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Mexican Wedding Cookies

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Mexican Wedding Cookies are delicate, buttery, and nutty treats that melt in your mouth. Also known as Polvorones or Snowball Cookies, these powdered sugar-coated cookies are a must-have for festive occasions and holiday celebrations.

Ingredients

Scale
  • 1 cup (225 g) unsalted butter, softened
  • 1/2 cup (60 g) powdered sugar, plus extra for coating
  • 1 teaspoon vanilla extract
  • 2 cups (250 g) all-purpose flour
  • 1/4 teaspoon salt
  • 1 cup (120 g) finely chopped pecans or walnuts

Instructions

1. Preheat the oven

  • Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.

2. Make the cookie dough

  1. In a large mixing bowl, cream together the softened butter and powdered sugar until light and fluffy (2–3 minutes).
  2. Mix in the vanilla extract until fully combined.
  3. Gradually add the flour and salt, mixing just until the dough comes together.
  4. Fold in the chopped pecans or walnuts, ensuring they’re evenly distributed.

3. Shape the cookies

  1. Scoop out tablespoon-sized portions of dough and roll them into small balls.
  2. Place the balls on the prepared baking sheets, spacing them about 2 inches apart.

4. Bake

  • Bake in the preheated oven for 12–15 minutes, or until the bottoms are lightly golden. Avoid overbaking to keep the cookies soft.

5. Coat with powdered sugar

  1. Allow the cookies to cool on the baking sheets for 5 minutes.
  2. While still warm, roll the cookies in powdered sugar to coat them completely.
  3. Let the cookies cool completely, then roll them in powdered sugar again for a thick, snowy coating.

Notes

  • Nut alternatives: Use almonds, hazelnuts, or a mix of nuts for a flavor twist.
  • Storage: Store cookies in an airtight container at room temperature for up to 1 week, or freeze for up to 3 months.
  • Make-ahead: The dough can be prepared and refrigerated for up to 2 days before baking.

Find it online: https://ukfinda.com/mexican-wedding-cookies/