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.

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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. | HomemadeHooplah.com

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.

How to make Mexican wedding cookies.

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
  • Snowballs
  • Butterballs

What are Mexican 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).

The best Mexican wedding cookie recipe.

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.

What are Mexican wedding cookies.

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.

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

How to make Mexican wedding cookies

This next part is only a photo tutorial of the recipe steps. If you’re looking for the full recipe measurements and instructions, scroll down to Recipe Details.

Step 1 – In a large bowl, add all-purpose flour, almond flour, baking powder salt, then whisk until mixed.

Mexican Wedding Cookies Step 1 - Add flour. Mexican Wedding Cookies Step 1 - Add almond flour. Mexican Wedding Cookies Step 1 - Add baking powder. Mexican Wedding Cookies Step 1 - Mix ingredients. Mexican Wedding Cookies Step 1 - Mix ingredients well.

Step 2 – Using a stand mixer (or hand mixer + large bowl), beat together butter and powdered sugar until nice and smooth.

Mexican Wedding Cookies Step 2 - Add butter. Mexican Wedding Cookies Step 2 - Add powdered sugar. Mexican Wedding Cookies Step 2 - Mix ingredients. Mexican Wedding Cookies Step 2 - Blend ingredients until smooth.

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.

Mexican Wedding Cookies Step 3 - Add almond extract. Mexican Wedding Cookies Step 3 - Add egg. Mexican Wedding Cookies Step 3 - Add dry ingredients. Mexican Wedding Cookies Step 3 - Mix ingredients until 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.

Mexican Wedding Cookies Step 4 - Lay out a piece of plastic wrap. Mexican Wedding Cookies Step 4 - Place dough on plastic. Mexican Wedding Cookies Step 4 - Wrap dough in plastic wrap.

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.

Mexican Wedding Cookies Step 5 - Pinch off one tablespoon of dough and roll it into a ball. Mexican Wedding Cookies Step 5 - Place formed cookie balls on a baking sheet.

Step 6 – Bake the cookies!

Step 7 – Allow the cookies to cool, then roll the baked cookies in powdered sugar.

Mexican Wedding Cookies Step 7 - Let cookies cool completely. Mexican Wedding Cookies Step 7 - Roll baked cookies in powdered sugar. Mexican Wedding Cookies Step 7 - Roll cookies in sugar until coated. Mexican Wedding Cookies Step 7 - Coat cookies in powdered sugar.

Step 8 – Enjoy!

An easy recipe for Mexican wedding cookies.

Recipe Details

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. | HomemadeHooplah.com
3.89 from 9 votes

Mexican Wedding Cookies

30 mins prep + 20 mins cook + 30 mins Chilling Time
112 kcal
Yields: 36 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.

Ingredients 

Instructions

  • In a large bowl, sift together all-purpose flour, almond flour, baking powder, and salt, then set aside.
  • Using a stand mixer (or hand mixer + large bowl), cream together butter and 1 cup powdered sugar on medium high speed until smooth, about 5-7 minutes. 
  • 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.
  • Preheat oven to 325 degrees. Line two baking sheets with parchment paper
  • 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.

Nutrition

Serving: 1cookie | Calories: 112kcal | Carbohydrates: 11g | Protein: 2g | Fat: 7g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 3mg | Potassium: 17mg | Fiber: 1g | Sugar: 5g | Vitamin A: 171IU | Calcium: 13mg | Iron: 1mg

I do my best to provide nutrition information, but please keep in mind that I'm not a certified nutritionist. Any nutritional information discussed or disclosed in this post should only be seen as my best amateur estimates of the correct values.

Author: Chrisy

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6 comments

    • Pat

    I switched the quantities of the almond flour and regular flour. This should reduce the calories and healthier

    • DeOnna Theriot
    • 2 stars

    Could you tell me where to get almond flour..and does bring matter? Thanks..use to have these as a child..

      • Brenda Anne Hudson
      • 5 stars

      I found almond flour at Stater Brothers my local grocery store not expensive

    • Paula Buckingham

    Question: I don’t have Allmond flour but I have a lot of almonds. Can I put them in my food processor and use them?

    • Dini @ The Flavor Bender
    • 5 stars

    I love Mexican Wedding cookies! I first ate them in Australia (weirdly enough!), made with walnuts, and it’s one of our favorites now. These look so beautiful and delicious!

    • Marie
    • 5 stars

    I only just heard of Mexican Wedding Cookies this year, at the same time I discovered Snowballs. These just look so pretty.