Mexican Christmas Cookies, also known as Polvorones or Mexican Wedding Cookies, are a delightful treat that adds a touch of sweetness to the holiday season. These crumbly, buttery cookies are rolled in powdered sugar, giving them their iconic snow-like appearance, perfect for festive occasions. Whether you’re hosting a Christmas party or looking for a thoughtful homemade gift, these cookies are sure to impress.
Why You’ll Love Mexican Christmas Cookies
- Simple Ingredients: Made with pantry staples like butter, powdered sugar, flour, and nuts.
- Easy to Prepare: With minimal steps, they’re perfect for beginners and seasoned bakers alike.
- Versatile Flavor: Customize with pecans, walnuts, or almonds to suit your taste.
Ingredients for Mexican Christmas Cookies
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar (plus extra for coating)
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 cup finely chopped pecans or walnuts
- A pinch of salt
Step-by-Step Instructions
1. Preheat and Prepare
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
2. Cream Butter and Sugar
In a mixing bowl, cream together the softened butter and powdered sugar until light and fluffy. Add the vanilla extract and mix well.
3. Combine Dry Ingredients
Gradually add the flour and salt, mixing until just combined. Fold in the chopped nuts to create a crumbly dough.
4. Shape the Cookies
Scoop out small portions of dough and roll them into 1-inch balls. Place them on the prepared baking sheet, spacing them about an inch apart.
5. Bake to Perfection
Bake in the preheated oven for 12-15 minutes, or until the bottoms are lightly golden. Avoid overbaking to keep them tender.
6. Roll in Powdered Sugar
While still warm, roll the cookies in powdered sugar to coat. Let them cool completely, then roll them in powdered sugar again for a thicker coating.
Tips for the Perfect Mexican Christmas Cookies
- Toast the Nuts: Toasting the nuts before adding them to the dough enhances their flavor.
- Make Ahead: The dough can be prepared and refrigerated for up to 2 days before baking.
- Storage: Store in an airtight container for up to 1 week or freeze for longer shelf life.
Serving Suggestions
Pair Mexican Christmas Cookies with a warm cup of hot chocolate or spiced coffee for a cozy holiday treat. These cookies also make a charming addition to Christmas cookie platters alongside classics like gingerbread and sugar cookies.
Why They’re Perfect for the Holidays
Mexican Christmas Cookies are more than just a delicious treat; they’re a symbol of warmth and celebration. Their melt-in-your-mouth texture and festive appearance make them a staple at Christmas gatherings and a wonderful way to share the spirit of the season with loved ones.
Serving Tips for Mexican Christmas Cookies
- Festive Presentation: Arrange the cookies on a decorative holiday platter. Sprinkle additional powdered sugar over the top for a snowy effect.
- Pairing Ideas: Serve with beverages like hot chocolate, mulled cider, or Mexican atole for a warm, comforting combination.
- Cookie Exchanges: Wrap individual cookies in festive cellophane bags tied with ribbon for cookie swaps or party favors.
- Holiday Dessert Table: Include them as part of a holiday dessert spread with other treats like gingerbread cookies, fudge, and truffles.
Storage Tips for Mexican Christmas Cookies
- Room Temperature: Store in an airtight container at room temperature for up to 1 week. Layer cookies with parchment paper to prevent sticking.
- Refrigeration: While refrigeration is not necessary, it can extend freshness to about 10 days. Ensure cookies are in a tightly sealed container to avoid absorbing odors.
- Freezing:
- Before Baking: Freeze the dough balls on a baking sheet, then transfer to a freezer bag. Bake from frozen, adding 1-2 minutes to the baking time.
- After Baking: Freeze fully baked cookies in an airtight container. Thaw at room temperature and re-roll in powdered sugar before serving for a fresh look.
- Avoid Moisture: Keep cookies in a cool, dry place. Moisture can dissolve the powdered sugar coating, so ensure the storage environment is humidity-free.
Bonus Tip:
If gifting these cookies, pack them in a tin lined with parchment paper for a thoughtful and festive touch. Add a small sachet of powdered sugar for recipients to recoat the cookies as needed.
1. Can I make Mexican Christmas Cookies without nuts?
Yes! If you have nut allergies or prefer a nut-free version, you can omit the nuts from the recipe. For added texture, you can substitute finely chopped sunflower seeds or leave them plain for a buttery cookie.
2. Why do my cookies crumble easily?
Mexican Christmas Cookies are meant to have a crumbly texture due to their shortbread-like nature. If they are too fragile, ensure you measure your ingredients accurately and allow the cookies to cool completely before handling.
3. Can I use salted butter instead of unsalted butter?
Yes, but reduce or omit the additional pinch of salt in the recipe. Salted butter works well, but using unsalted butter gives you more control over the flavor.
4. How do I prevent the powdered sugar from melting?
To keep the powdered sugar coating intact:
- Roll the cookies in powdered sugar twice—once while warm and again when cool.
- Store the cookies in a dry, airtight container to avoid moisture, which can dissolve the sugar.
Mexican Christmas Cookies
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 24–30 cookies 1x
- Category: Dessert
- Method: Baked
- Cuisine: Mexican
Description
These Mexican Christmas Cookies are melt-in-your-mouth treats made with a buttery base, finely chopped nuts, and a dusting of powdered sugar. Known as Polvorones or Mexican Wedding Cookies, they’re a classic addition to any holiday dessert table.
Ingredients
- 1 cup (225 g) unsalted butter, softened
- 1/2 cup (60 g) powdered sugar, plus extra for dusting
- 1 teaspoon vanilla extract
- 2 cups (250 g) all-purpose flour
- 1/4 teaspoon salt
- 1 cup (120 g) finely chopped pecans or walnuts
Instructions
1. Preheat the oven
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. Make the cookie dough
- In a large mixing bowl, cream together the softened butter and powdered sugar until light and fluffy (2–3 minutes).
- Mix in the vanilla extract until combined.
- Gradually add the flour and salt, mixing until a soft dough forms.
- Fold in the finely chopped nuts until evenly distributed.
3. Shape the cookies
- Roll tablespoon-sized portions of dough into balls and place them on the prepared baking sheets, spacing them about 2 inches apart.
- Gently flatten the tops of the cookies slightly with your fingers or the back of a spoon.
4. Bake
- Bake in the preheated oven for 12–15 minutes, or until the edges are lightly golden.
5. Coat with powdered sugar
- Allow the cookies to cool on the baking sheets for 5 minutes.
- While still warm, roll the cookies in powdered sugar until fully coated.
- Let the cookies cool completely, then roll them in powdered sugar again for a snowy finish.
Notes
- Nut substitutions: Use almonds or hazelnuts for a variation in flavor.
- Storage: Store in an airtight container at room temperature for up to 1 week, or freeze for up to 3 months.
- Make-ahead: Prepare the dough ahead of time and refrigerate for up to 2 days. Bring to room temperature before shaping and baking.