Imagine cookies that melt in your mouth, have a satisfying crunch, and are ridiculously easy to make. That's exactly what you're in for with this Vegan Mexican Wedding Cookies recipe.
We've simplified the process, keeping it fuss-free and beginner-friendly. Plus, you only need 7 simple ingredients to create these delectable bites of joy. I can assure you these Vegan Mexican Wedding Cookies are sure to become a favorite in your kitchen.
What ingredients do I need to make these Vegan Mexican Wedding Cookies?
Let's dive right into the heart of this recipe - the ingredients. What makes these cookies so special is their simplicity. You don't need any fancy, hard-to-find items. Here's what you'll need:
- Vegan Margarine or Butter: Provides that rich, buttery flavor and texture.
- Sugar: Adds sweetness and that signature cookie crunch.
- Vanilla: For a warm, inviting aroma and taste.
- All-Purpose Flour: The backbone of these cookies, providing structure.
- Roasted Pecans: Offering a delightful nuttiness and crunch.
- Ground Cinnamon: A hint of spice that elevates the flavor.
- Powdered Sugar: The finishing touch, giving these cookies their iconic snow-like coating.
Cooking tips for these Vegan Mexican Wedding Cookies
Now, let's make your baking experience even smoother with some essential tips:
- Room Temperature Margarine: Ensure your vegan margarine or butter is at room temperature for easy creaming with the sugar.
- Roasted Pecans: Roasting the pecans before chopping them enhances their flavor. It's a simple step that makes a big difference.
- Chill the Dough: Don't skip the chilling step; it helps the cookies hold their shape during baking.
- Evenly Sized Balls: To ensure uniform baking, aim for consistent tablespoon-sized dough balls.
- Cooling Time: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a rack. This prevents them from breaking apart.
Variations for these Vegan Mexican Wedding Cookies
Now, here's where you can get creative! While these Vegan Mexican Wedding Cookies are delicious as is, you can customize them to your heart's content. Here are some ideas:
- Citrus Zest: Add a burst of freshness with a little lemon or orange zest in the dough.
- Chocolate Chip: Fold in vegan chocolate chips for a delightful chocolatey twist.
- Almond Extract: Replace the vanilla with almond extract for an almond-infused version.
- Spiced: Experiment with different spices like cardamom or nutmeg for unique flavor profiles.
These cookies are a blank canvas for your culinary imagination.
FAQs about these Vegan Mexican Wedding Cookies
Can I use gluten-free flour for this recipe?
You can certainly try gluten-free flour, but the texture may vary slightly. It's best to use a gluten-free flour blend formulated for baking.
Can I make the dough ahead of time and bake later?
Absolutely! You can refrigerate the dough for up to 24 hours before baking.
How do I store these cookies?
Keep them in an airtight container at room temperature for up to a week.
Can I use a different type of nut?
Sure, experiment with your favorite nuts, like almonds or walnuts, to create unique flavors.
Can I freeze these Vegan Mexican Wedding Cookies cookies?
Yes, these cookies freeze well. Just ensure they're in an airtight container or freezer bag.
Can I use coconut oil instead of vegan margarine?
Coconut oil can be used, but it might alter the flavor slightly.
Can I make smaller or larger cookies?
Certainly! Adjust the size to your preference but remember to adjust the baking time accordingly.
There you have it - everything you need to make Vegan Mexican Wedding Cookies. We hope you enjoy making and savoring them as much as we do.
Vegan Mexican Wedding Cookies
- ½ cup margarine or vegan butter (113 g)
- 2 ½ tablespoon sugar (32 g)
- 1 teaspoon vanilla
- 1 cup all-purpose flour (125 g)
- ¾ cup pecans, roasted and chopped (85 g)
- ½ teaspoon ground cinnamon
- ¼ cup powdered sugar, for dusting (32 g)
- In a medium bowl, beat the margarine (or vegan butter) with the sugar until you achieve a creamy and slightly pale texture.
- Add the vanilla and beat again until the mixture appears fluffy and very smooth.
- Incorporate the flour, chopped pecans, and ground cinnamon into the mixture. Stir until you obtain a homogeneous dough. Avoid overmixing; simply combine the ingredients adequately.
- Cover the bowl with the dough using a plate or lid, and refrigerate for 20 minutes.
- Preheat the oven to 180°C (355°F) while allowing the dough to cool in the refrigerator.
- Once the dough has rested in the refrigerator, shape it into tablespoon-sized balls using your hands. Place the balls on a baking sheet, leaving some space between each one.
- Bake the cookies in the preheated oven at 180°C (355°F) for 20 minutes, or until the edges turn slightly golden.
- Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a cooling rack to cool completely.
- Once the cookies are entirely cool, generously dust powdered sugar over the top or, if you prefer, you can fully coat them by dipping them in powdered sugar.
- Store them in an airtight container to maintain their freshness.