Mexican Wedding Cakes

When I was in second grade, my class had a “Recipes from Around the World” day. As baking was in my blood even back then, I wanted to make a delicious dessert recipe but I wasn’t sure what country or culture to choose from. So I took to scouring my mom’s cookbooks and stumbled upon what would soon become one of my favorite cookie recipes: Mexican Wedding Cakes.
What are they? These cookies are similar to a chocolate chip cookie, but much drier and rolled in powder sugar. It’s an eggless recipe, which is great when you haven’t had a chance to restock the fridge!



  • 1/2 cup – powdered sugar
  • 1 cup (2 sticks) – butter
  • 2 tsp – vanilla extract
  • 2 cups – flour
  • 1/2 – 1 cup – semi-sweet chocolate chips (can be substituted for nuts if you prefer!_
  • 1/4 tsp – salt
  • Extra powdered sugar for rolling


  1. Beat powdered sugar, butter and vanilla until light and fluffy
  2. Slowly stir in flour, chocolate chips/nuts and salt
  3. Roll into small 1 inch balls and place 2-3 inches apart on lined cookie sheet
  4. Bake 15-20 minutes, until cookies are light golden brown and firm to the touch
  5. Allow to cool for 10 minutes and roll each cookie in powdered sugar. Can repeat after fully cooled for sweeter taste.



One thought on “Mexican Wedding Cakes

  1. Pingback: Recipe Roundup | Broke But Loving It

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