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.
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.
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.
Mexican Wedding Cookies
Mexican wedding cookies are also called biscochitos. The texture on the inside is just like shortbread.
The cookies can also be formed into crescent shapes but the ones I am familiar with are round balls. I have another similar cookie recipe on the blog called Almond Crescents. It is also tender and delicious.
Check them out!
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.
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Connect with Vegan in the Freezer
Mexican Wedding Cookie Balls
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
- 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
If serving later you may need to re-roll in powdered sugar right before serving. You will definitely need to re-roll after freezing.
Nothing wrong with that. Ha!
Ginny McMeans says
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.
Crystal Lopez-Richburg says
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…
Ginny McMeans says
Eso es maravilloso Mia. Grasias!
Mia says
Gracias para esta receta, los galletas earn nut delecioso , no tuve problemas
Ginny McMeans says
Ah, thanks! I am glad you like them too 🙂
Ginny McMeans says
That is very interesting information Melissa! Thanks so much 🙂
Ginny McMeans says
Isn’t that great! Thanks so much Erin!
Ginny McMeans says
That could be a good thing Heather! 🙂
Ginny McMeans says
Yes, pecans are great! I think that might be the tradition in many countries.