Traditional Mexican Wedding Cookies – Carla Hall (2024)

It’s holiday season and that means time for cookies!

What many don’t know is that I love making cookies. Particularly mini cookies which I’m a tiny bit obsessed with. In fact, I loved making cookies so much that I actually used to own my very own cookie business.

Cookies are a year round source of joy for me, but I know cookie recipes really tend to come to life during the Christmas season.

One of the most underrated holiday cookies, in my opinion, is the traditional Mexican wedding cookie. And, believe it or not,it’s actually one of my favorite cookies!

Mexican wedding cookies have different names. They are also known as “polvorones” or “biscochitos,”. You may have also heard them called Russian tea cakes or snowballs. Regardless of the name you’re familiar with, these cookies have a fascinating history deeply rooted in cultural traditions. Originating from medieval Arab culinary influences that made their way to Spain, these delicate treats eventually found their place in Mexican celebrations, particularly weddings.

History of Mexican Wedding Cookies

The name “polvorones” is derived from the Spanish word “polvo,” meaning powder or dust, highlighting the cookie’s crumbly texture. As Spanish colonizers brought these recipes to Mexico, they seamlessly integrated into the local culinary landscape.

The cookie’s association with weddings stems from its sweet symbolism of happiness, unity, and the joyful occasions surrounding matrimony. The custom of serving these treats at weddings became a popular tradition, with the cookies often adorned with a dusting of powdered sugar resembling the idea of purity and the sweetness of love.

Mexican wedding cookies have transcended their original wedding context and become a staple during various festive occasions, especially around Christmas. The simplicity of their preparation and the delightful combination of flavors make them a beloved treat for families and friends to share during the holiday season.

As generations pass down recipes and culinary traditions, these cookies continue to play a significant role in Mexican culture, adding a touch of sweetness to celebrations and bringing people together in the spirit of joy and festivity. They are the perfect cookie because they make a great addition to your holiday cookie plates and are one of the easiest cookies you’ll be tasked with making this holiday season

The Unique Flavor and Texture of Mexican Wedding Cookies

Mexican wedding cookies are renowned for their distinctive texture and rich, nutty flavor. The texture of these cookies is delicate, crumbly, and melt-in-your-mouth. The inclusion of finely chopped nuts, often almonds or pecans, contributes to the crumbly nature, creating a delightful, almost powdery consistency that gives the cookie its name “polvorones” or “dusting.”

The primary flavor profile of Mexican wedding cookies is a perfect balance of sweetness and nuttiness. The buttery richness from ample amounts of butter in the dough complements the sweet notes from powdered sugar, which is typically both mixed into the dough and used for dusting the baked cookies.

The addition of nuts provides a robust, nutty flavor that elevates the overall taste experience. Depending on the recipe, you may encounter variations that incorporate spices such as cinnamon, anise, or vanilla, adding subtle aromatic dimensions to the cookies.

In essence, Mexican wedding cookies deliver a harmonious blend of textures, with their crumbly exterior giving way to a buttery and nutty interior. The generous dusting of powdered sugar not only enhances the visual appeal but also contributes a touch of sweetness that lingers on the palate. These qualities make Mexican wedding cookies a delightful treat, perfect for celebrating special occasions or savoring during the festive holiday season.

Ingredients in Traditional Mexican Wedding Cookies

The basic ingredients in Mexican Wedding Cookies include flour, sugar, butter, and finely chopped pecans (although almonds are a reasonable substitute). While the core recipe remains consistent, variations abound, with regional influences shaping the final product. Some recipes incorporate spices like cinnamon, anise, or vanilla, enhancing the cookies’ aromatic profile.

In addition to the core ingredients, my recipe includes two delicious extracts to add some depth of flavor. To make this recipe you will need vanilla extract and just a hint of almond extract too.

Tips for Making the Best Mexican Wedding Cookies

You don’t need much baking space. These cookies don’t tend to spread like many others so you can easily add a lot of them to a cookie sheet without much space between.

Use a small scoop for placing these cookies on the sheet. Mexican Wedding Cookies are meant to be a bite sized treat so you want to keep the scoops small when baking.

Toss in powdered sugar while warm. Don’t let your cookies cool much before tossing them in the sugar. They should be warm (not hot) when you take them for their first dip in the powdered sugar. The sugar will melt onto the dough ensuring it sticks well to each cookie.

Double toss your cookies. The second toss just adds a little more joy to your cookies and gives them that recently snowed on appearance.