fragile when they’re hot, so don’t try to move them too soon. Then, while they were still warm, I rolled each cookie in the extra powdered sugar. The warmth helps the sugar stick and create that lovely coating. I placed the sugar-coated cookies on a wire rack to cool completely.
And that’s it! The second time I rolled them in sugar, just for an extra-snowy look. They are buttery, melt-in-your-mouth delicious, and totally nut-free. Perfect for anyone with allergies, or if you just happen to be out of nuts.
My kid gobbled them,mission accomplished!
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