Make Nut-Free Mexican Wedding Cookies: A Step-By-Step Guide

Mexican wedding cookies are a delightful, crumbly, buttery, and nutty treat that is perfect for any occasion, from weddings to the holiday season. But what if you want to enjoy these cookies but don't like nuts or have a nut allergy? Well, you can still make and enjoy Mexican wedding cookies without the nuts!

At their most basic, Mexican wedding cookies are made with flour, butter, confectioner's sugar or powdered sugar, and vanilla extract. Nuts, typically pecans or walnuts, are usually added to the dough to give the cookies a rich, nutty flavor and a crunchy texture. However, you can simply omit the nuts from the recipe, and you'll still end up with delicious, melt-in-your-mouth cookies.

To make Mexican wedding cookies without nuts, you will follow the same steps as the traditional recipe. First, cream together softened butter and powdered sugar until light and fluffy. Then, mix in vanilla extract. Gradually add in the flour and mix until combined. Instead of stirring in chopped nuts, you can simply move on to the next step of forming the dough into balls.

After shaping the dough into balls, place them on a baking sheet and bake until just set. Once the cookies are cooled, roll them in powdered sugar for that signature sweet coating. And that's it! You've made Mexican wedding cookies without nuts. Enjoy them with a cup of tea or coffee, or share them as festive holiday treats.

How to make the dough

To make the dough for Mexican wedding cookies, you'll need a few simple ingredients: butter, powdered sugar, flour, and a pinch of salt. You can also add vanilla extract for a hint of flavour.

Start by creaming together the softened butter and powdered sugar until light and fluffy. This will form the basis of your dough and give the cookies their melt-in-your-mouth texture. Next, mix in the vanilla extract, if using.

Now it's time to add the dry ingredients. Gradually add the flour and salt to the butter mixture, mixing until everything is combined. You may need to chill the dough at this point if it seems too soft to handle.

If you want to add nuts to your cookies (traditionally, pecans or walnuts are used), this is the time to do so. Simply stir the chopped nuts into the dough. However, for nut-free cookies, simply omit this step.

Your dough is now ready to be shaped and baked!

Rolling the dough into balls

Firstly, ensure that your hands are clean and dry. You may also want to lightly flour your hands to prevent the dough from sticking. Take the portioned dough and begin to gently roll it between your palms in a circular motion. Apply even pressure to shape the dough into a smooth, round ball. If the dough is sticky, you can chill it in the fridge for about 30 minutes to make it easier to handle.

When shaping the dough, aim for uniformity in size and shape. This will ensure even baking and a consistent texture in the final cookies. The dough balls should be compact and well-formed, with no cracks or uneven edges.

Once you have rolled the dough into balls, place them on a parchment-lined or ungreased baking sheet, leaving a bit of space between each one to allow for spreading during baking. If your dough is very soft, you can chill the shaped dough balls in the refrigerator for a few minutes before baking to help them retain their shape.

For best results, follow the recipe instructions for the size of the dough balls, which is typically around 1 inch in diameter. This will ensure the cookies bake evenly and have a consistent texture.

Finally, remember that the dough balls will expand slightly during baking, so leave some space between them on the baking sheet to prevent them from merging during baking.

Baking the cookies

Now that you've prepared your dough, it's time to bake your Mexican wedding cookies!

Firstly, preheat your oven to a temperature between 325°F and 400°F. While the oven is heating up, you can shape your dough into 1-inch balls. If your dough is too sticky to handle, chill it in the fridge for 30 minutes before rolling. Place the balls of dough 2 inches apart on an unlined cookie sheet or a parchment-lined or ungreased baking sheet.

Once the oven is hot enough, bake your cookies for 10 to 20 minutes, depending on the temperature of your oven. You'll know they're done when they're just golden. Remove the cookies from the oven and let them cool on the baking sheet for a couple of minutes.

Now it's time to add that signature sweet coating! Place some powdered sugar in a shallow bowl and roll the warm cookies in the sugar until they're evenly coated. You can add a second coat of powdered sugar once the cookies have cooled to room temperature if you like.

And that's it—your Mexican wedding cookies are ready to serve! Enjoy the buttery, nutty, melt-in-your-mouth treats.

Coating the cookies in sugar

Firstly, you will need to prepare a shallow bowl of powdered sugar. Place about a cup of powdered sugar in a bowl and set it aside. You will use this bowl to roll the cookies in the sugar.

Next, after the cookies have been baked and cooled slightly, you can begin the coating process. It is important that the cookies are still warm when you start rolling them in the sugar. This will help the sugar to stick to the cookies and create a nice, even coating.

Take each cookie and gently roll it in the bowl of powdered sugar. Use your fingers to ensure that all sides of the cookie are evenly coated. You may need to gently shake off any excess sugar.

Once all the cookies have been coated in sugar, place them on a wire rack to cool completely. This will allow the cookies to firm up and the sugar coating to set.

Once the cookies have cooled completely, you have the option to roll them in the powdered sugar once more. This will give them an extra sweet and snowy appearance. Simply repeat the rolling process, ensuring that all sides of the cookies are well-coated.

Finally, your Mexican wedding cookies are ready to be served or stored. If you are storing them, place them in an airtight container to keep them fresh. Enjoy your delicious, sugar-coated treats!

Storing the cookies

Mexican wedding cookies can be stored in an airtight container at room temperature for up to a week. If you plan to stack the cookies, place a piece of parchment paper between each layer to prevent sticking.

You can also freeze Mexican wedding cookies for up to two months. It is best to freeze the cookie dough before baking and rolling in powdered sugar. Arrange the dough balls on a baking sheet, cover, and freeze for a few hours or overnight. Once frozen, transfer the dough to zip-top bags or another freezer-safe container. Thaw the dough in the refrigerator overnight, then bake according to the recipe instructions.

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