Name: Mexican Wedding Cookies
Prep time: 10 min
Cook time: 18 min
Total time: 388 min
Ingredients: 1/2 cup vegetable shortening; 1/4 cup water; 1 egg white; 1 box white cake mix (15.25 oz or close); 1/2 cup chopped nuts (optional); 1/2 cup mini semi sweet chocolate chips; 1 teaspoon vanilla; confectioner's sugar (for dipping (about a cup))

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Hey friends! I originally published this recipe for Mexican Wedding Cookies in 2008, my first year of blogging! I’ve recently updated the photos on this old family favorite and hope you get to enjoy the cookies for yourself soon!

My mother used to make these Mexican Wedding Cookies especially for me when I was a little girl because I loved the Danish Wedding Cookies that were sold in the grocery stores. All you had to do was ask for that pink box of cookies and within a day or two, a plate of these would appear on the table! (Did I have her trained, or what?)

These Mexican Wedding Cookies float away somehow, or magically disappear into another dimension when you aren’t looking. Although I make every manner of cookie throughout the year, these always feel extra special to me. Part of that is because of so many childhood memories attached to them, but another part is the tender lightness of the cookie, tiny unexpected pockets of chocolate, and angelic coating of confectioner’s sugar.

I guess they taste magical because they really are.

To make Mexican Wedding Cookies you’ll need: Vanilla, vegetable shortening or coconut oil*, mini chocolate chips*, one egg, confectioner’s sugar, and white cake mix.

Yeah, I just said cake mix. Trust me on this, cake mix has found a higher calling in these cookies!

Coconut Oil As An Alternative to Shortening

* Instead of shortening for a little healthier choice you can use coconut oil. Refined coconut oil takes the strong coconut flavor out of the oil but if you like coconut taste then stick with Unrefined type.

Can’t Find Mini Chocolate Chips?

If you don’t have mini chips, you can just chop up regular ones a bit. I’ve done that plenty of times.

How To Make Mexican Wedding Cookies Step by Step Pictorial

Place shortening or coconut oil, water, vanilla, and egg white in a large mixing bowl and beat with an electric mixer for about a minute.

After you mix those it’s going to look a little ‘globby’.

A Little Yolk And You Will Be Just Fine…

Now most of the time when I say “egg white” I am sharing a recipe where it is absolutely essential that no yolk be involved. Like when you’re making a meringue that won’t whip up right if yolk gets in. However, if you happen to get a little yolk in this recipe it will still be just fine. Just make egg white be your goal and then roll with whatever happens. 🙂

Add in cake mix and beat with an electric mixer until well blended, about two minutes. Add in chocolate chips and nuts, if using. Mix again until just blended.

Now we’re done with the dough, wasn’t that easy peasy?

Roll dough into one inch-ish balls with your hands or use a cookie dough scoop.
Place about two inches apart on ungreased cookie sheets.
Bake until almost set, about ten minutes.

Like this. You aren’t going for browned here, just almost done looking.

Remove from pan while hot and dip tops in confectioner’s sugar.

If they are too soft you can set them aside for a minute or two but you need to dip them while they are warm.

Dip only the tops, like this.

The confectioner’s sugar will stick to them as long as they are warm.

Oh my goodness, these are so yummy!

Look at how gorgeous these Mexican Wedding Cookies are? They would be SO pretty on your cookie trays this Christmas.

Hopefully you won’t run into the same problem I usually do, though. Whenever I make them for a party or event, there are never enough left to take when it comes time to leave!