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+ servings
Multiple Mexican wedding cookies side by side in a single layer.

Mexican Wedding Cookies

Coated in a fluffy layer of powdered sugar, these easy Mexican Wedding Cookies are so buttery and soft. They'll practically melt in your mouth!
Course Dessert
Cuisine American, Mexican
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 24 servings
Calories 162kcal


  • Mixer
  • Baking Sheet


  • 1 cup unsalted butter softened (227g)
  • cups powdered sugar divided (180g)
  • ¼ teaspoon salt
  • teaspoons vanilla extract
  • cups all-purpose flour (210g)
  • 1 cup finely chopped pecans


  • Preheat the oven to 350F. Line two baking sheets with parchment paper.
  • In the bowl of a stand mixer fitted with a paddle attachment, beat together the butter, ½ cup confectioners’ 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 by tablespoonfuls 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.
  • In a medium bowl, place the remaining 1 cup confectioners’ sugar. Working in batches, roll the warm cookies in the sugar, shaking off excess. Place a wire rack, and cool completely. Reroll cooled cookies in confectioners’ sugar again. Store cookies in an airtight container for up to 2 weeks.



  • Use real vanilla extract instead of artificial extract for the best-tasting polvoróns.
  • Measure your flour correctly! Adding too much flour to the recipe is the most common mistake that will yield a dry and dense cookie. The best and easiest way to measure flour is by using a scale. If you don’t have one, then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off. If you scoop the flour straight from the bag, you overpack the measuring cup.
  • I highly recommend using a cookie scoop. Using a cookie scoop ensures that all the Mexican cookies are the same size to bake evenly. If you plan on baking cookies regularly, it’s worth purchasing!
  • If you’re trying to speed up bringing the butter to room temperature, roughly cut the butter into cubes.
  • If the powdered sugar is lumpy, sift it after measuring.
  • It’s important to roll these wedding cookies in powdered sugar twice. The cookies are still warm during the first roll, and the powdered sugar may melt on the cookies. The second coat makes sure the cookies are fully coated.
  • You want your pecan pieces fairly small, so the dough balls are easier to portion and roll.
  • For a stronger pecan flavor, toast the pecans on a skillet before finely chopping them.
  • These cookies don’t expand very much, so you can fit 18 (3x6) on one sheet pan.


Calories: 162kcal | Carbohydrates: 15g | Protein: 1g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 26mg | Potassium: 31mg | Fiber: 1g | Sugar: 8g | Vitamin A: 239IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg