Eggless Powdered Sugar Mexican Wedding Cookies
These buttery, melt-in-your-mouth cookies are a holiday classic that happens to need absolutely no eggs to pull off — and you genuinely cannot tell the difference. The magic comes from creaming real butter with powdered sugar until it's pale and fluffy, then folding in finely chopped pecans for a nutty richness in every bite. A touch of cornstarch in the dough gives them that signature tender, almost crumbly texture that practically dissolves on your tongue. They bake up gently — just until set, never browned on top — and then get rolled in powdered sugar twice: once warm, once fully cooled, for that iconic snowy coating. The double-roll is the move that makes them look as beautiful as they taste. With a yield of 24 cookies, this batch is perfect for gifting, holiday trays, or just keeping a tin on the counter and pretending you have self-control. Simple ingredients, a straightforward method, and a result that looks genuinely impressive — this one earns a permanent spot in your baking rotation.
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Learn more →Ingredients
24 servings
- 1 cup (2 sticks) unsalted butter, softened
- ½ cup powdered sugar, sifted
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 2 tbsp cornstarch
- ¼ tsp salt
- 1 cup finely chopped pecans or walnuts
For rolling
- 1 ½ cups powdered sugar, sifted, for rolling
Instructions
- 1
Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- 2
Beat the softened butter and 1/2 cup powdered sugar together in a stand mixer or with a hand mixer on medium speed until pale and fluffy, about 3 minutes. Beat in the vanilla extract.
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