Mexican Wedding Cookies

These vegan Mexican wedding cookies are buttery, crumbly, and coated in a generous layer of powdered sugar for that classic melt-in-your-mouth texture. They’re surprisingly simple to make and require just a handful of basic ingredients. Perfect for holiday cookie trays, special occasions, or whenever you’re craving a sweet little treat!

Cookie-lovers, don’t miss out on these dairy-free sugar cookies, aquafaba meringues, and scrumptious edible peanut butter cookie dough!

Why These Cookies Will Make You Say, “I Do!”

• Minimal, Simple Ingredients. Just six basic pantry staples go into the mix, making them a great choice even when you don’t have much on hand.
• Great for Company. One batch makes a couple dozen cookies which should go a long way in feeding last-minute guests. For larger gatherings, it’s a snap to double the quantities, too.
• Ready in Minutes. You can go from zero to cookies in under an hour! From start to finish, it only takes 40 minutes before you’ll have a fresh platter of homemade sweets to share.
• Perfect for Holidays. Mexican wedding cookies are a popular addition to Christmas cookie platters, since they’re synonymous with special occasions. They’re excellent gifts, especially for loved ones that are difficult to shop for. Pair with these delicious dairy-free chai cookies for a lovely sweet and spicy mix!

History Of Mexican Wedding Cookies

Names can be deceptive; food historians believe that these treats didn’t start in Mexico at all, tracing their origins back to medieval Arab baking which emphasized nuts, sugar, and spices. It spread through European traders and eventually reached Central America by the 16^th century.

A Few Other Names For Mexican Wedding Cookies:

• Snowball Cookies
• Pecan Sandies
• Pecan Butter Balls
• Russian Tea Cookies
• Swedish Tea Cakes
• Polvorones

Key Ingredients

You only need six simple ingredients to make these Mexican wedding cookies (perhaps for a vegan wedding party?) and there’s a good chance you probably already have all of them.

• Coconut Oil – Instead of conventional dairy-based butter, coconut oil is a naturally rich plant-based alternative. Look for “virgin” coconut oil if you like the inherent tropical taste of coconuts, or “refined” if you’d prefer a more neutral flavor.
• Powdered Sugar – Simply granulated sugar that’s finely ground and mixed with a small amount of corn starch, powder sugar also goes by the names “confectioner’s sugar” and “10x sugar.”
• All-Purpose Flour – The most versatile flour in any baker’s pantry, this blend of white wheat is ideal for everything from muffins to bread. The neutral flavor is perfect for highlighting the other ingredients that bring this recipe to life.
• Pecans – Unsalted, toasted pecans are ideal here, for their rich nutty flavor and buttery texture. Chop them finely by hand or toss them into your food processor, pulsing a few times, for a coarse grind.
• Vanilla Extract – Splurge on the good stuff since the lush, floral notes really stand out in such a simple preparation. Vanilla extract can be used interchangeably with vanilla paste if you want a touch of real vanilla bean seeds in the mix.
• Himalayan Salt – Lightly pink in color due to trace minerals, many people believe it’s healthier than plain table salt, but can be used equivalently. The most important thing is to make sure it’s finely ground for even distribution.

How to Make Mexican Wedding Cookies

This step-by-step walkthrough shows the easy process of making Mexican wedding cookies:

Step 1: Mix Cookie Dough – Use a stand mixer to beat the coconut oil and powdered sugar until thoroughly combined. Add the flour, pecans, vanilla, and salt and mix on low speed until the dry ingredients are fully incorporated.

Step 2: Scoop and Chill Cookie Dough – Scoop the dough out in rounded tablespoons onto prepared baking sheets. You can use a small cookie scoop for consistency, or two spoons. Lightly flatten the cookies to about ½ inch thick, using lightly moistened hands to prevent the dough from sticking. Chill for about 10 minutes so the cookies don’t spread too much in the oven.

Finally, Step 3: Bake and Cool – Bake for 10 minutes at 350 degrees, rotate the pans, and bake for another 10 minutes, or until very lightly golden. Let rest for a few minutes before transferring to a wire rack to finish cooling completely.

Gently toss the cooled cookies in powdered sugar, to coat. Enjoy!

Pro Tips

• Use Melted, Cooled Coconut Oil – Coconut oil takes the place of eggs in this recipe and helps bring the dough together. Melt it first, then let it cool for a few minutes so it’s warm but not hot before mixing it with the sugar and flour.
• Don’t Over-Mix the Dough – Stir the dough just until everything comes together and no dry flour remains. Over-mixing can make the cookies tough instead of soft and tender.
• Keep an Eye on the Oven – A little golden brown color is a good sign that the cookies are done, but don’t let them get too dark on top. They bake quickly, so keep a close eye on them and transfer them off the baking sheets as soon as they’re finished to keep them from drying out.

FAQs