Mexican Wedding Cookies

Why You’ll Love This Recipe

Mexican Wedding Cookies, also known as Polvorones or Snowball Cookies, are tender, buttery shortbread cookies packed with finely chopped nuts and coated in a generous layer of powdered sugar. With their melt-in-your-mouth texture and delicate sweetness, these classic cookies are perfect for holidays, weddings, and special occasions.

ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

unsalted butterpowdered sugarvanilla extractall-purpose floursaltfinely chopped pecans (or walnuts)

directions

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a large bowl, cream together the butter and ½ cup powdered sugar until light and fluffy.

Mix in the vanilla extract.

Gradually add the flour and salt, stirring until just combined.

Fold in the chopped nuts until evenly distributed.

Roll the dough into 1-inch balls and place them on the prepared baking sheet about 1 inch apart.

Bake for 12–15 minutes, or until the bottoms are lightly golden but the tops remain pale.

Remove from the oven and let cool for about 5 minutes.

While still warm, roll each cookie in powdered sugar and set on a wire rack to cool completely.

Once cooled, roll them again in powdered sugar for a snowy finish.

Servings and timing

This recipe yields about 24 cookies.Preparation time: 15 minutesBaking time: 12–15 minutesCooling and coating time: 15 minutesTotal time: 45 minutes

Variations

Substitute almonds or hazelnuts for the pecans.

Add a touch of cinnamon or cardamom for extra warmth.

Use almond extract instead of vanilla for a nutty twist.

Dip the bottoms in melted chocolate for a decadent finish.

storage/reheating

Store in an airtight container at room temperature for up to 1 week or freeze for up to 2 months.No reheating needed—enjoy at room temperature.

FAQs

Why are they called Mexican Wedding Cookies?

They’re traditionally served at weddings and celebrations in Mexico and many other cultures.

Are they the same as Russian Tea Cakes?

Yes, they’re very similar, with slight regional name and nut variations.

Can I make them ahead?

Absolutely—these cookies store and freeze well, making them perfect for prepping in advance.

Why do they crumble easily?

That’s part of their charm! They’re meant to be delicate and crumbly, like shortbread.

Can I make them without nuts?

Yes, but the nuts add essential texture and flavor. Consider using seeds or oats as a substitute.

Is the second sugar coating necessary?

Yes, the first coating melts slightly into the cookie; the second creates the classic powdery finish.

Can I make them gluten-free?

Yes, use a gluten-free all-purpose flour blend suitable for baking.

Do I need to chill the dough?

Chilling isn’t required, but it can help reduce spreading if your kitchen is warm.

Can I use salted butter?

Yes, just reduce or omit the added salt in the recipe.

What kind of nuts work best?

Pecans are traditional, but walnuts and almonds are great alternatives.

Conclusion

Mexican Wedding Cookies are a timeless treat that adds elegance and comfort to any celebration. With their buttery texture, nutty richness, and snowy sugar coating, they’re as beautiful as they are delicious. Simple to make and delightful to eat, these cookies are sure to become a cherished favorite in your dessert collection.

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