Mexican Wedding Cookies are rich, buttery, and crumbly cookies made from a mixture of nuts, flour, butter, and powdered sugar that melt in your mouth. This traditional Mexican recipe makes for an easy dessert perfect for weddings, Christmas, New Year’s, or any day of the year!
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Say hello to Mexican wedding cookies – one of my 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.
What are Mexican Wedding Cookies?
Made with only a handful of simple ingredients like flour, powdered sugar, butter, and nuts, these little shortbread-like cookies are easy to make and have that luscious melt-in-your-mouth quality that will keep you coming back for more.
They’re traditionally served at weddings, during the holidays, and other special occasions.
Other names for Mexican Wedding Cookies
They’re known by many different names including:
- polvorones (in Spanish)
- snowball cookies
- Russian tea cakes
How to make Mexican wedding cookies
Step 1: Start by lightly toasting some pecans in the oven or on the stove until fragrant. Let them cool completely before blending them in a food processor with some all purpose flour until they’re finely ground.
Step 2: Make the cookie dough by beating together butter, 1/4 cup powdered sugar, and vanilla extract until fluffy. Then mix in the flour and salt until fully combined.
Step 3: Mix in the ground nut mixture and form the dough into a flattened disc shape. Wrap it tightly in plastic wrap and chill it in the refrigerator for 1 hour or in the freezer for 40 minutes.
Step 4: Form the chilled dough into 1-inch balls. I was able to make 26 cookies. Arrange them on 2 baking sheet lined with parchment paper and bake them for 12-15 minutes at 350°F.
Let them cool on a wire rack for 30 minutes.
Step 5: Once cooled, roll each cookie in remaining 1 cup of powdered sugar to coat all sides.
Serve and enjoy!
- 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. The warmer the cookies are, the more the powdered sugar turns into a paste when you roll them around in it. Wait at least 30 minutes before you coat them in the confectioners’ sugar.
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 except don’t bake them. Place the balls in a freezer-safe bag or container and freeze. When you’re ready to bake, place them on two baking sheets lined with parchment paper and bake for 15 to 18 minutes at 350°F from frozen.
Variations and Substitutions
- Nuts: All out of pecans? Try using a different nut like walnuts, almonds, hazelnuts, or pistachios!
- 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.