Mexican wedding cookies come together with 6 simple ingredients and fuss-free prep. Once baked, toss the cookies in powdered sugar twice for their iconic look. Be warned: It is almost impossible to eat these cookies without getting powdered sugar on your face and clothes, but it’s so worth it!
I recently re-tested this recipe to determine the best sugar to use in the cookie dough. Many recipes call for granulated sugar, but I decided to use powdered sugar. It yields a much more tender pecan cookie that doesn’t spread (which is a must, so it holds its ball shape well during baking).
A reader, Karen, says: “I’ve always made these cookies using granulated sugar and thought they were great. I think yours are even better! Texture is somewhat softer, and I highly recommend toasting the pecans first!” ★★★★★
What Are Mexican Wedding Cookies?
Researching Mexican wedding cookies sent me down somewhat of a rabbit hole! No one knows exactly where these buttery, tender, nutty confections originated. Their history has been traced to Mexico, Russia, and the Middle East (they bear a striking resemblance to a cookie called qurabiya). They’re also quite similar to Greek butter cookies (kourabiedes). It seems you can find an iteration of this kind of buttery, powdered sugar-dusted cookie in various cultures around the world.
In fact, these cookies go by several different names, including Mexican wedding cakes, polvorones, Russian tea cakes, snowball cookies, Swedish tea cakes, and butterballs!
In terms of flavor, you can think of these traditional Mexican wedding cookies having a taste and texture akin to pecan shortbread cookies — melt-in-your-mouth cookies with lots of butter flavor and crunchy nuts.
Key Ingredients
These are the main ingredients you need to make Mexican wedding cookies. You can find the full list of ingredients and measurements in the recipe card below.
Butter — butter adds rich flavor and a tender texture to Mexican wedding cookies. Since these cookies have added salt, I recommend using unsalted butter so they don’t turn out too salty.
Powdered sugar — powdered sugar sweetens the cookie dough for unbelievably tender snowball cookies. You’ll also roll the cookies in powdered sugar after they’re baked for their signature look. Powdered sugar helps keep the cookies from spreading thanks to its fine texture and a small amount of cornstarch. (It’s why I use it in my shortbread cookies, too.) Plus, this limits the need for a second type, so you use fewer ingredients— it’s a win-win!
Vanilla — a good vanilla extract is a must to complement the other flavors in the cookies. You can also add ½ to 1 teaspoon of almond extract to enhance the nutty pecan flavor.
Flour — all-purpose flour is perfect for making the cookie dough. Its relatively average protein content makes cookies that aren’t too dense or too crumbly.
Pecans — finely chopped pecans add crunch and nutty flavor to the cookies. For a more intense flavor, feel free to toast the pecans first. But let them cool completely before adding them to the dough, or they’ll melt the butter and sugar and mess up the cookie dough texture.
Can I Use Other Types Of Nuts?
Yes! Finely chopped walnuts, almonds, pistachios, and hazelnuts all work very well. Just use plain nuts, not salted ones, and they can be raw, roasted, or blanched.
Troubleshooting A Crumbly Dough
If the dough won’t hold together in a ball when you roll it, try one of these fixes:
- Add 1 to 2 tablespoons of milk. You may have just a touch too much flour, and this added moisture will bring the dough together without making it too wet.
- Make sure the dough is at room temperature. If it’s too cold, the butter will be firm and crumbly. Warm your oven to 150°F, then turn it off. Place the bowl in the oven for 5 minutes, then mix for a few seconds. Repeat if needed.
Pro Tips For The Best Mexican Wedding Cookies
Measure your flour correctly. Adding too much flour is the most common mistake. You don’t want a dry and dense cookie! The best and easiest way to measure flour is to use a scale. If you don’t have one, then fluff your flour in its container with a spoon, sprinkle it into your measuring cup, and use a knife to level it off. Scooping the flour straight from the bag will likely overpack the measuring cup.
Chop the nuts finely! You want your pecan pieces fairly small so the dough balls are easier to portion and roll. I like buying pecan pieces since they are cheaper, and you only need a few quick chops with a knife to get them fine enough for this recipe.
I highly recommend using a small cookie scoop. This will ensure your cookies are the same size and bake evenly. For this recipe, you should use a #60 scoop for 1 tablespoon-sized cookie dough balls. If you plan on baking cookies regularly, they are worth purchasing, especially in a few sizes! As a bonus, cookie scoops are great for making truffles and cake pops, too.
It’s important to roll them in powdered sugar twice. The first coating of powdered sugar will melt a bit from the heat of the warm cookies, creating a delicious sugary crust. The second coat is where you build that classic, fluffy, powdered sugar coating that flurries like snow when you take a bite. (Perfect for the Christmas season!)
How To Make Mexican Wedding Cookies
Below, I’ve highlighted the step-by-step recipe with process images along with instructions for making this polvorones recipe. You can find the full set of instructions in the recipe card below.
1. Beat together the butter, ½ cup powdered sugar, and salt in the bowl of a stand mixer or using a handheld electric mixer set to medium speed. Once it is pale and fluffy in appearance, beat in the vanilla extract.
2. Reduce the mixer speed to low and gradually add the flour and beat until combined. Then beat in the pecans. The dough should be cohesive and hold together well when rolled into a ball. If it is crumbly, try one of my troubleshooting methods mentioned above.
3. Scoop the dough and roll it into balls between your palms. (A cookie scoop is an excellent way to ensure all the cookies are the same size.) Divide the cookie dough balls between two large baking sheets lined with parchment paper, spaced 1 inch apart. Bake them at 350°F for 12 to 15 minutes, then let the Mexican wedding cookies cool in the pans for 5 minutes.
4. Add the rest of the powdered sugar to a medium bowl and roll the warm cookies in it. Place the cookies on wire racks to cool completely, then re-roll them in powdered sugar so they get the iconic snowball look. Enjoy!
Mexican Wedding Cookie Recipe
Video
Equipment
- Mixer
- Baking Sheet
Ingredients
- 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
- 1 cup powdered sugar for dusting (120g)
Instructions
- Preheat the oven to 350°F. Line two large baking sheets with parchment paper.
- In the bowl of a stand mixer fitted with a paddle attachment, beat together the butter, ½ cup (60g) powdered sugar, and salt on medium speed until pale and fluffy, about 2 to 3 minutes. Beat in the vanilla until just combined.
- With the mixer on low, gradually add the flour, beating until well combined. Beat in the pecans until combined. Scoop the dough into 1 tablespoon portions and roll into balls between your palms. Place 1 inch apart on the baking sheets.
- Bake for 12 to 15 minutes or until the tops are set and the bottoms are golden brown. Let the cookies cool on the pans for 5 minutes.
- Place the remaining 1 cup (120g) powdered sugar in a medium bowl. Working in batches, roll the warm cookies in the sugar, shaking off excess. Place a wire rack, and cool completely, about 30 minutes. Reroll cooled cookies in powdered sugar again. Store cookies in an airtight container for up to 2 weeks.
Notes
- If the powdered sugar is lumpy, sift it after measuring to ensure the coating on the cookies is light and even.
- These buttery cookies don’t spread very much, so you can fit up to 18 dough balls on one large cookie sheet.
Nutrition
How To Store Polvorones
If stored in an airtight container, these Mexican wedding cakes will keep for about 2 weeks at room temperature. This long shelf-life (coupled with their sturdy construction) is part of what makes them such a favorite for Christmas cookie trays and gift tins!
You can freeze the baked cookies, uncoated, in a freezer-safe container for up to 3 months. Thaw completely, then place them in a 300°F oven until warm to the touch, about 5 minutes, and coat in sugar as directed.
How To Freeze The Dough For Later
Scoop the dough and roll it into smooth balls, then freeze the dough balls on a parchment-lined baking sheet. Once they are solid, pop them into a freezer bag. The dough balls will freeze well for about 1 month. When you are ready to bake, bake from frozen, adding about 3 minutes to the baking time.
More Cookie Recipes To Try
Looking for more classic cookie recipes to try? Here are some ideas!
Hot chocolate cookies are chewy and gooey, and topped with a soft marshmallow. Use your favorite hot cocoa mix, but skip sugar-free varieties.
My easy snickerdoodle recipe is ready in about 20 minutes from start to finish! Don’t skip the cream of tartar — it’s a must for snickerdoodles’ signature tangy flavor.
Classic sugar cookies are so versatile! Enjoy them plain, cut them into fun shapes, or decorate them with royal icing or sugar cookie icing!
Peanut butter lovers need to try my ultra-easy peanut butter cookies recipe. Their salty-sweet flavor is perfectly balanced. I like to use a smooth, salted peanut butter for the best flavor.
If you’ve tried this Mexican wedding cookies recipe, then don’t forget to rate it and let me know how you got on in the comments below. I love hearing from you!
Nikki H says
These are amazing! I made a big batch and sent some to my in-laws and they loved them too (my mother in-law has even asked me for the recipe!)
Bianca Jimenez says
AMAZING!
Karen says
Love these! So delicious. I wonder how they would taste with almond extract?
Rashida says
Hi John.
I am not much of a baker but your recipes are the bomb.
Want to make this recipe but would like to know if I can prepare the dough today, store it in the fridge and bake them tomorrow?
Thanks
Rashida
Maria says
Before rolling in icing sugar brush them with rose water first ? Kali orexi
John K. says
Hey Maria,
That’s a great idea!
Best,
John
Adilene says
Any suggestion on substituting almond meal ?
jkanell says
Adilene,
You could substitute the almond meal for another nut meal, but it’s important for the texture of the cookie! Hope you enjoy!
John
Katherine says
I grew up eating Mexican Wedding cookies! These are divine!
Batsheva Kanter says
These look divine!
Teri says
Is almond meal finely ground almonds? These look amazing. I want to give this recipe a try.
John K. says
Teri,
Yes, almond meal is finely ground almonds! I’m sure you can pick up a bag of almond meal at your local market!
John
Mary says
Hi ! Almond meal is almond flour ? Where can I found it ? In a regulat market ? Publix ? Thanks . Those cookies look delicious
John K. says
Mary,
Almond meal and almond flour are different, but I’m sure you can find both at Publix! Hope you enjoy!
John