Mexican Wedding Cookies (Sweet Bites of Joy and Tradition)

Last updated on June 8th, 2026

Buttery, crumbly little balls dusted in a cloud of powdered sugar. A cookie that can transport you to different corners of the world while melting in your mouth? Mexican Wedding Cookies, with their delicate, powdery appearance and rich, buttery flavor, are exactly that kind of treat. Maybe you know them as Russian Tea Cakes or Snowball Cookies or Polvorones. Whatever the name you know ’em by, these cookies have shown up on celebration tables and holiday tins for ages. Here’s how to make them yourself (and enjoy them whenever you want!).

A Cookie With Many Passports

Despite the name, Mexican Wedding Cookies don’t belong to just one country.

Versions of this recipe exist across the globe, each with its own name and local twist:

Country / Region	Local Name	Common Nut	When Served
Mexico	Polvorones de nuez	Pecans	Weddings, Christmas
Russia / Eastern Europe	Russian Tea Cakes	Walnuts	Tea time, holidays
United States	Snowball Cookies	Pecans or walnuts	Christmas, cookie swaps
Middle East / Greece	Kourabiedes	Almonds	Weddings, Easter

At their core, these are a richer, nuttier take on classic shortbread. The ground nuts and double powdered-sugar coating are what makes them known. Their snow-white appearance makes them particularly enchanting during winter months, though obviously they’re delicious year-round!

These cookies are simple to make, and I think that’s perhaps what makes them so darn special.

Why You’ll Want to Make This Recipe

• The cookies have a tender, crumbly texture that literally melts in your mouth
• Just a handful of ingredients. Only 6 pantry staples and no specialty ingredients needed
• Works with pecans, walnuts, or almonds. You can use what you have
• Make them days ahead; they hold well and even improve over time
• Simple enough for beginners, impressive enough to give as gifts
• Great for holidays, cookie swaps, afternoon tea (or really anytime!)

Mexican Wedding Cookies Recipe

Ingredients

Makes approximately 36 cookies

Ingredient	Amount
Unsalted butter, softened	1 cup (226g)
Powdered sugar (for dough)	½ cup (60g)
Vanilla extract	2 tsp
All-purpose flour	2 cups (240g)
Finely ground nuts (pecans, walnuts, or almonds)	1 cup (100g)
Salt	¼ tsp
Powdered sugar (for rolling)	1–1.5 cups

How to Make Them

1. Prep your oven. Heat to 350°F (175°C) and line two baking sheets with parchment paper or silicone mats.
2. Cream butter and sugar. Beat the softened butter and powdered sugar for 3–4 minutes until light and fluffy. Mix in the vanilla extract.
3. Add the dry ingredients. Whisk together flour, ground nuts, and salt in a separate bowl. Add to the butter mixture and stir until just combined — don’t overwork the dough.
4. Shape into balls. Roll the dough into 1-inch balls (about 1 tablespoon each) and place on your baking sheets with 1.5 inches between each one.
5. Bake. Bake for 12–15 minutes, until the bottoms are lightly golden and the tops are set but still pale.
6. First roll. Let cookies rest on the pan for 5 minutes, then roll each one in powdered sugar while still warm. The heat helps the sugar stick.
7. Second roll. Transfer to a wire rack and cool completely (about 30 minutes), then roll in powdered sugar again for the full snowball coating.

Recipe Secrets

• Traditional Mexican Wedding Cookies use pecans, but walnuts or almonds work. Grind them finely enough without turning them into nut butter. The goal is a sandy texture, which is coarser than flour but not chunky.
• Room temperature butter for proper creaming, which affects the final texture. Cold butter won’t cream properly, and that creaming step is what gives these cookies their crumbly texture.
• The first roll in powdered sugar while warm creates a slight glaze, while the second roll once cool creates that “snowy” coating. Both really matter.
• The tops should stay pale. They firm up as they cool, so take them out the moment the bottoms turn golden.
• Store in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months. If freezing, roll in powdered sugar again after thawing because the coating absorbs moisture in the freezer.

Method	How Long
Room temperature (airtight container)	Up to 5 days
Freezer	Up to 3 months

Serving Ideas

These delicate cookies shine brightest when enjoyed the way you like. But maybe you don’t know where to start?

Try serving them with:

• A rich cup of Mexican hot chocolate – the spiced warmth pairs well with the buttery sweetness
• Strong coffee or espresso – cuts through the richness
• Afternoon tea – light enough to complement without overpowering
• A glass of cold milk – a classic, especially for kids

Make Cookie Memories

The simple elegance and irresistible taste of Mexican Wedding Cookies create such sweet memories with loved ones.

Go ahead create these beloved cookies that have crossed borders and generations to become a true classic in the world of sweet treats.

Just be prepared….they tend to disappear quickly!

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