Vegan Mexican Wedding Cookies
Last Updated on May 9, 2025 by Heather Reseck
Belief Bakery #23
This recipe for Vegan Mexican Wedding Cookies was published in Guide magazine’s March 8, 2025 issue, a weekly publication for children ages 10-14. It is number 23 in a series of 28 installments called “Belief Bakery,” which uses hands-on cooking projects to illustrate the 28 fundamental beliefs of Seventh-day Adventists.
This project is in collaboration with my husband, Greg Reseck, a retired educator specializing in project-based learning.
We emphasize the love of God and Biblical concepts and tie them into fun cooking projects with healthy plant-based recipes.
Celebrating the Family
Weddings are a time of celebration as a man and woman publicly declare their love and commit to a life-long union of mutual love, respect, and growing together.
God created Eve as Adam’s companion and gave them the gift of marriage. “Then the Lord God said, ‘It is not good for the man to be alone. I will make a helper who is just right for him.’” Genesis 2:18 NLT
God designed a well-functioning family to be a place to experience love–a taste of what heaven will be like.
Children are a gift from God and expand the circle of love. You and your siblings are a gift from God (see Psalm 127:3).
The family is the first school to teach lessons to guide you through life–-to develop life skills such as kindness, responsibility, and self-control. Your family helps you grow and become more loving, more other-focused, and less self-centered.
Learning to get along with your siblings, cousins, and other family members gives you many opportunities to develop patience. Family interactions help you learn respect for other opinions and better understand how others think. You develop communication skills that will help you in school and later in life in work and relationships.
Satan seeks to destroy the unity of the family through disagreement, dysfunction, divorce, and death. No matter what happens in your family, God promises to watch over you (see Psalm 68:5,6). Your church family is one way God provides family for you.
Wedding festivities are a family event involving special food. In Mexico, a small cookie dusted with powdered sugar is sometimes served at weddings. These vegan Mexican wedding cookies combine five simple ingredients to make delicious melt-in-your-mouth cookies.
Mexican Wedding Cookies
Difficulty: Easy
Safety: Uses the oven and sharp knife
Prep Time: 15 minutes
Baking Time: 20 minutes
Cooling Time: 15 minutes
Before You Begin
Adult supervision is recommended for inexperienced junior chefs.
- Read through the recipe, variations, and tips.
- Arrange to buy any ingredients that you need.
Steps to get ready to cook
- Wash your hands with soap and water.
- Gather the ingredients.
- Gather the equipment.
Equipment for Vegan Mexican Wedding Cookies
- measuring cups and spoons
- mixing bowl
- electric mixer
- spoon for stirring
- cutting board
- sharp knife
- rimmed baking sheet
- parchment paper
- cookie scoop, optional
- cereal bowl
Ingredients for Vegan Mexican Wedding Cookies
- vegan butter
- chopped walnuts
- powdered sugar
- all-purpose flour
- salt
- powdered sugar for rolling the cookies in
Directions for Vegan Mexican Wedding Cookies
- Unwrap the butter and leave it on the wrapper. Use a sharp knife or a table knife to cut the butter into ½-to-1-inch cubes.
- Use both hands to lift the butter wrapper and drop the butter into a mixing bowl. Let the butter soften at room temperature while you gather the other ingredients and equipment.
- Heat oven to 325°F. Line a baking sheet with parchment paper.
- Chop walnuts until finely chopped. Set aside.
- Add powdered sugar to the mixing bowl.
- Use an electric mixer on medium speed to beat until thoroughly mixed.
- Add flour, walnuts, and salt to the mixing bowl.
- Beat on low speed until all the flour is incorporated.
- Use about a tablespoon of dough for each cookie. Roll into one-inch diameter balls and place on the baking sheet about 1 inch apart.
- Bake until the edges are just starting to brown about 18-22 minutes.
- Remove from the oven and let cool until room temperature, about 15 minutes.
- Place powdered sugar in a cereal bowl. Roll each cookie in the powdered sugar and shake off the excess.
- Place on a plate for serving. Serve.
- Store leftovers in a covered container for up to 1 week.
- Wash the dishes and clean up the kitchen.
Variations for Vegan Mexican Wedding Cookies
- Roll the cookies in powdered sugar a second time before serving.
- Substitute pecans, almonds, or cashews for the walnuts.
- Nut-Free: Omit nuts. Add 1 teaspoon vanilla.
- Gluten-Free: Substitute gluten-free flour blend containing xanthan gum for the all-purpose flour.
Tips for Vegan Mexican Wedding Cookies
- If you don’t want to use a knife to chop the walnuts, place them in a plastic bag and lay it flat on the counter. Roll a rolling pin over the nuts until they are finely ground.
- A small spring-loaded cookie scoop speeds up the process of forming the cookies. Dig the scoop into the dough until it is full. Press the scoop on the side of the bowl to pack the dough into the scoop and level it off; squeeze the handle to release the dough onto the parchment paper-lined baking sheet. Rolling is not needed.
Health Bite
Self-control is one of the fruits of the Spirit. You can practice self-control by not overdoing good things such as food, screen time, or exercise. Self-control also impacts relationships. Ask God to help you say kind words and treat others with love and respect when it would be easier to be selfish and self-centered.
More Cookie Recipes
Recipe Video
Mexican Wedding Cookies
Equipment
- Measuring cups and spoons
- Mixing bowl
- Electric mixer
- Spoon for stirring
- Cutting board
- Sharp knife
- Rimmed baking sheet
- Parchment paper
- cookie scoop, optional
- Cereal bowl
Ingredients
- 2 cubes butter or margarine (1 cup)
- ½ cup walnuts
- ½ cup powdered sugar
- 2 cups all-purpose flour
- ¼ teaspoon salt
- ½ cup powdered sugar
Instructions
- Unwrap the butter and leave it on the wrapper. Use a sharp knife or a table knife to cut the butter into ½-to-1-inch cubes.
- Use both hands to lift the butter wrapper and drop the butter into a mixing bowl. Let the butter soften at room temperature while you gather the other ingredients and equipment.
- Heat oven to 325°F. Line a baking sheet with parchment paper.
- Chop walnuts until finely chopped. Set aside.
- Add powdered sugar to the mixing bowl.
- Use an electric mixer on medium speed to beat until thoroughly mixed.
- Add flour, walnuts, and salt to the mixing bowl.
- Beat on low speed until all the flour is incorporated.
- Use about a tablespoon of dough for each cookie. Roll into one-inch diameter balls and place on the baking sheet about 1 inch apart.
- Bake until the edges are just starting to brown about 18-22 minutes.
- Remove from the oven and let cool until room temperature, about 15 minutes.
- Place powdered sugar in a cereal bowl. Roll each cookie in the powdered sugar and shake off the excess.
- Place on a plate for serving. Serve.
- Store leftovers in a covered container for up to 1 week.
- Wash the dishes and clean up the kitchen.
Notes
- Roll cookies in powdered sugar a second time before serving. Substitute pecans, almonds, or cashews for the walnuts.
- Nut-Free: Omit nuts. Add 1 teaspoon vanilla.
- Gluten-Free: Substitute gluten-free flour blend containing xanthan gum for the all-purpose flour.
- If you don’t want to use a knife to chop the walnuts, place them in a plastic bag and lay it flat on the counter. Roll a rolling pin over the nuts until finely ground.
- A small spring-loaded cookie scoop speeds up the process of forming the cookies. Dig the scoop into the dough until it is full. Press the scoop on the side of the bowl to pack the dough into the scoop and level it off; squeeze the handle to release the dough onto the parchment paper-lined baking sheet. Rolling is not needed.
