Vegan Mexican Wedding Cookies

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These Vegan Mexican Wedding Cookies are mouthwatering treats that are perfect for your Christmas menu and other special occasions. They are decadent sugar-coated pecan balls with almond and vanilla that melt in your mouth.

Vegan Mexican Wedding Cookies

I had these Vegan Mexican Wedding Cookies for the first time many years ago at an event and I was blown away that they were vegan. I couldn’t stop eating them because they were so delicious and buttery. If you need a good cookie recipe or are making an assortment tray of cookies, these will be the perfect choice.

Serve these amazing goodies with my Molasses Cookies, Stamped Almond Cookies, Vegan Tiramisu, Sweet Potato Pie and your guests will be blown away this holiday.

Vegan Mexican Wedding Cookies

Mexican Wedding Cookies History

No one actually knows the true origins of these cookies, because honestly similar cookies have existed in other countries’ culinary traditions for centuries. These cookies are found throughout the world, including Eastern and Western Europe. They are also essentially the same as Italian Wedding Cookies, and many know them by both names interchangeably.

Even though these were sometimes also called “Mexican Wedding Cakes” by most people, they did not actually usually replace the wedding cake, unlike what the name implies. They also are not from Mexico!

The term “Mexican Wedding Cake” appeared in the American vocabulary in the 1950s, during the time of the Cold War which was when relationships between Russia and America was strained.

Many historians believe the term Mexican Wedding Cake was used to replace the name Russian tea cakes in every cookbook. Now, especially in the US, tea cakes are not commonly found, so many do not use this term.

This is probably why the term became Mexican Wedding Cookies, so that it would be less confusing. They are also most similar to cookies here in the US.

Bizcochitos, which are ball or crescent shaped cookies that are actually from Mexico, and pfeffernüsse, tiny round cookies from Germany, Denmark, and the Netherlands, are also similar to Mexican wedding cookies. However, they add additional spices, most notably anise.

Vegan Mexican Wedding Cookies Doughballs

 

Mexican Cookies Names

  • Polvorones in Spain
  • Butterballs
  • Danish Almond Cookies
  • Swedish Tea Cakes
  • Pecan Sandies
  • Finnish Butter Strips
  • Kourabiedes
  • Snowball Cookies

Mexican Wedding Cookie Recipe

Traditionally Mexican cookies are made from wheat flour, confectioner’s sugar, butter, chopped nuts, and vanilla, but with a little substitution, my cookies are vegan, gluten-free and still decadent.

I used gluten-free all-purpose flour instead of regular flour, and my new favorite is Krusteaz brand. Instead of store-bought confectioners sugar, I made my own by blending organic cane sugar in my high speed blender.

For butter, I used Earth Balance Buttery Spread. There are many vegan butter substitute, of which you can use any, but in my opinion this brand has the best flavor.

Pecans are my nut of choice, but you can probably also use walnuts or almonds. If you need Mexican wedding cookies without nuts, you can just omit them, and it will still be delicious.

In these cookies, I use vanilla and almond extract. This gives the cookies a delicious flavor with a hint of nuttiness, and the smell is out of this world.

How To Make Mexican Wedding Cookies?

  1. Preheat oven 350℉. Line baking sheet with parchment paper, and set aside.
  2. Sift flour and powdered sugar into a mixing bowl. Add salt and pecans, and combine.
  3. Add butter, vanilla extract, and almond extract and stir to combine and form a dough.
  4. If the dough is too dry, add 1-2 tablespoons of water.
  5. Chill the dough in the refrigerator for 1 hour so it is firm and easier to handle. Break off pieces of dough and roll into balls (about 24 cookies), and place on a baking sheet. Bake for 20 minutes.
  6. Gently roll each warm cookie in powdered sugar to coat, then transfer to cooling rack to cool completely.

Vegan Mexican Wedding Cookies

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Categories

Nutrition

(Per portion)
  • Energy: 251 kcal / 1049 kJ
  • Fat: 17 g
  • Protein: 2 g
  • Carbs: 22 g

Cooking Time

  • Preparation: 10 min
  • Cooking: 20 min
  • Ready in: 30 min
  • For:
  • 12 Servings

Ingredients

Instructions

  1. Preheat oven 350 degrees F. Line baking sheet with parchment paper and set aside.
  2. Sift flour and powdered sugar into a mixing bowl. Add salt and pecans, and combine.
  3. Add butter, vanilla extract, and almond extract and stir to combine and form a dough. If the dough is too dry, add 1-2 tablespoons of water.
  4. Chill the dough in the refrigerator for 1 hour so it is firm and easier to handle. Break off pieces of dough and roll into balls (about 24 cookies), and place on a baking sheet. Bake for 20 minutes.
  5. Gently roll each warm cookie in powdered sugar to coat, then transfer to cooling rack to cool completely.

Notes

Mexican Wedding Cookies

Recipe author's Gravatar image

Michelle Blackwood, RN

Hi, I’m Michelle, I’m the voice, content creator and photographer behind Healthier Steps. I share vegan and gluten-free recipes because of past health issues. My goal is to help you make healthier choices and show you how healthy eating is easy and delicious.

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3 Comments
  1. Donna
    January 16, 2019

    How do you keep the ball shape? I’ve made these twice (delicious!!) and both times they flatten a bit….??

    • Michelle Blackwood
      January 17, 2019

      Donna I’m happy you enjoyed them, mine were a bit flat on the base but all vegan ones are like that.

  2. Nicole
    December 11, 2018

    These were so easy to make and I had to refrain myself from eating the entire batch.