Mexican Wedding Cookies, also known as Polvorones de Nuez, have roots in Spanish baking traditions brought to Mexico during colonial times. Originally inspired by Spanish polvorones, these crumbly shortbread cookies influenced by Moorish cuisine. Adapted in Mexico with the use of native pecans. Despite the name, “Mexican Wedding Cookies”, they became popular in the United States in the mid-20th century. These buttery, nutty cookies are now a staple at weddings, holidays, and celebrations in both Mexico and the U.S.
To make Mexican Wedding Cookies, cream together butter, powdered sugar, and vanilla. Mix in flour and finely chopped pecans to form a dough. Roll into small balls and bake until lightly golden. While still warm, roll the cookies in powdered sugar, then coat again once cooled for a snowy finish. Mexican Wedding Cookies are believed to have been popularized in the United States, possibly in the 1950s, as a marketing or cookbook term. These cookies became common in holiday and special occasion baking, including weddings, hence the name.
Ingredients
Method
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, cream the butter and powdered sugar until light and fluffy. Mix in the vanilla.
- Gradually add the flour and salt, mixing just until combined. Stir in the pecans.
- Roll dough into 1-inch balls and place about 1 inch apart on the prepared baking sheet.
- Bake for 14–16 minutes, or until the bottoms are lightly golden (tops should not brown).
- While warm, roll cookies in powdered sugar and let cool. Once cooled, roll them in powdered sugar again for a snowy coating.
Notes
Use softened butter: Room-temperature butter is key for a smooth, cohesive dough. Cold butter won’t blend properly.
Finely chop pecans: The finer the chop, the better the dough holds together. You can pulse them in a food processor for even texture.
Don’t overmix: Once you add the flour, mix just until combined to avoid tough cookies.
Chill if needed: If your dough feels too soft to roll, chill it for 20–30 minutes to firm up.
Watch baking time: Cookies should be just set and lightly golden on the bottom — not browned on top.
Double sugar coating: The first coating sticks best while the cookies are warm; the second gives that classic snowy look after cooling.
Storage: Keep in an airtight container at room temperature for up to 1 week or freeze for longer shelf life.
