When I first tried Brown Butter Mexican Wedding Cookies, I was struck by their unique combination of flavors and textures. The rich nuttiness of browned butter paired with the sweetness of powdered sugar creates a delightful treat that’s hard to resist. If you’re looking to impress at your next gathering, these cookies are a perfect choice. But there’s more to explore about these delightful morsels that might just pique your interest further.
What kind of recipe is it?
The Brown Butter Mexican Wedding Cookie is a delightful twist on a traditional treat, featuring a rich, nutty flavor from browned butter that elevates its melt-in-your-mouth texture.
These crumbly cookies, often made with finely chopped nuts and rolled in powdered sugar, offer a perfect balance of sweetness and richness, making them an ideal accompaniment for coffee or tea.
This recipe is perfect for those who enjoy baking, want to impress guests, or simply indulge in a comforting, homemade dessert during festive occasions.
Preparation Time
| Recipe Detail | Description |
|---|---|
| Difficulty of the Recipe | Easy |
| Preparation Time | 20 minutes |
| Number of Servings | Approximately 24 cookies |
Ingredients
| Ingredient | Quantity |
|---|---|
| Unsalted butter | 1 cup (2 sticks, melted) |
| Powdered sugar (confectioners sugar) | 1 cup |
| Vanilla extract | 1 teaspoon |
| All-purpose flour | 2 cups |
| Chopped pecans or walnuts | 1 cup |
| Salt | 1/2 teaspoon |
| Powdered sugar (for coating) | Additional for dusting |
Essential Kitchen Equipment
| Tool/Equipment | Purpose | Alternative Option |
|---|---|---|
| Mixing Bowls (Large & Medium) | Used for combining ingredients; the large bowl is ideal for mixing dry ingredients, while the medium bowl can be used for wet ingredients. | Use any large pot or bowl you have at home. |
| Measuring Cups (Dry & Liquid) | Essential for accurately measuring the flour, melted butter, and other ingredients to ensure correct ratios for baking. | Use a standard cup if measuring cups are unavailable. Just ensure consistency in measurements. |
| Measuring Spoons | Critical for measuring small quantities like vanilla extract and salt accurately for the cookie recipe. | Use the lid of a bottle or any similar small spoon (like a teaspoon) as a makeshift measure. |
| Stand Mixer or Hand Mixer | Ideal for creaming melted butter and sugar together, making the mixing process easier and ensuring an even mix. | A whisk can substitute, though it requires more effort to achieve a creamy consistency. |
| Rubber Spatula | Used to scrape down the sides of mixing bowls and to fold in ingredients without deflating the mixture. | A wooden spoon can be used, though it might not be as effective for scraping. |
| Wooden Spoon | Useful for mixing ingredients, especially when combined with pecans or walnuts to avoid damaging them. | A sturdy plastic spoon can also work if it’s heat-resistant. |
| Baking Sheets (2-3) | Needed for placing cookies to bake in the oven; multiple sheets allow for more cookies to bake at once. | Any flat, oven-safe tray can be used, like a pizza pan. |
| Parchment Paper or Silicone Mats | Helps prevent cookies from sticking to the baking sheet, allowing for easy removal and clean-up. | Lightly grease the baking sheets with butter or cooking spray as an alternative. |
| Cookie Scoop or Spoon | Provides a uniform size for cookies, ensuring even baking and presentation. | Use regular tablespoons to drop cookie dough onto the baking sheet, although it may vary in size. |
| Cooling Rack | Allows baked cookies to cool evenly, preventing sogginess and maintaining texture. | Use the back of a baking sheet turned upside down or a wire rack if available. |
| Oven Thermometer | Ensures that the oven is at the correct temperature for baking, which is crucial for cookie texture. | Check if your oven has a built-in thermometer; you can also follow the manual’s instructions for temperature settings. |
Cooking Steps
- Preheat the oven to 175°C (350°F) and position the oven rack in the center. Line two baking sheets with parchment paper or silicone mats for easy cookie removal and clean-up.
- In a large mixing bowl, combine 240 g (2 cups) of all-purpose flour, 120 g (1 cup) of finely chopped pecans or walnuts, and a pinch of salt (about 1/4 teaspoon). Whisk these dry ingredients together and set aside.
- In a medium mixing bowl, melt 170 g (3/4 cup) of unsalted butter in the microwave or on the stovetop over low heat in a light-colored saucepan to monitor browning. Once melted, cook the butter for an additional 3-5 minutes until it turns golden brown and develops a nutty aroma.
- Remove from heat and allow it to cool slightly.
- Once the butter has cooled but is still liquid, stir in 100 g (1/2 cup) of powdered sugar and 1 teaspoon of vanilla extract. Use a stand mixer or hand mixer to combine at low speed until fully incorporated, for about 1 minute.
- Gradually add the dry mixture from step 2 to the wet mixture, mixing on low speed just until combined (about 30 seconds). Don’t overmix; the dough should remain slightly crumbly.
- Use a cookie scoop or a tablespoon to portion out the dough onto the prepared baking sheets, spacing each cookie about 5 cm (2 inches) apart. A standard portion size is about 30 g (2 tablespoons) for each cookie. Flatten each mound slightly to ensure even baking.
- Place the baking sheets in the preheated oven and bake for 12-15 minutes or until the edges are golden brown, and the centers remain slightly soft but set. The cookies should release a fragrant, nutty aroma when done.
- Once baked, remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes.
- Transfer them to a cooling rack using a spatula to ensure they cool completely.
- After the cookies have cooled, roll them in powdered sugar generously for a signature touch and set aside.
- Store the cookies in an airtight container at room temperature. If made ahead, these cookies will maintain flavor and texture for up to one week.
Variations
- Cocoa Chocolate Chip: Add 30 g (1/4 cup) of unsweetened cocoa powder and 120 g (1 cup) of dairy-free chocolate chips for a rich chocolate twist.
- Maple Pecan: Substitute 50 g (1/4 cup) of powdered sugar with maple syrup for a warm maple flavor and use toasted pecans for enhanced nuttiness.
- Gluten-Free Delight: Replace all-purpose flour with gluten-free flour blend (240 g / 2 cups) to make the cookies suitable for gluten-sensitive diets.
- Dairy-Free Option: Use coconut oil or a dairy-free butter alternative in place of unsalted butter (170 g / 3/4 cup) to create a dairy-free version.
- Vegan Variation: Use flaxseed eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water) instead of butter and eggs, along with vegan powdered sugar for a plant-based cookie.
- Lemon Zest Burst: Incorporate the zest of one lemon and 1 tablespoon of lemon juice into the dough for a fresh and tangy flavor.
- Seasonal Spices: Add 1 teaspoon of cinnamon and 1/4 teaspoon of nutmeg for a cozy, spiced version that’s perfect for colder months.
- Baked in Mini Muffin Tins: Portion the dough into greased mini muffin tins instead of baking sheets for bite-sized cookie bites that are evenly baked and great for sharing.
Tips on plating and presentation
Although the Brown Butter Mexican Wedding Cookies are delightful on their own, a little creativity in plating can elevate them to a whole new level.
I love using simple plating techniques like stacking cookies or arranging them in a circle.
For garnish ideas, a dusting of powdered sugar or a sprinkle of crushed nuts adds a beautiful touch that makes my presentation extra special.
What other dishes can I pair it with?
While enjoying my Brown Butter Mexican Wedding Cookies, I often think about the perfect dishes to pair them with.
They’re delightful alongside a rich chocolate mousse or a light fruit tart for dessert pairings.
For meal suggestions, serve them after a savory Mexican feast, perhaps with tacos and elote.
The sweetness complements the spices beautifully, creating a satisfying end to any meal.
What drinks can I pair it with?
When I think about the perfect drinks to pair with my Brown Butter Mexican Wedding Cookies, a few options come to mind that harmonize beautifully with their rich, nutty flavor.
Coffee pairings, like a smooth latte, elevate them nicely.
For tea options, a chai adds warmth.
If I’m feeling fancy, I’ll go for a sweet dessert wine.
And don’t forget about delightful milk alternatives!
Frequently Asked Questions
Can I Use Other Nuts Instead of Pecans or Walnuts?
Absolutely! I’ve used almond alternatives like almond flour, and hazelnut options add a unique flavor. Experiment with different nuts to discover what you love most; it’ll make your recipe just as delightful!
How Should I Store Leftover Cookies?
I store leftover cookies in a proper container, ensuring they’re sealed tightly. This method maximizes cookie longevity, keeping them fresh for days. I love enjoying them later, knowing they’re still delicious and flavorful!
Can I Freeze the Cookie Dough for Later Use?
Absolutely, I freeze cookie dough all the time! I use proper freezing techniques, like wrapping it tightly and labeling it. This way, my dough storage lasts longer, and I enjoy fresh cookies whenever I crave them!
Are There Any Gluten-Free Substitutes for This Recipe?
Absolutely! I use gluten-free flours like almond or oat flour for my recipes. Just watch out for nut allergies if you choose almond flour, but the taste remains deliciously rich without gluten. Enjoy baking!
How Long Do the Cookies Stay Fresh?
I’ve found that cookies stay fresh for about a week when stored properly. For best practices, keep them in an airtight container, and you’ll enjoy their delightful cookie freshness for longer!