Vegan Mexican Wedding Cookies
There’s something deeply nostalgic about Mexican wedding cookies—the delicate, buttery crumb, the generous dusting of powdered sugar, and the way they seem to melt away with the first bite. Often known as polvorones or snowball cookies, these timeless treats have long been a staple at weddings, holidays, and family gatherings, symbolizing celebration, generosity, and togetherness. This vegan version honors that tradition while offering a plant-based twist that’s just as comforting and indulgent as the classic.
During the holiday season, cookie baking becomes a ritual in itself—a way to slow down, warm the kitchen, and create something meant to be shared. These vegan Mexican wedding cookies are perfect for that moment. They’re simple, unfussy, and rely on a handful of pantry staples, yet they deliver that unmistakable richness and tenderness that makes them feel special. Using vegan butter in place of dairy allows the flavor of toasted nuts and vanilla to shine, proving that plant-based baking doesn’t mean compromising on texture or taste.
What makes these cookies especially lovely is their versatility. They’re elegant enough for a holiday dessert table, sturdy enough for gifting, and nostalgic enough to spark conversation with every bite. They also happen to age beautifully, becoming even more tender after a day or two—if they last that long. Rolled twice in powdered sugar, they look like little snow-covered bites of joy, perfectly at home among twinkling lights and festive gatherings.
Whether you’re baking for loved ones, adding to a cookie exchange, or simply craving something cozy and familiar, this vegan Mexican wedding cookie recipe is one you’ll return to year after year. It’s a celebration of tradition, made inclusive and plant-based, and a reminder that the simplest recipes are often the most meaningful to share.
Vegan Mexican Wedding Cookies
Makes: about 24 cookies
Prep time: 15 minutes
Bake time: 12–15 minutes
Ingredients
1 cup vegan butter, softened (stick-style works best)
½ cup powdered sugar, plus more for rolling
1 teaspoon vanilla extract
2 cups all-purpose flour
¼ teaspoon fine sea salt
¾ cup finely chopped pecans or walnuts (or almond flour for a nut-free option)
Instructions
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a large bowl, cream the vegan butter and powdered sugar together until light and fluffy, about 2–3 minutes.
Mix in the vanilla extract until fully incorporated.
Add the flour and salt, stirring just until a soft dough forms. Fold in the chopped nuts.
Scoop about 1 tablespoon of dough and roll into smooth balls. Place on the prepared baking sheet, about 1½ inches apart.
Bake for 12–15 minutes, until the bottoms are just lightly golden (the tops should remain pale).
Let cookies cool on the baking sheet for 5 minutes, then gently roll in powdered sugar while still warm.
Once completely cool, roll again in powdered sugar for that signature snowy finish.
Tips & Variations
For a festive twist, add ½ teaspoon cinnamon to the dough.
Swap vanilla for almond extract for a traditional flavor.
These cookies get even better after a day—perfect for holiday cookie boxes or celebrations.
These vegan Mexican wedding cookies are tender, buttery, and dusted in powdered sugar for a classic holiday treat made completely plant-based. Easy to make with simple ingredients, this recipe delivers melt-in-your-mouth cookies perfect for celebrations, cookie exchanges, and festive gifting. A timeless favorite reimagined for vegan and dairy-free baking.
