Mexican Wedding Cookies (Polvorones de Nuez)
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on Dec 22, 2023, Updated May 04, 2025
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These soft, nutty, and delicate Mexican Wedding Cookies — also known as Polvorones de Nuez — are a nostalgic holiday favorite. They’re buttery, crumbly, and finished with a generous dusting of powdered sugar that makes them look like snowballs, perfect for Christmas or any festive occasion.
This recipe is also published in my cookbook, Muy Bueno Fiestas — a beautiful collection of Latin-inspired celebrations and recipes!
Table of Contents
What are Mexican Wedding Cookies?
Despite the name, these cookies aren’t just for weddings. In Mexico and across Latin America, these melt-in-your-mouth shortbread cookies are known as polvorones de nuez and are often served during Christmas, quinceañeras, baby showers, and other celebrations.
These cookies go by many names across cultures — including Russian tea cakes, snowballs, and Polish butter cookies — but the core recipe remains delightfully simple: butter, flour, sugar, and finely chopped nuts.
Their signature texture comes from finely chopped pecans and powdered sugar in the dough, giving them a tender, sandy bite that crumbles beautifully with each nibble. Once baked, they’re coated in powdered sugar — like a sweet snowy blanket — and served with cafe de olla or Mexican hot chocolate.
Why You’ll Love This Recipe
Classic & nostalgic – These cookies bring back memories of abuela’s kitchen during las posadas or Nochebuena.
Simple ingredients – No eggs, no fancy tools, just pantry staples.
Perfect for gifting – Their delicate texture holds up well when packed properly.
Naturally egg-free – Great for those with allergies.
Ingredients & Substitutions
These cookies are delightfully simple — no eggs or leavening needed. That’s what gives them their signature melt-in-your-mouth texture, like a nutty shortbread. Here’s what you’ll need:
- All-purpose flour: Plain flour is all you need.
- Salt: Enhances the overall flavor profile by balancing sweetness and adding a subtle savory touch.
- Chopped pecans: Nutty and crunchy, pecans provide that classic flavor and texture. Toast them first for deeper flavor, or substitute walnuts if preferred.
- Unsalted butter: A key ingredient for a buttery and tender texture, allowing the other flavors to shine without overpowering saltiness.
- Granulated sugar: Adds sweetness to the dough and contributes to the overall texture. This version uses both granulated and powdered sugar for the right balance.
- Pure vanilla extract: I personally love Mexican vanilla extract for its rich flavor. You can also use vanilla paste, powder, or try almond or hazelnut extract for a nutty twist.
- Confectioners’ sugar, for dusting: A sweet and powdery topping that adds a touch of sweetness and a visually appealing finish. If you’re fresh out, you can make your own by blitzing 1 cup of granulated sugar with 1 tablespoon of cornstarch or potato starch in a food processor until powdery.
For the complete list of ingredients and step-by-step instructions, see the printable recipe card below.
How to Make Mexican Wedding Cookies
Step 1: Cream butter and powdered sugar together until light and fluffy. Add vanilla extract.
Step 2: Mix in flour and salt, followed by the finely chopped pecans. Mix just until combined.
Step 3: Chill the dough for at least 30 minutes. This helps the cookies hold their shape.
Step 4: Shape into 1-inch balls and place on a baking sheet lined with parchment paper. You can also shape these cookies as balls or cuernitos (little horns).
Step 5: Bake at 350°F for 12-15 minutes, or until the bottoms are lightly golden. Do not overbake.
Step 6: Roll in powdered sugar while still warm, then again once completely cooled for a beautiful snowy coating.
Optional Variations
- Use walnuts instead of pecans.
- Add cinnamon for a warm twist.
- Try almond extract in place of vanilla.
Mexican Wedding Cookies Expert Tips & Tricks
- Toast the pecans before adding them to the dough for deeper flavor.
- Use powdered sugar, not granulated – it gives the cookie its soft texture.
- Double coat – roll cookies in sugar while warm, then again once cool for best coverage.
- Cool completely before storing to avoid sogginess.
- Gifting or shipping? Pack cookies snugly in a sturdy tin or container lined with parchment or tissue paper. Add a final dusting of powdered sugar right before serving or gifting for that snowy look.
- Holiday presentation tip: A festive tin, ribbon, and a handwritten storage note make these cookies even more special.
Storage Instructions
Store cookies in an airtight container at room temperature for up to 10 days. They can also be frozen (uncoated or fully coated) for up to 2 months. If frozen uncoated, roll in powdered sugar after thawing.
Frequently Asked Questions
Panadería-style polvorones are large, colorful bakery cookies made with food coloring and often cut into triangles or rounds. Mexican wedding cookies (polvorones de nuez) are smaller, dome-shaped, made with finely chopped nuts, and dusted in powdered sugar. Both are delicious, but very different in flavor and texture! Try my Panadería-Style Polvorones.
These buttery shortbread cookies are made with all-purpose flour, salt, finely chopped pecans, unsalted butter, granulated sugar, pure vanilla extract, and are finished with a generous coating of confectioners’ sugar.
These cookies are served at weddings and celebrations in many cultures. In Mexico, they’re commonly enjoyed during the holidays and are also known as “polvorones de nuez.”
Yes! Pecans are traditional, but walnuts or almonds work well too. Just make sure they’re finely chopped for the right texture.
Muy Bueno Popular Cookies
If you tried this Mexican Wedding Cookies (Polvorones de Nuez) recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the comments below!
Polvorones (Mexican Wedding Cookies)
Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 1/2 cups pecans, finely chopped
- 1 cup unsalted butter, at room temperature
- 1/2 cup granulated sugar
- 2 teaspoons pure vanilla extract
- Confectioners’ sugar, for dusting
Instructions
- Preheat the oven to 350°F. Have ready a large sheet pan.
- In a medium bowl, whisk together the flour, salt, and pecans.In a large bowl, using an electric mixer, beat together the butter, granulated sugar, and vanilla on medium speed until smooth and creamy. On low speed, gradually add the flour-nut mixture and beat just until well mixed.
- To form each cookie, roll 2 teaspoons of the dough between your palms into a ball. Place the balls on the sheet pan, spacing them about 1/2 inch (12 mm) apart.
- Bake the cookies until lightly golden, 15–17 minutes. Transfer to a wire rack and let cool completely.
- Gently roll the cooled cookies in confectioners’ sugar to coat evenly, then serve. Pack leftover cookies in an airtight container with a little extra confectioners’ sugar to keep them well dusted and store at room temperature for up to 10 days.
Notes
- Cookbook Feature: This recipe is also featured in my cookbook Muy Bueno Fiestas.
- Storage: Store in an airtight container at room temperature for up to 10 days. Add a slice of bread to help maintain moisture. Freeze for up to 2 months if making ahead.
- Shipping: If gifting or mailing, pack cookies snugly in a sturdy container lined with parchment or bubble wrap. Choose quick shipping to protect freshness.
- Presentation: For a festive touch, place cookies in a decorative tin and dust with extra powdered sugar just before gifting. A handwritten note with storage tips adds a sweet personal touch.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography: Jenna Sparks
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