Vegan Mexican Wedding Cookies

Melt-in-your-mouth Vegan Mexican Wedding Cookies are a plant-based twist on a classic holiday favorite! These delicate, buttery cookies are packed with finely chopped pecans, lightly sweetened, and rolled in a snowy dusting of powdered sugar. Traditionally served at weddings and celebrations throughout Mexico and Latin America, they’re also known as polvorones or snowball cookies. Made without dairy or eggs, they’re tender, nutty, and perfect for gift-giving or sharing with loved ones during the holidays.

Ingredients

1/2 cup Vegan Butter, softened

1/4 cup Powdered Sugar (plus extra for rolling)

1 tsp Vanilla Extract

1 cup All-Purpose Flour

1/8 tsp Salt

1/2 cup Finely Chopped Pecans or Walnuts (toasted if you like)

Optional: 1/8 tsp Almond Extract

Instructions

Preheat oven to 350°F (175°C). Line a baking sheet with parchment.

In a medium bowl, cream together the vegan butter and powdered sugar until light and fluffy.

Mix in the vanilla and almond extract (if using).

Add flour and salt and mix until just combined.

Fold in the chopped nuts. Wrap and place in the fridge to set up for about 30 minutes.

Scoop into tablespoon-sized portions and roll into balls. Place on the prepared baking sheet. (optional to flatten them slightly if you prefer a non-round version like in the picture above).

Bake for 12–14 minutes, until the bottoms are lightly golden.

Let cool for 5 minutes, then roll in powdered sugar while still warm.

Once completely cool, roll again in powdered sugar for that classic snowy look.

Tip: You can double this recipe for a larger batch.