Our Favorite Mexican Wedding Cake Cookies

These cookies are definitely one of our perennial favorites – and super easy to make.  Great to make with the kids.  They love rolling the warm cookies in powdered sugar!  Hope you try them,  and enjoy.  Bon appetit!


  • 16 Tbs. (2 sticks) unsalted butter, at
    room temperature
  • 1/2  cup confectioners’ sugar
  • 1 tsp. vanilla extract
  • 1/4 tsp. salt
  • 1 3/4 cups all-purpose flour
  • 1 tsp. ground cinnamon
  • Plus: extra confectioners sugar for covering the cookies
  • Optional: 1 cup ground almonds, or chopped walnuts or no nuts (delicious no matter which way)


In a large bowl, beat the butter on high speed until fluffy and pale yellow. Add 1/2 cup of the confectioners’ sugar and continue beating until light and fluffy. Reduce the speed to low, add the vanilla and salt, and beat until blended.

Sift together the flour and cinnamon, and add to the butter mixture.  Mix with a wooden spoon and add nuts if you are using them.

The dough will be a little sticky, so cool in the refrigerator for about 15 minute.  While the dough is chilling, preheat the oven to 350 degrees.

Shape the dough into 1-inch balls. Place about 1 inch apart on 2 ungreased baking sheets.

Bake until the cookies are just golden on the bottom, 10 to 12 minutes (it’s normal for them not to all be golden on top.)  Cool the cookies for 5 minutes, then remove the cookies one at a time and roll them in the confectioners’ sugar. Let the cookies cool completely on wire racks. Makes about 4 dozen cookies.





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