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Mexican Wedding Cookies, also known as polvorones or snowball cookies, are a classic treat made with buttery dough and finely chopped nuts, rolled in powdered sugar for a sweet, delicate finish.

These melt-in-your-mouth cookies are perfect for holidays, celebrations, or an everyday indulgence.
Simple, elegant, and delicious, they’re a must-try for any cookie lover!
Why You’ll Love This Recipe
- Buttery and Delicate: These cookies practically melt in your mouth.
- Quick and Simple: Made with just a handful of ingredients.
- Festive Treat: Perfect for holidays, weddings, and parties.
- Customizable: Easily adapt the recipe with different nuts or flavorings.
- Make-Ahead Friendly: The dough can be prepped ahead for convenience.

What to Serve with Mexican Wedding Cookies
- Coffee or Hot Chocolate: Perfect for dipping or enjoying on the side.
- Tea: Pair with a warm cup of spiced tea for a cozy snack.
- Fruit: Serve alongside fresh berries or citrus fruits for contrast.
- Ice Cream: Add your favorite ice cream flavor to a dessert plate.
- Dessert Platter: Combine with other cookies and pastries for a stunning spread.

Mexican Wedding Cookies
Buttery, nutty Mexican Wedding Cookies rolled in powdered sugar for a classic, melt-in-your-mouth treat.
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar (plus more for coating)
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 cup finely chopped pecans or walnuts
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- In a large mixing bowl, beat the softened butter and powdered sugar until light and fluffy. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour and salt.
- Gradually add the dry ingredients to the butter mixture, mixing until just combined. Fold in the chopped nuts.
- Scoop tablespoon-sized portions of dough and roll them into small balls. Place them on the prepared baking sheet about 1 inch apart.
- Bake for 12-15 minutes, or until the bottoms are lightly golden. Avoid overbaking to maintain a tender texture.
- Allow the cookies to cool for 5 minutes, then roll them in powdered sugar while still warm.
- Let the cookies cool completely and roll them in powdered sugar again for a thicker coating.
- Arrange on a platter or store in an airtight container until ready to enjoy.
Notes
- Storage: Keep cookies in an airtight container at room temperature for up to 1 week.
- Freezing Option: Freeze unbaked dough or baked cookies for up to 3 months. Thaw and re-roll in powdered sugar if needed.
- Nut-Free Option: Substitute the nuts with finely shredded coconut for a different twist.
- Gluten-Free Option: Use a gluten-free all-purpose flour blend.
- Flavor Additions: Add a hint of cinnamon or orange zest for extra flavor.
Frequently Asked Questions
Can I use other nuts?
Yes, almonds, hazelnuts, or pistachios work well as substitutes.
Can I make these cookies vegan?
Use plant-based butter and a vegan powdered sugar alternative.
Why do I need to roll them in sugar twice?
The first coating adheres better when the cookies are warm, while the second creates a thicker, more even layer.
Wrapping it up
Mexican Wedding Cookies are a simple yet elegant dessert with a rich, buttery flavor and delicate crumb.
Whether you’re celebrating a special occasion or just treating yourself, these cookies are a timeless favorite that never disappoints.
Bake a batch today and enjoy the melt-in-your-mouth goodness of this classic recipe!