Sanditas Mexican Cookie Recipe
Pecan Sandies, Snowball Cookies (Mexican Wedding Cookies): Classic, buttery cookies with chopped pecans, coated in powdered sugar. Perfect for holidays or special occasions, these crumbly, melt-in-your-mouth treats are simple to prepare and versatile for various adaptations.
Ingredients
- 1 cup 226 g butter, softened
- ½ cup 61.75 g powdered sugar (plus more for rolling)
- 2 cups 240 g all-purpose flour
- 1 cup 114 g chopped pecans
- 1 teaspoon 4.7 g vanilla extract
Instructions
- Prep Your Baking Sheet: Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
- Cream the Butter and Sugar: In a mixing bowl, beat the softened butter and powdered sugar until creamy and smooth. This creates the buttery base of the cookies.
- Mix in the Flour and Vanilla:Add the flour and vanilla extract to the mixture, stirring just until combined. Be careful not
- to overmix, as this can affect the cookies’ delicate texture.
- Roll Into Balls: Using a teaspoon or small cookie scoop, portion out the dough and roll it into small balls with your hands. Place them on the prepared baking sheet, leaving about 2 inches of space between each cookie.
- Bake: Bake for approximately 12 minutes, or until the bottoms are lightly golden. Avoid overbaking to keep the cookies tender.
- Roll in Powdered Sugar: Let the cookies cool slightly, then roll them in powdered sugar while they’re still warm. Once they’re completely cooled, roll them again for that perfect snowy finish.
Notes
- Storage: Store in an airtight container for up to a week. Freeze baked cookies or cookie dough for up to 3 months.
- Nuts: Use pecans for a nutty flavor, or omit for nut-free cookies.
- Dusting: Re-roll cookies in powdered sugar before serving for a festive, snowy appearance.
- Egg-Free: These cookies are naturally egg-free, making them ideal for those with allergies.