Mexican Wedding Cookies
Buttery, melt-in-your-mouth, and coated in a snowy layer of powdered sugar, Mexican wedding cookies are a classic for a reason! You’ll love the delicate, nutty flavour, with the perfect amount of sweetness.
I bet you’ve had these cookies before, although maybe you know them as snowball cookies or Russian tea cakes! While Mexican wedding cookies go by many different names, they’re one of those cookies you often find in holiday cookie tins and at bake sales. This vegan version keeps that same tender, crumbly texture and rich flavour thanks to vegan butter and finely chopped nuts.
Why These Mexican Wedding Cookies Are a Classic
I was so pleased with how these vegan Mexican wedding cookies turned out. While some recipes take quite a few trials to make vegan, this one came together quickly and easily thanks to the magic of plant-based butter!
- Melt-in-your-mouth texture. The combination of vegan butter and powdered sugar makes these cookies so lovely. Soft, delicate, and just all-around divine!
- Nutty and rich. Finely chopped pecans or walnuts add flavour and a subtle crunch.
- Perfect for holidays. Their snowy coating makes them especially festive as a holiday treat.
- Ideal for making ahead. This is a dough that freezes well, which I love for holiday baking. I can get some of the work done ahead of time so then all I have to do bake and roll in sugar!
Notes on Ingredients
Here’s what you’ll need to make these vegan Mexican wedding cookies. Scroll down to the recipe card for exact measurements and full instructions.
- Pecans or walnuts – Either works well. Pecans are slightly sweeter, while walnuts add a deeper, more robust flavour.
- Vegan butter – Make sure it’s softened so it creams properly with the sugar.
- Powdered sugar – Used in both the dough and for rolling. It creates that soft, tender texture.
- Vanilla extract – Use a high-quality pure vanilla extract, not imitation, for the best flavour.
- Almond extract – Optional, but adds a lovely depth and bakery-style flavour.
- Salt – Balances the sweetness.
- All-purpose flour – It’s best to measure in grams, but if you measure by volume, lightly spoon the flour into the measuring cup.
How to Make Vegan Mexican Wedding Cookies
Below you’ll find step-by-step photos showing the process of making these cookies, but the full instructions are in the recipe card at the bottom of the post.
- Toast the nuts. Spread the nuts on a baking sheet and toast until fragrant, then let them cool completely.
- Chop the nuts. Finely chop the cooled nuts so they’re small and evenly sized.
- Cream the butter. Beat the vegan butter and powdered sugar together until light and fluffy.
- Add the flavourings. Mix in the vanilla, almond extract (if using), and salt.
- Add the flour. Mix in the flour on low speed just until a soft dough forms.
- Fold in the nuts. Stir in the chopped nuts until evenly distributed.
- Chill the dough. Cover and refrigerate so the dough firms up and is easier to handle.
- Shape. Roll portions of dough into small balls and place them on a lined baking sheet.
- Bake. Bake until the bottoms are lightly golden while the tops remain pale.
- First coating. Let the cookies cool slightly, then roll them in powdered sugar while still warm.
- Second coating. Once fully cooled, roll them again in powdered sugar.
Tips for Perfect Mexican Wedding Cookies
- Don’t skip toasting the nuts. It enhances their flavour and adds depth.
- Use powdered sugar. It’s critical for both texture and structure. Granulated sugar won’t work the same way! If you don’t have powdered sugar on hand, here’s how to make powdered sugar yourself.
- Chill the dough. This helps prevent spreading and keeps the cookies tender.
- Double coating in sugar is essential. The first layer melts slightly, while the second creates that beautiful snowy finish.
Serving Suggestions
These cookies are perfect with coffee or tea and make a fantastic addition to holiday cookie trays alongside hot chocolate cookies, gingersnap molasses cookies, and other festive favourites!
Storage
- Room temperature: Store Mexican wedding cookies in an airtight container for up to 5 days.
- Freezer: Freeze baked cookies for up to 2 months. To freeze unbaked cookies, form the dough into balls, freeze on a baking sheet, then transfer to a zip-top bag. Freeze for up to 3 months and bake from frozen, adding a few extra minutes to the baking time.
More Vegan Cookie Recipes
Enjoy friends! If you make this Mexican wedding cookie recipe, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
Mexican Wedding Cookies
Ingredients
- 1 cup raw pecans or walnuts, 110g
- 1 cup vegan butter, softened – 226g
- 1/2 cup Powdered sugar, for the dough – 60g
- 2 teaspoons vanilla extract, 10mL
- 1/4 teaspoon almond extract, optional – 1.25mL
- 1/4 teaspoon fine sea salt, 1.5g
- 2 cups all-purpose flour, spooned and leveled – 240g
For coating:
- 1 cup powdered sugar, 120g
Instructions
Prepare the nuts:
- Spread the pecans or walnuts on a baking sheet in a single layer. Toast for 6-8 minutes at 350ºF, until fragrant and lightly golden. Let cool completely.
- Finely chop the cooled nuts with a knife or pulse briefly in a food processor. They should be very fine, but not turn into a paste.
Make the dough:
- In a large bowl, using a hand mixer on medium speed beat the softened vegan butter with the powdered sugar for 2-3 minutes, until light and fluffy.
- Mix in the vanilla extract, almond extract if using, and salt.
- Add the flour and mix on low speed just until a soft dough forms. The dough should look slightly crumbly but hold together when pressed.
- Fold in the chopped nuts until evenly distributed.
- Cover and refrigerate the dough for 30 minutes.
Bake the cookies:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop about 1 tablespoon (15 grams) of dough and roll into smooth balls. Place them about 1 inch (2.5 centimeters) apart on the baking sheet.
- Bake for 14-16 minutes, until the bottoms are lightly golden and the tops stay pale.
- Let the cookies cool on the baking sheet for 5 minutes. While still warm, gently roll them in powdered sugar and transfer to a wire rack.
- Once fully cooled, roll them again in powdered sugar for a thicker coat.
Notes
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
