Mexican wedding cake cookies also go by different names, like Mexican wedding cakes and polvorones. In some homes around the holiday season, these sweet treats are called “Snowball Cookies” — a playful nod to their round, white appearance and the fact that they leave a whimsical trail of snowy powdered sugar in their wake. No matter what you call them, though, one thing’s for sure: this is one of those classic cookie recipes every home baker should have up their sleeve. If you love easy cookie recipes, then check out my homemade hot chocolate cookies, easy snickerdoodle recipe, or classic sugar cookies.
What You Need To Make This Recipe
Unsalted butter & salt — for baking, I almost always recommend you start with unsalted butter, which allows you greater control over the final taste of the dessert. Powdered sugar — powdered sugar is finely ground granulated sugar mixed with starch (most often cornstarch). The starch is key in creating the classic consistency these cookies are known for. If you’re fresh out, you can easily make your own by blitzing 1 cup of sugar with 1 tablespoon of cornstarch or potato starch in a food processor or high-speed blender. Vanilla extract — I personally love the warm aroma vanilla brings to the table, but you’re welcome to up the nutty factor by swapping in almond extract instead. Or, split the difference and use half of each in this polvorones recipe! All-purpose flour — feel free to swap in cake flour for an even lighter crumbed consistency. Finely chopped pecans — purchase pecan pieces rather than fancy pecan halves that are more expensive.
How To Make Mexican Wedding Cookies
- Preheat the oven to 350F. Line two baking sheets with parchment paper. In the bowl of a stand mixer fitted with a paddle attachment, beat together the butter, ½ cup powdered sugar, and salt on medium speed until pale and fluffy, about 2 to 3 minutes. Beat in the vanilla until just combined.
- With the electric mixer on low speed, gradually add the flour, beating until well combined. Beat in the pecans until combined.
- Scoop the cookie dough by tablespoonfuls and roll them into balls between your palms. Place 1-inch apart on a prepared baking sheet. Bake for 12 to 15 minutes or until the tops are set and the bottoms are golden brown. Let the cookies cool on the pans for 5 minutes.
- Place the remaining 1 cup powdered sugar in a medium bowl. Working in batches, roll the warm cookies in the sugar, shaking off excess. Place on a wire rack to cool completely, about 30 minutes. Reroll cooled cookies in confectioners’ sugar again. Store cookies in an airtight container for up to 2 weeks.
Pro Tips For Making This Recipe
Measure your flour correctly. Adding too much flour is the most common shortbread mistake. You don’t want a dry and dense cookie! The best and easiest way to measure flour is to use a scale. If you don’t have one, then fluff your flour in its container with a spoon, sprinkle it into your measuring cup, and use a knife to level it off. Scooping the flour straight from the bag will likely overpack the measuring cup. I highly recommend using a cookie scoop to ensure your batches are the same size and bake evenly. If you plan on baking cookies regularly, they are worth purchasing, especially in a few sizes! As a bonus, cookie scoops are great for making truffles and cake pops, too. If you’re trying to bring the butter to room temperature quickly, roughly cut the butter into cubes to expose more surface area. If the powdered sugar is lumpy, sift it after measuring to ensure the coating on the cookies is light and even. It’s important to roll them in powdered sugar twice. The first coat of powdered sugar will melt a bit from the heat of the warm cookies, creating a delicious sugary crust. The second coat is where you build that classic, fluffy, powdered sugar coating that flurries like snow when you take a bite. (perfect for the Christmas season! Chop finely! You want your pecan pieces fairly small so the dough balls are easier to portion and roll. I like starting with pecan pieces since they are cheaper, and you only need a few quick chops with a knife to get them fine enough for this recipe. Feel free to toast the pecans first to intensify their nutty flavor. Just remember to allow them to cool completely before adding to the dough. These cookies don’t spread very much, so you can fit up to 18 on one large sheet pan.
If you’ve tried this Mexican Wedding Cookies recipe, then don’t forget to rate the recipe and let me know SaveSave
