If you’ve ever bitten into a crumbly, melt-in-your-mouth cookie dusted with powdered sugar, you probably enjoyed a version of **Mexican Wedding Cookies (Polvorones) Recipe**. I absolutely love this recipe because it combines buttery richness with nutty crunch and just the right amount of sweetness to satisfy any cookie craving. Whether you’re gearing up for the holidays or just need a sweet treat, you’ll find that these cookies are not only delicious but surprisingly easy to whip up. Stick with me, and I’ll guide you through making these little bites of heaven perfectly every time.
Why You’ll Love This Recipe
- Classic Flavor: These cookies have a timeless buttery pecan taste that brings comfort and nostalgia in every bite.
- Simple Ingredients: You likely have everything in your pantry already—no complicated shopping required.
- Easy to Make: Even if you’re not much of a baker, this recipe comes together quickly with straightforward steps.
- Perfect for Any Occasion: These cookies are a crowd-pleaser whether you’re gifting, hosting, or just indulging yourself.
Ingredients You’ll Need
The magic of this Mexican Wedding Cookies (Polvorones) Recipe lies in the balance of simple, quality ingredients. Butter and powdered sugar create that tender, crumbly texture, while pecans add just enough crunch. I always pick fresh pecans for the best flavor and make sure the butter is softened—but not melted—to get the perfect dough consistency.
- Unsalted butter: Using unsalted butter lets you control the saltiness for that perfect balance.
- Powdered sugar: You’ll need some for mixing and lots more for coating—this gives the cookies their signature snowy look.
- Salt: Just a pinch to subtly boost all the flavors.
- Vanilla extract: Adds a warm, comforting aroma that ties everything together.
- All-purpose flour: The foundation for the dough; measure accurately to keep the texture just right.
- Finely chopped pecans: Freshly chopped nuts add a delightful crunch and a nutty depth I love.
Variations
I enjoy tweaking this Mexican Wedding Cookies (Polvorones) Recipe depending on my mood or occasion, and I encourage you to do the same! Whether you swap nuts, add a twist of flavor, or try different coatings, these cookies are pretty forgiving and open to your creativity.
- Pecan substitution: I once tried walnuts instead and loved the slightly earthier taste—it’s a fun change if pecans aren’t your thing.
- Almond extract addition: Adding a ½ teaspoon of almond extract boosts the nutty flavor remarkably well.
- Gluten-free flour: For friends with gluten sensitivities, I’ve swapped all-purpose flour with a 1:1 gluten-free blend; just watch for a slightly different texture.
- Coating variations: Sometimes I mix cinnamon with the powdered sugar for a warm spice twist that’s especially nice during the fall.
How to Make Mexican Wedding Cookies (Polvorones) Recipe
Step 1: Cream the Butter and Sugar
Start by preheating your oven to 350°F (175°C). Line your baking sheets with parchment paper—trust me, this saves a lot of cleanup! In your stand mixer fitted with a paddle attachment, beat the softened butter with ½ cup powdered sugar and salt on medium speed until the mixture turns pale and super fluffy. This takes about 2 to 3 minutes. This step is crucial because a good cream aerates the butter, which helps create that tender, delicate texture.
Step 2: Add Vanilla and Dry Ingredients
Next, beat in the vanilla extract until just combined. Switch your mixer to low speed and gradually add the all-purpose flour—this avoids flour clouds flying everywhere! Once the flour is incorporated, mix in the finely chopped pecans. The dough will look soft but should hold its shape when scooped.
Step 3: Form and Bake the Cookies
Using a tablespoon or a cookie scoop, roll the dough into balls between your palms. You want them about 1-inch diameter and spaced about 1 inch apart on the prepared pans. Bake for 12 to 15 minutes until the tops feel set and the bottoms have a light golden hue. Don’t overbake here; these cookies are meant to be tender, not crunchy.
Step 4: Dust with Powdered Sugar
Once baked, let the cookies cool on the baking sheets for about 5 minutes—this helps them firm up so they don’t fall apart when you transfer them. Now, place 1 cup of powdered sugar in a bowl and roll the warm cookies in it, shaking off the excess. After they’ve completely cooled on a wire rack (about 30 minutes), roll them again in powdered sugar for that classic snowy finish. This double dusting is the secret I learned to get best results!
Pro Tips for Making Mexican Wedding Cookies (Polvorones) Recipe
- Proper Butter Softening: I’ve learned that butter straight from the fridge won’t cream properly—let it soften at room temperature for about 30 minutes.
- Chop Pecans Fresh: Toasting and chopping nuts just before mixing enhances their flavor and texture.
- Don’t Overbake: The cookies are fragile; pulling them out as soon as edges brown ensures they stay tender inside.
- Double Powdered Sugar Coating: Rolling twice fascinates me—it’s a simple step that gives the authentic look and keeps the sugar from melting too fast.
How to Serve Mexican Wedding Cookies (Polvorones) Recipe
Garnishes
I personally keep it simple with the classic powdered sugar dusting because that’s what gives these cookies their magic. But for festive occasions, I sometimes sprinkle a pinch of cinnamon or even a tiny pinch of nutmeg over them right after the final roll—adds a hint of warmth and color without overpowering.
Side Dishes
Mexican Wedding Cookies pair beautifully with a cup of freshly brewed coffee or a rich hot chocolate, especially during cold months. For celebrations, I often serve them alongside spiced cider or a creamy chai latte—makes for a cozy dessert corner.
Creative Ways to Present
One of my favorite tricks is to arrange these cookies in little festive tins lined with parchment paper—perfect for gifts! Another time, I shaped the dough into mini crescents for a whimsical twist that had everyone guessing. For parties, stacking them pyramid-style on a platter with a few sprigs of fresh mint creates a charming display that’s almost too pretty to eat.
Make Ahead and Storage
Storing Leftovers
I store leftover Mexican Wedding Cookies in an airtight container at room temperature, layered between sheets of parchment paper to keep them from sticking. They usually stay fresh and crumbly perfect for up to two weeks, which is great because they rarely last that long in my house!
Freezing
Freezing these cookies works surprisingly well. I freeze them uncoated and in a single layer on a baking sheet first, then transfer them to a freezer-safe container or bag. When ready, just thaw fully and roll in powdered sugar before serving for fresh-from-the-oven taste and texture.
Reheating
If you want that freshly baked warmth, pop a couple of cookies into the microwave for about 10 seconds or bake gently at 300°F (150°C) for 3–5 minutes. I do this just before serving to soften them up without melting the sugar coating too much.
FAQs
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Can I use nuts other than pecans in this recipe?
Absolutely! While pecans are traditional and add a lovely flavor, you can swap them for walnuts, almonds, or even pistachios. Just make sure to chop them finely and consider toasting them lightly for extra flavor.
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How do I keep the cookies from falling apart?
The key is not to overbake and to handle the dough gently when rolling. Also, letting the cookies cool slightly before rolling in sugar helps them firm up. Using softened—not melted—butter ensures proper dough consistency that holds together well.
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Can I make this recipe gluten-free?
Yes! You can replace the all-purpose flour with a trusted 1:1 gluten-free flour blend. Texture may vary slightly, but the overall taste and melt-in-your-mouth quality remain fantastic.
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Why do I roll the cookies twice in powdered sugar?
Rolling them once while warm allows the sugar to stick nicely, but rolling again after they cool creates that beautiful snow-dusted finish and prevents the sugar from melting away too quickly. It’s a simple step that makes a big difference!
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How long do Mexican Wedding Cookies last?
Stored properly in an airtight container at room temperature, they stay fresh for around two weeks. You can also freeze them for longer storage without losing their flavor or texture.
Final Thoughts
I can’t recommend this Mexican Wedding Cookies (Polvorones) Recipe enough—these cookies have become a beloved staple in my kitchen, especially during the holidays or whenever I want a little treat that feels extra special. They bring together buttery richness, a crunch of pecans, and that perfect snowfall of powdered sugar that melts away on your tongue. Give this recipe a try, and I promise you’ll have a batch that your family, friends, and you will adore. Plus, it’s just so comforting to make and share. Happy baking!
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
Description
Mexican Wedding Cookies, also known as Polvorones, are sweet, buttery shortbread cookies generously coated in powdered sugar and packed with crunchy pecans. These delightful treats offer a melt-in-your-mouth texture and a perfect balance of sweetness and nuttiness, ideal for festive occasions or everyday indulgence.
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
Coating
- 1 cup powdered sugar (for dusting)
Instructions
- Preheat and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and for easy cleanup.
- Cream Butter and Sugar: In the bowl of a stand mixer fitted with the paddle attachment, beat together the softened butter, ½ cup powdered sugar, and salt on medium speed until the mixture is pale and fluffy, about 2 to 3 minutes. This process incorporates air for a light texture. Add the vanilla extract and beat until just combined.
- Add Flour and Pecans: Lower the mixer speed to low and gradually add the all-purpose flour, blending until well combined. Then, beat in the finely chopped pecans until evenly distributed throughout the dough.
- Form Cookie Balls: Using a tablespoon, scoop out portions of dough and roll them between your palms into balls. Place each dough ball about 1 inch apart on the prepared baking sheets to allow room for spreading.
- Bake the Cookies: Bake in the preheated oven for 12 to 15 minutes, or until the tops are set and the bottoms are golden brown. The cookies should still be soft but hold their shape.
- Cool and Dust with Sugar: Allow the cookies to 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, roll them in the powdered sugar coating, shaking off any excess. Transfer the coated cookies to a wire rack to cool completely, about 30 minutes.
- Final Sugar Coating: Once cooled, roll the cookies again in powdered sugar to create a thick, snowy coating. Store the cookies in an airtight container to maintain freshness for up to 2 weeks.
Notes
- These cookies feature a tender, crumbly texture similar to shortbread and benefit from being generously coated with powdered sugar to enhance their sweetness and presentation.
- Ensure the butter is softened to room temperature for easy creaming and a light dough.
- Use chopped pecans or substitute with walnuts if preferred for a different nutty flavor.
- Cookies can be stored at room temperature in an airtight container for up to two weeks.
- Dusting the cookies with powdered sugar twice ensures a full, even coating that doesn’t easily fall off.
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
