Skip to Content

What classic cookie ingredient do Mexican wedding cake slack?

When it comes to Christmas cookies, there are seemingly endless options to choose from. However, one classic cookie that has become a holiday staple in many households is the Mexican Wedding Cookie. These bite-sized confections are known for their crumbly texture and sweet, nutty flavor. While they are a beloved treat for many, there is a common question that often arises: What classic cookie ingredient do Mexican Wedding Cakes lack?

The Ingredients of a Mexican Wedding Cookie

Before we answer that question, let’s take a closer look at the ingredients of a traditional Mexican Wedding Cookie. These cookies are made from a simple list of ingredients, including:

  • Butter or Margarine
  • Powdered Sugar
  • All-Purpose Flour
  • Finely Chopped Pecans or Walnuts
  • Salt
  • Vanilla Extract

The butter and powdered sugar are creamed together until light and fluffy, then the flour is added along with the chopped nuts, salt, and vanilla. The dough is shaped into small balls and baked until just lightly browned. Finally, the freshly baked cookies are rolled in a coating of powdered sugar while still warm. This results in a delicate and crumbly texture with a sweet and nutty flavor.

What Mexican Wedding Cakes Lack

So, what is the classic cookie ingredient that Mexican Wedding Cakes lack? The answer is: eggs. Unlike many other cookie recipes, Mexican Wedding Cookies do not contain eggs. This is what gives them their unique texture – the lack of eggs means the dough is not as fluid and results in a crumbly, delicate cookie that practically melts in your mouth.

How to Make Mexican Wedding Cookies

Now that you know what makes a Mexican Wedding Cookie unique, you might be curious to try making them for yourself. Here is a simple recipe that yields delicious results:


  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 1/2 cup powdered sugar, plus more for coating
  • 1 teaspoon pure vanilla extract
  • 2 cups all-purpose flour
  • 1/2 teaspoon kosher salt
  • 1 cup finely chopped pecans or walnuts


  1. Preheat the oven to 325°F. Line a baking sheet with parchment paper.
  2. Using an electric mixer, cream the butter and 1/2 cup powdered sugar until light and fluffy, about 3 minutes.
  3. Beat in the vanilla extract.
  4. Gradually add the flour, salt, and chopped nuts, mixing until just combined.
  5. Using your hands, shape the dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 1 inch apart.
  6. Bake for 15-20 minutes, or until just lightly browned.
  7. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
  8. Once the cookies have cooled, roll them in a bowl of powdered sugar until completely coated.
  9. Serve and enjoy!


In conclusion, Mexican Wedding Cookies are a beloved holiday treat that lack one classic cookie ingredient: eggs. The lack of eggs gives these cookies their unique texture and crumbly quality, making them a favorite among many during the holiday season. By trying out the recipe provided, you can make these delicious cookies for yourself and experience their unique flavor and texture firsthand.


What are wedding cake cookies made of?

Wedding cake cookies are delicious sweet treats that are often served at weddings or other special occasions. They are usually small and round, resembling a miniaturized version of a wedding cake. The cookies are generally made of a shortbread-like dough, and are shaped into small balls before being baked.

To make wedding cake cookies, you will need a variety of ingredients such as butter, powdered sugar, vanilla extract, all-purpose flour, salt, and finely chopped walnuts. The recipe typically requires two sticks of unsalted butter that should be softened before mixing with 3/4 cup of powdered sugar in a bowl. The mixture should be whipped until light and fluffy.

Afterward, the vanilla extract is added to the bowl, and then the flour and salt are incorporated in small amounts until all of the ingredients are mixed together to form a smooth and cohesive dough. Finally, the chopped walnuts should be stirred in to provide extra texture to the cookies.

The dough is chilled for a few hours in the refrigerator before it is shaped. The chilled dough is rolled into small balls, about the size of a tennis ball, and then coated with another 3/4 cup of powdered sugar. The cookies are placed on a baking sheet and baked in the oven for around 10-12 minutes, or until the edges are slightly golden brown.

Once they are done, the cookies should be allowed to cool before they are served. Wedding cake cookies are sweet and buttery, with a crumbly texture that melts in your mouth. These cookies make a great addition to any dessert table and are loved by those who have a sweet tooth. They are perfect for any occasion, whether it is a wedding, birthday party, or a simple gathering with friends and family.

Why are they called Mexican wedding cakes if they are cookies?

Russian teacakes, butterballs, snowball cookies, or Mexican wedding cakes; these are all different names for the same sweet dessert that is made up of butter, powdered sugar, flour, and nuts, and baked to look like a small cookie with a ball-like shape. The recipe is common during the holiday season in many countries, and it has created a lot of confusion regarding its origin and name. One of the most intriguing discrepancies is why this cookie is also called the “Mexican wedding cake” when it doesn’t have any resemblance to a cake and doesn’t look Mexican at all.

According to historians, the term “Mexican wedding cake” for this pastry was used to replace its original name of “Russian teacake” due to the deteriorated relationship between the United States and the Soviet Union during the Cold War. The former name had become distasteful, so bakers and recipe authors found a new name that was more appealing and sounded exotic.

Furthermore, the use of the term “Mexican” in the name was probably because of the popularity of Mexican cuisine in America. It may have been a marketing tactic to make these cookies more appealing to American audiences. The term ‘Mexican” added an exotic flair and created an image of festive and colorful celebrations, which made these cookies perfect for weddings.

The name “Mexican wedding cake” is a result of a combination of factors, including a change in name due to geopolitical tensions, the popularity of Mexican cuisine, and the desire to create an appealing and festive image associated with celebrations like weddings. The differences in names for this dessert highlight how food and culture are intertwined, and how they can change with time and context.

Why are my Mexican wedding cookies dry?

Mexican wedding cookies are a classic and delicious treat, but what should you do when your cookies end up being dry and crumbly instead of moist and crumbly? There are several reasons why your Mexican wedding cookies could be dry and understanding why this happened can help you to avoid this issue in the future.

One of the most common reasons for dry Mexican wedding cookies is over-cooking. If you leave your cookies in the oven for too long or if the oven temperature is too high, they will dry out. When baking your cookies, keep a close eye on them and test them for doneness a few minutes before the suggested cooking time to ensure they are not overdone.

Another possible reason for dry Mexican wedding cookies is the use of too much flour. If you add more flour to the dough than the recipe calls for or if you measure your flour too densely, your cookies will be dry and crumbly. Therefore, it is essential to measure your flour correctly. For measuring flour, fluff up the flour first, then lightly spoon it into the measuring cup and level it off with a knife. This will prevent packing too much flour into your recipe.

In addition, make sure that the butter you use in the recipe is at a room temperature. If the butter used in the recipe is too cold, it will not cream well with the sugar, leading to dry cookies. Soften the butter at room temperature before using it in the recipe.

Lastly, it is essential to store your cookies correctly. Even the moistest cookie can become dry and crumbly if stored improperly. Therefore, store your Mexican wedding cookies in an airtight container so that they remain moist.

To avoid dry Mexican wedding cookies, make sure to measure your flour correctly, keep a close watch on your cookies during cooking, use room temperature butter, and store the cookies correctly. By considering these tips, you can avoid the frustration of having dry and crumbly Mexican wedding cookies.