Craving the buttery, melt-in-your-mouth goodness of Mexican Wedding Cakes but short on time? This Easy Mexican Wedding Cakes (Concha) recipe is the perfect shortcut! Using refrigerated sugar cookie dough as the base, these bite-sized treats come together in minutes with just a few extra ingredients.
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Tender, slightly tangy from the cream cheese, and coated twice in a sweet cinnamon-sugar mixture while still warm, these cookies deliver all the classic flavor with almost none of the effort. They’re ideal for holidays, cookie exchanges, parties, or whenever you need a quick sweet treat. Plus, they make about 38 cookies — plenty to share (or keep for yourself!).
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Serves 38
15 ounces/425g refrigerated sugar cookie dough
4 ounces/115g softened cream cheese
½ cup/62.5g all purpose flour
½ teaspoon/2ml pure vanilla extract
1 cup/125g powdered sugar
1 teaspoon/5ml/3g ground cinnamon
Preheat oven to 350F/180C/Gas 4
In the bowl of a stand mixer, crumble cookie dough,cream cheese, flour and vanilla until well blended. Form 38 even balls using a small cookie scoop. Place on a lined cookie sheet about 1 inches apart. Bake for 10 – 12 minutes firm, but not browned. Let cool for a minute or two. Combine sugar and cinnamon. Roll warm cookies in the sugar mixture two times. Let cool completely. Enjoy.
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