Mexican Wedding Cookies (Polvorones) Recipe

If you’re on the hunt for a melt-in-your-mouth, buttery cookie that tastes like a little bit of holiday magic, then you’re in the right place. I absolutely love this Mexican Wedding Cookies (Polvorones) Recipe because it’s simple to make, yet delivers that perfect combination of crumbly texture and sweet pecan crunch. Trust me, once you’ve made these, your kitchen will smell like a festive celebration, and your family won’t be able to resist sneaking one (or three!). So grab your apron, and let’s dive into why this recipe could become your new go-to treat.

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Ingredients You’ll Need

The beauty of this Mexican Wedding Cookies (Polvorones) Recipe is in its simplicity. Each ingredient plays a crucial role — the butter for richness, the powdered sugar for sweetness and dusting, and pecans for that signature crunch. When shopping, go for fresh pecans and real vanilla extract to get the best flavor punch.

• Unsalted Butter: Softened butter is key here to create that tender, melt-in-your-mouth texture; make sure it’s not melted, just soft.
• Powdered Sugar: Used both in the dough and for finishing — gives you that delicate sweetness without grit.
• Salt: Just a pinch to highlight all the sweet and nutty flavors.
• Vanilla Extract: Don’t skip this! It lifts the whole cookie with a warm, comforting aroma.
• All-Purpose Flour: Provides structure but keep an eye on how much you add so your cookies don’t become too dense.
• Finely Chopped Pecans: Adds texture and a hint of natural sweetness; if you like, you can swap for walnuts or almonds — I’ll share more about that below.

Variations

I love keeping this recipe flexible because everyone’s tastes and dietary needs are different. Over the years, I’ve tweaked this Mexican Wedding Cookies (Polvorones) Recipe in fun ways that still keep that delightful texture and flavor you expect. Feel free to make it your own.

• Nut Swap: I’ve made these with chopped walnuts or almonds when pecans were out of reach, and they still taste great — just slightly different in flavor.
• Gluten-Free Option: Using a trusty gluten-free flour blend works well; just be sure it’s a 1:1 replacement for all-purpose flour to keep the texture.
• Spiced Touch: Adding a pinch of cinnamon or nutmeg brings a warm spice note that’s lovely especially in winter months.
• Mini Cookies: I sometimes roll smaller balls for bite-sized treats, perfect for gift tins or parties.

How to Make Mexican Wedding Cookies (Polvorones) Recipe

Step 1: Cream the Butter and Sugar Until Fluffy

Start by ensuring your butter is softened—not melted—because this helps you achieve that perfect fluffy texture when you cream it with powdered sugar and salt. Using a stand mixer fitted with a paddle attachment, beat the butter, powdered sugar, and salt on medium speed for about 2 to 3 minutes. You’ll know you’re done when the mixture turns pale and looks like soft clouds of happiness. Adding the vanilla next softens the mix further and brings an irresistible scent to the kitchen.

Step 2: Gently Mix in the Flour and Pecans

With the mixer on low speed, gradually add your flour to the bowl. Be patient—adding it slowly prevents the flour from flying everywhere (not that I haven’t made that mistake before!). Once the dough comes together, fold in the finely chopped pecans. Unlike cookie dough that needs lots of stirring, with polvorones you want to mix just until combined to avoid toughening the dough.

Step 3: Shape the Dough into Perfect Little Balls

This part is kind of therapeutic. Scoop the dough by tablespoonfuls and roll them between your palms to form 1-inch balls. If the dough feels sticky, chill it for 20 minutes so it’s easier to handle. Space them about an inch apart on parchment-lined baking sheets. This spacing ensures they don’t stick together while baking.

Step 4: Bake and Sugar-Coat Your Cookies

Bake your cookies in a preheated 350°F oven for 12 to 15 minutes. You’re aiming for a set top and lightly golden bottoms — resist the urge to overbake so they stay tender inside. After removing from the oven, let them cool on the pan for 5 minutes. Then comes my favorite part: rolling the warm cookies in powdered sugar. Don’t be shy here — the sugar melts slightly on the warm cookies, creating a lovely coating. After they cool completely on a wire rack (about 30 minutes), roll them again in powdered sugar for that classic, snowy finish.

How to Serve Mexican Wedding Cookies (Polvorones) Recipe

Garnishes

I usually keep it simple with a generous shake of powdered sugar right before serving because it adds that pretty, snowy look that guests always admire. Sometimes, I surprise my family by sprinkling a tiny bit of cinnamon powder on top for a warm aroma that pairs beautifully with the pecans.

Side Dishes

These cookies are naturally sweet on their own, so I like serving them alongside a cup of fresh coffee or hot tea. They also pair wonderfully with Mexican hot chocolate if you want to keep the theme going during the holidays or special gatherings.

Creative Ways to Present

For holiday parties, I love arranging these cookies in small cupcake liners and placing them in festive tins or clear jars tied with a ribbon. I’ve also layered them on cake stands or serving trays with sprigs of fresh rosemary or holly to create edible centerpieces that spark conversations.

Make Ahead and Storage

Storing Leftovers

I keep leftover Mexican Wedding Cookies in an airtight container at room temperature. They stay fresh for up to two weeks, though they rarely last that long in my house! To keep them from sticking together, I place parchment paper between layers — it’s a simple trick that saves a lot of cookie breakage.

Freezing

When I want to make these in bulk and save some for later, I freeze fully cooled and sugared cookies in airtight containers or freezer bags. They freeze well for about 3 months. Just thaw at room temperature for a few hours before serving, and they still taste fresh and delicious.

Reheating

Reheating is usually not necessary, but if you prefer them warm, pop a few cookies in the oven at 300°F for about 5 minutes. This warms them gently without melting the sugar coating. Avoid microwaving since it can make your cookies soft and lose that great crumbly texture.

FAQs

Final Thoughts

This Mexican Wedding Cookies (Polvorones) Recipe holds a special place in my heart because it’s more than just a cookie — it’s a little tradition that brings family and friends together. Every time I bake a batch, the buttery smell fills the house and sparks memories of celebrations past. I truly believe that baking is one of the sweetest ways to share love, and these cookies make it effortless. So go ahead, try it out, share with your loved ones, and watch them disappear one powdered-sugar-kissed bite at a time.

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