I remember the first time I bit into one of these snow-white treats and felt it instantly dissolve on my tongue. My homemade Wedding Cookies are famous for their tender texture and nutty crunch that keeps everyone coming back for more.
This classic recipe delivers that perfect buttery crumble without being overly sweet, making it a staple in my kitchen for holidays and special occasions.
What Makes These Wedding Cookies So Special
The texture is truly unique, offering a delicate shortbread consistency that isn’t too heavy or dense.
You only need a handful of simple pantry staples to whip up a batch of these Wedding Cookies, making them perfect for last-minute gatherings.
They actually taste better the next day as the flavors meld, so you can easily bake them ahead of time for stress-free entertaining.
If you enjoyed this sweet treat, you’ll love my Savory Chocolate Cheesecake Brownies Recipe for a rich bite, and the Irresistible Chocolate Fudge Recipe is another crowd-pleaser I make often.
Wedding Cookies Ingredients
Here are the simple items you will need to get started:
- All-Purpose Flour: The structural base of the cookie, which should be measured carefully to ensure the dough isn’t too dry.
- Butter: Use unsalted butter that is cold rather than softened to keep the cookies from spreading too much during baking.
- Chopped Almonds: These provide the signature crunch and nutty flavor that contrasts beautifully with the tender crumb.
- White Sugar: A small amount creates just the right level of sweetness within the dough itself before the coating is added.
- Vanilla Extract: Enhances the buttery notes and adds a warm, aromatic background flavor to the cookies.
- Water: A tiny splash helps bind the dough together without making it tough or sticky.
- Powdered Sugar: Essential for rolling the baked cookies to create that iconic snowy white exterior and sweet finish.
Step-by-Step Wedding Cookies Instructions
Let’s get baking:
- Start by placing the butter and white sugar into a medium mixing bowl. Use an electric mixer set to medium speed to beat them together until the mixture looks pale, creamy, and fluffy, which usually takes about one or two minutes.
- Pour in the vanilla extract and the small amount of water, then gently beat the mixture again until the liquids are just incorporated. Sift the all-purpose flour over the butter mixture and add the finely chopped almonds, then beat on medium-high speed until a cohesive dough forms.
- Cover the bowl tightly with plastic wrap and place it in the refrigerator to chill for at least one full hour. This step is absolutely crucial because chilling the dough firms up the butter, ensuring your cookies hold their round shape and don’t melt into flat puddles in the oven.
- Preheat your oven to 325 degrees Fahrenheit and line a baking sheet with parchment paper. Take the chilled dough and shape it into small, bite-sized balls or crescent shapes, spacing them out slightly on the prepared cookie sheet.
- Bake the cookies for 15 to 20 minutes, keeping a close eye on them so they do not brown too much; they should be set but still pale. Remove the pan from the oven and let the cookies sit undisturbed for about 5 minutes until they are cool enough to touch but still warm.
- Fill a shallow bowl with powdered sugar and gently roll each warm cookie in the sugar until it is thoroughly coated on all sides. Place them on a wire rack to cool completely, then roll them in the powdered sugar a second or third time to ensure a thick, snowy white coating.
My Best Tips for Perfect Wedding Cookies
Make sure you chill the dough thoroughly before rolling it into balls to prevent them from spreading too flat in the oven.
I always chop the almonds very finely for these Wedding Cookies so that the dough holds together better and doesn’t crumble apart when you bite into it.
Roll them in the sugar while they are still warm to get that sticky base layer, then roll again once cool for the fluffy snow look.
If you want a different flavor profile, you can easily swap the almonds for pecans or walnuts in this versatile Wedding Cookies recipe.
How to Serve This Wedding Cookies
These delicate cookies look beautiful piled high on a festive platter or tucked into decorative tins for edible gifts.
I love pairing a couple of Wedding Cookies with a hot cup of coffee or tea to balance out the rich, nutty sweetness.
Follow me on Pinterest for more delicious recipes!
Print
Wedding Cookies Recipe
- Total Time: 1 hr 33 min
- Yield: 18 servings 1x
- Diet: Vegetarian
Description
These tender, melt-in-your-mouth Wedding Cookies are packed with buttery almond flavor and coated in a double layer of powdered sugar.
Ingredients
- 2 cups all-purpose flour
- 1 cup chopped almonds
- 1 cup (2 sticks) butter, cold
- 1/2 cup white sugar
- 2 teaspoons vanilla extract
- 2 teaspoons water
- 1/2 cup powdered sugar (for coating)
Instructions
- In a medium bowl, cream together the butter and sugar with an electric mixer until light and fluffy, about 2 minutes.
- Add the vanilla extract and water, mixing until just combined.
- Sift in the flour and add the chopped almonds, beating on medium-high speed until a dough forms.
- Cover the bowl and refrigerate for at least 1 hour to firm up the dough.
- Preheat the oven to 325°F (165°C).
- Shape the dough into 1-inch balls and place them on a baking sheet.
- Bake for 16 to 19 minutes, or until set but not browned.
- Let cool for 5 minutes, then roll in powdered sugar while warm.
- Allow to cool completely before rolling in powdered sugar a second time.
Notes
Ensure nuts are chopped finely to prevent the cookies from crumbling. Store in an airtight container.
- Prep Time: 1 hr 15 min
- Chilling Time: 1 hr
- Cook Time: 18 min
- Category: Dessert
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 9g
- Sodium: 5mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 28mg
Keywords: Wedding Cookies, Mexican wedding cookies, almond cookies, holiday baking, easy dessert