Mexican Wedding Cookies (Polvorones / Snowball Cookies)

Mexican Wedding Cookies, also known as Polvorones, Rosca de Boda, or Snowball Cookies, are buttery, nutty shortbread cookies rolled in powdered sugar. They literally melt in your mouth.

The name changes depending on the region (you might hear them called Russian Tea Cakes or Greek Kourabiedes), but the Mexican version traditionally uses pecans and a hint of cinnamon.

Here is the classic recipe for perfect, crumbly, snow-dusted cookies.

Tips for the Best Polvorones

• Toast the nuts: Toasting the pecans (or walnuts) beforehand deepens their flavor and gives the cookie a warmer, richer taste.

• Don’t overmix: Once you add the flour, mix just until combined. Overworking the dough will develop gluten and make the cookies tough, not tender.

• Roll twice: The first coating of sugar melts into the warm cookie. The second coating (after they’ve cooled) gives them that signature “snowball” look.

• Completely cool: These cookies are delicate when hot. Let them firm up on the baking sheet for a few minutes before moving them.

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Ingredients

For the Cookies

• 1 cup (2 sticks) unsalted butter, softened to room temperature

• 1/2 cup powdered sugar (confectioners’ sugar), plus more for the final coating

• 1 teaspoon vanilla extract

• 1/4 teaspoon almond extract (optional, but traditional for depth)

• 2 cups all-purpose flour

• 1 cup finely chopped pecans (or walnuts)

• 1/4 teaspoon ground cinnamon

• 1/4 teaspoon salt

For the Coating

• 1 to 1.5 cups powdered sugar (for rolling)

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Instructions

Step 1: Toast the Nuts

1. Preheat your oven to 350°F (175°C).

2. Spread the chopped pecans on a baking sheet in a single layer.

3. Toast for 5-7 minutes, shaking the pan halfway through, until they are fragrant. Keep a close eye on them so they don’t burn.

4. Remove from the oven and let them cool completely. (Keep the oven on for baking the cookies).

Step 2: Make the Dough

1. In a large bowl, beat the softened butter and 1/2 cup powdered sugar together with an electric mixer until light and fluffy (about 2-3 minutes). Scrape down the sides as needed.

2. Beat in the vanilla extract and almond extract (if using).

3. In a separate bowl, whisk together the flour, salt, and cinnamon.

4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. The dough will look a little dry and crumbly—this is normal.

5. Fold in the toasted, cooled pecans with a spatula until evenly distributed.

Step 3: Chill and Shape

1. Cover the dough and refrigerate for at least 30-60 minutes. This is crucial; chilling prevents the cookies from spreading too much in the oven.

2. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.

3. Scoop out tablespoon-sized portions of dough and roll them into 1-inch balls between your palms. (If the dough is too sticky to handle, let it sit at room temp for 5 minutes).

4. Place them on the prepared baking sheets, spacing them about 1 inch apart.

Step 4: Bake

1. Bake for 14-16 minutes, or until the bottoms are just lightly golden and the tops are set (they should not brown on top).

2. Let the cookies cool on the baking sheet for 5 minutes. They are very fragile when hot; this step allows them to firm up.

Step 5: The Double Roll (The “Snow” Effect)

1. First Coat: While the cookies are still warm (but not hot), gently roll them in a bowl of powdered sugar. This first coat will melt slightly and adhere to the surface.

2. Cool Completely: Place the sugared cookies on a wire rack to cool all the way to room temperature.

3. Second Coat: Once completely cool, roll them in the powdered sugar again. This second coat creates that classic, snowy, melt-in-your-mouth finish that doesn’t absorb into the cookie.

Storage

Store the cookies in an airtight container at room temperature for up to 2 weeks, or freeze for up to 3 months.

Enjoy your perfectly crumbly, buttery Mexican Wedding Cookies!