Mexican Tea Cookies

Total Time

Prep: 45 min. + chilling Bake: 10 min./batch + cooling


3 dozen

Updated: Jun. 27, 2023
Mexican tea cookies are a holiday favorite in our family. I updated the recipe by frosting them with a buttercream made with dulce de leche. They are tender, crumbly cookies that everyone enjoys. —David Ross, Spokane Valley, Washington
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  • 1 cup butter, softened
  • 1/2 cup confectioners' sugar
  • 1/2 cup sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 3-1/4 cups all-purpose flour
  • 3/4 cup finely chopped pecans
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/2 cup butter, softened
  • 1 tablespoon heavy whipping cream
  • 1 teaspoon vanilla extract
  • 2 cups confectioners' sugar
  • 1/2 cup dulce de leche
  • 2 tablespoons ground pecans


  1. In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in egg and vanilla. In another bowl, whisk flour, pecans, baking powder, salt and cinnamon; gradually beat into creamed mixture. Dough will be soft. Form dough into a disk; cover and refrigerate 1 hour or until chilled.
  2. Preheat oven to 350°. On a floured surface, roll dough to 1/4-in. thickness. Cut with a floured 2-in. round cookie cutter; reroll dough scraps as needed. Place 2 in. apart on parchment-lined baking sheets.
    Bake until edges begin to lightly brown, 10-12 minutes. Remove from pans to wire racks to cool completely.
  3. For buttercream, in a large bowl, beat butter, cream and vanilla until creamy. Beat in confectioners’ sugar alternately with dulce de leche until smooth. Sprinkle cookies with additional confectioners' sugar. Pipe buttercream onto cookies; sprinkle with pecans. Store, covered, in refrigerator.
dulce de leche
This recipe was tested with Nestle La Lechera dulce de leche; look for it in the international foods section. If using Eagle Brand dulce de leche (caramel flavored sauce), thicken according to package directions before using.

Nutrition Facts

1 cookie: 188 calories, 10g fat (5g saturated fat), 27mg cholesterol, 101mg sodium, 23g carbohydrate (13g sugars, 1g fiber), 2g protein.