Lemon Wedding Cookies are a light, tangy variation of traditional Mexican Wedding Cake Cookies.
The more traditional and much-loved Mexican variety makes regular appearances on holiday cookie trays – maybe even yours – with names like “Snowballs” or “Russian Tea Cakes.” But this lemony, lighter version is a refreshing departure during the spring and summer.
You can bake them for weddings (of course) and bridal or baby showers. Or perhaps just make them whenever you get the urge, so you don’t have to wait until once a year to indulge. Spoiler: they’re perfect with iced tea or lemonade!
Prep time: 20-30 minutes
Bake time: 9-11 minutes
Makes about 4 dozen cookies
1 cup butter, room temperature
1 cup powdered sugar, divided
2 teaspoons vanilla extract
1 tablespoon lemon zest
3-5 drops yellow food coloring (optional)
1 ¾ cups all-purpose flour
1 package (3.4 ounces) lemon instant pudding mix
½ teaspoon salt
Special Baking Tips for Lemon Wedding Cookies
If cookie dough is soft – whether from a warm kitchen or because butter has been allowed to thoroughly soften before mixing – you can divide it in two, wrap each ball in plastic wrap, and set it in the refrigerator to firm for an hour before forming cookies.
Use a slotted spoon or slotted spatula to lift the cookies from the powdered sugar, allowing the excess sugar to sift through the slots.
See more inspiration on our Lemon Cookies Pinterest board.
More Wedding Cookies Recipes
Mexican Wedding Cookies recipe: not just for weddings!
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Triple Chocolate Kisses: meringues with 3 kinds of chocolate ...
Cherry Kisses: a surprise in the middle ...
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