Mexican Wedding Cookies Recipe

This recipe was brought to The Times in a 1990 article about traditional Christmas cookies, but we think these butter-rich confections are delicious any time of year. Sometimes called Mexican wedding cakes (or polvorones or Russian tea cakes or snowballs), their provenance is often debated, but this much is true: they are dead-simple to make and addictive to eat. This version is done completely in a food processor, so you can clean-up in minutes, and get to the important business at hand: eating cookies and licking your fingers.

Featured in: The Spirit of Christmas Past Lives On in Traditional Cookies

Traditional Mexican Wedding Cookies

My mom and I have been baking these for as long as I can remember. They are delectable butter-type cookies served as favors at traditional Mexican weddings. They also make a wonderful addition to any Christmas goodie platter.

Prep: 15min

Total: 45min

Yield: 3 dozen, 36 serving(s)

Nutrition Facts: calories 96.4, Fat 6.8, Saturated Fat 3.4, Cholesterol 13.6, Sodium 61.4, Carbohydrate 8, Fiber 0.4, Sugar 1.7, Protein 1.2

Ingredients:

• 1 cup butter, softened
• 1/2 cup powdered sugar
• 1 teaspoon vanilla
• 2 1/4 cups sifted flour
• 1/4 teaspoon salt
• 3/4 cup chopped walnuts or 3/4 cup pecans
• powdered sugar (for rolling baked cookies in)

Instruction:

1. Cream together butter and powdered sugar until light and fluffy; stir in vanilla.
2. Whisk together flour and salt; add gradually to butter mixture; stir in chopped nuts.
3. Chill dough if it seems too soft.
4. Form dough into 1 1/4″ balls and place onto parchment-lined or ungreased baking sheets.
5. Bake at 400° for 10-12 minutes or just until the cookies start to turn light golden-brown; remove from oven and allow to cool slightly; while cookies are still warm (but NOT hot) remove them from baking sheets and roll, a few at a time, in powdered sugar until evenly coated; cool cookies completely on wire racks.
6. Cookies may (optionally) be rolled in powdered sugar a second time once cooled to room temperature.
7. NOTE: Forming dough into 1″ balls will increase yield to 48 cookies.

Mexican Wedding Cookies

These Mexican wedding cookies have an irresistible melt-in-your-mouth texture and rich, buttery pecan flavor. They’re perfect for the holidays or any time you’re craving a sweet treat.

Prep: 20min

Yield: 40

Ingredients:

• 1 heaping cup pecans
• 1¼ cups powdered sugar (divided)
• 1¾ cups all-purpose flour
• ¼ teaspoon cinnamon
• 1 cup (2 sticks) unsalted butter, at room temperature
• ½ teaspoon sea salt
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract

Instruction:

1. Preheat the oven to 350°F and line two baking sheets with parchment paper.
2. In a medium skillet over low heat, toast the pecans for about 5 minutes, until fragrant. Transfer the nuts to a food processor and pulse to form a coarse meal.
3. Measure ¾ cup of the powdered sugar into a medium bowl and set aside for rolling.
4. In another medium bowl, mix together the flour and the cinnamon.
5. In the bowl of a stand mixer, cream the butter, the remaining ½ cup powdered sugar, and the salt until light and fluffy. Mix in the vanilla and almond extracts. Gradually add the flour mixture and then the pecans and mix until combined.
6. Use a 1-tablespoon cookie scoop to scoop the dough. Then, use your hands to roll it into balls and place them on the baking sheets. If the dough is too sticky to handle, chill it in the fridge for 30 minutes before rolling.
7. Bake for 13 to 16 minutes, until just golden. Let cool on the baking sheets for 15 minutes, then roll the warm cookies in the reserved powdered sugar.
8. Transfer to a wire rack to cool completely.

Mexican Wedding Cookies

These Mexican wedding cookies are so simple and take only 5 ingredients to make! The perfect bite-sized cookie recipe that will literally melt in your mouth.

Prep: 15min

Total: 28min

Yield: 40

Serving Size: 1 serving

Nutrition Facts: calories 96 kcal, Carbohydrate 9 g, Protein 1 g, Fat 6 g, Saturated Fat 3 g, Cholesterol 12 mg, Sodium 41 mg, Fiber 1 g, Sugar 5 g, servingSize 1 serving

Ingredients:

• 1 cup salted butter ((2 sticks))
• 1 1/2 cups powdered sugar
• 1 Tablespoon vanilla extract
• 1 3/4 cups all-purpose flour
• 1 cup whole pecans ((chopped))

Instruction:

1. Preheat oven to 350°F. Line a baking sheet with parchment paper. Set aside.
2. Beat the butter on medium speed for 1 minute. You don’t want the butter to be too soft. I usually just set it out for 10 minutes beforehand. Then mix in 3/4 cup powdered sugar and beat until smooth and creamy.
3. Then mix in the vanilla. Scrape down the sides. Add the flour and mix on low speed just until combined. Then add the chopped pecans and mix until combined.
4. Scoop dough using a small cookie scoop or Tablespoon and roll into balls. You can fit 24 per sheet. Bake for 13-15 minutes, or until the bottoms are lightly brown. Allow to cool on pan for 5 minutes.
5. Place the remaining 3/4 cup powdered sugar in a bowl. Then roll the cookies while they are still warm into the powdered sugar. Then place on a cooling rack and allow to cool completely. Once cooled, roll again or use a sifter to sift the remainder of the powdered sugar over top.
6. Store in an air tight container for up to 3 days or freeze up to 2 months.

Mexican Wedding Cakes

Make this Mexican wedding cookies recipe a staple in your holiday cookie collection! Soft, buttery and perfectly nutty, these delicious Mexican wedding cakes will be an absolute sensation with everyone. Bonus: you only need 7 ingredients to make these treats, and they’re probably already in your pantry. So round them up, and get ready for the best melt-in-your-mouth Mexican wedding cookies you’ve ever encountered!

Prep: 1h30min

Total: 1h30min

Yield: 54

Serving Size: 1 Cookie

Nutrition Facts: calories 70 , Carbohydrate 7 g, Cholesterol 10 mg, Fat 1 , Fiber 0 g, Protein 1 g, Saturated Fat 2 1/2 g, servingSize 1 Cookie, Sodium 35 mg, Sugar 3 g, Trans Fat 0 g

Ingredients:

• 1/2 cup powdered sugar
• 1 cup butter or margarine, softened
• 2 teaspoons vanilla
• 2 cups all-purpose flour
• 1 cup finely chopped or ground almonds or pecans
• 1/4 teaspoon salt
• 3/4 cup powdered sugar

Instruction:

1. Heat oven to 325°F. In large bowl, beat 1/2 cup powdered sugar, the butter and vanilla with electric mixer on medium speed until light and fluffy. On low speed, beat in flour, almonds and salt until dough forms.
2. Shape dough into 1-inch balls. On ungreased cookie sheets, place balls 1 inch apart.
3. Bake 13 to 17 minutes or until set but not brown. Immediately remove from cookie sheets to cooling racks. Cool slightly, about 10 minutes.
4. Place 3/4 cup powdered sugar in small bowl. Roll cookies in powdered sugar. Cool completely, about 15 minutes. Roll in powdered sugar again. Cookies can be placed in an airtight container and freeze up to 3 weeks. Before serving, thaw the cookies and reroll them in powdered sugar.

POLVORONES MEXICAN WEDDING COOKIES The EASIEST Melt in your Mouth Shortbread Cookies RECIPE

FAQ

Why are they called Mexican wedding cookies?

What classic cookie ingredient do Mexican wedding cake slack?

Why are my Mexican wedding cookies dry?

How long will Mexican wedding cookies keep?