I used to think these were just holiday filler—pretty, but forgettable. Then I tried Ina’s version with real toasted pecans and a generous hit of almond extract, and everything changed.
They’re soft, crumbly, and quietly decadent. No icing, no glaze—just the right balance of butter, sugar, and toasted nut.
Here’s how I made them live up to their look.
Why This Works So Well
It’s all about balance and texture.
Most recipes stop at “buttery.” But Ina’s touch—equal parts vanilla and almond, finely ground pecans, and that post-bake sugar roll—gives them depth.
The dough is simple, but the flavor develops if you treat each step with intention. Toasting the nuts. Creaming the butter properly. Chilling when it feels sticky.
And that final roll in sugar while they’re still warm? That’s not garnish—it’s a technique.
My Ingredient Notes
- Pecans (1 heaping cup) – Toasting is non-negotiable. I once skipped it, and the cookies were flat-tasting. Toast until fragrant, not browned.
- Powdered sugar (1¼ cups total) – Goes in the dough and on top. Don’t skimp on the second roll; it’s what gives them their iconic finish.
- All-purpose flour (1¾ cups) – Use the fluff-and-sweep method. Too much and the cookies get chalky.
- Cinnamon (¼ tsp) – A quiet background note. Ina’s touch. Adds warmth without turning these into spice cookies.
- Unsalted butter (1 cup, room temp) – I tested with salted once. Regretted it. You want control over salt here.
- Sea salt (½ tsp) – I used Maldon flakes. Makes a difference.
- Vanilla + Almond Extract (1 tsp each) – The almond is what makes this feel special. Together, they make it feel “holiday.”
Swaps That Actually Worked
- Walnuts instead of pecans – Worked in a pinch, though the flavor was more bitter.
- Orange zest (½ tsp) – Lovely around the holidays, especially with coffee.
- Gluten-free 1:1 flour – I tried Bob’s Red Mill and it held up surprisingly well. Slightly crumblier, but still melts beautifully.
Fixes That Mattered
| What Went Wrong | Why It Happens | How to Fix It |
|---|---|---|
| Cookies spread too much | Butter too warm, dough too soft | Chill the dough at least 30 minutes before baking |
| Dry, chalky texture | Too much flour | Weigh your flour or use fluff-scoop-level method |
| Sugar didn’t stick well | Rolled too late | Roll cookies while they’re still warm, not hot |
How to Make Ina Garten’s Mexican Wedding Cookies
- Toast the pecans.
Medium skillet, low heat, about 5 minutes. Stir often. They’re done when your kitchen smells cozy. - Cool and grind.
Let them cool slightly, then pulse in a food processor until they’re a coarse meal—like damp sand, not powder. - Whisk dry ingredients.
In a bowl: flour + cinnamon. Set aside. - Cream butter and sugar.
In a stand mixer: beat butter, ¾ cup powdered sugar, and sea salt until pale and fluffy. Add vanilla and almond extract. - Add flour and nuts.
Gradually mix in the dry ingredients and ground pecans. If it feels sticky, chill it. - Form and bake.
Roll into 1-tablespoon balls. Place on parchment-lined baking sheets. Bake at 350°F for 13–16 minutes. Edges should be just golden. - Sugar coat.
Cool 15 minutes, then roll warm cookies in the reserved ½ cup powdered sugar. Let them sit. Then roll again just before serving if you want that snowy finish.
Tiny Habits, Better Results
- Use a cookie scoop for perfectly even portions—they bake more consistently.
- Roll them twice in sugar if serving later—the second coat sticks better once they’ve cooled fully.
- Let them rest overnight for best flavor. Something about the almond and butter gets richer by day two.
Leftover Notes
- Room Temp: Airtight tin, 5–7 days. Bonus: the texture gets even better after a day or two.
- Fridge: Not necessary, but fine if your kitchen runs warm.
- Freezer: Freeze baked cookies for up to 2 months. Sugar them after thawing and warming.
To reheat: Warm gently in a 300°F oven for 3–4 minutes. They don’t need to be hot—just revived.
Reader Qs Answered
Q: Can I make these ahead?
A: Yes. I often bake them a day before serving. Store in a tin and re-roll in sugar right before plating.
Q: Can I use pre-ground nuts?
A: I wouldn’t. They lack the toasted flavor and texture. Pulse your own.
Q: Do I need a mixer?
A: A hand mixer is fine. Just cream the butter long enough—it should look pale and airy.
Try More Recipes:
Ina Garten Mexican Wedding Cookies
Description
Buttery, nutty, and coated in sugar—these delicate cookies melt in your mouth with every bite.
Ingredients
Instructions
- Preheat oven to 350°F. Toast pecans 5 min in a dry skillet. Cool, then pulse into coarse crumbs.
- Set aside ½ cup powdered sugar for rolling. Whisk flour + cinnamon in a bowl.
- Beat butter, ¾ cup powdered sugar, and salt until fluffy. Add extracts.
- Mix in flour and pecans. Chill if sticky (30 min).
- Roll dough into 1-Tbsp balls. Place on parchment-lined baking sheets.
- Bake 13–16 min, until just golden. Cool 15 min.
- Roll warm cookies in reserved powdered sugar. Optional second roll before serving.