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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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
- 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!
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.
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.
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…
Eso es maravilloso Mia. Grasias!
Gracias para esta receta, los galletas earn nut delecioso , no tuve problemas
Ah, thanks! I am glad you like them too 🙂
That is very interesting information Melissa! Thanks so much 🙂
Isn’t that great! Thanks so much Erin!
That could be a good thing Heather! 🙂
Yes, pecans are great! I think that might be the tradition in many countries.
That is pretty cool, Colleen, to have these as your young teen experience with cookie baking. Gosh darn those allergies!
That is so cool Nancy! Yes! Your kids will love them. ❤
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.
Oh good Angie! I hope you get to soon 🙂
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!
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!
Mexican wedding cookies have always been a favorite here, and I love the changes you made to make these healthier.
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.
I’ve never made these at home and I’ve loved them forever! Can’t wait to give them a try now!
That’s definitely an indicator that something is good! I love these, too – always have. Aaaaaand, now I’m craving them. 😉
These are one of my favorite cookies – and so great to have a vegan version!
This is one of my favorite cookie! I usually just make them at Christmas time though…I don’t know why!
Thanks Brenda! Non-dairy butter has come a loonnngg way and I have no problem baking with it. Happily! 🙂
They look just perfect, just like traditional ones made with butter! Great job!
You and me both Ashley! Thanks so much 🙂
These are seriously my favorite cookie ever!! I love it!
Great recipe and great website! I bookmarked it to find vegan freezer-friendly meals for my personal chef clients.
Mmmm, these are a favorite of mine.
Love these little cookies, so easy to enjoy an entire bunch of them!
I could eat these very day of my life, love Mexican wedding cookies!
Such a great classic cookie! Everyone’s favorite!
Love these cookies and your photos are gorgeous!
Yes, Shelley you can’t really have them too often but they sure are good. 🙂 You are very welcome!
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! 😀
Ooooh yum! I could totally eat about 5 of these without blinking!!
Mmmm, These look so tasty! I love these cookies. They are one of my favorites.
Thanks Helene! I will have to check out the goan Christmas cookies.
oh wow they look amazing. They kind of remind me of the goan Christmas cookies here. mhm and they are with almonds, yum!
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.
These look wonderful. Now if you can tell me how I can eat these without sugar landing on my “shelf” I’d be happy. 🙂