Lemon Mexican Wedding Cookies

Lemon Mexican Wedding Cookies

Soft and buttery, these Lemon Mexican Wedding Cookies are a citrusy spin on the traditional sweet. 

Lemon Mexican Wedding Cookies
Serves: 36
  • 1 cup unsalted butter, softened
  • ⅓ cup confectioners’ sugar, plus additional for rolling
  • 1 tablespoon fresh lemon zest
  • ½ teaspoon lemon extract
  • ½ teaspoon vanilla extract
  • 2¼ cups all-purpose flour
  • ¼ teaspoon salt
  • Garnish: fresh lemon zest
  1. In a large bowl, beat together butter and ⅓ cup confectioners’ sugar with a mixer at medium speed until creamy, approximately 2 minutes. Beat in lemon zest, lemon extract, and vanilla extract. Beat in flour and salt until well combined. Cover and refrigerate for 1 hour.
  2. Preheat oven to 350°. Line 2 rimmed baking sheets with parchment paper.
  3. Divide cold dough into 36 portions. Roll each portion into a ball. Place balls 1 inch apart on prepared baking sheets.
  4. Bake until set but not browned, approximately 15 minutes. Let cool on baking sheets for 5 minutes before rolling cookies in additional confectioners’ sugar. Let cool completely on wire racks. Roll cookies in confectioners’ sugar again. Store in an airtight container at room temperature.
  5. Just before serving, garnish with lemon zest, if desired.


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