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mexican wedding cookies

(21 ratings)
Blue Ribbon Recipe by
teresa ackenback-medina
kihei, HI

These cookies are so delicious, they melt in your mouth. I usually bake them during special occasions or holidays.

Blue Ribbon Recipe

This version of the wonderfully classic Mexican wedding cookie is nut-free and egg free. So, it's perfect for those with allergies. The crunchy cookies have a delicate texture and melt in your mouth. They're slightly sweet, but coating in powdered sugar adds just the right amount of sweetness. Perfect for any special occasion.

— The Test Kitchen @kitchencrew
(21 ratings)
yield serving(s)
prep time 1 Hr 15 Min
cook time 25 Min
method Bake

Ingredients For mexican wedding cookies

  • 1 c
    butter, softened
  • 1/2 c
    powdered sugar
  • 1 1/2 tsp
    vanilla extract
  • 2 c
    all-purpose flour
  • 1/2 tsp
  • 1 c
    old-fashioned rolled oats (Quaker oatmeal, not instant)
  • extra powdered sugar for rolling cookies

How To Make mexican wedding cookies

  • Creaming butter in a mixing bowl.
    Preheat oven to 350 degrees. In a large bowl, beat butter until creamy.
  • Powdered sugar, salt, vanilla, and flour added.
    Gradually beat in powdered sugar, then vanilla, flour, and salt.
  • Adding oats when smooth.
    When blended and smooth stir in oats.
  • Dough formed into balls.
    Shape dough into 1-inch balls and place on ungreased cookie sheets, about 2 inches apart. You can also flatten by pressing with your fingers.
  • Baking the Mexican Wedding Cookies.
    Bake 18-22 minutes or until golden brown.
  • Rolling warm cookies in powdered sugar.
    While still warm, roll in powdered sugar.
  • Cookies cooling on a wire rack.
    Cool on wire rack. Makes 2 1/2 to 3 dozen cookies.