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Mexican Wedding Cookies

Nutty, slightly sweet and absolutely delicious Mexican wedding cookies. They are great to give as edible gifts for the holidays.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Dessert, Snack
Cuisine American
Servings 4 Cookies


For the Cookies:

  • 2 sticks Unsalted Butter (16tbsp/ 1 cup)
  • ½ cup Confectioners Sugar
  • tsp vanilla extract
  • 1 tsp salt
  • ¾ cup almond flour
  • cups all purpose flour

For the Coating:

  • 1 cups Confectioners Sugar


  • Preheat the oven to 325°F. Line 2 baking sheets with parchment paper or lightly grease them.
  • In a large mixing bowl, beat together the butter, sugar, vanilla extract and salt.
  • Beat in the almond flour and the all purpose flour.
  • Scoop about a teaspoon of dough and roll them into balls. Place the balls on the prepared baking sheet, about 1" between them.
  • Bake the cookies for 15~20 minutes or until they feel set on top. They should be lightly browned.
  • Put confectioners sugar in a shallow bowl.
  • Remove the cookies from the oven and allow them to cool on the pan for a few minutes. Transfer 4~5 cookies at a time and roll them in the sugar to coat. Transfer them to a rack to cool.
  • When the cookies are cool, roll them again in the sugar - they should be generously coated and snowy white.
  • Store in an airtight container at room temperature for up to a week. Freeze for longer storage.