Mexican Wedding Cakes: the best recipe for the classic Mexican shortbread cookie

Perfectly buttery, deliciously nutty, and ultra-soft Mexican wedding cakes are an absolute delight. Also known as Russian tea cakes, these tasty shortbread cookies are a staple treat that's served around the holidays (they're always a favorite at Christmas) and for other celebrations.

Mexican wedding cakes are super easy to make, and odds are, you already have all the ingredients you need to make these tender, melt-in-your-mouth at home. Enjoy your Mexican wedding cakes with a cup of coffee or tea as a sweet treat in the afternoon.

Mexican Wedding Cakes Origins

Although they're known as Mexican wedding cakes, these cookies have origins outside of Mexico. And despite also being called Russian tea cakes, the cookies don't come from Russia either.

Various food scholars believe that Mexican wedding cakes are based on a medieval Arab cookie that gave rise to similar versions across the Mediterranean. In the US, Mexican wedding cakes have been a popular cookie since the first half of the 20th century.

With their beautiful powdered sugar coating that's reminiscent of snow, they're a favorite classic cookie to make around Christmas.

Tips for the Best Mexican Wedding Cakes

To make vegan-friendly Mexican wedding cakes, use margarine instead of butter.

Add a dash of cocoa powder to make chocolate Mexican wedding cakes.

For a richer almond flavor, swap the vanilla extract out for almond extract or use a 50/50 mixture in your recipe.

You can use pecans or walnuts instead of almonds if you prefer.

How to Store Mexican Wedding Cakes

Keep your cooled cookies in an airtight container for up to one week. They'll last for up to 2 weeks in the fridge. Frozen Mexican wedding cakes will last up to 3 weeks.

How to Make Mexican Wedding Cakes

Preheat your oven to 325F.

Beat ½ cup powdered sugar and butter in a large bowl until light fluffy.

Add in vanilla.

Add in salt.

Mix in almonds.

Sift in flour.

Mix.

Shape the dough into 1-inch balls, then set on a baking tray.

Place each ball by leaving some space. Bake for 13 to 17 minutes. The cookies should be set but not browned. Place on a wire rack to cool.

Put the powdered sugar in a bowl. Roll each cookie through the powdered sugar.

Leave for 15 minutes to cool completely. Roll the cookies in the powdered sugar a second time.

Serve and enjoy!

Notes

Ground almonds will also work in this recipe.