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Mexican Wedding Cookies Recipe (Polvorones): Buttery, Nutty Snowball Cookies

Mexican Wedding Cookies Recipe (Polvorones)

These classic Mexican Wedding Cookies are tender, buttery, and filled with finely chopped pecans. A double coating of powdered sugar gives them their signature snowy appearance and delicate sweetness.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 14 minutes
Total Time 39 minutes
Servings: 32 servings
Ingredients Method Notes

Ingredients
  

Cookie Dough
  • 1 cup Unsalted butter, softened
  • 1/2 cup Powdered sugar
  • 2 teaspoons Pure vanilla extract
  • 2 cups All-purpose flour
  • 1/2 teaspoon Fine sea salt
  • 1 cup Pecans, finely chopped
Coating
  • 1 1/2 cups Powdered sugar

Method
 

Step-by-Step
  1. Preheat the oven to 350°F. Line two baking sheets with parchment paper and set them aside.
  2. Beat the softened butter and 1/2 cup powdered sugar until smooth and creamy. Mix in the vanilla extract.
  3. Whisk the flour and salt in a separate bowl. Add the dry mixture to the butter mixture in two additions, then stir in the chopped pecans just until a soft dough forms.
  4. Cover and chill the dough for 30 minutes. Scoop approximately 1 tablespoon of dough per cookie and roll it into compact balls.
  5. Arrange the dough balls 1 inch apart on the prepared baking sheets. Bake for 12 to 14 minutes, until the bottoms are lightly golden and the tops remain pale.
  6. Cool the cookies on the baking sheet for 5 minutes, then gently roll them in powdered sugar while warm. Once completely cool, roll them in powdered sugar a second time before serving.

Notes

Use softened butter rather than melted butter for the best texture. Toast the pecans first for a deeper flavor, and store fully cooled cookies in an airtight container at room temperature for up to 7 days or freeze them for up to 2 months.