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Polvorones de Nuez (Mexican Wedding Cookies)
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.
 

Nutrition Estimated Facts — Mexican Wedding Cookies
(Serving size: 2 cookies (~28 g)

 
Nutrient Amount %DV
Calories 160 kcal 8%
Total Fat 10 g 13%
  Saturated Fat 6 g 30%
Cholesterol 20 mg 7%
Sodium 40 mg 2%
Total Carbohydrate 18 g 6%
  Dietary Fiber 1 g 4%
  Total Sugars 9 g —
   Added Sugars 8 g 16%
Protein 2 g 4%
Vitamin D 0 mcg 0%
Calcium 10 mg 1%
Iron 0.4 mg 2%
Potassium 50 mg 1%
The majority of the calories and fat in these cookies come from butter and nuts, which provide a rich, melt-in-your-mouth texture, while powdered sugar contributes most of the sweetness and added sugars.

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