Mexican Wedding Cookies, also known as snowballs or polvorones, are a holiday cookie that’s as fun to make as they are to eat. These cookies boast a tender, melt-in-your-mouth texture and a rich, buttery pecan flavor that’s simply irresistible. Perfectly dusted with powdered sugar, they make an elegant addition to any holiday cookie platter or a delightful treat any time of year. This recipe yields a generous batch of approximately 40 cookies, but be warned – they disappear quickly! In my experience, a fresh batch of these pecan-studded delights rarely lasts more than a couple of days.
Mexican wedding cookies
Unveiling the Ingredients for Perfect Mexican Wedding Cookies
What exactly goes into making these crumbly, nutty cookies? Mexican wedding cookies are known by many names – snowballs, Russian tea cakes, Mexican wedding cakes, and polvorones to name a few. Despite their varied names and global presence, the exact origins of these cookies remain somewhat of a mystery. Food historians speculate that due to their high nut-to-flour ratio, they may have originated in the Middle East or Eastern Europe, eventually making their way to Mexico with Spanish migrants in the 16th century. Regardless of their exact history, similar cookies are enjoyed worldwide today.
The basic recipe for Mexican wedding cookies is wonderfully simple, calling for flour, butter, finely chopped nuts, confectioner’s sugar, and vanilla extract. However, my recipe enhances these classic cookies with a few extra touches to create an even warmer, more festive flavor profile, perfect for the holiday season. Here’s a breakdown of what you’ll need:
- Toasted pecans: Pecans are the nut of choice for my Mexican wedding cookies. Their rich, buttery flavor complements the delicate cookie beautifully. Toasting them beforehand deepens their nutty flavor even further.
- Butter: Essential for moisture, richness, and that signature melt-in-your-mouth texture.
- All-purpose flour: Provides structure and binds the ingredients together.
- Powdered sugar: Used both in the cookie dough for sweetness and generously dusted on top for that snowy appearance and extra sweetness. You can easily use store-bought powdered sugar or make your own at home.
- Vanilla and cinnamon: These warm spices add depth and cozy notes, enhancing the buttery cookie base.
- Almond extract: While not traditionally used in all Mexican wedding cookie recipes, I find that almond extract beautifully accentuates the pecan’s nutty flavor, creating a harmonious flavor combination.
- Sea salt: A pinch of sea salt is crucial for balancing the sweetness and enhancing all the other flavors.
Find the detailed recipe with precise measurements at the end of this article.
Mexican wedding cookies recipe ingredients
Step-by-Step Guide: Baking Your Own Mexican Wedding Cookies
Before you begin, remember that using softened, room temperature butter is key to achieving the right cookie dough consistency! If your butter is cold from the refrigerator or freezer, allow it to sit on your countertop for an hour or two to soften properly. For me, remembering to soften the butter is often the trickiest part of making these Mexican wedding cookies. Once that’s taken care of, the rest of the process is surprisingly simple:
Step 1: Prepare the Pecans. Toasting the pecans brings out their best flavor. In a dry skillet over low heat, toast the pecans for about 5 minutes, stirring occasionally, until they become fragrant. Be careful not to burn them. Once toasted, transfer the pecans to a food processor.
Toasted pecans in a food processor
Step 2: Process the Pecans. Pulse the toasted pecans in the food processor until they are finely ground into a coarse meal. You want them finely chopped but not a paste.
Finely chopped pecans in a food processor
Step 3: Create the Cookie Dough. In a stand mixer or with an electric hand mixer, cream together the softened butter, 1/2 cup of powdered sugar, and sea salt until the mixture becomes light and fluffy. This step is important for creating the right texture. Next, mix in the vanilla extract and almond extract. Gradually add the all-purpose flour and cinnamon to the wet ingredients, mixing until just combined. Finally, gently fold in the processed pecans until evenly distributed throughout the dough.
cookie dough in a stand mixer
Step 4: Shape the Cookies. Using a 1-tablespoon cookie scoop ensures uniform cookie sizes. Scoop the dough and gently roll it between your palms to form smooth balls. Arrange the cookie dough balls on two baking sheets lined with parchment paper, leaving some space between each cookie for spreading.
Tip: If you find the dough too sticky to handle easily, cover it and refrigerate it for 30 minutes to allow it to firm up slightly. This will make rolling the cookies much easier.
Hands rolling cookie dough into balls
Step 5: Bake to Golden Perfection. Bake the Mexican wedding cookies in a preheated oven at 350°F (175°C) for 13 to 16 minutes. Keep a close eye on them; you want to bake them until they are just lightly golden brown around the edges. Avoid overbaking, as this can make them dry. Once baked, let the cookies cool on the baking sheets for about 15 minutes before the final step.
Step 6: The Powdered Sugar Coating. While the cookies are still slightly warm, gently roll them in the remaining powdered sugar, ensuring they are generously coated. The warmth of the cookies will help the powdered sugar adhere. Roll them a second time once cooled for an extra snowy coating, if desired. That’s all there is to it!
Hands dusting Mexican wedding cookies with powdered sugar
These delightful Mexican wedding cookies are perfect to add to your holiday cookie assortment, share as gifts, or simply enjoy with a comforting cup of hot chocolate. Happy baking and enjoy these melt-in-your-mouth treats!
Mexican wedding cookies recipe
More Holiday Cookie Inspiration
If you’re as captivated by these Mexican wedding cookies as I am, you might also enjoy exploring these other festive holiday treat recipes:
Mexican Wedding Cookies Recipe
rate this recipe:4.85 from 189 votes
Prep Time: 20 minutes mins
Cook Time: 20 minutes mins
Cooling Time: 15 minutes mins
Serves 40 cookies
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These Mexican wedding cookies boast an irresistible melt-in-your-mouth texture and a rich, buttery pecan flavor. They’re the ideal sweet treat for the holidays or any occasion.
Ingredients
- 1 heaping cup pecans
- 1¼ cups powdered sugar, divided
- 1¾ cups all-purpose flour
- ¼ teaspoon cinnamon
- 1 cup (2 sticks) unsalted butter, at room temperature
- ½ teaspoon sea salt
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
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Instructions
- Preheat the oven to 350°F and line two baking sheets with parchment paper.
- In a medium skillet over low heat, toast the pecans for about 5 minutes, until fragrant. Transfer the nuts to a food processor and pulse to form a coarse meal.
- Measure ¾ cup of the powdered sugar into a medium bowl and set aside for rolling.
- In another medium bowl, mix together the flour and the cinnamon.
- In the bowl of a stand mixer, cream the butter, the remaining ½ cup powdered sugar, and the salt until light and fluffy. Mix in the vanilla and almond extracts. Gradually add the flour mixture and then the pecans and mix until combined.
- Use a 1-tablespoon cookie scoop to scoop the dough. Then, use your hands to roll it into balls and place them on the baking sheets. If the dough is too sticky to handle, chill it in the fridge for 30 minutes before rolling.
- Bake for 13 to 16 minutes, until just golden. Let cool on the baking sheets for 15 minutes, then roll the warm cookies in the reserved powdered sugar.
- Transfer to a wire rack to cool completely.
