Mexican Wedding Cookies
Ginny McMeans
Published:
August 25, 2015
Last Modified:
May 8, 2024
Mexican Wedding Cookies simplicity makes them accessible to everyone – right out of their own oven. Fresh, lightly crunchy and ready to pop in your mouth.
I have loved these type of cookies since I was a little girl. It was later that I learned that they are called Mexican Wedding Cookies.
My mother brought them home from the grocery store and they were in a long pink box.
Mom also started making them for us. It wasn’t often but they sure were good.
When I started grocery shopping for myself I again looked for that long narrow pink box. For a while, I was able to find them but now I haven’t seen them for years. Luckily I already knew what they were.
In my first days of moving out of the house, the only things I knew how to make were Enchiladas and French Toast. I sure didn’t know how to bake special cookies like these.
Thank goodness mom had her recipe. I can’t find that pink box anymore and I wish I could. If only, for nostalgic reasons. Oh yeah, Van de Kamps chocolate chip cookies were the best too but that’s another story.
Now you can enjoy these world-famous cookies as a vegan. Just use dairy free butter and organic powdered sugar.
Now many years after that – I have learned that there are versions of the same cookies from Russia, India, Germany, Denmark, Croatia and I am sure many many more countries. You see? It is a really good cookie!
I hope you get to try this recipe because it really is rewarding and is delicious enough to be named after a very special day.
Cookie history
- Mexican wedding cookies are also called biscochitos. The texture on the inside is just like shortbread.
- Cookies like these also come from many nationalities from all over the world.
- Some of the names are Russian Tea Cakes, Danish Cookies, Polvorones, Italian Butter Nut, Viennese Sugar Balls, and so many many more.
- They do need to bake a little longer than most cookies but are really simple to make.
- Some versions are made with other nuts but almond is classic and definitely the ones used in Mexico.
- As you can guess, Spaniards brought the traditional cookie recipe from Europe.
Don’t forget to add these to your Christmas cookie list too.
Ingredients
- Dairy-free butter – makes the taste of the cookie so buttery good.
- Organic powdered sugar – goes on the inside and outside of the cookie. Wow!
- Vanilla extract – is a little bit of extra flavoring.
- Almond extract – more flavoring for the almond background.
- Whole wheat pastry flour – adds some nutrients. You can use whole wheat flour.
- Almonds – are gound and add so much to the cookies.
- Salt – is that little bit of contrasting seasoning that you really can’t taste but it’s there.
Can they be frozen
- Yes, they can.
- If serving later you may need to re-roll in powdered sugar right before serving. But maybe not. It depends on the heat in your house.
- You will definitely need to re-roll after freezing.
- Nothing wrong with that. Ha!
Mexican Wedding Cookies
Ingredients
- 1 cup dairy-free butter, softened
- 1/2 cup organic powdered sugar, for inside the cookies
- 1 1/4 teaspoon vanilla extract
- 1 1/4 teaspoon almond extract
- 1 3/4 cup whole wheat pastry flour
- 1 cup ground almonds, raw
- 1/4 teaspoon salt
- 2/3 cup organic powdered sugar, for coating at the end
Instructions
- Cream the vegan butter and the 1/2 cup of organic powdered sugar with a hand mixer.
- It takes a little while to get it light and fluffy and I do this at medium speed. Stir in both of the extracts.
- Mix in the flour and ground almonds, salt and stir until smooth.
- Chill for one hour.
- Form into 1″balls – I use a small cookie scoop. Place on a baking sheet.
- Bake at 300° for 35 minutes.
- Transfer to a rack to cool for about 10 minutes.
- Roll cookies in powdered sugar. Let cool completely.
- Serve or refrigerate or freeze.
Nutrition
44 responses to “Mexican Wedding Cookies”
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These look wonderful. Now if you can tell me how I can eat these without sugar landing on my “shelf” I’d be happy. 🙂
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Ha, Maureen! It is like – pick one up gingerly with two fingers only. Put the whole thing in your mouth at once and don’t look down.
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oh wow they look amazing. They kind of remind me of the goan Christmas cookies here. mhm and they are with almonds, yum!
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Thanks Helene! I will have to check out the goan Christmas cookies.
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Mmmm, These look so tasty! I love these cookies. They are one of my favorites.
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Ooooh yum! I could totally eat about 5 of these without blinking!!
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Mexican Wedding Cookies have always been a favorite of mine, but they’re always such a guilty indulgence. I love that these are healthier, and also something I could share with my vegan friends! A win all around! Thank you so much for this wonderful recipe! 😀
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Yes, Shelley you can’t really have them too often but they sure are good. 🙂 You are very welcome!
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Love these cookies and your photos are gorgeous!
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Such a great classic cookie! Everyone’s favorite!
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I could eat these very day of my life, love Mexican wedding cookies!
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Love these little cookies, so easy to enjoy an entire bunch of them!
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Mmmm, these are a favorite of mine.
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Great recipe and great website! I bookmarked it to find vegan freezer-friendly meals for my personal chef clients.
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These are seriously my favorite cookie ever!! I love it!
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You and me both Ashley! Thanks so much 🙂
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They look just perfect, just like traditional ones made with butter! Great job!
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Thanks Brenda! Non-dairy butter has come a loonnngg way and I have no problem baking with it. Happily! 🙂
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This is one of my favorite cookie! I usually just make them at Christmas time though…I don’t know why!
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These are one of my favorite cookies – and so great to have a vegan version!
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That’s definitely an indicator that something is good! I love these, too – always have. Aaaaaand, now I’m craving them. 😉
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That could be a good thing Heather! 🙂
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I’ve never made these at home and I’ve loved them forever! Can’t wait to give them a try now!
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Oh good Angie! I hope you get to soon 🙂
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I love, love these cookies. It’s funny how they are called many names. In my country they are called Polvorones and they are indeed most always served at weddings.
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That is very interesting information Melissa! Thanks so much 🙂
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Mexican wedding cookies have always been a favorite here, and I love the changes you made to make these healthier.
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Ah, thanks! I am glad you like them too 🙂
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These types of cookies bring back memories. Our family used to make them all of the time! I need to introduce my kids to them now!
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That is so cool Nancy! Yes! Your kids will love them. ❤
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These were the first grown up cookie I made as a teen. I can vividly remember crushing the pecans and how proud I was. Too bad my kids are both allergic to nuts…I haven’t made these in over a decade. Thanks for the great memory flash back…now slide me a cookie!
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That is pretty cool, Colleen, to have these as your young teen experience with cookie baking. Gosh darn those allergies!
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I’ve loved these since I was a little girl too — but I only recently learned that they were called Mexican Wedding Cookies. I especially love the ones made with pecans. But these sound delightful too.
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Yes, pecans are great! I think that might be the tradition in many countries.
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Isn’t that great! Thanks so much Erin!
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Gracias para esta receta, los galletas earn nut delecioso , no tuve problemas-
Eso es maravilloso Mia. Grasias!
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Should this cookie dough be pretty soft before baked I made dough to bake tomorrow and it’s really soft… the vegan version has disappointed me in the past (melted) and I’m nervous these are my favorite cookies…
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If you made the recipe exactly as it is written it should be able to be scooped with a cookie scoop and hold it’s shape without sticking. Putting it in the oven straight from the refrigerator will also help hold it’s shape. I had no problem with it baking and looking just like it is in the photos.
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I love how these turned out! I never did get around to putting the powdered sugar on the outside, but they are pretty delicious without it. -
I use this recipe every year and it’s always the cookie that kicks off my holiday baking! I love this cookie and everyone who tries them loves them too!-
That is great Juli! I really think during the holidays they can be called Snowball Cookies. 🙂 Thanks so much for your kind words.
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What type of almonds are used? Raw?
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Yes, Renee. Raw almonds. I’ll update the recipe card and thanks for the heads up.
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