Ah, Mexican Wedding Cookies—also called Polvorones or Snowball Cookies—are buttery, nutty, melt-in-your-mouth cookies coated in powdered sugar. They’re a holiday and celebration favorite and surprisingly simple to make. Here’s a classic recipe with tips for perfect results:
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup powdered sugar (plus more for rolling)
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 3/4 cup finely chopped nuts (traditionally pecans or walnuts)
Instructions
- Preheat oven:
Set to 350°F (175°C). Line a baking sheet with parchment paper. - Cream butter and sugar:
In a large bowl, beat the butter and 1/2 cup powdered sugar until light and fluffy. Mix in the vanilla. - Add dry ingredients:
In a separate bowl, whisk together flour and salt. Gradually add to the butter mixture until combined. Fold in the chopped nuts. - Form cookies:
Roll dough into 1-inch balls and place them on the prepared baking sheet about 1 inch apart. - Bake:
12–15 minutes, or until the bottoms are lightly golden. The tops shouldn’t brown too much. - Cool slightly & roll in sugar:
Let cookies cool for 5–10 minutes on the sheet, then roll in powdered sugar while still warm. For extra snowy coverage, roll them again once fully cooled. - Serve & store:
Store in an airtight container at room temperature for up to 1 week (if they last that long!).
Tips for Perfect Polvorones
- Butter temperature: Should be soft, not melted. Too soft makes the dough greasy.
- Nut prep: Toast nuts lightly for a deeper flavor.
- Rolling in sugar: Rolling them twice gives that iconic snowy look.
- Texture: These cookies are fragile—handle gently.
If you want, I can also give a shortcut version using a food processor that makes rolling and mixing super easy without losing the classic texture.
Do you want me to do that?
