There’s something truly comforting about biting into a Polvorón—the delicate crumble of buttery dough mixed with toasted nuts, all dusted generously with powdered sugar. These Mexican Wedding Cookies, or Polvorones, have been a favorite in my kitchen ever since I discovered how effortlessly they come together without sacrificing any of that melt-in-your-mouth magic. Whether you’re entertaining guests, looking for a nostalgic treat, or simply craving a sweet escape from the usual fast-food routine, this recipe is your go-to. What I love most is their versatility—they pair perfectly with a hot cup of coffee or as a charming addition to any dessert platter. Ready to bring a little loving tradition into your home baking? Let’s dive into making these irresistible bites that feel as festive as they taste!
Why choose Polvorones (Mexican Wedding Cookies)?
Irresistible Simplicity: This recipe is wonderfully easy, requiring just basic baking skills. Nutty Goodness: Toasted nuts give each cookie a rich, crunchy burst that complements the buttery dough. Melt-in-Your-Mouth Texture: Delicate crumbly softness that practically dissolves when you eat it. Festive and Versatile: Perfect for holidays, gifts, or anytime you want a sweet tradition. Crowd-Pleasing Flavor: Sweet, buttery, and dusted with powdered sugar—everyone will ask for seconds!
Polvorones (Mexican Wedding Cookies) Ingredients
For the Cookies
- All-purpose flour – The base that gives Polvorones their tender crumb, sifted for a light texture.
- Unsalted butter – Use at room temperature for that rich, melt-in-your-mouth flavor.
- Powdered sugar – Adds sweetness inside the dough and for dusting the finished cookies.
- Ground cinnamon – A subtle warm spice to enhance the traditional Mexican flavor profile.
- Salt – Just a pinch to balance the sweetness and bring out depth in the dough.
- Vanilla extract – For a fragrant note that complements the buttery richness.
For the Nuts
- Toasted pecans or walnuts – Chopped finely to add crunch and a nutty character, essential in Polvorones (Mexican Wedding Cookies).
How to Make Polvorones (Mexican Wedding Cookies)
- Preheat: Preheat your oven to 350°F and allow it to heat for 10 minutes. A fully preheated oven ensures even baking and that perfect light color on your Polvorones cookies.
- Toast Nuts: Spread chopped pecans on a small baking sheet, then toast at 350°F for about 5 minutes until golden and aromatic. Let them cool completely before adding.
- Cream Butter & Sugar: In a large bowl, beat room-temperature butter with powdered sugar until light and fluffy, about 2 minutes. This step traps air for that melt-in-your-mouth texture.
- Add Flavorings: Stir in vanilla extract, ground cinnamon, and a pinch of salt until smooth and fragrant, ensuring each bite has classic, warmly spiced cookie flavor.
- Incorporate Flour: Gradually add sifted all-purpose flour, stirring gently until just combined. The dough should feel soft and slightly crumbly but hold together when pressed.
- Add Nuts: Fold in the cooled toasted pecans with a spatula, ensuring even distribution without overmixing. These crunchy bits add a lovely nutty contrast to each buttery bite.
- Shape Cookies: Scoop dough into 1-inch balls using a spoon or cookie scoop. Place them 2 inches apart on parchment-lined baking sheets for even baking and space to spread.
- Bake: Slide trays into the oven and bake at 350°F for 12–14 minutes until edges are set but centers remain pale for that signature melt-in-your-mouth crumb.
- Cool & Dust: Allow cookies to cool on the sheet for 5 minutes, then transfer to a wire rack. Once warm, gently roll in powdered sugar for a snowy finish.
Optional: Swap pecans for walnuts for a classic twist.
Exact quantities are listed in the recipe card below.
Variations & Substitutions for Polvorones (Mexican Wedding Cookies)
Feel free to experiment with these delightful twists that will take your Polvorones to the next level of flavor and fun!
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Nut-Free: Substitute nuts with ½ cup more flour for texture without compromising taste. Perfect for those with nut allergies!
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Chocolate Lovers: Fold in ½ cup of mini chocolate chips for a sweet surprise in every bite. The chocolate will melt beautifully, adding richness.
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Coconut Craze: Mix in ½ cup of shredded coconut for a tropical flair. The coconut adds a lovely chewiness that complements the buttery base.
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Flavor Fusions: Swap vanilla extract for almond extract to give a delightful twist. The almond aroma adds a fragrant depth that pairs beautifully with the cookies.
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Espresso Boost: Add 1 tablespoon of finely ground espresso to the dough for a coffee-infused kick. These cookies will leave you with a heavenly aroma that awakens the senses!
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Spicy Kick: Incorporate ¼ teaspoon of cayenne pepper or chili powder for a fiery twist. The warmth of spice against the sweet cookie creates a fun contrast that intrigues the palate.
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Dairy-Free: Use coconut oil or vegan butter in place of traditional butter for a vegan version that doesn’t skimp on flavor. Your cookies will maintain their wonderful crumbly texture!
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Fruit-Infused: Add ½ cup of finely chopped dried fruits like apricots or cranberries for a burst of tartness. This update will bring a chewiness that balances the cookie’s melt-in-your-mouth quality.
Let your creativity shine and enjoy a batch that’s uniquely yours!
Make Ahead Options
These delightful Polvorones (Mexican Wedding Cookies) are perfect for meal prep, allowing you more time to relax or entertain! You can prepare the cookie dough up to 24 hours in advance—simply follow the recipe until the shaping step, wrap the dough tightly in plastic wrap, and refrigerate. The dough can also be stored in the freezer for up to 3 months; just thaw it overnight in the refrigerator before baking. When you’re ready to bake, scoop and shape the chilled dough into balls, and then follow the baking instructions as directed—this way, you’ll enjoy the same delicious, melt-in-your-mouth texture without any hassle!
Expert Tips for Polvorones (Mexican Wedding Cookies)
- Use Room Temperature Butter: Ensure your butter is soft but not melted to achieve a tender, crumbly dough and avoid greasy cookies.
- Don’t Overmix the Dough: Stir just until combined to keep the delicate texture that makes Polvorones so delectable.
- Toast Nuts Thoroughly: Well-toasted nuts bring out rich flavors, adding essential crunch and aroma to these Mexican Wedding Cookies.
- Chill If Needed: If the dough feels too soft to shape, refrigerate for 15-20 minutes; this prevents spreading during baking.
- Dust While Warm: Roll cookies in powdered sugar when slightly warm for a better coating that sticks perfectly without dissolving.
What to Serve with Polvorones (Mexican Wedding Cookies)?
Pairing these melt-in-your-mouth delights with the right accompaniments elevates every delicious moment. Let’s create a cozy atmosphere that highlights the charming essence of these treats.
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Fresh Fruit: A colorful assortment of berries or citrus adds a refreshing contrast, enhancing the sweetness of the cookies. The brightness of fruit balances the rich buttery flavor, making your dessert plate visually appealing.
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Warm Beverages: Pair with a steaming cup of Mexican hot chocolate or spiced chai tea. The warmth complements the delicate crumbly texture, creating a heartwarming experience with every bite and sip.
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Creamy Ice Cream: Vanilla or cinnamon ice cream offers a delightful cold creaminess against the buttery crunch of Polvorones. The combination is a match made in dessert heaven, sending your taste buds into a whirl.
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Nuts & Chocolate Mix: A handful of mixed nuts with chocolate-covered treats adds extra texture and indulgence. The added richness enhances the nutty notes of the cookies.
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Cheese Platter: Soft cheeses like goat cheese or cream cheese spread create an unexpected yet delightful pairing. Their creaminess contrasts the crumbly cookie, offering a unique flavor adventure.
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Coconut Macaroons: These offer a chewy sweetness that complements the Polvorones nicely. The tropical hints in the macaroons will transport you to sunnier days, wrapping your taste buds in joy.
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Caramel Drizzle: A light drizzle of homemade caramel sauce adds a touch of elegance, elevating the presentation while adding extra sweetness to each bite.
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Dark Chocolate: A side of rich dark chocolate pieces can offer a more intense flavor that beautifully contrasts the lightness of the cookies, creating a delightful balance.
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Coffee or Espresso: The bitter notes of coffee or espresso make a perfect foil for the sweet, buttery cookies, highlighting the flavors while providing a comforting experience to savor.
Enjoy exploring these pairings, bringing nostalgia and warmth to your table, as you treat yourself and your loved ones to the delightful magic of Polvorones!
How to Store and Freeze Polvorones
Room Temperature: Keep baked Polvorones in an airtight container at room temperature for up to 5 days. Enjoy the cookies’ delightful crumbly texture during this time!
Fridge: For extended freshness, store in the fridge where they can last up to 2 weeks. Ensure they’re in a sealed container to prevent drying out.
Freezer: Freeze unbaked cookie dough balls on a baking sheet until firm, then transfer to a freezer-safe bag for up to 3 months. Bake straight from the freezer, adding an extra minute to the baking time.
Reheating: If you’ve stored them in the fridge or freezer, pop them in a warm oven for a few minutes to revive their melt-in-your-mouth goodness before serving!
Best Polvorones Recipe: Irresistibly Easy Mexican Wedding Cookies Recipe FAQs
How do I know if my nuts are fresh and ready for Polvorones?
Fresh nuts should smell pleasantly nutty and have no bitter or rancid notes. Look for pecans or walnuts that are firm and free of dark spots or mold. Toasting them just before baking brings out their best flavor and crunch.
What’s the best way to store baked Polvorones?
I recommend keeping them in an airtight container at room temperature, where they stay fresh for up to 5 days. For longer freshness, place them in the fridge in a sealed container, and they’ll last about 2 weeks without losing their delicate texture.
Can I freeze Polvorones dough or the baked cookies?
Absolutely! Freeze unbaked dough balls on a tray until solid, then transfer to a freezer-safe bag for up to 3 months. Bake them straight from frozen, adding about 1–2 minutes extra to baking time. Baked cookies freeze well too—just thaw at room temperature and lightly warm before serving for that fresh-out-of-the-oven feel.
What if my Polvorones dough is too sticky or crumbly?
This can happen if the butter isn’t at the right temperature or if you overmix the flour. If sticky, chill the dough for 15–20 minutes to firm up before shaping. If too crumbly, gently knead a teaspoon of cold water into the dough, but be careful not to overwork it—you want it just combined to maintain that tender crumb.
Are Polvorones safe for pets or people with nut allergies?
Since Polvorones rely heavily on toasted nuts for their signature flavor and texture, I wouldn’t recommend sharing them with pets or anyone with nut allergies. For nut-free versions, you might try substituting finely ground seeds or oats, but taste and texture will vary quite a bit. Always prioritize safety when allergens are a concern!
Best Polvorones Recipe: Irresistibly Easy Mexican Wedding Cookies
Ingredients
Equipment
Method
- Preheat your oven to 350°F and allow it to heat for 10 minutes.
- Spread chopped pecans on a small baking sheet, then toast at 350°F for about 5 minutes until golden and aromatic.
- In a large bowl, beat room-temperature butter with powdered sugar until light and fluffy, about 2 minutes.
- Stir in vanilla extract, ground cinnamon, and a pinch of salt until smooth.
- Gradually add sifted all-purpose flour, stirring gently until just combined.
- Fold in the cooled toasted pecans with a spatula.
- Scoop dough into 1-inch balls and place them 2 inches apart on parchment-lined baking sheets.
- Bake at 350°F for 12–14 minutes until edges are set but centers remain pale.
- Allow cookies to cool on the sheet for 5 minutes, then transfer to a wire rack and roll in powdered sugar.
