About Mexican Wedding Cookies
When I had my first Mexican wedding cookie, I had no idea that’s what they were actually called. In fact, I think the baker who made very specifically called them by a very different name, and if she knew I was here telling the internet she was incorrect then we’d probably be taking off our earrings and getting ready to have a little dispute.
But you know what?
An ambiguous name seems to be par for the course for these cookies, because everyone has their own idea of what’s true.
I’ve tried to do a little research on why that is, but the story varies depending on which source you use. At the end of the day, there just seems to be a never-ending claim of ownership over any cookie with a similar presentation and a melt-in-your-mouth texture.
What are the other names for Mexican Wedding Cookies?
While a cookie connoisseur (or just real legit baker) could probably argue the very subtle difference between these cookies, the average consumer probably won’t. And that’s nothing against everyday foodies like you and me. It’s just that the subtle influence of extracts and types of flour are sometimes lost when we’re just happy to have a cookie in our hand.
So if you’re curious whether or not you’d like a Mexican wedding cookie, check out the list below. If you’ve had any of these cookies before, I can assure you that you’ll like the Mexican wedding cookie because they’re all 95% the same.
- Mexican Teacakes
- Russian Teacakes
- Russian Wedding Cookies
So, why are they called Mexican Wedding Cookies?
While there is a deep history of Mexican weddings serving a variety of nutty fruitcakes and confections, the actual term Mexican wedding cookie did not become popular until American cookbooks started using it in the mid-1950s.
That’s not to say that these cookies aren’t served at Mexican weddings – I’ve honestly never had the pleasure of going to one, so for all I know, they might serve platters of these cookies – but the name primarily comes from the heritage of the nutty flavor and the pretty white appearance (like wedding white).
What are Mexican Wedding Cookies made of?
As far as ingredients, wedding cookies usually consist of ground nuts, flour, butter, sugar. For this particular recipe, the nutty flavor comes from the almond flour and the almond extract.
Now, for those of you out there who are immediately turned off by the almond extract, I have a confession to make. I, too, am usually not the biggest fan of almonds, but I promise that the almond taste is so subtle and blends in so well with the sugar that you’ll hardly know it was there. This recipe also doesn’t include any ground up almonds, so you won’t have to worry about running into any crunchy texture. Overall, these cookies are so light butter that they can make even an almond-skeptic like me enjoy them.
And if you can’t already tell, these cookies have now become a holiday staple in my house.
Do you need to chill the dough?
This particular recipe calls for chilling the cookie dough for at least 30 minutes.
I know it can be frustrating to put your baking on hold, but when it comes to cookies, chilling the dough is totally worth the impact it as on your baking.
The short explanation for chilling has to do with the butter. The firmer the butter is at the time of baking, the slower it will melt, which makes cookies less likely to spread while baking. So, as a general rule of thumb, chilling the dough will lead to more dense, fluffy cookies while not chilling will lead to flatter, cheweir cookies. This is not always the case, though. Whether you need to chill depends largely on the amount of butter used AND the composition of the other ingredients.
If you’d like a more indepth explanation of chilling dough (with examples!) then check out this article: To Chill or not to Chill.
Can you freeze Mexican wedding cookies?
Yes, you totally can! These cookies have a light and delicate texture that won’t lose their taste or texture from freezing.
For best results, let cookies cool completely before freezing. Be sure to store the cookies in an air-tight container for a freezer bag.
Cookies can be frozen for up to two months.
How to make Mexican wedding cookies
Step 1 – In a large bowl, add all-purpose flour, almond flour, baking powder salt, then whisk until mixed.
Step 3 – Reduce mixer speed and add in almond extract and egg. Mix until the egg looks incorporated, then scoop in the dry ingredients. Keep mixing until a light dough has formed.
Step 4 – Turn off the mixer and remove the bowl. Lay out a sheet of plastic wrap, then scoop out the dough, roll it into a ball, and place it on the plastic wrap. Wrap up the dough and chill it for at least 30 minutes.
Step 5 – When ready, remove the dough from the refrigerator and set up a baking sheet (covered with parchment paper or a baking mat) nearby. Pinch off about one tablespoon of dough, roll it into a ball, then place it on the prepared baking sheet. Repeat this step until all the dough has been used.
Step 6 – Bake the cookies!
Step 7 – Allow the cookies to cool, then roll the baked cookies in powdered sugar.
Step 8 – Enjoy!
Notes & tips for these Mexican teacakes
- If you’re doing a lot of holiday baking, I highly recommend having some silicone baking mats or silicone baking mats on hand. Baking cookies takes enough time without having to cut or measure parchment paper.
- Plus, some quality baking sheets are a must for a cookie baking extravaganza!
- For this recipe, I highly recommend using a stand mixer or a hand mixer. This recipe would be difficult to make by hand with a whisk.
- If you follow this recipe as it’s written, it says to remove the dough from the mixing bowl and wrap it in plastic wrap. I’ve found this to be the best for chilling dough, and if you’re baking a lot of cookies, it also helps you save valuable space in your refrigerator. However, if you really don’t want to deal with the plastic wrap, you could just cover the mixing bowl and chill it that way.
More fun cookie recipes
Watch the recipe video
Mexican Wedding Cookies
These teacakes go by many names, but the delicious taste remains the same: a sugar-covered almond cookie with a melt-in-your-mouth texture.
In a large bowl, sift together all-purpose flour, almond flour, baking powder, and salt, then set aside.
Reduce mixer speed to low and mix in almond extract and egg yolks, blending each for 30 seconds.
Keeping speed on low, quickly scoop in dry ingredients, adding about 1/3 to 1/2 cup at a time. Stop mixing as soon as dry ingredients appear fully incorporated in the dough. Remove bowl from mixer and scrape sides of bowl, mixing in any wayward dry ingredients.
Remove dough from bowl and place on a piece of plastic wrap. Firmly wrap dough and chill for at least 30 minutes.
Unwrap dough and use your fingers to pinch off 1 tablespoon of dough, then roll dough into a ball. Place cookie ball on the prepared baking sheet. Repeat this step until all the cookie dough batter is used, spacing cookies 2 inches apart.
Bake cookies for 20-25 minutes or until the bottoms of the cookies begin to turn a light golden color.
Let cookies cool on the baking sheet for 5 minutes before transferring to a wire cooling rack to cool completely.
Once cookies are cooled, put remaining1/3 cup powdered sugar in a bowl. Dip cookies in powdered sugar, tossing them to coat completely. Repeat this setup until every cookie is coated.
Serve cookies immediately or store cookies in a sealed container at room temperature for up to 5 days. As cookies rest, they may absorb the powdered sugar; this is normal. If this happens, just coat them with more powdered sugar for a freshly-made look.