These Mexican Wedding Cookies (also known as polvorones) are rich, buttery and crumbly cookies made from pecans that melt in your mouth. A traditional recipe, they’re an easy dessert to make for weddings, Christmas, holidays or any day of the year!
Say hello to Mexican wedding cookies – my new favorite cookies! I know that’s quite the statement, but one little bite and you’ll understand exactly why I’m head over heels in love.
Made with only a handful of simple ingredients like flour, powdered sugar, butter and nuts, these little shortbread-like cookies are super easy to make and have that luscious melt-in-your-mouth quality that will keep you coming back for more.
They’re known by many different names including:
- polvorones (in Spanish)
- snowball cookies
- Russian tea cookies
They’re traditionally served at weddings and other special occasions, but I don’t think these Mexican wedding cookies need a special occasion! They’re way too delicious and easy to make to only have at certain times of the year.
So join me in breaking the rules and let’s make some Mexican wedding cookies today!
Why Mexican Wedding Cookies are the best!
- They’re so simple! Just 7 ingredients give you these perfect little balls of deliciousness.
- These polvorones are rich, buttery, and taste like little bites of heaven. And no, I don’t think that’s overstating things.
How to make Mexican wedding cookies
- Start by lightly toasting some pecans in a 350 degree oven for about 8 minutes. Once they’ve cooled, place them in a blender or food processor with some flour and blend them until they’re finely ground.
- Next, in a large bowl, beat together room temperature butter and powdered sugar until light and fluffy. Beat in some vanilla extract and mix in the remaining flour and salt.
- Lastly, gently fold in the ground pecans and form the dough into a ball. Chill in the fridge for about an hour or in the freezer for about 20 to 30 minutes.
- Once the dough has been chilled, form about 26 1-inch balls with a slightly flat side so they don’t roll around in the pan and place them on two baking sheets lined with parchment paper.
- Bake in a 350 degree oven for 12 to 15 minutes. Remove and let cool for at least 5 minutes.
- For the final touch, roll the cookies in powdered sugar and eat up!
Tips for making the best Mexican Wedding Cookies
- Don’t skip the step of chilling the dough! This will help the cookies stay in a little ball shape when baked in the oven instead of spreading and flattening out.
- Don’t rush the cooling process either! The warmer the cookies are, the more the powdered sugar turns into a paste when you’re rolling them around in it. Wait at least 5 minutes before you coat them in the sugar.
- If you’re looking to save a bit of time the day of, the cookie dough can be made ahead of time and kept in the freezer for up to 3 months until you’re ready to bake them. Simply follow all of the instructions and place the balls in a freezer-safe bag or container and freeze. When you’re ready to bake them, place them on two baking sheets lined with parchment paper and bake in a 350 degree F oven for 15 to 18 minutes.
- Nuts: All out of pecans? Try using a different nut like walnuts, almonds, or even hazelnuts.
- Spices: Add a little bit of spice (no more than 1/2 teaspoon) to the powdered sugar to give an warmer flavor. Spices like cinnamon or nutmeg would work well.
- Chocolate: Want to make a chocolate version? Replace 1/3 cup of the flour with 1/3 cup of unsweetened cocoa powder, then follow the rest of the instructions as written.
- Vegan: You can make this recipe vegan by using your favorite non-dairy butter or margarine.
More dessert recipes to try
- Mexican Hot Chocolate Cookies
- Tres Leches Cake
- Marranitos (Mexican Gingerbread Pigs)
- Easy Cajeta (Mexican Caramel)
- Conchas (Mexican Sweet Bread)
- Easy Dulce de Leche
- Mexican Chocolate Crinkle Cookies
- 2/3 cup whole pecans
- 1 cup butter, room temperature (2 sticks)
- 1 1/4 cup powdered sugar, divided
- 1 teaspoon vanilla extract
- 2 cups all-purpose ﬂour
- 1/4 teaspoon salt
- 1 cup powdered sugar, sifted (for topping)
- Preheat oven to 350°F. Place pecans on a baking sheet or toaster oven tray and bake for about 8 minutes, or until lightly brown and fragrant. Let them cool completely.
- Place toasted pecans and 2 tablespoons of the ﬂour into your food processor or blender and process until they are ﬁnely ground. Set aside.
- In a large bowl using a stand or hand mixer, add butter and 1/4 cup powdered sugar. Beat together until light and ﬂuffy, about 2 minutes.
- Beat in the vanilla extract, then add the remaining ﬂour and salt and beat until combined. Stir in the ground nuts.
- Cover and refrigerate the dough for about 1 hour or until ﬁrm. (You can also put it in the freezer for about 30 minutes to speed up the process.)
- Line two baking sheets with parchment paper. Form the chilled dough into 1-inch balls (I was able to make about 26) and place them onto the prepared baking sheets.
- Press the tops with your hand or the bottom of a glass to ﬂatten them slightly so they don't roll around. Bake for about 12-15 minutes, or until the edges of the cookies start to brown. Remove from oven and place on a wire rack to cool for about 5 minutes.
- Place the remaining 1 cup of powdered sugar into a bowl, and roll one cookie at a time in the sugar until it's completely coated. (The warmer the cookies, the more the powdered sugar turns into a paste, so don't rush the cooling process.)
- Serve immediately or store in an airtight container for up to a week.