Mexican Wedding Cookies

Mexican Wedding Cookies

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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.

Mexican Wedding Cookies

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

  1. Buttery and Delicate: These cookies practically melt in your mouth.
  2. Quick and Simple: Made with just a handful of ingredients.
  3. Festive Treat: Perfect for holidays, weddings, and parties.
  4. Customizable: Easily adapt the recipe with different nuts or flavorings.
  5. Make-Ahead Friendly: The dough can be prepped ahead for convenience.
Mexican Wedding Cookies

What to Serve with Mexican Wedding Cookies

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

Mexican Wedding Cookies

Yield: 24 cookies
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

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

    1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
    2. In a large mixing bowl, beat the softened butter and powdered sugar until light and fluffy. Stir in the vanilla extract.
    3. In a separate bowl, whisk together the flour and salt.
    4. Gradually add the dry ingredients to the butter mixture, mixing until just combined. Fold in the chopped nuts.
    5. Scoop tablespoon-sized portions of dough and roll them into small balls. Place them on the prepared baking sheet about 1 inch apart.
    6. Bake for 12-15 minutes, or until the bottoms are lightly golden. Avoid overbaking to maintain a tender texture.
    7. Allow the cookies to cool for 5 minutes, then roll them in powdered sugar while still warm.
    8. Let the cookies cool completely and roll them in powdered sugar again for a thicker coating.
    9. Arrange on a platter or store in an airtight container until ready to enjoy.

Notes

  1. Storage: Keep cookies in an airtight container at room temperature for up to 1 week.
  2. Freezing Option: Freeze unbaked dough or baked cookies for up to 3 months. Thaw and re-roll in powdered sugar if needed.
  3. Nut-Free Option: Substitute the nuts with finely shredded coconut for a different twist.
  4. Gluten-Free Option: Use a gluten-free all-purpose flour blend.
  5. Flavor Additions: Add a hint of cinnamon or orange zest for extra flavor.

Did you make this recipe?

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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!

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