Go Back
A pile of round, powdered sugar-coated snowball cookies, also known as Mexican Wedding Cookies, on a rustic wooden surface.

Mexican Wedding Cookies Recipe (Authentic Polvorones)

This easy Mexican Wedding Cookies recipe delivers classic, buttery, and crumbly cookies filled with toasted pecans. Also known as Polvorones, these snowball cookies are rolled in powdered sugar for the perfect melt-in-your-mouth texture.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 36 cookies
Course: Dessert, Snack
Cuisine: Mexican
Calories: 95
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup unsalted butter softened to room temperature
  • 1/2 cup powdered sugar plus 1 cup for coating
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1 cup pecans toasted and finely chopped

Equipment

  • 2 Baking Sheets
  • 1 Electric Mixer
  • Mixing Bowls

Method
 

  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter and 1/2 cup of powdered sugar with an electric mixer until light and fluffy, about 2-3 minutes. Beat in the vanilla extract.
  3. In a separate bowl, whisk together the flour and salt. Gradually add the flour mixture to the butter mixture, mixing on low speed until just combined.
  4. Fold in the finely chopped toasted pecans.
  5. Shape the dough into 1-inch balls and place them on the prepared baking sheets about 1 inch apart.
  6. Bake for 12-15 minutes, until the bottoms are lightly golden. The tops should remain pale.
  7. Let the cookies cool on the baking sheet for 3-4 minutes (still warm). Place the remaining 1 cup of powdered sugar in a bowl and gently roll each warm cookie in the sugar to coat. Transfer to a wire rack to cool completely.
  8. Once completely cooled, roll the cookies in the powdered sugar a second time for a final, thicker coating.

Notes

Toasting Pecans: To toast pecans, spread them on a baking sheet and bake at 350°F (175°C) for 5-7 minutes until fragrant. Let them cool before chopping.
Storage: Store cookies in an airtight container at room temperature for up to one week.