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Mexican Wedding Cakes

Mexican Wedding Cakes

Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Dessert
Servings 3 dozen cookies


  • 1 c vegan butter, chilled
  • 1 tsp  vanilla extract
  • 2 c flour
  • 6 Tbsp powdered sugar
  • 1 c walnuts,toasted and coarsely chopped
  • powdered sugar for coating


  • Preheat oven to 350°F.
  • In a medium bowl, cream vegan butter and vanilla.
  • Add powdered sugar and flour and work into butter mixture until a stiff dough has formed.
  • Fold in walnuts.
  • Shape into 1" balls.
  • Bake 2″ apart for 10 minutes on an ungreased cookie sheet; allow to cool for several minutes.
  • When they’re still slightly warm to the touch, roll in powdered sugar. If they’re too hot, the sugar will melt, but if they’re completely cooled, it won’t stick as nicely.
  • Allow to cool fully before storing in an air-tight container.
  • Refrigerate until serving. If desired, roll in powdered sugar again right before serving.