Best Mexican Wedding Cookies Recipe

Mexican Wedding Cookies , also known as Polvorones or Russian Tea Cakes, are melt-in-your-mouth treats coated in powdered sugar and filled with rich, nutty flavors. These delicate cookies are often made with pecans or walnuts, giving them a slightly crumbly, shortbread-like texture that pairs perfectly with a dusting of sweet powdered sugar. Mexican Wedding Cookies are traditionally served at celebrations and holidays, making them a delightful treat for gatherings or festive occasions. This classic recipe is easy to prepare, requires simple ingredients, and can be tailored with different nuts or flavorings to suit any occasion or personal preference.

Why You’ll Love This Recipe

Mexican Wedding Cookies are a timeless favorite, known for their crumbly texture and melt-in-your-mouth sweetness. Their versatility and ease of preparation make them perfect for any celebration, whether it’s a wedding, holiday, or just a cozy afternoon treat with tea or coffee. With minimal ingredients, these cookies let the flavor of nuts shine through while adding just the right amount of sweetness with powdered sugar. They’re also freezer-friendly and easy to store, making them ideal for gifting or prepping ahead. Simple yet flavorful, this recipe brings a traditional touch to any dessert table.

Health Benefits

Mexican Wedding Cookies, while a treat, provide some nutritional benefits due to the nuts. Pecans and walnuts, commonly used in this recipe, are excellent sources of heart-healthy fats, fiber, and antioxidants. They provide essential nutrients like vitamin E, magnesium, and zinc, supporting cardiovascular health and immune function. The moderate fat content in these nuts promotes satiety, making these cookies a more filling option than other sugary treats. When enjoyed in moderation, these cookies can be a satisfying dessert that offers the wholesome benefits of nuts while bringing a touch of sweetness to your day.

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 1/2 cup powdered sugar, plus extra for coating
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1 cup finely chopped pecans or walnuts
• 1/4 teaspoon salt

Step-by-Step Instructions

1. Preheat Oven
   Set your oven to 350°F (175°C) and get two baking sheets ready by lining them with parchment paper. This step will help the cookies bake evenly without sticking and simplifies the cleanup.
2. Cream Butter and Sugar
   In a large mixing bowl, beat the softened butter and 1/2 cup powdered sugar with an electric mixer on medium speed until light and fluffy, about 2–3 minutes. This creates a creamy base for your cookies.
3. Add Vanilla
   Add vanilla extract to the butter and sugar mixture, and continue mixing until well incorporated. Vanilla enhances the flavor and gives the cookies a delicious, fragrant aroma.
4. Mix in Flour and Salt
   Gradually add the flour and salt to the mixture. Beat on low speed until just combined. Avoid overmixing, as this can make the cookies tough instead of tender.
5. Fold in Nuts
   Gently fold in the finely chopped pecans or walnuts using a spatula until evenly distributed. This step adds the signature nutty flavor and texture to the cookies.
6. Form Dough Balls
   Roll the dough into 1-inch balls and area them 1 inch apart at the organized baking sheets. You can also use a cookie scoop for uniform sizing.
7. Bake
   Bake in the preheated oven for 12–15 minutes, or until the cookies are set and lightly golden on the bottom. Avoid over-baking to keep the cookies soft.
8. Cool and Coat in Sugar
   Let the cookies cool on the baking sheets for 5 minutes, then roll each cookie in powdered sugar while still warm. Place on a wire rack to cool completely, and give them a second coat of powdered sugar once cooled.

Recipe Information

• Category: Dessert
• Cuisine: Mexican
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Servings: 24 cookies
• Difficulty: Easy

Nutritional Information (Per Serving)

• Calories: 120
• Fat: 8g
• Carbohydrates: 12g
• Protein: 1g

FAQs

1. Can I use different nuts for Mexican Wedding Cookies?
   Yes! While pecans and walnuts are traditional, almonds or hazelnuts also work well in this recipe. Just be sure to chop them finely.
2. Can I freeze Mexican Wedding Cookies?
   Absolutely! These cookies freeze well. Simply let them cool completely, then place in an airtight container. Thaw at room temperature and roll in powdered sugar once more earlier than serving.
3. Why are my cookies not holding their shape?
   If your cookies unfold an excessive amount of, the butter could have been too warm. Try chilling the dough for 15 minutes before baking to maintain a round shape.

Cooking Tips

1. Chill the Dough: If your dough feels too soft, refrigerate for 15–20 minutes before baking to prevent the cookies from spreading.
2. Use Fresh Nuts: Freshly toasted nuts will enhance the flavor. Simply toast them lightly in a dry pan and let cool before adding.
3. Double-Coat with Sugar: Rolling the cookies in powdered sugar twice gives them the best sweet, melt-in-your-mouth coating.

Mexican Wedding Cookies Recipe

Course: DessertCuisine: MexicanDifficulty: Easy

Servings

24

Cookies

Prep time

15

minutes

Cooking time

15

minutes

Calories

120

kcal

Ingredients

• 1 cup (2 sticks) unsalted butter, softened

• 1/2 cup powdered sugar, plus extra for coating

• 2 teaspoons vanilla extract

• 2 cups all-purpose flour

• 1 cup finely chopped pecans or walnuts

• 1/4 teaspoon salt

Directions

• Preheat Oven
  Set your oven to 350°F (175°C) and get two baking sheets ready by lining them with parchment paper. This step will help the cookies bake evenly without sticking and simplifies the cleanup.
• Cream Butter and Sugar
  In a large mixing bowl, beat the softened butter and 1/2 cup powdered sugar with an electric mixer on medium speed until light and fluffy, about 2–3 minutes. This creates a creamy base for your cookies.
• Add Vanilla
  Add vanilla extract to the butter and sugar mixture, and continue mixing until well incorporated. Vanilla enhances the flavor and gives the cookies a delicious, fragrant aroma.
• Mix in Flour and Salt
  Gradually add the flour and salt to the mixture. Beat on low speed until just combined. Avoid overmixing, as this can make the cookies tough instead of tender.
• Fold in Nuts
  Gently fold in the finely chopped pecans or walnuts using a spatula until evenly distributed. This step adds the signature nutty flavor and texture to the cookies.
• Form Dough Balls
  Roll the dough into 1-inch balls and area them 1 inch apart at the organized baking sheets. You can also use a cookie scoop for uniform sizing.
• Bake
  Bake in the preheated oven for 12–15 minutes, or until the cookies are set and lightly golden on the bottom. Avoid over-baking to keep the cookies soft.
• Cool and Coat in Sugar
  Let the cookies cool on the baking sheets for 5 minutes, then roll each cookie in powdered sugar while still warm. Place on a wire rack to cool completely, and give them a second coat of powdered sugar once cooled.

Notes

• Storage: For best results, store these cookies in an airtight container at room temperature. They’ll stay fresh and delicious for up to a week, ready for you to enjoy any time
• Freezing: Freeze the baked cookies, and re-roll in powdered sugar before serving.
• Nut Substitutes: For a nut-free version, try adding shredded coconut for texture.

Conclusion

Mexican Wedding Cookies are a delightful addition to any dessert spread, with their buttery texture and sweet, nutty taste. Serve them with tea or coffee, or include them in a holiday cookie platter for a special treat. These cookies are easy to make and always a hit, bringing a touch of tradition to any celebration. Enjoy the simplicity and rich flavor of these classic cookies that have stood the test of time.