Mexican Wedding Cookies (Polvorones) Recipe

If you’re on the hunt for a melt-in-your-mouth treat that’s as charming as it is delicious, you’ve got to try this Mexican Wedding Cookies (Polvorones) Recipe. These little cookies are pure magic—rich, buttery, and generously coated in powdered sugar so every bite feels like a sweet hug. Seriously, once you make them, you’ll understand why they’re a holiday classic and a family favorite year-round.

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Ingredients You’ll Need

The beauty of this Mexican Wedding Cookies (Polvorones) Recipe lies in its simple yet flavorful combination of ingredients. Each component has a purpose, creating that tender crumb and nutty crunch you’ll love. When shopping, fresh pecans and good-quality vanilla make a noticeable difference.

• Unsalted Butter: Using softened butter is key—it helps get that perfectly creamy dough without any leftover lumps.
• Powdered Sugar: Twice used here—once inside for sweetness, and again to give the iconic snowy coating.
• Salt: Just a pinch to balance all the rich flavors and bring out the best in the nuts and vanilla.
• Vanilla Extract: Pure vanilla works wonders here—it adds warmth and depth you don’t want to skip.
• All-Purpose Flour: The backbone of the dough, giving the cookies their structure yet keeping them tender.
• Finely Chopped Pecans: Adds the crunch and signature nutty bite that makes these polvorones so addictive.

Variations

I love playing around with this Mexican Wedding Cookies (Polvorones) Recipe depending on the season or who I’m baking for. It’s super adaptable while still staying true to those delicious, traditional vibes.

• Nut Swaps: I’ve swapped pecans for walnuts or almonds, and it’s just as tasty—try whatever nut you love or have on hand!
• Flavor Twists: Adding a pinch of cinnamon or a splash of almond extract gives a lovely twist that makes these cookies feel extra special.
• Gluten-Free Option: Using a gluten-free all-purpose blend works well—just make sure it contains xanthan gum for texture.
• Mini Cookies: Make smaller balls for bite-sized treats; they bake quicker and are great for parties or gift boxes.

How to Make Mexican Wedding Cookies (Polvorones) Recipe

Step 1: Cream the Butter and Sugar

Start by beating the softened butter with powdered sugar and salt until the mixture is pale and fluffy—this usually takes about 2 to 3 minutes. I’ve found that using a stand mixer with a paddle attachment makes this step a breeze, and the fluffier the butter, the lighter your cookies will be.

Step 2: Add Vanilla and Flour

Mix in the vanilla extract, then slowly add your flour while the mixer runs on low. This gradual addition prevents flour dust from flying everywhere and ensures even mixing. When the dough starts to come together, stir in those finely chopped pecans until every bite will have that fantastic crunch.

Step 3: Shape and Bake

Scoop out tablespoon-sized pieces of dough and roll them into smooth balls with your hands. A little tip: cool, slightly dry hands help prevent the dough from sticking. Place the cookies about an inch apart on parchment-lined baking sheets and bake at 350°F (175°C) for 12 to 15 minutes. You’re aiming for a set top and lightly golden bottom—don’t overbake or they’ll lose that melt-in-your-mouth quality!

Step 4: The Sweet Powdered Sugar Finish

Once the cookies come out of the oven, let them cool on the sheets for about 5 minutes to firm up. Then roll them warm in powdered sugar for that signature snow-dusted look. After they fully cool on a wire rack, give them another quick roll in powdered sugar. This two-step dusting makes all the difference for lasting sweetness and that beautiful presentation.

How to Serve Mexican Wedding Cookies (Polvorones) Recipe

Garnishes

I like to keep it simple with these cookies, but sometimes I add a tiny sprinkle of cinnamon or edible glitter for festive occasions. The classic powdered sugar finish is so beautiful and inviting, I rarely feel the need to add anything else.

Side Dishes

They’re perfect alongside a hot cup of coffee, tea, or even a rich Mexican hot chocolate. I’ve also served them at brunch next to fresh fruit and yogurt, creating a delightful mix of textures and flavors.

Creative Ways to Present

For holiday gatherings or gift-giving, I package these cookies in layered clear boxes with sprigs of fresh rosemary or wrapped in festive parchment tied with twine. It instantly elevates the humble polvorón into a gift that looks as amazing as it tastes.

Make Ahead and Storage

Storing Leftovers

These cookies keep beautifully in an airtight container at room temperature for up to two weeks. I’ve stored them on the counter wrapped tightly, and they maintain that perfect crumbly texture without drying out.

Freezing

You can freeze the unbaked dough balls on a tray, then transfer them to a freezer bag for up to 3 months. When you’re ready, bake them straight from frozen, just add a couple of extra minutes to the baking time. This freezer hack is a lifesaver when you want fresh cookies on demand.

Reheating

While these cookies are best enjoyed fresh, if they get a little hard, a quick 10-15 second zap in the microwave softens them up nicely without melting the powdered sugar coating completely.

FAQs

Final Thoughts

Between us, I absolutely love how this Mexican Wedding Cookies (Polvorones) Recipe turns out every single time. It’s one of those recipes that feel like a warm hug from the past—simple ingredients transforming into something so special. Whether you’re baking for holidays, gifts, or just because, these cookies will bring joy to your kitchen and smiles all around. Give them a try—you’ll wonder how you ever lived without these little sugary gems!

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