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    You are here: Home / Vegan Recipes / Mexican Wedding Cookies

    Mexican Wedding Cookies

    Published: August 25, 2015. Last Updated: November 6, 2022 by: Ginny McMeans

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    Jump to Recipe -
    Mexican Wedding Cookies are covered with powdered sugar and are filling a small undulating wooden bowl.

    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.

    Wooden bowl full of cookie balls covered with powdered sugar.

    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.

    Mexican Wedding Cookies are covered with powdered sugar and being looked at from overhead. In a small dark wooden bowl.
    Jump to:
    • 🍪 Cookie history
    • 🥘 Ingredients
    • 💭 Can they be frozen
    • 📋 Recipe
    • 📋 Recipe

    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.

    Two photos one above the other showing two angles of a bowl full of powdered sugar covered balls.

    🍪 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.
    Mexican Wedding Cookies are covered with powdered sugar and are filling a small undulating wooden bowl.

    💭 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!

    📋 Recipe

    📋 Recipe

    Treats covered with powdered sugar and are spilling over out of their brown wooden bowl and onto chocolate napkins.

    Mexican Wedding Cookies

    Ginny McMeans
    Mexican Wedding Cookies simplicity makes them accessible to everyone - right out of their own oven.
    4.46 from 11 votes
    Print Save Saved
    Prep Time 15 mins
    Cook Time 35 mins
    Total Time 50 mins
    Course Dessert
    Cuisine Cookies
    Servings 42 Cookies
    Calories 77 kcal

    Ingredients
      

    • 1 cup dairy-free butter, softened
    • ½ cup organic powdered sugar, for inside the cookies
    • 1 ¼ teaspoon vanilla extract
    • 1 ¼ teaspoon almond extract
    • 1 ¾ cup whole wheat pastry flour
    • 1 cup ground almonds, raw
    • ¼ teaspoon salt
    • ⅔ cup organic powdered sugar, for coating at the end

    Instructions
     

    • Cream the vegan butter and the ½ 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

    Serving: 2CookiesCalories: 77kcalCarbohydrates: 7gProtein: 1gFat: 4gSaturated Fat: 1gSodium: 48mgPotassium: 19mgSugar: 3gVitamin A: 205IUCalcium: 7mgIron: 0.3mg
    Tried this recipe?Let us know how it was!

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    1. Renee

      December 14, 2019 at 9:12 am

      What type of almonds are used? Raw?

    2. Ginny McMeans

      December 14, 2019 at 10:56 am

      Yes, Renee. Raw almonds. I'll update the recipe card and thanks for the heads up.

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    For years I dabbled in cooking vegan food, but since I became a mom it has become more important for me than ever. What I’m after is a great collection of healthy and not time-consuming vegan recipes that make the whole family look forward to meals together.

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