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+ servings
Treats covered with powdered sugar and are spilling over out of their brown wooden bowl and onto chocolate napkins.
4.46 from 11 votes

Mexican Wedding Cookies

Mexican Wedding Cookies simplicity makes them accessible to everyone - right out of their own oven.
Course Dessert
Cuisine Cookies
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 42 Cookies
Calories 77kcal
Author Ginny McMeans


  • 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
  • cup organic powdered sugar, for coating at the end


  • 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.


Serving: 2Cookies | Calories: 77kcal | Carbohydrates: 7g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Sodium: 48mg | Potassium: 19mg | Sugar: 3g | Vitamin A: 205IU | Calcium: 7mg | Iron: 0.3mg