It’s funny how one bite of a cookie can time-travel you straight to your abuela’s kitchen—or, if you didn’t grow up with a Mexican grandmother, make you wish you had. I remember the first time I ate a Mexican wedding cookie. It was Christmas Eve, and the air smelled like roasted cinnamon and powdered sugar snow. I didn’t know what it was called, only that I wanted six more.
These humble little snowballs go by many names—Mexican wedding cookies, polvorones, Russian tea cakes, butterballs—but once you’ve tasted the rich, crumbly texture and that whisper of roasted nuts under a blanket of powdered sugar, you never forget ‘em.
So what are Mexican wedding cookies? They’re delicate, shortbread-style cookies made with butter, nuts, flour, and just enough sugar to sweeten things without being cloying. They don’t spread, they don’t puff, and they don’t need to be flashy. Their magic lies in texture—that melt-in-your-mouth crumb, a whisper of toast from the nuts, and that powdery, sweet snow-coating that dusts your lips with every bite.
There’s a reason they’re served at weddings: they’re pure celebration in cookie form.
Ingredients & Substitutions
Here’s what you’ll need to make the real deal:
- 1 cup (227g) unsalted butter, room temp
- ½ cup (60g) powdered sugar (plus more for coating)
- 1 tsp vanilla extract (real stuff, always)
- 2¼ cups (270g) all-purpose flour
- 1 cup finely chopped pecans (or walnuts, almonds—more on that soon)
- ¼ tsp salt
Butter: This is not the place to skimp. Use high-fat European butter if you can get your hands on it—Kerrygold, Plugrá, or any cultured butter. That fat content makes these cookies luxuriously crumbly. Margarine? Don’t even think about it.
Nuts: Pecans are classic. Toast ‘em lightly first—always. Don’t argue. Toasting brings out their sweet, nutty depth. If pecans are hard to find, walnuts will do just fine, though they’re a bit more bitter. Almonds give a slightly cleaner, sweeter edge. Avoid peanuts—they overpower the cookie.
Flour: All-purpose is perfect. Don’t use cake flour, or you’ll lose that essential bite. High-protein flours like bread flour make ‘em too dense. We want melt, not chew.
Powdered sugar: You’ll use it in the dough and again for coating. Buy a good quality one without cornstarch if possible, or sift it well to avoid clumping.
Vanilla extract: The darker, the better. If you’ve got a vanilla bean lying around, scrape that baby in there too. Vanilla paste works wonders.
Step-by-Step Instructions
1. Cream butter and sugar
Using a stand mixer or a sturdy wooden spoon (channel your inner tía), beat butter and powdered sugar until pale and fluffy. About 3 minutes on medium speed. This step’s not just about mixing—you’re incorporating air, giving the dough lift without baking powder.
Expert tip: Cold butter ruins everything. Make sure it’s soft, or you’ll fight the dough the whole way.
2. Add vanilla
Mix in the vanilla extract. That’s your flavor backbone. You could sneak in a splash of almond extract too—go easy, though, it’s potent.
3. Add flour and salt
Add the flour and salt in two additions. Don’t dump it all in or you’ll wear it. Mix until just combined. No overmixing—we’re making cookies, not bread. The dough will look crumbly at first. Keep mixing until it just holds together.
Common mistake: Overworking the dough. If you see greasy patches or feel tight resistance, you’ve gone too far.
4. Fold in the nuts
Stir in the finely chopped, toasted pecans. Don’t use whole nuts—they’ll break the structure of the cookie. You want uniform texture, no big chunks.
Optional twist: Add a pinch of cinnamon or a scrape of orange zest to the dough for a subtle festive vibe.
5. Chill the dough
Wrap it up in plastic wrap and chill for 30 minutes. This helps it firm up and keeps the cookies from spreading.
Pro tip: If it’s too crumbly to roll, let it sit on the counter for 10 mins. If it’s too sticky, back in the fridge it goes.
6. Shape the cookies
Preheat your oven to 350°F (175°C). Roll dough into 1-inch balls—small, dainty. Like tiny scoops of vanilla ice cream. Place on parchment-lined baking sheets, spaced an inch apart. They won’t spread, but give ‘em breathing room.
7. Bake
Bake for 14–16 minutes. You want barely golden bottoms, no color on top. Trust your nose—it’ll tell you when the butter’s just right. If they crack, you’ve baked too long. If they melt, your dough was too warm.
8. Roll in powdered sugar
Here’s the messy magic. Let cookies cool just enough to handle (about 5 minutes), then roll them in powdered sugar. That first roll coats the cookie. Once completely cool, roll them again. That second dusting sticks better and gives the classic snowy finish.
Chef’s whisper: Roll ‘em too hot and the sugar melts. Too cold, and it won’t stick. Find that perfect warm but not hot window.
Cooking Techniques & Cookie Science
Why no eggs? Because we don’t want chew. Eggless dough = tender, crumbly texture. That’s the signature.
Butter is the only fat here. It’s doing heavy lifting—flavor, moisture, structure. Creaming it with powdered sugar (not granulated) makes a finer crumb. Granulated sugar creates steam = puff = bad for these guys.
Toasting nuts before chopping releases oils, intensifies flavor, and reduces moisture in the cookie—keeping that shortbread texture intact.
And chilling the dough? Essential. It solidifies the fat and lets gluten relax, so the cookies don’t puff or spread. You want spheres, not pancakes.
Use a cookie scoop if you want uniform size. Uneven cookies cook unevenly. Simple.
Parchment paper helps avoid sticking and overbrowning. Don’t skip it. If your oven runs hot, double-pan the tray to prevent burnt bottoms.
Serving & Pairing Suggestions
These cookies are made for celebrations. Weddings, holidays, rainy Tuesdays—they always fit in.
Serving idea: Pile them on a rustic ceramic plate. Dust with extra powdered sugar just before serving for that snowfall effect. Add a little edible gold dust if you’re feelin’ fancy.
Drink pairings:
- Black coffee (bold contrast to the sweetness)
- Mexican hot chocolate (spiced and dreamy)
- A glass of Cointreau or amaretto if you’re going grown-up
Perfect pairings:
- Flan or tres leches for a dessert trio
- Served with berries and whipped cream for a fresher bite
- Crumbled over ice cream (yes, really)
Store them in an airtight tin. Not plastic—tin. Keeps them crisp. Layer with parchment so they don’t stick.
What Makes Mexican Wedding Cookies So Special?
They’re simple but soulful.
No flashy toppings. No fancy techniques. Just butter, flour, nuts, and care.
They’re nostalgic. You feel them more than you taste them. They’re dusted in history, rolled in tradition, and baked in homes, not factories.
They’re also ridiculously versatile. Change the nuts. Add spices. Dip them in dark chocolate if you’re feeling reckless.
And they last. Like, really last. Up to 2 weeks in a tin, longer frozen. Which makes them perfect for gifting.
Final Expert Tips
- Toast your nuts. Every time.
- Chill the dough. Twice if you must.
- Don’t overbake. The color lies. You want pale and soft, not golden and dry.
- Double sugar coat. First for stick, second for beauty.
- Work fast when rolling warm cookies. But not too fast.
Want a tropical twist? Add a splash of coconut extract and sub macadamia nuts.
Feeling spicy? Add a pinch of cayenne and cinnamon to the sugar coating.
Try mixing in crushed rose petals. Wild, but it works.
FAQs
1. Can I freeze the dough?
Absolutely. Roll into balls, freeze on a tray, then store in a bag. Bake from frozen—just add 1–2 minutes.
2. Why did my cookies flatten?
Your dough was too warm. Chill it longer. And make sure your butter isn’t greasy-soft.
3. Can I make them gluten-free?
Yep. Use a 1:1 gluten-free baking mix with xanthan gum. Add an extra tablespoon of flour if the dough feels soft.
4. Can I skip the nuts?
Technically yes, but… why would you? They’re half the character. Try sunflower seeds or pepitas for a nut-free crunch.
5. Can I use ghee or clarified butter?
You can, but the flavor changes. Ghee gives a nuttier note, but the texture might suffer. Try it once and decide for yourself.
