Mexican Wedding Cookies, also known as Polvorones, Snowball Cookies, Pecan Butterballs, or Russian Tea Cakes, are delicate, buttery, nut-filled cookies coated in a generous layer of powdered sugar. They are famous for their melt-in-your-mouth texture and their soft, crumbly interior.
Despite the name, these cookies are enjoyed far beyond weddings. They are popular during Christmas, the holiday season, family gatherings, or simply as an everyday sweet treat. Their simplicity and elegance make them a timeless classic loved all over the world.
What Makes Polvorones Special?
- They require only a handful of simple ingredients.
- No eggs — perfect for those looking for egg-free recipes.
- The texture is tender, crumbly, buttery, and completely addictive.
- They store and freeze exceptionally well.
- Perfect for homemade gifts, festive dessert tables, or afternoon tea.
The name polvorón comes from the Spanish word “polvo”, meaning “dust” — referring to the powdered sugar coating that gives these cookies their signature snowy look.
Ingredients (Makes About 18 Cookies)
- ½ cup unsalted butter, softened
- ¼ cup powdered sugar (plus extra for rolling)
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract (optional, but enhances flavor)
- 1 cup all-purpose flour
- ⅛ teaspoon salt
- ½ cup toasted pecans, finely chopped or coarsely ground
You can replace pecans with almonds, walnuts, pistachios, or any preferred nut.
How to Make Mexican Wedding Cookies
1. Cream the Butter and Sugar
In a bowl, beat the softened butter with powdered sugar until the mixture becomes pale, creamy, and fluffy. Add the vanilla (and almond extract if using) and mix again.
2. Add Dry Ingredients
Sift in the flour and salt. Mix gently until the dough starts to come together. Fold in the ground pecans until evenly distributed.
Do not over-mix, as this affects the delicate texture.
3. Chill the Dough (Optional but Recommended)
Cover the bowl and refrigerate the dough for 20–30 minutes.
Chilling helps the cookies keep their shape when baking.
4. Shape the Cookies
Preheat the oven to 350°F (180°C).
Roll tablespoon-sized portions of dough into small balls and place them on a baking sheet lined with parchment paper. Leave a bit of space between the dough balls.
5. Bake
Bake the cookies for 15–18 minutes, or until the bottoms are lightly golden.
They should not brown on the top — they stay pale.
6. Coat in Powdered Sugar
While the cookies are still warm, gently roll them in powdered sugar.
Once completely cool, roll them again for a beautiful snowy finish.
Tips for Perfect Polvorones
- Toast the nuts lightly before grinding for deeper flavor.
- Don’t skip the double sugar coating — it gives the cookies their classic taste and look.
- If the dough feels too crumbly, add 1–2 teaspoons of softened butter.
- Be gentle when coating warm cookies; they are fragile.
Storage and Freezing
Storing
Store cookies in an airtight container at room temperature.
They stay fresh for up to one week.
Freezing Unbaked Dough
Shape the dough into balls, freeze on a tray, then transfer to a freezer bag.
They keep well for up to 3 months.
Freezing Baked Cookies
Let them cool completely, freeze without the sugar coating, then thaw and roll in powdered sugar before serving.
Flavor Variations
You can personalize these cookies easily:
- Different nuts: almonds, walnuts, pistachios, hazelnuts
- Spices: a pinch of cinnamon, nutmeg, or cardamom
- Citrus: lemon or orange zest added to the dough
- Chocolate version: dip the cooled cookies in melted chocolate
- Festive version: sprinkle edible gold dust or colored sugar on top
Why These Cookies Are Loved Worldwide
Though widely known as Mexican Wedding Cookies, similar versions exist in many cultures — from Spanish polvorones to Greek kourabiedes and Russian tea cakes.
What unites them is the same comforting combination of butter + sugar + nuts + simple ingredients that produce an irresistible, tender cookie.