Polvorones de Nuez - italiancookies.com
Best Mexican Wedding Cookies Recipe (Polvorones de Nuez)

Mexican Wedding Cookies, also called Polvorones de Nuez, are soft, crumbly shortbread cookies made with butter, flour, powdered sugar, and chopped pecans. They’re rich, nutty, and coated in a snowy layer of powdered sugar that melts in your mouth. You’ll find them at weddings, Christmas gatherings, and just about any celebration in Mexican and Mexican-American homes.

These cookies trace their roots to Spanish polvorones, a traditional shortbread cookie influenced by Moorish cuisine. In Spain, bakers used almonds. But when the recipe came to Mexico during colonial times, it evolved. Pecans, native to Mexico and the southern U.S., replaced almonds. The result? A richer, earthier cookie unique to the Americas.

Despite the name, these cookies weren’t originally tied to weddings. In fact, they became known as “Mexican Wedding Cookies” in the United States during the mid-20th century. Some say it was a marketing move to give them a more romantic or festive appeal. Others believe it’s because they were commonly served at weddings and celebrations. Either way, the name stuck and so did the cookie.

In Mexico, people serve Polvorones de Nuez at Christmas, birthdays, baptisms, and other big family moments. In the U.S., they’ve become a holiday staple — especially around Thanksgiving and Christmas. Their sweet, nutty flavor pairs perfectly with hot drinks like coffee, tea, or Mexican hot chocolate.

Mexican Wedding Cookies are simple but full of comfort. They don’t rely on fancy ingredients or complex techniques. Just a few pantry staples, lots of butter, and plenty of love. The texture is tender and crumbly, and the powdered sugar adds just the right touch of sweetness.

Whether you know them as Mexican Wedding Cookies, Snowball Cookies, or Polvorones de Nuez, these little bites of joy bring people together. They’re easy to make, easy to love, and full of cultural history. Bake a batch and enjoy a sweet tradition that spans centuries and continents.

Polvorones de Nuez
Mexican Wedding Cookies is one of those recipes that feels more like a ritual than a task. You start by creaming together softened butter, powdered sugar, and just a splash of real vanilla. Take your time with it this part always feels like the beginning of something special.
Once it’s fluffy and smooth, you slowly stir in the flour and chopped pecans. The dough gets this cozy, nutty aroma that instantly makes the whole kitchen feel like the holidays even if it’s the middle of summer. It’s the kind of smell that makes people wander in asking, “What are you making?”
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Prep Time 20 minutes
Cook Time 15 minutes
Chill Time (optional) 30 minutes
Servings: 36 cookies
Course: Dessert
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup (2 sticks) unsalted butter, softened
  • 2¼ cups cups all-purpose flour
  • ½ cup powdered sugar (plus more for coating)
  • 1 cup finely chopped pecans
  • ¼ tsp teaspoon salt
  • 2 tsp vanilla extract

Equipment

  • Hand mixer or stand mixer

Instructions
 

  1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a large bowl, cream the butter and powdered sugar until light and fluffy. Mix in the vanilla.
  3. Gradually add the flour and salt, mixing just until combined. Stir in the pecans.
  4. Roll dough into 1-inch balls and place about 1 inch apart on the prepared baking sheet.
  5. Bake for 14–16 minutes, or until the bottoms are lightly golden (tops should not brown).
  6. 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.
Serving

Polvorones de Nuez are best served simply on a pretty plate, dusted in their signature snowy-white powdered sugar. These cookies shine at all kinds of gatherings, from elegant weddings to casual holiday potlucks. Their soft, melt-in-your-mouth texture and nutty flavor make them a crowd favorite no matter the occasion.

Storage

One of the best things about Polvorones de Nuez is how well they keep! Whether you’re baking ahead for a special occasion or saving leftovers (if there are any!), proper storage will help keep these buttery cookies fresh and delicious.

Room Temperature
Store your cooled cookies in an airtight container at room temperature for up to 7–10 days. Layer them between sheets of parchment or wax paper to prevent the powdered sugar from rubbing off or sticking.

Freezing (Baked Cookies)
You can also freeze baked Mexican Wedding Cookies! Place them in a single layer on a baking sheet to freeze first, then transfer to a freezer-safe container or zip-top bag. Freeze for up to 3 months. When ready to serve, let them thaw at room temperature and give them a fresh roll in powdered sugar if needed.

Freezing the Dough
Want to prep ahead? Freeze the unbaked cookie dough balls on a tray, then store in a sealed bag or container. When you’re ready to bake, no need to thaw — just add 1–2 extra minutes to the bake time.

Tip: These cookies are delicate! Be gentle when storing, stacking, or transporting them to keep them from crumbling.