Welcome to the ultimate guide to making perfect Mexican Wedding Cookies. These delightful, buttery, pecan-filled cookies, generously dusted with powdered sugar, are a melt-in-your-mouth treat perfect for any occasion. Often called Snowball Cookies or Russian Tea Cakes, this recipe delivers that classic, crumbly texture and nutty flavor you crave. Whether you’re a seasoned baker or trying these for the first time, we’re sharing all the secrets to get them just right.
These cookies are not just for weddings! They are a festive favorite for holidays, parties, or simply as a sweet bite with your afternoon coffee. Their signature powdered sugar coating makes them look like little snowballs, adding a touch of elegance to any cookie platter.
What Are Mexican Wedding Cookies?
Mexican Wedding Cookies, or “polvorones,” are a type of shortbread cookie made with a simple list of ingredients: butter, flour, powdered sugar, and nuts. The defining characteristic is the absence of eggs, which results in an incredibly tender, crumbly, and rich texture. Pecans are the traditional choice, providing a wonderfully nutty and toasty flavor that pairs perfectly with the sweet, buttery dough.
Though their exact origin is debated, with similar cookies found in various cultures, their popularity at celebrations and holidays in Mexico is undeniable. After baking, they are rolled in powdered sugar twice—once while warm and again when cool—to create that iconic, thick, snowy coating that dissolves the moment you take a bite.
Why You’ll Love This Recipe
- Incredibly Simple: With just a few pantry staples and straightforward steps, this recipe is accessible to bakers of all skill levels.
- Melt-in-Your-Mouth Texture: The high butter content and lack of eggs create a cookie that is unbelievably tender and crumbly.
- Perfectly Nutty & Sweet: Toasted pecans give a deep, rich flavor that balances the sweetness of the powdered sugar coating.
- Crowd-Pleasing Favorite: These cookies are a guaranteed hit at holidays, parties, and bake sales. They disappear fast!
Key Ingredients for Perfect Mexican Wedding Cookies
The beauty of this recipe lies in its simplicity. Here’s what you’ll need:
- Unsalted Butter: The star of the show. Use high-quality, softened butter for the best flavor and texture.
- Powdered Sugar: Used both in the dough and for the classic coating. It creates a finer, more tender crumb than granulated sugar.
- All-Purpose Flour: Provides the structure for the cookies. Be sure to measure it correctly.
- Finely Chopped Pecans: Toasted pecans are essential for that deep, nutty flavor. You can also use walnuts or almonds.
- Vanilla Extract: Adds a touch of warmth and enhances the buttery flavor.
- Salt: A small amount balances the sweetness and brings out all the other flavors.
Step-by-Step Instructions
Follow these simple steps to create the most delicious Mexican Wedding Cookies.
1. Prepare Your Ingredients
Start by toasting your pecans lightly in a dry skillet over medium heat until fragrant. This simple step makes a huge difference in flavor! Let them cool completely, then chop them finely. In a large bowl, cream the softened butter and powdered sugar together until light and fluffy.
2. Make the Dough
Mix in the vanilla extract. In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the butter mixture, mixing on low speed until just combined. Be careful not to overmix. Gently fold in the chopped pecans.
3. Chill the Dough
Shape the dough into a disk, wrap it tightly in plastic wrap, and chill in the refrigerator for at least 30 minutes. Chilling the dough is a crucial step; it prevents the cookies from spreading too much while baking, ensuring they keep their signature round shape.
4. Shape and Bake
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Roll the chilled dough into 1-inch balls and place them about an inch apart on the prepared baking sheet. Bake for 12-15 minutes, or until the bottoms are lightly golden. The tops should remain pale.
5. The Double Sugar-Coating
This is the secret to a perfect coating! Let the cookies cool on the baking sheet for just 5 minutes—they should still be warm. Gently roll each warm cookie in a bowl of powdered sugar and place them on a wire rack to cool completely. Once they are fully cooled, roll them in the powdered sugar a second time for a beautiful, thick, snowy finish.
Expert Tips for the Best Results
- Use Softened, Not Melted Butter: For the right texture, your butter should be at room temperature—soft enough to indent with your finger but not greasy or melted.
- Don’t Skip Chilling: Chilling the dough is essential to prevent the cookies from spreading and becoming flat.
- Toast the Nuts: This is a non-negotiable step for flavor! Toasting brings out the natural oils and deepens the nutty taste.
- The Double Roll: Rolling the cookies in powdered sugar while warm helps the first layer adhere. The second roll when cool creates that perfect, thick coating that won’t melt away. For another buttery treat, try these French Salted Butter Cookies.
Variations and Substitutions
While the classic pecan version is hard to beat, you can easily customize these cookies. Try using finely chopped walnuts or almonds instead of pecans. For a hint of warmth, add a 1/4 teaspoon of cinnamon to the flour mixture. If you’re looking for other unique cookie ideas, these Tiramisu Crinkle Cookies or festive Cranberry Bliss Cookies are fantastic options.
How to Store Mexican Wedding Cookies
Store your cookies in an airtight container at room temperature for up to one week. The powdered sugar coating helps keep them fresh. You can also freeze the baked cookies for up to 3 months. Thaw them at room temperature and give them a fresh dusting of powdered sugar before serving to refresh their appearance.
Absolutely! While pecans are the traditional choice, finely chopped walnuts or almonds are excellent substitutes and work very well in this recipe.
The secret is a double-coating process. Roll the cookies in powdered sugar once while they are still warm (about 5 minutes out of the oven), then let them cool completely and roll them a second time for a thick, perfect coating.
There is virtually no difference in the recipe itself; they are essentially the same cookie. Both are a type of shortbread made with ground nuts and rolled in powdered sugar. The name often changes based on the region or cultural context.
These cookies, also known as ‘polvorones,’ are very popular at celebrations in Mexico, especially weddings and holidays. Their delicate, white, powdered-sugar appearance makes them a festive and elegant addition to special events.
The most common reason for cookies spreading is that the dough was too warm. It’s crucial to chill the dough for at least 30 minutes before baking. Using butter that is too soft or melted can also cause them to spread.
Absolutely! While pecans are the traditional choice, finely chopped walnuts or almonds are excellent substitutes and work very well in this recipe.
The secret is a double-coating process. Roll the cookies in powdered sugar once while they are still warm (about 5 minutes out of the oven), then let them cool completely and roll them a second time for a thick, perfect coating.
There is virtually no difference in the recipe itself; they are essentially the same cookie. Both are a type of shortbread made with ground nuts and rolled in powdered sugar. The name often changes based on the region or cultural context.
These cookies, also known as ‘polvorones,’ are very popular at celebrations in Mexico, especially weddings and holidays. Their delicate, white, powdered-sugar appearance makes them a festive and elegant addition to special events.
The most common reason for cookies spreading is that the dough was too warm. It’s crucial to chill the dough for at least 30 minutes before baking. Using butter that is too soft or melted can also cause them to spread.
Share Your Creations!
We are confident this will be your new go-to recipe for Mexican Wedding Cookies. They are the perfect addition to any celebration or a simple joy to bake on a quiet afternoon. If you make this recipe, please leave a comment below and share a photo of your beautiful cookies on Pinterest! We can’t wait to see your creations.
Mexican Wedding Cookies Recipe
Mexican Wedding Cookies: The Ultimate Buttery Pecan Recipe
Ingredients
Equipment
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, use an electric mixer to cream the softened butter and 1/2 cup of powdered sugar until light and fluffy, about 2 minutes.
- Beat in the vanilla extract.
- In a separate bowl, whisk together the all-purpose flour and salt. With the mixer on low speed, gradually add the flour mixture to the butter mixture until just combined. Do not overmix.
- Gently fold in the finely chopped toasted pecans with a spatula.
- Cover the dough and chill in the refrigerator for at least 30 minutes.
- Scoop and roll the chilled dough into 1-inch balls. Place them about 1 inch apart on the prepared baking sheet.
- Bake for 12-15 minutes, until the bottoms are lightly golden. The tops will look pale.
- Let the cookies cool on the baking sheet for 5 minutes. While still warm, gently roll them in the remaining 1 cup of powdered sugar. Transfer to a wire rack to cool completely.
- Once completely cool, roll the cookies in powdered sugar a second time for a thick, even coating.
Notes
Ensure your butter is properly softened to room temperature for the right cookie texture.
Store cookies in an airtight container at room temperature for up to one week.
