For a taste of authentic Mexican sweetness this holiday season, don’t miss out on whipping up a batch of Polvorones Cookies using this foolproof recipe. These cookies are so irresistible that they’ve earned a spot in my latest cookbook, Fiestas!

Polvorones Cookies (Mexican Wedding Cookies) plated on a vintage sliver round tray with babies breath on the side with a blue laced napkin.

The name of these buttery, pecan-laced cookies comes from the Spanish word polvo, which means “dust” or “powder” and loosely describes their delicious crumbly texture. Also known as Mexican wedding cookies, they make an appearance every Christmas and are also prominently displayed on the main table at weddings, quinceañeras, and other special occasions.

Texas is famous for its pecans, so these cookies always taste like home to me. I have also seen them called Russian tea cakes and snowballs, and my late mother-in-law made a similar cookie with chopped almonds that she called “Polish cookies.” 

Polvorones Mexicanos are more than just cookies – they’re a celebration of tradition, a fusion of flavors, and a delightful treat that brings people together. Whether you’re enjoying them during the holidays or fiesta, this polvorones recipe is bound to become a cherished favorite.

What is the difference between Polvorones (Mexican Sugar Cookies) and Polvorones (Mexican wedding cookies)?

When someone says “Polvorones,” they could be talking about two types of cookies. Here’s how they differ: 

Polvorones de Azucar (Mexican Sugar Cookies): Think of these as your cozy, everyday polvoron cookies. They’re soft, crumbly, and oh-so-sweet, often jazzed up with cinnamon (for polvorones de canela), orange zest (for polvorones de naranja), or other tasty spices. You might see them colored pink (for polvorones rosas), decked out in colorful sprinkles, or cut into fun shapes. Whether it’s a regular Tuesday or a special fiesta, these cookies are always a hit!

Polvorones de Boda (Mexican Wedding Cookies): These are the fancy cousins in the Mexican polvorones family, and are a staple at weddings and important celebrations. Picture little round buttery cookies filled with nuts like pecans or almonds. They’re made with classic shortbread ingredients like flour, sugar, and butter. Once they’re baked, they get a magical dusting of powdered sugar. I think they look like they’re wearing little snowcoats, which is why they’re a favorite Christmas cookie at our house.

In summary, the primary difference lies in the type of cookie and its purpose. “Polvorones” can refer to Mexican Sugar Cookies, which are soft and crumbly with a variety of flavors, or Mexican Wedding Cookies, known for their buttery and nutty composition, often served at weddings and special occasions. Shape

Why You’ll Love This Polvoron Recipe

  • Buttery Bliss: The foundation of this Mexican polvorones recipe is a buttery wonder, creating a heavenly texture that crumbles with each bite.
  • Pecan Perfection: Texas, renowned for its pecans, brings a distinct flavor to these cookies, making them a true embodiment of Texan warmth and hospitality.
  • Beloved The World Over: While commonly known as Polvorones or Mexican wedding cookies, these treats go by various names, such as Russian tea cakes, snowballs, and even Polish cookies. The diversity in names reflects their widespread popularity and adaptability across cultures.
  • Perfect for Celebrations: Beyond the holiday season, Polvorones take center stage at significant life events like weddings, quinceañeras, and other special occasions. Their presence on the main table adds a touch of tradition and sweetness to any celebration.
ingredients to make Polvorones Cookies (Mexican Wedding Cookies) - flour, pecans, butter, vanilla extract, salt, and sugar.

Ingredients & Substitutions

With a handful of ingredients, these Polvorones come together in a symphony of buttery richness and nutty goodness, dusted with a sweet confectioners’ sugar finish.

  • All-purpose flour: Plain flour is all you need. Told you we were keeping it simple!
  • Salt: Enhances the overall flavor profile by balancing sweetness and adding a subtle savory touch.
  • Chopped pecans: Nutty and crunchy pecans provide a delightful texture and a rich, distinctive flavor to the cookies. Feel free to experiment with other nuts to make this recipe your own.
  • Unsalted butter: A key ingredient for a buttery and tender texture in the cookies, allowing the other flavors to shine without an overpowering saltiness.
  • Granulated sugar: Adds sweetness to the cookie dough, contributing to the overall taste and texture.
  • Pure vanilla extract: I personally love Mexican vanilla extra to infuse the cookies with a warm, aromatic vanilla flavor, enhancing the depth of taste. Feel free to use an equal amount of vanilla paste or vanilla powder instead. Alternatively, you can experiment with other flavor extracts (like almond or hazelnut) to double down on the nutty flavor.
  • Confectioners’ sugar, for dusting: A sweet and powdery topping that adds a touch of sweetness and a visually appealing finish to the Polvorones. 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.

How to Make Polvorones

This recipe for Mexican polvorones comes together in just a few simple steps:

Prep. Preheat the oven to 350°F. Have a large sheet pan ready.

Step 1: Dry Ingredients. In a medium bowl, whisk together the flour, salt, and pecans.

Step 2: Cream Butter. In a large bowl, using an electric mixer, beat together the butter, granulated sugar, and vanilla on medium speed until smooth and creamy.

butter, sugar, and vanilla in a mixing bowl.
creamed butter and sugar in the mixing bowl.

Step 3: Add Dry Ingredients. On low speed, gradually add the flour-nut mixture to the butter and beat just until well mixed.

polvoron dough after folding in the dry ingredients.

Step 4: Shape. 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 apart. You can also shape these cookies as balls or cuernitos (little horns). 

child's hands rolling a piece of polvoron dough into a ball.

Step 5: Bake the cookies until lightly golden, 15–17 minutes. Transfer to a wire rack and let cool completely.

baking sheet with unbaked polvorones balls lined up.

Step 6: Roll. 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.

Polvorones Cookies (Mexican Wedding Cookies) that are being dusted with powdered sugar.

Optional Variations & Dietary Adaptations

While my family loves this recipe for Mexican wedding cookies, there are plenty of ways for you to make it your own. Here are a few ideas to get you started:

  • Gluten-Free – While I haven’t tried it, this recipe should work with a cup-for-cup gluten-free all-purpose flour blend. Make sure you grab a brand that includes xanthan gum and rest the dough balls for 30 minutes before baking for the best texture. 
  • Dairy-Free/Vegan – You’re welcome to swap in the vegan block-style butter of your choice.
Polvorones Cookies (Mexican Wedding Cookies) on a vintage silver tray with powdered sugar bowl on the side.

Expert Tips

  • Storage Savvy: Once your Polvorones are baked and cooled, store them in an airtight container at room temperature. Adding a slice of bread to the container can help maintain their moisture and freshness. If you’re making them ahead of time, you can freeze Polvorones for an extended shelf life. Just ensure they are well-wrapped to prevent freezer burn.
  • Shipping Sweetness: If you plan to share the love and ship these delightful treats, consider a few tricks to keep them intact. Pack the Polvorones snugly in a sturdy container, cushioning them with parchment paper or bubble wrap to prevent breakage. Choose a quick shipping method to minimize the time in transit, especially during warmer weather, to preserve their texture and flavor.
  • Personalized Presentation: If gifting Polvorones, consider placing them in decorative tins or boxes for a personal touch. A sprinkle of confectioners’ sugar just before presenting adds a festive flair. Include a handwritten note with storage instructions, encouraging the recipient to savor these delightful treats at their freshest.
Polvorones Cookies (Mexican Wedding Cookies) on a vintage silver tray with powdered sugar bowl on the side.

Frequently Asked Questions

Can I use other nuts in place of pecans?

Absolutely! While pecans offer a distinct Texan flavor, feel free to experiment with other nuts like almonds or walnuts to customize the recipe to your liking.

Are Polvorones difficult to make?

Not at all! This recipe is surprisingly simple, making it accessible for both novice and experienced bakers. The key is to handle the dough gently to maintain the desired crumbly texture.

How should I store Polvorones?

Store these cookies in an airtight container to preserve their freshness and prevent them from becoming overly crumbly. They also freeze well, making them a convenient make-ahead treat for special occasions.

If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #muybuenocooking.

Polvorones Cookies (Mexican Wedding Cookies) plated on a vintage sliver round tray with babies breath on the side with a blue laced napkin

Polvorones (Mexican Wedding Cookies)

5 (3 ratings)
Delight in crumbly Mexican Polvorones: a mix of flour, sugar, butter, and pecans, baked to golden perfection.
Print Pin Rate
Yield: 60 cookies
Prep Time: 15 minutes
Cook Time: 17 minutes
Total Time: 32 minutes

Ingredients

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

  • Storage Savvy: Once your Polvorones are baked and cooled, store them in an airtight container at room temperature. Adding a slice of bread to the container can help maintain their moisture and freshness. If you’re making them ahead of time, you can freeze Polvorones for an extended shelf life. Just ensure they are well-wrapped to prevent freezer burn.
  • Shipping Sweetness: If you plan to share the love and ship these delightful treats, consider a few tricks to keep them intact. Pack the Polvorones snugly in a sturdy container, cushioning them with parchment paper or bubble wrap to prevent breakage. Choose a quick shipping method to minimize the time in transit, especially during warmer weather, to preserve their texture and flavor.
  • Personalized Presentation: If gifting Polvorones, consider placing them in decorative tins or boxes for a personal touch. A sprinkle of confectioners’ sugar just before presenting adds a festive flair. Include a handwritten note with storage instructions, encouraging the recipient to savor these delightful treats at their freshest.
Calories: 66kcal, Carbohydrates: 5g, Protein: 1g, Fat: 5g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.1g, Cholesterol: 8mg, Sodium: 20mg, Potassium: 16mg, Fiber: 0.4g, Sugar: 2g, Vitamin A: 96IU, Vitamin C: 0.03mg, Calcium: 3mg, Iron: 0.3mg
Author: Yvette Marquez
Course: Dessert
Cuisine: Mexican

This recipe is also published in Muy Bueno Fiestas.
Photography: Jenna Sparks