Mexican Wedding Cake Cookies, also known as Polvorones, are more than just a treat; they’re a bite-sized symbol of celebration and a testament to Mexico’s rich culinary heritage. These delicate, melt-in-your-mouth cookies, coated in a generous layer of powdered sugar and studded with pecans, are a staple at weddings, quinceañeras, and holiday gatherings. Their crumbly texture and nutty flavor make them utterly irresistible, and their simple elegance makes them a favorite for bakers of all skill levels.
Often called “Snowball Cookies” for their round shape and snowy white appearance, these cookies bring a touch of whimsy to any occasion. Whether you’re familiar with them as Mexican Wedding Cakes, Polvorones, or Snowball Cookies, you’re in for a delightful experience. This classic recipe is a must-have for every home baker looking to explore the sweet side of Mexican culture. If you’re eager to expand your cookie repertoire, you might also enjoy exploring recipes for classic sugar cookies or snickerdoodle cookies for more baking inspiration.
Unveiling the Magic: Key Ingredients for Mexican Wedding Cake Cookies
Crafting these exquisite Mexican Wedding Cake Cookies requires only a handful of simple ingredients, each playing a crucial role in achieving their signature texture and flavor.
Unsalted Butter & Salt: The foundation of these cookies lies in unsalted butter. Using unsalted butter gives you complete control over the saltiness of the final product, ensuring a perfectly balanced flavor.
Powdered Sugar: The finely milled powdered sugar, also known as confectioner’s sugar, is essential for both the cookie dough and the iconic snowy coating. The starch content in powdered sugar contributes to the cookies’ delicate, crumbly texture. If you find yourself without powdered sugar, you can easily make your own by processing granulated sugar with a touch of cornstarch in a food processor.
Vanilla Extract: A splash of vanilla extract adds a warm, aromatic depth to these cookies. For a twist, consider using almond extract to enhance the nutty notes, or a combination of both vanilla and almond for a nuanced flavor profile.
All-Purpose Flour: All-purpose flour provides the structure for these shortbread-like cookies. For an even more tender crumb, you can substitute cake flour.
Finely Chopped Pecans: Pecans are the nut of choice for traditional Mexican Wedding Cake Cookies, adding a delightful crunch and nutty flavor that complements the sweetness of the cookie. Opt for pre-chopped pecan pieces to save time and effort.
Step-by-Step to Mexican Wedding Cookie Perfection
Follow these simple steps to bake a batch of perfectly crumbly and utterly delicious Mexican Wedding Cake Cookies:
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Preparation is Key: Begin by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and ensure easy cleanup. In the bowl of a stand mixer fitted with the paddle attachment, combine the softened butter, ½ cup of powdered sugar, and salt. Beat on medium speed until the mixture becomes pale and fluffy, about 2-3 minutes. Incorporate the vanilla extract and mix until just combined.
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Creating the Dough: With the mixer on low speed, gradually add the all-purpose flour, mixing until everything is well incorporated and a dough forms. Gently fold in the finely chopped pecans until they are evenly distributed throughout the dough.
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Shaping the Cookies: Scoop tablespoon-sized portions of the cookie dough and roll them into smooth balls between your palms. Place the dough balls about 1 inch apart on the prepared baking sheets.
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Baking to Golden Perfection: Bake in the preheated oven for 12-15 minutes, or until the tops of the cookies are set and the bottoms turn a light golden brown. Once baked, allow the cookies to cool on the baking sheets for 5 minutes before handling.
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The Snowy Coating: Place the remaining 1 cup of powdered sugar in a medium bowl. While the cookies are still warm, gently roll them in the powdered sugar, ensuring they are fully coated. Shake off any excess sugar and transfer the cookies to a wire rack to cool completely, which will take about 30 minutes. For the signature snowy appearance and extra sweetness, reroll the cooled cookies in powdered sugar once more before serving or storing.
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Storage: Store your Mexican Wedding Cake Cookies in an airtight container at room temperature for up to 2 weeks.
Pro Baking Tips for Exceptional Mexican Wedding Cake Cookies
To ensure your Mexican Wedding Cake Cookies are a resounding success, consider these expert tips:
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Flour Measurement Precision: Accurate flour measurement is crucial for achieving the right texture. Too much flour can result in dry, dense cookies. The best way to measure flour is using a kitchen scale. If you’re using measuring cups, spoon the flour into the cup and level it off with a knife, avoiding scooping directly from the bag, which can pack the flour and lead to using too much.
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Cookie Scoop for Uniformity: Using a cookie scoop is highly recommended for portioning the dough. This ensures that all your cookies are the same size, which leads to even baking and a consistent final product. Cookie scoops are available in various sizes and are a worthwhile investment for any avid baker.
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Quickly Softening Butter: Need softened butter in a hurry? Cut the cold butter into small cubes to increase the surface area, allowing it to soften faster at room temperature.
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Sifting Powdered Sugar: If your powdered sugar is lumpy, sifting it after measuring will ensure a smooth, even coating on your cookies.
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Double Coating is Key: Don’t skip the double coating of powdered sugar! The first coating, applied while the cookies are warm, melts slightly and creates a delightful sugary crust. The second coating, applied after the cookies have cooled, provides the classic, fluffy, snowy white finish that is characteristic of Mexican Wedding Cake Cookies.
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Finely Chopped Pecans: Ensure the pecans are finely chopped. Smaller pieces make the dough easier to handle and roll into balls. Starting with pecan pieces and giving them a few quick chops is an efficient way to prepare them.
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Toasting Pecans (Optional): For a deeper, more intense nutty flavor, toast the pecans before adding them to the dough. Remember to let them cool completely before incorporating them into the recipe.
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Baking Sheet Spacing: These cookies don’t spread much during baking, allowing you to place up to 18 cookies on a large baking sheet, maximizing your oven space.
Frequently Asked Questions About Mexican Wedding Cake Cookies
Are Mexican Wedding Cake Cookies the same as Russian Tea Cakes?
While Mexican Wedding Cake Cookies and Russian Tea Cakes share similarities, they are distinct treats. The primary difference lies in the nuts used. Traditional Mexican Wedding Cake Cookies use pecans, while Russian Tea Cakes typically feature walnuts. Though both are delightful powdered sugar-coated cookies, the difference in nuts imparts a unique flavor profile to each.
What’s the Origin of the Name “Mexican Wedding Cake Cookies”?
Originating in Mexico, these cookies have been a cherished part of celebrations, particularly weddings, for generations. Their presence at joyous occasions like weddings and quinceañeras has led to their endearing name. Serving these cookies is a gesture of gratitude and festive cheer, making them a symbolic treat representing love and celebration from Mexican culture.
How Long Do Mexican Wedding Cake Cookies Stay Fresh?
When stored properly in an airtight container at room temperature, Mexican Wedding Cake Cookies can stay fresh for up to 2 weeks. Their long shelf life and sturdy texture make them ideal for holiday cookie platters and make-ahead baking. For longer storage, you can freeze the baked, uncoated cookies in a freezer-safe container for up to 3 months. To serve after freezing, thaw them completely, warm them in a 300°F (150°C) oven for about 5 minutes until just warmed through, and then coat them in powdered sugar as directed in the recipe.
Beyond the Recipe: Serving Suggestions and Variations
Mexican Wedding Cake Cookies are wonderful as they are, but you can also explore variations and serving ideas to personalize them:
- Flavor Variations: Experiment with different extracts like almond, rum, or even citrus for a unique twist. You can also add spices like cinnamon or nutmeg to the dough for a warmer flavor profile, especially during the holiday season.
- Nut Alternatives: While pecans are traditional, you can substitute other nuts like walnuts, almonds, or hazelnuts to create different flavor nuances.
- Serving Ideas: Serve Mexican Wedding Cake Cookies with coffee, tea, or hot chocolate. They are also a beautiful addition to dessert platters and make lovely homemade gifts.
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