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 a 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.

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 were 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.

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 the 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 substitutes, 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 them into balls (about 24 cookies), and place them on a baking sheet. Bake for 20 minutes.
6. Gently roll each warm cookie in powdered sugar to coat, then transfer to a cooling rack to cool completely.

Other Amazing Vegan Desserts To Prepare

1. Vegan Shortbread Cookies
2. Vegan Apple Breakfast Cake
3. Apple Pie With Crumb Topping
4. Hummingbird Muffins
5. Vegan Pound Cake

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