Description
Mexican Wedding Cookies are delicate, buttery, and nutty treats that melt in your mouth. Also known as Polvorones or Snowball Cookies, these powdered sugar-coated cookies are a must-have for festive occasions and holiday celebrations.
Ingredients
Scale
- 1 cup (225 g) unsalted butter, softened
- 1/2 cup (60 g) powdered sugar, plus extra for coating
- 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 or silicone baking mats.
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 fully combined.
- Gradually add the flour and salt, mixing just until the dough comes together.
- Fold in the chopped pecans or walnuts, ensuring they’re evenly distributed.
3. Shape the cookies
- Scoop out tablespoon-sized portions of dough and roll them into small balls.
- Place the balls on the prepared baking sheets, spacing them about 2 inches apart.
4. Bake
- Bake in the preheated oven for 12–15 minutes, or until the bottoms are lightly golden. Avoid overbaking to keep the cookies soft.
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 to coat them completely.
- Let the cookies cool completely, then roll them in powdered sugar again for a thick, snowy coating.
Notes
- Nut alternatives: Use almonds, hazelnuts, or a mix of nuts for a flavor twist.
- Storage: Store cookies in an airtight container at room temperature for up to 1 week, or freeze for up to 3 months.
- Make-ahead: The dough can be prepared and refrigerated for up to 2 days before baking.