Mexican Wedding Cookies – Paleo | Keto | Low carb | Vegan

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Mexican wedding cookies are butter cookies filled with nuts and rolled in powdered sugar. They are easy to make in a bowl and the perfect holiday gift. This healthier cookie recipe is also gluten-free, grain-free, and includes options for low-carb, keto, paleo, and vegan substitutes.

What are Mexican wedding cookies?

Have you ever tried Mexican wedding cookies? They are a traditional holiday cookie that resemble snowballs and also have many other different names for

History of Mexican cookies

No one knows the exact origin of these delicious Christmas cookies and they not only existed in Mexican culinary culture for centuries, but have also existed in other cultures around the world, including Eastern and Western Europe. Although the cookie has a different name in virtually every region of the world, they all share the same basic ingredients and the same method of preparation, making the cookie a universal delight.

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Wedding cookies are a rich and buttery shortbread filled with chopped walnuts (or walnuts) and rolled in a generous layer of powdered sugar. A classic cookie that's perfect for Christmas cookie trays, Christmas parties, and dessert tables.

Plus, they're super easy to make in a bowl. You can use your stand mixer to make cookie dough, but it comes together without also having to use a mixer. The best part? They are super simple to customize based on what you like or have in your pantry. If you're not a nut fanatic, you can also use walnuts, hazelnuts, mini chocolate chips, or even cranberries or dried cherries.

Ingredients

you will need to make Mexican wedding cookies:

Classic Mexican wedding cookies use butter, all-purpose flour, powdered sugar, vanilla, and finely chopped nuts. Our healthy Russian tea cake recipe is a little more waist-friendly as it's vegan, gluten-free, dairy-free, paleo, low carb, and keto.

For these Mexican keto cookies, we are using:

  • monk fruit sweetener powder
  • Grass-fed unsalted butter, solid Ghee, or solid organic refined coconut oil for vegan Mexican snowballs
  • extra fine blanched almond flour
  • vanilla extract
  • small pinch of fine sea salt – optional but helps flavor and balance sweetness

How to make Mexican wedding cookies

  1. MAKE THE MASS: Using a stand mixer, hand mixer, or fork in a large bowl, mix coconut oil with powdered sweetener until smooth and fluffy. Add vanilla, almond flour, and salt and mix until combined. Add the chopped walnuts and mix again until combined. Use your hands to knead the dough until it forms a large ball of dough. Add milk only if the dough seems dry and won't stick together, and alternately add more almond flour if the dough seems too wet, just a little bit at a time.
  2. ROLL IN BALLS: Cover a baking sheet with parchment paper. Roll the dough into ONE (1) tablespoon of size dumplings. Place on a prepared baking sheet approximately 2 inches apart. Repeat until all of the dough is exhausted. Put the baking sheet in the freezer for 15 minutes (to prevent it from spreading). Meanwhile, preheat oven to 375 F.
  3. TO BAKE: Bake the cookies for 12-14 minutes until the bottoms are golden brown, turning the pans in half. Be careful not to over bake.
  4. FRESH COOKIES: Remove from the oven and allow to cool in the baking pan for about 3-4 minutes until you can comfortably handle them with your hands.
  5. COAT WITH SWEET POWDER: Meanwhile, sift 1/2 cup powdered sweetener into a medium bowl. While the cookies are still hot, roll them in a powdered sweetener. Place the cookies on a wire rack to cool. Once the cookies have completely cooled, you can roll them in powdered sweetener again for an additional layer, if desired.
  6. Store cookies in an airtight container for up to 3 days or freeze for up to a month.

Helpful tips

  1. Measure your flour correctly: use the scoop and sweep method. If the dough seems too dry, you will need to add more coconut oil or dairy-free milk (1 tsp at a time).
  2. Does the dough seem too wet? Add more almond flour: ONE tablespoon at a time. Keep mixing and let the dough come together.

How to store cookies

How to store Mexican wedding cookies?

You can store Italian wedding cookies at room temperature for up to 3 days in an airtight container or in the refrigerator for up to 5 days.

Can Mexican wedding cookies be frozen?

Yes! I make butterball cookies in advance every year and they freeze wonderfully. Simply put the Russian tea cake cookies in an airtight container in a single layer and store them in the freezer for up to 2 months. Thaw in the refrigerator overnight and sprinkle with more powdered sugar, if desired.

Variations

Not a fan of classic pecan snowball cookies, here are a few other ways you can spice up this Mexican wedding cookie recipe:

  • use nuts, hazelnuts, or even chopped peanuts

Looking for Mexican wedding cookies without nuts?

  • take some mini chocolate chips
  • fill with chopped dried fruit
  • Top with Cinnamon for Mexican Cinnamon Wedding Cookies
  • add a little mint extract or chopped candy canes for mint snowballs
  • things with Nutella for Nutella Snowballs
  • add melted chocolate to Mexican chocolate chip cookies

More Christmas cookies you may like for the December holidays:

mexican wedding cookies

Mexican wedding cookies are butter cookies filled with nuts and rolled in powdered sugar. They are easy to make in a bowl and the perfect holiday gift.

Course: Dessert

American kitchen

Servings: 15 cookies

Calories: 120 kcal

:

Ingredients

  • 1/2 cup grass-fed unsalted butter, softened (can be used with solid butter or solid refined coconut oil; you want it to have the consistency of softened butter)
  • 2/3 cups monk fruit powder sweetener OR low-carb powdered sweetener of choice – can also be substituted with coconut sugar powder for paleo
  • 1 2/3 cups of extra fine blanched almond flour, measured correctly – scoop and sweep method
  • 1 teaspoon of pure vanilla extract
  • small pinch of fine sea salt
  • 1 teaspoon unsweetened almond milk, only when necessary if the dough appears dry and does not come together
  • 1 cup of finely chopped walnuts (you can use a food processor or just chop by hand)
  • More powdered sweetener, sieved to coat as needed

Instructions

  1. Using a stand mixer, hand mixer, or fork in a large bowl, mix the butter (butter or coconut oil) with powdered sweetener until smooth and fluffy. Add the vanilla, almond flour and salt and mix until the dough forms a ball. Add the chopped walnuts and mix again until combined. Use your hands to knead the dough until it forms a large ball of dough. Add milk only if the dough seems dry and won't stick together, and alternately add more almond flour if the dough seems too wet, just a little bit at a time.

  2. Cover a baking sheet with parchment paper. Roll the dough into ONE (1) tablespoon of size dumplings. Place on a prepared baking sheet approximately 2 inches apart. Repeat until all of the dough is exhausted. Put the baking sheet in the freezer for 15 minutes (to prevent it from spreading). Meanwhile, preheat oven to 375 F.

  3. Bake the cookies for 12-14 minutes until the bottoms are golden brown, turning the pans in half. Be careful not to over bake.

  4. Remove from the oven and allow to cool in the baking pan for about 3-4 minutes until you can comfortably handle them with your hands.

  5. Meanwhile, sift 1/2 cup powdered sweetener into a medium bowl. While the cookies are still hot, roll them in a powdered sweetener. Place the cookies on a wire rack to cool. Once the cookies have completely cooled, you can roll them in powdered sweetener again for an additional layer, if desired.

  6. Store cookies in an airtight container for up to 3 days or freeze for up to a month.

Recipe Video

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