Introduction
Mexican Wedding Cookies, also known as polvorones, are a classic holiday treat that are popular in Mexico and the United States. These buttery, nutty cookies are made with a combination of ground nuts, butter, and flour. They are rolled into balls and then rolled in powdered sugar, giving them a sweet, crunchy texture. Mexican Wedding Cookies are a traditional treat for special occasions such as weddings, baptisms, and quinceañeras. They are also a popular dessert for Christmas and other holidays. These cookies are easy to make and can be enjoyed by everyone.
Mexican Wedding Cookies
Mexican Wedding Cookies, also known as Polvorones, are a traditional Mexican treat that are perfect for any special occasion. These buttery, nutty cookies are made with ground nuts, such as almonds or pecans, and are rolled in powdered sugar for a sweet finish. They are a popular dessert for weddings, holidays, and other celebrations.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup granulated sugar
- 2 teaspoons pure vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 cup finely ground almonds or pecans
- 1/2 cup powdered sugar
Instructions
- Preheat oven to 350°F. Line two baking sheets with parchment paper.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the vanilla extract.
- In a separate bowl, whisk together the flour, salt, and ground nuts. Gradually add the dry ingredients to the butter mixture and mix until combined.
- Roll the dough into 1-inch balls and place on the prepared baking sheets. Bake for 15-18 minutes, or until lightly golden brown.
- Remove from the oven and let cool for 5 minutes. Roll the cookies in the powdered sugar and let cool completely.
- Enjoy!
Mexican wedding cookies are delicate treats made using equal parts walnuts-to-flour, and each bite crumbles easily. The dough balls are rolled in powdered sugar twice for extra sweetness.
Table of Contents
Mexican wedding cookies (aka Russian tea cakes or snowballs) are popular for special occasions, especially during the holidays. What makes them so desirable is their melt-in-your-mouth buttery texture. The cookie dough base comprises chopped nuts, flour, sugar, and butter. There are no leavening agents or eggs, so these cookies keep their shape with little spread.
Each cookie is rolled in powdered sugar, giving its distinctive decadent coating. However, I still think they taste amazing without it too. This recipe is easy to whip up in a stand mixer and does not require refrigeration. It’s a favorite holiday treat that I always add to cookie platters and for edible gifts.
Roast the walnuts
To enhance the walnut flavor in the raw nuts, toast them in a preheated oven at 325ºF (160°C) before chopping. This helps activate the natural oils, releasing their flavor into the cookie base. The heat also makes the nuts more fragrant and crunchy. If you have pre-roasted nuts, you can skip this step.
Chop the nuts (two-ways)
Finely chop half of the walnuts in a food processor. Breaking them down into very small pieces will add a nutty flavor to the dough while making it more compact. Chop the rest of the nuts more coarsely to create bigger chunks for a satisfying crunch. Stir the all-purpose flour and salt together with the chopped walnuts to create a nutty dry mixture.
Cream the butter
No leavening agents like baking soda or baking powder are added to the Mexican wedding cookie recipe. The characteristic dome shapes rely completely on pockets of air trapped inside the fat in the cookie dough. Soften the butter until it’s still cool but malleable, between 60 to 65ºF (16 to 18ºC). Use a stand mixer fitted with a paddle attachment to cream the butter and sugar together.
Mix the dough
To finish making the cookie dough, mix in the vanilla extract, then add the flour and walnut mixture. Don’t overmix the dough! Combine just until a light brown mass is formed, about 30 seconds. You don’t want to press the air out of the dough, or it won’t hold its shape.
Portion the dough
Measure the dough into 1 tablespoon-sized portion. This gives a dainty two-bite portion and the right crisp cookie-to-powder sugar-coating ratio. They don’t spread much. Space them about 1 inch apart on a parchment paper lined sheet pans.
Bake the cookies
Bake the cookies until they turn golden and the bottoms are browned. You don’t want them browned, or they will be too crispy. The process takes about 16 to 18 minutes. Let the cookies sit on the warm baking sheet for 5 minutes for carryover cooking. They should still be warm when you add the first coat of powdered sugar.
Double coat with sugar
The best way to completely coat these Mexican wedding cookies is first when they are still warm, then after they have cooled. Tossing them when fresh out of the oven lightly melt’s the sugar on the surface so that it sticks better.
However, the pure white color is not as consistent. The second coating of sugar when the cookies are cooled completely ensures an even, prettier appearance.
Storing and freezing
- Refrigerate rolled cookie dough for up to 5 days in an airtight container.
- Freeze rolled cookie dough for up to 1 month in a resealable plastic bag. Defrost before baking.
- Baked cookies can be stored at room temperature for up to 5 days. Freeze for up to 1 month before rolling in powdered sugar. Allow to defrost to room temperature, then coat in sugar.
Customize the recipe
- Chopped pecans are a tasty switch up
- Use almond meal and roughly chopped almonds
- Hazelnut flour and chopped hazelnuts
- Add 1 teaspoon of almond extract instead of vanilla
- Add cinnamon or other spices to the powdered sugar
More holiday cookies
Soften the butter, but not too much
Use softened butter that’s cool yet pliable enough to cream with the sugar. Target 60 to 65ºF (16 to 18ºC) or the butter indents with slight resistance if pressed. The butter keeps the dough cohesive and holds its snow globe shape. If the butter gets too warm, especially after whipping with the sugar, the fat molecules will melt and be unable to keep their ball shape.
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Preheat the Oven – Set the oven rack to both the upper-middle and lower-middle position. Preheat to 325ºF (160°C). Line two baking sheets with parchment paper and set aside.
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Roast the Walnuts – Place the walnuts in the oven on a small baking sheet for 6 minutes, stirring halfway through. Transfer to a plate and allow them to cool for 10 minutes.
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Crush the Nuts – Add 1 cup of walnuts to a food processor and pulse about 15 times until finely ground texture is achieved. Transfer to a medium-sized bowl.Add the remaining 1 cup of walnuts to the food processor and pulse 3 to 5 times until roughly chopped. Combine them with finely ground walnuts. Add flour and salt to the walnuts, and stir to combine.
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Mix the Butter and Sugar – Using the paddle attachment on a stand mixer or hand mixer, cream the softened butter and granulated sugar on medium speed, 3 minutes. Scrape down the sides of the bowl halfway through.
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Add the Crushed Nuts – Add vanilla and mix on low speed until incorporated, 30 seconds. Add the walnut mixture and combine on low speed until just incorporated and the dough comes together, 30 seconds.
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Portion the Cookie Dough – Measure the dough into leveled 1 tablespoon (15g, ½ ounce) portions. Roll into balls about 1″ in diameter, and place 1″ apart on the baking sheets. Place 20 to 23 cookies per pan.
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Bake – Bake until lightly golden in color and the bottoms are browned, about 16 to 18 minutes. Rotate the pans and switch positions halfway through. Cool the cookies on the pan for 5 minutes.
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Roll in Powdered Sugar – Add powdered sugar to a shallow bowl. Roll the cookies inside while still warm until completely coated, then transfer them to a wire rack to cool.Once cooled, roll them in powdered sugar for a second coat or sprinkle on top with more sugar, shaking off any excess. This can be done right before serving for the most attractive appearance.
- Quicker Option: Use store-bought roasted walnuts instead of raw. Skip roasting (step 2).
- Nut Substitution: Use pecans in place of walnuts.
- Make it Gluten-Free: Substitute gluten-free flour for all-purpose flour. I recommend Bob’s Red Mill 1:1 gluten-free baking flour.
- Make Ahead: Refrigerate rolled cookie dough for up to 5 days in an airtight container. Freeze for up to 1 month, defrost before baking.
- Storing: Store in an airtight container at room temperature for up to 5 days. Freeze for up to 1 month before rolling in powdered sugar. Allow to defrost to room temperature, then coat in sugar.
Nutrition Facts
Mexican Wedding Cookies
Amount Per Serving
Calories 64
Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 3g15%
Cholesterol 11mg4%
Sodium 26mg1%
Potassium 7mg0%
Carbohydrates 6g2%
Fiber 1g4%
Sugar 2g2%
Protein 1g2%
Vitamin A 123IU2%
Calcium 2mg0%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.