Mexican Wedding Cookies
These Mexican Wedding Cookies, also known as polvorones or “snowball” cookies, are soft, buttery, and dusted in powdered sugar.
Made with simple ingredients like butter, sugar, and finely chopped nuts, they’re a classic treat often enjoyed at holidays and special gatherings. With their crumbly texture and snowy appearance, they’re always a pleasure to bake and share.
I first started making these during the holidays, but they’ve become a favorite all year round. They’re quick to put together, and their delicate texture makes them a hit every time.
Whether served at a gathering, gifted, or enjoyed with coffee, these little cookies bring a touch of sweetness to any moment.
Why You’ll Love This Recipe
- Easy Ingredients – Made with just a few pantry basics, these cookies come together quickly.
- Crumbly, Delicate Texture – The tender, melt-in-your-mouth texture makes these cookies so special.
- Great for Gifting – They look lovely in a gift box and stay fresh for days, making them a thoughtful homemade treat.
- Perfect Anytime – While popular around the holidays, these cookies are wonderful any time of year.
Ingredients List (With Substitutions)
Mexican Wedding Cookies come together with just a few basics. You’ll need butter, powdered sugar, flour, and finely chopped nuts for that classic crumbly texture.
Base Ingredients:
- All-purpose flour (can substitute with a gluten-free flour blend)
- Unsalted butter, softened (vegan butter works for a dairy-free version)
- Powdered sugar (for the dough and extra for coating the cookies)
- Vanilla extract
- Cinnamon Powder
- Toasted Pecans
- Salt (a pinch enhances the flavor)
Flour Tip
Sift the flour to remove clumps and make the cookies airy and light.
Instructions
Making these cookies is easy! Just mix the dough, chill it briefly, and roll it into small balls before baking. Once baked, roll them in powdered sugar for a soft, sweet coating.
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and ½ cup powdered sugar together until light and fluffy. Add the vanilla extract and mix until combined.
- Add the Dry Ingredients: Gradually add the sifted flour and salt to the butter mixture, mixing until just combined. Stir in the finely chopped pecans (or your preferred nuts) until evenly distributed.
- Shape the Cookies: Scoop about 1 tablespoon of dough and roll it into a ball. Place the cookie dough balls on the prepared baking sheets, about 1 inch apart.
- Bake: Bake in the preheated oven for 12-15 minutes, or until the cookies are set and the bottoms are lightly golden.
- Coat in Powdered Sugar: Let the cookies cool for about 5 minutes, then gently roll each warm cookie in powdered sugar until fully coated. Place on a wire rack to cool completely, and roll in powdered sugar a second time once they’re cool for an extra-snowy look.
Top Tips for the Best Mexican Wedding Cookies
Use Cold Nuts: Chilling the chopped nuts slightly before adding them to the dough helps maintain the structure of the cookie without spreading too much.
Double Sugar Coating: Rolling the cookies in powdered sugar twice (once while warm and once after cooling) gives them a beautiful, snowy appearance and a lovely, sweet coating.
Allow Time to Cool: Let the cookies cool before the second coating of powdered sugar to prevent clumping and to ensure an even layer of sugar.
Experiment with Nuts: Pecans are traditional, but walnuts or almonds also work well. Use what you have on hand, or mix and match for variety!
What to Serve with Mexican Wedding Cookies
These cookies are delicious on their own, but they’re even better with a hot drink. Serve them with coffee, tea, or hot chocolate for a cozy treat.
They also make a beautiful addition to a dessert tray alongside other classic cookies or treats.
FAQs
Can I use a different type of nut?
Absolutely! While pecans and walnuts are the most traditional, you can use almonds, hazelnuts, or even pistachios. Just make sure to chop them finely for the best texture.
Why do you roll the cookies in powdered sugar twice?
Rolling the cookies in powdered sugar while they’re warm helps the sugar stick, and a second roll after they’ve cooled gives them that classic, snowy coating and extra sweetness.
How should I store Mexican Wedding Cookies?
Store these cookies in an airtight container at room temperature for up to a week. They also freeze well; just let them thaw a bit and re-roll in powdered sugar if needed.
Other Recipes You’ll Enjoy
If you like these Mexican Wedding Cookies, here are a few more treats to try:
- Raspberry Crumble Cookies – Buttery, soft cookies topped with a layer of raspberry jam and a crumble topping.
- Arroz con Leche – Creamy rice pudding spiced with cinnamon, perfect for dessert or a cozy snack.
- Easy Apple Crisp – Warm, spiced apples topped with a buttery crumble, perfect with a scoop of ice cream.
If you try these Mexican Wedding Cookies, I’d love to hear how they turn out!
Leave a comment or recipe rating, and if you take a photo, don’t forget to tag me on Instagram. I love seeing your creations. Enjoy!
Mexican Wedding Cookies (Polvorones)
Equipment
- 1 Mixing Bowl
- 1 Hand Mixer or Stand Mixer
- 2 Baking Sheets
- 1 Wire Rack
- 1 Measuring Spoons and Cups
- 1 Sifter or Super Fine Mesh Strainer
Ingredients
- 1 cup unsalted butter softened
- ½ tsp cinnamon powder
- 1 cup powdered sugar plus extra for coating
- 1 tsp vanilla extract
- 1½ cups all-purpose flour
- ¼ tsp salt
- 1 cup toasted pecans or walnuts, almonds
Instructions
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a large bowl, cream butter and ½ cup powdered sugar until light and fluffy. Mix in vanilla.
- Gradually add flour and salt, mixing until just combined. Stir in finely chopped roasted pecans.
- Scoop 1 tablespoon of dough, roll into a ball, and place on baking sheets about 1 inch apart.
- Bake for 12-15 minutes, until bottoms are lightly golden.
- Let cookies cool for 5 minutes, then roll in powdered sugar while warm. Cool completely and roll in powdered sugar a second time.
Notes
Top Tips for the Best Mexican Wedding Cookies
- Use Cold Nuts: Chilling the chopped nuts slightly before adding them to the dough helps maintain the structure of the cookie without spreading too much.
- Double Sugar Coating: Rolling the cookies in powdered sugar twice (once while warm and once after cooling) gives them a beautiful, snowy appearance and a lovely, sweet coating.
- Allow Time to Cool: Let the cookies cool before the second coating of powdered sugar to prevent clumping and to ensure an even layer of sugar.
- Experiment with Nuts: Pecans are traditional, but walnuts or almonds also work well. Use what you have on hand, or mix and match for variety!
