Mexican wedding cookies are much more than a tender, melt-in-your-mouth dessert. These crumbly shortbread rounds are a piece of culinary tradition, found at family gatherings and celebrations. With a texture that shatters into sweetness and a flavor drawn from toasted nuts, real butter, and a dusting of powdered sugar, these cookies have won hearts around the world.
Whether you’re planning for a holiday, a wedding, or just want to enjoy a comforting treat, this comprehensive guide will walk you through everything you need for perfect Mexican wedding cookies—from choosing ingredients to storing the finished batch.
What Makes Mexican Wedding Cookies Unique?
Mexican wedding cookies, also called polvorones, Russian tea cakes, or snowball cookies, share a simple base: flour, butter, sugar, nuts, and vanilla. The result is a rich, delicate crumb. What distinguishes them is the double roll in powdered sugar—first when warm, then again when cool—giving them a characteristic snow-dusted look and soft, sweet finish.
A Global Cookie by Many Names
- Mexican Wedding Cookies (Polvorones, Biscochitos)
- Russian Tea Cakes
- Snowballs
- Butterballs
- Southern Pecan Sandies
Despite different names, the core recipe remains largely unchanged.
Ingredients Breakdown
A great cookie starts with carefully chosen ingredients. Here’s what you’ll need and why each one matters:
| Ingredient | Amount | Purpose |
|---|---|---|
| Unsalted butter | 1 cup (225g) | Adds richness, creates tender crumb |
| Powdered sugar | 1/2 cup (60g) | Sweetens dough, coats cookies |
| Vanilla extract | 2 teaspoons | Deepens flavor |
| All-purpose flour | 2 cups (240g) | Provides structure |
| Chopped nuts* | 1 cup (115g) | Classic choice is pecans, walnuts, or almonds |
| Pinch of salt | Optional | Balances sweetness, highlights other flavors |
| Extra powdered sugar | For coating | Delivers signature snowy look |
*Choose nuts you love. Pecans offer a smooth, rich bite. Walnuts bring a slightly bitter depth. Almonds lend an airy sweetness.
Step-by-Step: Making Mexican Wedding Cookies
1. Prep the Dough
- Chop the nuts finely. The pieces should be just large enough for texture. Use a sharp knife or a few pulses in a food processor.
- Cream the butter and sugar. Use a stand mixer or electric hand mixer. Beat the butter and powdered sugar together until light and fluffy, about 2 minutes on medium speed.
- Add vanilla. Mix in the vanilla extract and salt just until combined.
2. Incorporate the Dry Ingredients
- Sift the flour. Sifting removes lumps and aerates the flour, giving the cookies the right texture.
- Add flour and nuts to the butter mixture. Mix on low speed or by hand until the dough just comes together. Scrape down the bowl to incorporate loose bits at the bottom.
3. Chill the Dough
- Form the dough into a disk. Wrap in plastic and refrigerate for a minimum of 30 minutes—longer is fine. Chilling controls spreading and helps develop flavor.
4. Shape and Bake
- Preheat your oven to 325°F (160°C).
- Line baking sheets with parchment paper.
- Scoop and roll into balls. Use a small cookie scoop (or tablespoon) to portion dough. Roll gently in your palms; aim for about 1-inch balls.
- Space cookies evenly. They won’t spread much but leave about 1 inch between each for even baking.
- Bake for 15–18 minutes. Look for a pale, set cookie—the bottoms should be just golden. Avoid overbaking; these cookies dry out if left too long.
5. Double Dipping: Sugar Coating
- Cool just until warm. Let cookies sit on the baking sheet for 5 minutes after baking or until cool enough to handle.
- First roll in powdered sugar. Place a generous amount of sugar in a bowl. Gently roll warm cookies so the sugar clings to the surface.
- Cool completely, then re-roll. Once cooled, roll a second time for a thick, snowy look.
Tips for Success
- Always measure flour correctly. Scoop flour into your measuring cup and level off. Too much flour leads to dense cookies.
- Don’t skip chilling. Warm dough melts and spreads, making flat cookies instead of charming, round ones.
- Avoid overmixing. Once flour goes in, mix just enough to bring everything together. Overworking toughens the final cookie.
- Go for even size. Try a cookie scoop or weigh each ball for uniformity. This helps every cookie bake at the same rate.
- Sift powdered sugar for coating. This prevents clumping, ensuring an even, delicate finish.
Customizations: Make Them Your Own
Mexican wedding cookies are wonderfully adaptable. Here are a few ways to tailor the recipe:
Nut-Free Version
Prefer cookies without nuts? Substitute equal parts rolled oats pulsed in a food processor, or use unsweetened shredded coconut for a subtle twist.
Different Flavors
- Add citrus zest. Orange or lemon zest provides a bright note.
- Spices. A dash of cinnamon or cardamom offers warmth, especially for autumn.
Unique Mix-Ins
- Mini chocolate chips for a hint of bittersweet flavor.
- Chopped dried fruit like cranberries or apricots for a chewy contrast.
Serving Suggestions
Mexican wedding cookies are ideal at the end of a meal with coffee, spiced hot chocolate, or even a glass of sweet dessert wine. Stack them in a pyramid on a platter for holiday displays. They’re also lovely boxed up as gifts—line a tin with parchment, then layer cookies with extra powdered sugar for an elegant presentation.
Frequently Asked Questions
Why do they crumble?
The cookies’ delicate texture comes from the high butter content and lack of eggs. Handle them gently, especially when warm. If you want slightly firmer cookies, add a couple of tablespoons of cornstarch to the flour.
Why roll them twice in sugar?
The first coating, done while warm, melts a bit and sticks to the surface. The second forms the iconic powdery coating.
Can I freeze the dough?
Yes. Portion out dough balls and freeze on a tray. Once solid, transfer to an airtight container. Bake straight from freezer—just add 2–3 minutes to the bake time.
Storage and Shelf Life
How to Store Mexican Wedding Cookies
- Room Temperature: Store in an airtight container for up to 5 days. Layer between sheets of parchment to prevent sticking.
- Refrigeration: For longer storage (up to 1 week), keep cookies in the fridge. Let them rest at room temperature before serving.
- Freezing Baked Cookies: Not ideal, as the powdered sugar can become sticky as the cookies thaw. Freeze dough instead for best results.
Table: Troubleshooting Guide
| Problem | Solution |
|---|---|
| Cookies spread | Ensure dough is well chilled; use cold butter |
| Dry texture | Don’t overbake; measure flour accurately |
| Sugar won’t stick | Roll cookies while still warm (not hot) |
| Too crumbly | Mix in a bit more butter, or try finer nuts |
Summary: Bringing It All Together
Mexican wedding cookies combine a short list of simple ingredients but deliver layers of flavor and pleasing texture. Their snowy exterior, crumbly bite, and rich, nutty flavor make them the star of any cookie platter. Whether you follow the traditional recipe or make it your own, you’ll find yourself coming back to this classic again and again.
Ready to bake? Gather your ingredients, preheat the oven, and enjoy the ritual of shaping, baking, and rolling these timeless cookies. Every bite is a piece of celebration.
Mexican Wedding Cookies
These Mexican wedding cookies are so good. They’ll melt in your mouth! Learn how to make them. Plus, get tips for making the best cookies.
Ingredients
- 1 cup chopped almonds
- 2 cups all-purpose flour
- 1 cup (2 sticks) butter
- 1/2 cup powdered sugar, for rolling
- 2 teaspoons vanilla extract
- 2 teaspoons water
- 1/2 cup white sugar
Instructions
- Place the butter and sugar in a medium bowl. Beat them with an electric mixer on medium speed until the mixture is pale and fluffy, about 1-2 minutes. Then, beat in the vanilla and water until combined.
- Sift in the flour and add the almonds. Beat on medium-high speed until ingredients are blended. Cover the bowl with plastic wrap and chill for at least 1 hour.
- Preheat the oven to 325 degrees Fahrenheit.
- Shape the dough into bite-sized balls or crescents. Place the cookies on a cookie sheet and bake for 15 to 20 minutes.
- Remove the cookies from the baking sheet and let them sit for 5 minutes, or until they are cool enough to handle.
- Place the powdered sugar in a medium shallow bowl. Roll the cookies in the sugar until coated on all sides. Let the cookies cool completely.
- Roll the cookies again in powdered sugar once or twice more. Enjoy!