Few cookies hold the charm and timeless appeal of Mexican Wedding Cookies, also known as polvorones or snowball cookies. These melt-in-your-mouth buttery treats, coated in a blanket of powdered sugar, have long been a favorite at weddings, holidays, and family gatherings. Their delicate crumb and nutty flavor make them irresistible, while their simple ingredients and preparation keep them accessible for bakers of all levels. This recipe will guide you step by step to achieve perfect cookies with just the right texture and flavor.
A Bit of Background
Mexican Wedding Cookies are believed to have European origins, with ties to Spanish and Middle Eastern shortbread-style pastries. They made their way to the Americas during colonization and became a beloved part of celebrations in Mexico. Today, they are enjoyed not only at weddings but also during Christmas, Día de los Muertos, quinceañeras, and other festive occasions. Their universal appeal comes from their rich, buttery taste, crumbly texture, and snowy sugar coating that makes them look as if they’ve been dusted with winter frost.
In different cultures, these cookies are known by various names: Russian Tea Cakes, Italian Wedding Cookies, Viennese Crescents, and Butterballs. Regardless of the name, the essence remains the same: a nutty, buttery shortbread rolled in powdered sugar.
Ingredients
To make about 30 cookies, you will need:
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1 cup (2 sticks) unsalted butter, softened
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½ cup powdered sugar (plus more for rolling)
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2 teaspoons vanilla extract
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2 cups all-purpose flour
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¼ teaspoon salt
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1 cup finely chopped nuts (traditionally pecans, but walnuts or almonds also work beautifully)
Step-by-Step Instructions
Step 1: Cream the Butter and Sugar
In a large mixing bowl, beat the softened butter and ½ cup powdered sugar together until light and fluffy. This step is essential because it incorporates air into the dough, creating a tender cookie. Add the vanilla extract and mix until fully combined.
Step 2: Add the Dry Ingredients
In a separate bowl, whisk together the flour and salt. Gradually add this mixture to the creamed butter and sugar, mixing until the dough comes together. It may appear crumbly at first, but keep mixing until a soft dough forms.
Step 3: Incorporate the Nuts
Fold in the finely chopped pecans (or nuts of your choice). The nuts should be small enough to blend smoothly into the dough without making the cookies too chunky. The buttery dough should feel slightly firm but pliable.
Step 4: Chill the Dough
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes. Chilling helps firm up the butter, making it easier to roll into balls and ensuring the cookies hold their shape while baking.
Step 5: Shape the Cookies
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Using a tablespoon of dough, roll into small balls (about 1 inch in diameter) and place them on the baking sheet, leaving an inch of space between each.
Step 6: Bake
Bake for 12–15 minutes, or until the cookies are set and the bottoms are lightly golden. Avoid overbaking, as these cookies should remain pale on top.
Step 7: Sugar Coating
Allow the cookies to cool for 5 minutes on the baking sheet. While still slightly warm, roll them in powdered sugar. Place them on a wire rack to cool completely. Once cooled, roll them in powdered sugar again for that signature snowy look.
Tips for Success
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Use high-quality butter – The flavor of these cookies relies heavily on butter, so a rich, unsalted butter will give the best results.
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Finely chop the nuts – A food processor works well for achieving a uniform, fine texture.
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Double sugar coating – Rolling the cookies twice in powdered sugar ensures they are fully coated and have a beautiful snowy finish.
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Don’t skip chilling – Chilled dough prevents the cookies from spreading too much and keeps their round, snowball-like shape.
Variations
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Cinnamon Twist: Add ½ teaspoon of ground cinnamon to the dough for a warm, spiced note.
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Chocolate Kiss: Hide a chocolate chip or small chocolate piece inside each ball of dough for a surprise center.
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Almond Joy Style: Use almonds and roll the finished cookies in a mix of powdered sugar and finely shredded coconut.
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Gluten-Free Option: Substitute the all-purpose flour with a gluten-free flour blend designed for baking.
