mexican wedding cookies recipe
The Best mexican wedding cookies recipe
What I love most about this recipe is how simple it is. You probably already have most of the ingredients in your pantry—flour, butter, sugar, nuts (usually pecans or walnuts), and a little vanilla. The dough comes together quickly, and you can even make it ahead of time if you’re planning for a big event. Plus, they’re easy to customize. I’ve made them with almonds instead of pecans, added a pinch of cinnamon for warmth, or even dipped them in chocolate for a little extra indulgence. They’re also a great make-ahead dessert since they keep well in an airtight container for days.
Another reason I keep coming back to this recipe is that it’s not overly sweet, which makes it a nice balance if you’re serving them alongside other desserts. The nuts add a good dose of healthy fats and protein, so while they’re definitely a treat, they’re not as guilt-inducing as some other cookies. My husband, who usually avoids sweets, will even sneak a few when I make them. Whether you’re baking for a crowd or just want a little something special for your family, these cookies are always a hit.
Mexican Wedding Cookies (Polvorones)
These buttery, melt-in-your-mouth Mexican wedding cookies are a classic treat, especially popular during holidays and celebrations. Rolled in powdered sugar, they offer a delicate sweetness with a hint of nutty flavor from finely chopped pecans or walnuts.
🥘Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup powdered sugar (plus extra for rolling)
- 2 tsp vanilla extract
- 2 1/4 cups all-purpose flour
- 1/4 tsp salt
- 3/4 cup finely chopped pecans or walnuts
👨🍳Directions
-
1
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. -
2
In a large mixing bowl, cream the softened butter and 1/2 cup powdered sugar together using an electric mixer until light and fluffy. -
3
Add the vanilla extract and mix until fully combined. -
4
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. -
5
Fold in the finely chopped pecans or walnuts until evenly distributed throughout the dough. -
6
Scoop out tablespoon-sized portions of dough and roll them into 1-inch balls. Place the balls on the prepared baking sheet, spacing them about 1 inch apart. -
7
Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden. The centers should still look soft. -
8
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes. While still warm, roll each cookie in powdered sugar until fully coated. -
9
Transfer the cookies to a cooling rack and let them cool completely. Once cooled, roll them in powdered sugar again for a second coating. -
10
Store the cookies in an airtight container at room temperature for up to 1 week.
🔧Equipment
- Mixing bowl
- Electric mixer
- Baking sheet
- Parchment paper
- Oven
- Cooling rack
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Mexican Wedding Cookies (Polvorones) Works
❓ Frequently Asked Questions About Mexican Wedding Cookies (Polvorones)
1. What are Mexican wedding cookies called in Spanish?
Mexican wedding cookies are commonly known as polvorones or bizcochos. In some regions, they may also be called polvorones de nuez (walnut shortbread) or mantecados (lard-based cookies).
2. Can I make Mexican wedding cookies without nuts?
Yes! While traditional recipes include finely chopped nuts (like pecans or walnuts), you can omit them or substitute with an equal amount of all-purpose flour. The cookies will still be tender but may have a slightly different texture.
3. Why do my Mexican wedding cookies fall apart too easily?
This usually happens if the dough is too dry or overbaked. Ensure you measure flour correctly (spoon and level, don’t scoop), and don’t skip the chilling step. Overmixing can also make them crumbly, so mix just until combined.
4. How do I store Mexican wedding cookies to keep them fresh?
Store the cookies in an airtight container at room temperature for up to 1 week. For longer storage, freeze them for up to 3 months. Dust with powdered sugar just before serving, as it can dissolve if stored too long.
5. Can I use butter instead of shortening in Mexican wedding cookies?
Yes, you can substitute butter for shortening in a 1:1 ratio. Butter adds a richer flavor but may make the cookies slightly softer. For a firmer texture, chill the dough longer before baking.
