Guest Chef Christmas Cookie Exchange! Maria’s Mexican Chocolate Wedding Cookies

Chocolate Mexican Tea Cakes aka Wedding Cookies. photo source: munchkinmunchies

The cookies that are served at most weddings and celebrations are known in Mexico as biscochitos. The basic ingredients are nearly identical to Russian teacakes or shortbread: ground nuts, flour, butter, sugar. In Mexico they are rolled into balls or formed into crescent shapes and covered with confectioner’s sugar. Maria has twisted the traditional recipe by adding  warm Mexican spices, chocolate chips and  dark cocoa. Heaven!

Our friend Maria offers us an old family favorite which she has been baking for the holidays as long as she can remember. The tradition started with her great grandmother teaching her grandmother and now Maria teaching her grandchildren  Maria says “for a special touch, sprinkle the coated cookies with a little blue and white sanding sugar to make these classic holiday cookies sparkle like freshly fallen snowflakes” Beautiful…

Mix in All of the Warm Spice. photo source: kimberlymcbee


1 cup unsalted butter, softened

1/2 cup powdered sugar

1/4 cup unsweetened cocoa powder, dark is preferred

1 teaspoon vanilla

2 1/4 cups flour

1/2 teaspoon salt

1 teaspoon cinnamon

1/4 teaspoon ground cloves

1/8 teaspoon ground chili pepper

3/4 cup mini chocolate chips

Additional powdered sugar, for rolling (about 1 – 1 1/2 cups)

Scoop, Roll & Place on Baking Sheets to Bake. photo source: sweetmission


Preheat oven to 375° Grease or line 2 baking sheets with parchment paper.

Mix butter, 1/2 cup powdered sugar, cocoa, spices and vanilla with an electric mixer until fluffy. Add flour and salt; mix until dough comes together. Stir in the chocolate chips. If dough is too soft, chill until slightly firm.

Scoop 1 tablespoon of dough at a time, roll into a ball and place on prepared cookie sheet. Maria uses a small cookie scoop for evenness.

Bake cookies for 7-10 minutes until bottoms are just slightly brown and the tops have lost their gloss. Remove from oven and cool for 5-10 minutes, until you can handle them. Fill a small bowl with 1 cup powdered sugar and roll each cookie in the sugar until coated. Place on a wire rack to cool.  Once cookies are cooled, re-roll them in more powdered sugar for a thicker white coating.

Roll Baked & Slightly Warm Cookies in Powdered Sugar. photo source: panebistec


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16 Comments Add yours

  1. Wow thanks for sharing this lovely recipe! they looks divine!

    1. Thanks, Lynn! They’re really unique with all of the spices. The cayenne pepper gives them a slight kick too! I got my mamul spoon today! Yay! I can’t wait to try it and know yours are far superior 🙂 Wish you could teach me to use it!

      1. You are an expert dear you will do great! I just know it. But if you have issues feel free to email me or write me here any time!!!

      2. Thank you so much, Lynn! I’m glad you have this much faith in me! Your mamul spoon is kissed with love. Mine still needs infused lol! ♥

      3. haha well here is a kiss dear! 🙂

      4. Awww! Back at ya, Sweet friend! You just brought happy tears to my eyes ♥

      5. I am so glad!!! 🙂

    1. Thank you, Daniela! They melt in your mouth!

  2. They look delicious Lana 🙂

    1. Thank you, Marisa! They’re very different than the traditional recipe with all of the wonderful warm spices added…all compliment one another so wonderfully! Sfogliatella is on the agenda this month…wish me luck!

      1. I have never made Sfogliatella as it always looked way to complicated so I do wish you all the best and save one for me….:)

      2. Thanks, Marisa! I will do my best! They’re very complicated as you say. I tried a batch last year and while they tasted wonderful their looks were lacking 🙂 I’ve been practicing & hope this year’s batch it post worthy. I’ve candied the oranges so now it’s time to give them a try 🙂 Thanks again, hon ♥

  3. mkcasey80 says:


    1. Thank you, Marcey!

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