If you’re looking for a melt-in-your-mouth treat that feels like a warm hug from the inside, you’ve got to try my Mexican Wedding Cookies (Polvorones) Recipe. These buttery, nutty little gems are covered in a snowy blanket of powdered sugar and have just the right crumbly texture that makes every bite feel festive and indulgent. I absolutely love how simple the ingredients are, yet how magical they turn out — trust me, once you make these, they might just become your go-to cookie for holidays, gifts, or any time you want a sweet pick-me-up!
Why You’ll Love This Recipe
- Classic Comfort: These cookies bring a beloved tradition right into your kitchen with every delicious bite.
- Simple Ingredients: You probably already have everything on hand, no complicated shopping needed.
- Perfect Texture: They’re buttery and crumbly but hold together just right, delivering that iconic polvorones feel.
- Make-Ahead Friendly: These cookies keep well, making them ideal for busy days or celebrations.
Ingredients You’ll Need
Every ingredient here plays its part in creating that signature polvorones taste and texture. Using softened unsalted butter ensures a tender crumb without overwhelming saltiness, and the finely chopped pecans add just the right amount of crunch and nuttiness.
- Unsalted butter: Make sure it’s softened, not melted, for easy creaming with sugar.
- Powdered sugar: Divided between dough and dusting, it keeps the cookies sweet and beautifully snowy.
- Salt: A pinch balances the sweetness and enhances all the flavors.
- Vanilla extract: Adds warm, aromatic notes that make these cookies extra cozy.
- All-purpose flour: The base of the dough; measure carefully for proper texture.
- Pecans: Finely chopped so they spread evenly and deliver consistent crunch.
Variations
While the traditional Mexican Wedding Cookies (Polvorones) Recipe is fantastic as is, I love tinkering with the nuts and flavor boosts to keep things interesting. Feel free to make it yours — that’s the fun of baking!
- Nut swaps: I’ve tried walnuts, almonds, and even hazelnuts — each brings a unique twist to the flavor.
- Spice addition: A pinch of cinnamon or nutmeg stirred into the dough gives the cookies a lovely warm undertone I adore during the holidays.
- Gluten-free: Substitute the all-purpose flour for a gluten-free baking blend — just be sure it measures cup-for-cup and includes xanthan gum.
- Chocolate-dusted: For a fun twist, mix some cocoa powder into your dusting sugar to create a subtle mocha coating.
How to Make Mexican Wedding Cookies (Polvorones) Recipe
Step 1: Cream the Butter and Sugar Into a Fluffy Base
Start by softening your butter — I usually leave it out of the fridge for about an hour before baking. Using a stand mixer or hand mixer, beat the butter with half a cup of powdered sugar and a pinch of salt until the mixture turns pale and super fluffy. This usually takes about 2 to 3 minutes on medium speed. The fluffiness at this stage is what makes the cookies light, so don’t rush it! Then stir in the vanilla extract just until combined.
Step 2: Gradually Mix in Flour and Pecans
With the mixer on low speed, slowly add your all-purpose flour. You want to combine it gently without overmixing — overworking the dough can make the cookies tough, which we definitely want to avoid! Once the flour is incorporated, fold in the finely chopped pecans so they’re evenly distributed. The dough will be soft but hold together well.
Step 3: Shape and Bake
Using a tablespoon or small cookie scoop, portion the dough and roll it between your palms to form smooth balls. I find rolling them slightly smaller than a golf ball works perfectly to get that classic bite-size feel. Place the balls about an inch apart on baking sheets lined with parchment paper — these cookies don’t spread much so you don’t need tons of space. Bake in a preheated 350°F oven for 12 to 15 minutes, until the tops feel set and the bottoms start to get a light golden color.
Step 4: Coat with Powdered Sugar — Twice!
Let the cookies cool right on the baking sheets for 5 minutes — this step is important because they’re still very soft when warm and can easily break. Then roll them gently in the remaining powdered sugar while still warm; this first dusting sticks nicely. Place the sugared cookies on a wire rack and let them cool completely (about 30 minutes). Once cooled, reroll them in powdered sugar for that signature snowy finish. This double coating is what makes Mexican Wedding Cookies (Polvorones) so addictively sweet and beautiful.
Pro Tips for Making Mexican Wedding Cookies (Polvorones) Recipe
- Butter Temperature Matters: I learned the hard way that melted butter makes the dough greasy rather than crumbly, so keep it just softened.
- Don’t Skip Double Dusting: The second powdered sugar coating adds that perfect sweet crust and helps prevent crumbly messes.
- Watch Your Bake Time Closely: Cookies go from perfect to overbaked quickly; pull them when the bottoms are gently golden.
- Chop Nuts Fine: Finely chopped pecans distribute better in each cookie and avoid large chunks that can cause breakage.
How to Serve Mexican Wedding Cookies (Polvorones) Recipe
Garnishes
I usually keep it classic by just using powdered sugar as garnish, but sometimes I sprinkle a little edible gold dust or a tiny whole pecan on top before baking to make them look extra festive. For parties, dusting with cinnamon sugar is also a lovely twist that adds warmth and a hint of spice.
Side Dishes
These cookies pair beautifully with a warm cup of Mexican hot chocolate or a mild coffee. When serving at gatherings, I like to present them alongside fresh fruit slices or a light citrus punch to balance the sweetness.
Creative Ways to Present
For special occasions, I arrange these Mexican Wedding Cookies in pretty tiers on a dessert stand sprinkled with extra powdered sugar. I’ve also gifted them in rustic mason jars wrapped with twine and a festive tag — trust me, they’re a crowd-pleaser! You can even package them in paper-lined tins and sprinkle a little cinnamon sugar on top for a homemade gift vibe.
Make Ahead and Storage
Storing Leftovers
I store these cookies in an airtight container at room temperature — they stay fresh and tender for up to two weeks, which is pretty impressive given how tempting they are to eat right away! Just make sure the container seals well to keep moisture out and maintain that lovely crumbly texture.
Freezing
I’ve frozen these cookies successfully, both before and after dusting with powdered sugar. If freezing after baking but before sugaring, wrap them tightly in plastic wrap and store in a freezer-safe bag. When ready, thaw at room temperature and dust with powdered sugar fresh to keep that signature look and taste.
Reheating
Since these cookies are best enjoyed at room temperature, I usually just let frozen ones thaw on the counter. If you like them a bit warm, pop them in a low oven (about 250°F) for 5 minutes — just enough to warm through without melting the sugar coating.
FAQs
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What makes Mexican Wedding Cookies different from regular shortbread?
Mexican Wedding Cookies, or Polvorones, often include finely chopped nuts (typically pecans or walnuts) and are rolled in powdered sugar twice, creating a signature crumbly texture and a sweet, snowy coating that distinguishes them from classic shortbread.
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Can I use other nuts instead of pecans?
Absolutely! Walnuts, almonds, or even macadamia nuts work well. Just make sure to chop them finely to maintain the right dough texture and avoid large chunks that make shaping difficult.
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How do I prevent these cookies from falling apart?
The key is to use softened (not melted) butter and mix the dough just until combined, avoiding overworking it. Also, rolling the cookies carefully and letting them cool slightly before rolling in sugar helps them hold their shape.
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Can I make these cookies vegan?
You can substitute the butter with a vegan butter alternative and ensure your powdered sugar is vegan-friendly. Just note this might slightly change the flavor and texture, so testing a small batch first is a good idea.
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How long do Mexican Wedding Cookies keep fresh?
Stored in an airtight container at room temperature, these cookies stay fresh and tasty for up to two weeks. They can also be frozen for longer storage.
Final Thoughts
Making these Mexican Wedding Cookies (Polvorones) Recipe is like bringing a little tradition and joy right into your kitchen — and honestly, they’re one of my family’s all-time favorites. I love watching folks take that first bite and their faces light up with delight. Whether you’re baking for yourself, your family, or to share at a festive occasion, these cookies are a warm, sweet way to make memories. So go ahead, whip up a batch, and enjoy every crumbly, nutty, sugary bite. I promise you’ll keep coming back to this recipe again and again!
Print
Mexican Wedding Cookies (Polvorones) Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 60 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
Description
Traditional Mexican Wedding Cookies, also known as Polvorones, are buttery, melt-in-your-mouth shortbread cookies loaded with crunchy pecans and generously dusted with powdered sugar. These sweet, festive treats are perfect for holiday gatherings or anytime you crave a delicate cookie with a nutty twist.
Ingredients
Cookie Dough
- 1 cup unsalted butter, softened (227g)
- ½ cup powdered sugar (60g)
- ¼ teaspoon salt
- 1½ teaspoons vanilla extract
- 1¾ cups all-purpose flour (210g)
- 1 cup finely chopped pecans
For Dusting
- 1 cup powdered sugar
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugar: In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter, ½ cup powdered sugar, and salt on medium speed until the mixture is pale, fluffy, and well combined, about 2 to 3 minutes. This step creates a light and airy dough.
- Add Vanilla: Beat in the vanilla extract until just combined to add a warm, aromatic flavor to the dough.
- Incorporate Flour and Pecans: With the mixer on low speed, gradually add the all-purpose flour, mixing until fully incorporated. Then, beat in the finely chopped pecans until evenly distributed throughout the dough.
- Form Cookies: Scoop the dough by tablespoonfuls and roll each portion into balls between your palms. Place the balls about 1 inch apart on the prepared baking sheets to allow room for slight spreading during baking.
- Bake: Bake the cookies for 12 to 15 minutes or until their tops are set and the bottoms turn a golden brown, indicating they are cooked through but still tender inside.
- Cool and Dust: Let the cookies cool on the baking sheets for 5 minutes. Meanwhile, place the remaining 1 cup of powdered sugar in a medium bowl. While the cookies are still warm, gently roll each cookie in the powdered sugar, shaking off any excess.
- Final Cooling and Dusting: Transfer the sugared cookies to a wire rack and allow them to cool completely for about 30 minutes. Once cooled, roll the cookies in powdered sugar again to create a thick, snowy coating.
- Store: Store the cookies in an airtight container for up to 2 weeks to maintain freshness and flavor.
Notes
- These cookies have a crumbly, buttery texture that melts in your mouth, complemented by the crunchy pecans.
- Rolling the cookies twice in powdered sugar ensures a generous, attractive coating, characteristic of traditional Mexican Wedding Cookies.
- Use parchment paper on baking sheets to prevent sticking and make cleanup easier.
- Letting the cookies cool on the baking sheet before transferring helps them set and reduces breakage.
- These cookies keep well, making them ideal for holiday cookie trays or gifting.
Nutrition
- Serving Size: 1 cookie
- Calories: 162 kcal
- Sugar: 8 g
- Sodium: 26 mg
- Fat: 11 g
- Saturated Fat: 5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.3 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 20 mg
