Mexico Polvorones
Polvorones, often called Mexican wedding cookies, are buttery, crumbly cookies that melt in your mouth, making them a favorite dessert or treat for special occasions. Their name comes from the Spanish word polvo, meaning "dust," referring to their delicate texture and the powdered sugar coating. These cookies are a legacy of Spanish colonial influence and are closely related to similar European treats such as shortbread. In Mexico, polvorones are a staple at celebrations such as weddings, holidays, and family gatherings. Simple yet elegant, polvorones are versatile and can include nuts, spices, or citrus zest to suit different tastes.
Recipe Servings: 24 cookies
Prep Time
16 minutes
+ 30 minutes resting
+ 30 minutes resting
Cook Time
18 minutes
Total Time
1 hour 4 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 1 cup (230 g) unsalted butter, softened
- ½ cup (100 g) granulated sugar
- 2 tsp (10 ml) vanilla extract
- 2 cups (250 g) all-purpose flour
- ½ tsp (2 ml) salt
- 1 cup (100 g) finely chopped pecans or almonds (optional)
- 1 cup (125 g) powdered sugar
Directions
- In a large mixing bowl, use an electric mixer or a whisk to cream the softened butter and granulated sugar together until light and fluffy, about 2–3 minutes.
- Mix in the vanilla extract. Gradually add the flour and salt, stirring until fully combined. If using nuts, fold them in at this stage.
- Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for 30 minutes. Chilling makes the dough easier to handle and helps prevent spreading during baking.
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Roll the chilled dough into 1-inch (2.5 cm) balls and place them on the prepared baking sheet, spacing them about 2 inches (5 cm) apart.
- Bake the cookies for 15–18 minutes, or until the edges are lightly golden. Remove from the oven and let them cool for 5 minutes on the baking sheet.
- While the cookies are still warm, gently roll them in powdered sugar to coat. Allow them to cool completely, and then roll them in powdered sugar a second time for a thicker coating.
Notes
- For a citrusy twist, add 1 teaspoon (5 ml) of orange or lemon zest to the dough.
- Store cookies in an airtight container at room temperature for up to a week.
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