What are Mexican wedding cookies?

Mexican wedding cookies have a long culinary history, spanning hundreds of years across Europe, the Middle East, Latin America, and beyond. Although they are commonly enjoyed in Mexico (and called polvorones) , traditional Mexican wedding cookies most likely descend from shortbread cookies made in the ancient Middle East, as similar recipes appear across Europe. These days, they are a popular option for Christmas, Easter, baby showers, and any other special occasions.

Can Mexican wedding cookies be frozen?

Yes, but the powdered sugar can easily absorb moisture and liquefy while thawing. It's best to either eat the cookies cold from the freezer or freeze the uncooked dough balls, bake them off, and roll in sugar for a freshly baked taste.

What's the difference between Mexican wedding cookies and pecan sandies?

The difference is minimal. Personally, I grew up with pecan sandies being more like pecan shortbread — buttery, crisp, with a melt-in-your-mouth flavor. However, many people grew up with them rolled into little balls and tossed in confectioner's sugar after baking, just like Mexican wedding cookies. That sugar topping is really the main difference, although there are subtle variations between different recipes.

Mexican Wedding Cookies

Name: Mexican Wedding Cookies
Prep time: 1 h 25 min
Cook time: 15 min
Total time: 1 h 40 min
Cuisine: Mexican
Ingredients: 1 cup unsalted butter, softened to room temperature; 1/2 cup confectioners' sugar; 1 teaspoon vanilla extract; 2 cups all-purpose flour; 1 cup pecans, finely chopped; 1/2 cup confectioners' sugar (or more as needed)

Description

Mexican Wedding Cookies are a classic treat known for their snow-white powdered sugar coating and pecan-studded shortbread that melts in your mouth. They look like little snowballs rolled in sugar and are a must-have on your holiday cookie plates. One of my all-time favorite cookies!

Ingredients

Scale

1 cup unsalted butter, softened to room temperature
1/2 cup confectioners' sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1 cup pecans, finely chopped

For rolling:

1/2 cup confectioners' sugar (or more as needed)

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Instructions

Cream the butter and sugar together using a stand mixer or hand mixer on medium speed until light and fluffy, about 2 minutes.
Add vanilla and beat on medium until incorporated.
Gradually add the flour and beat on low speed until combined, and a dough has formed..
Add pecans and beat on low speed until incorporated.
Cover and chill for 1 hour.
Preheat oven to 350 F. Line a half sheet baking pan with parchment paper or a silicone baking mat.
Scoop out a tablespoon of dough and roll into a 1-inch ball with your hands and place at least 1 inch apart on the baking sheet. Once the baking sheet is full, transfer to the refrigerator and chill until oven is preheated.
Bake the cookies for 15-18 minutes, until they are golden brown on the bottom edges.
Allow cookies to cool on the baking sheet for 5 minutes, then roll them in a bowl of confectioners' sugar while still warm, until completely coated.
Transfer the cookies to a wire cooling rack to cool completely. The sugar at this stage will melt and be slightly sticky. Roll them again in confectioners' sugar once completely cooled.

Notes

How to store: Store any leftover cookies in an airtight container at room temperature for 3-4 days or freeze the baked cookies for later. If you need to stack several layers, place a piece of parchment paper between the layers to keep them from smudging too much.

How to freeze: Store the baked cookies in a freezer-safe container, then freeze them for up to 3 months. Do not thaw in the fridge, as this can cause the powdered sugar to become wet. Place the frozen cookies on a cookie platter at room temperature and enjoy right away.

How to freeze cookie dough: You can also freeze the cookie dough balls on a parchment lined sheet pan for 1-2 hours until hard. Then transfer to a freezer bag or airtight container and freeze for up to 3 months. When ready to bake, thaw the dough balls in the fridge and bake like normal. Roll in a powdered sugar and enjoy!

Prep Time: 25 minutes
Chill Time: 1 hour
Cook Time: 15 minutes
Category: Cookies
Method: Bake
Cuisine: Mexican