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Vegan Mexican Wedding Cookies

You don't need a wedding to enjoy these delicious butterballs. These cookies are amazing - light, rich, and delicate.

These cookies date back to discovery of the New World and were most likely brought over by the Europeans, as they are strikingly similar to cookies found in Europe and Russia.

While you don’t need a wedding to enjoy these delicious butterballs, they are supposed to bring happiness and prosperity to a newly wedded couple. Bake up a batch and slip them in among the wedding presents to assure the future of your favorite couple. You, and they, won’t be sorry.

Note: Not vegan? Replace the vegan shortening with butter.

Vegan Mexican Wedding Cookies


  • 2 1/4 cups flour
  • 3/4 cup finely ground almonds (or almond flour)
  • 2/3 cup powdered sugar, plus more for dusting
  • pinch of salt
  • 1 cup vegan shortening
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla extract

Cooking Directions

  1. Sift dry ingredients, set aside.
  2. In a stand up mixer, cream shortening and maple syrup. Once light and fluffy, add vanilla.
  3. Add dry ingredients slowly, in four batches. Fully incorporate until adding more.
  4. Once all together, divide the dough in two and refrigerate for 3-4 hours.
  5. Preheat oven to 350 F.
  6. Line baking sheets with parchment.
  7. Roll 1 tablespoon of dough into balls and place on baking sheet.
  8. Cook until just beginning to brown (about 12-15 minutes). Remove from oven and let cool slightly (about 15 minutes).
  9. Then roll in powdered sugar. Cool the rest of the way on a wire rack.

Clara Moore

Clara Moore is a chef from St. Louis finding her way in Seattle, one plate of food at a time. She lives in a cedar cabin in the woods and cooks at home a lot more now than ever before.

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