Mexican Polvorones Cookie recipe - Wedding Cookies

Get ready to infuse your home with the pleasant aroma of holiday baking as we introduce you to our Mexican Polvorones Cookie Recipe - renowned as Mexican wedding cookies, snowball cookies, or Russian tea cakes. 

Let’s discover the secrets to crafting a melt-in-your-mouth delight, boasting a crumbly texture and a rich, buttery flavor. Coated in a snowy layer of powdered sugar, these small, round treats offer a perfect balance of sweetness and nuttiness, making them a delightful addition to festive celebrations.

Difference between Mexican Polvorones Cookies and Sugar Cookies

A quick search for Mexican Polvorones cookie recipe, might show results for Mexican wedding cookies, Mexican pink cookies, and Mexican sugar cookies. However, they are not the same. 

Mexican Polvorones are known for their crumbly, buttery texture, often with nuts, and coated in powdered sugar, coming in round or crescent shapes that offer a rich and nutty flavor. 

On the other hand, Mexican sugar cookies are more like traditional sugar cookie, including those colored pink (hence the name - Mexican pink sugar cookies), have a simple sweet vanilla taste, and various textures without nuts, and are often shaped by rolling the dough and cutting using different cookie cutter decorated for festive occasions.

Mexican Polvorones	Mexican Sugar Cookies
A specific type of cookie	Refers to traditional sugar cookies
Crumbly, buttery texture	Various textures: soft, chewy, or crumbly
Often contains nuts	Typically nut-free
Generously coated in powdered sugar	May be decorated with icing, sprinkles, or sugar
Distinct nutty richness and flavor profile	Simple sweet vanilla taste
Shaped as balls or crescents	Shaped and decorated for festive occasions
Also called Mexican wedding cookies, snowball cookies or russian tea cakes	Colored variations like pink known as Mexican pink cookies  or polvorones rosas

Ingredients

• Butter - I prefer and recommend using unsalted butter at room temperature when it comes to baking
• Sugar - Use Icing sugar or powder your granulated sugar, sieve it, and then use it in this recipe. Divide the icing sugar into two parts - one that goes into making the cookie and the other used to coat the cookies once baked.
• Vanilla - I recommend using a pure vanilla extract. Do not use vanilla essence. 
• Almond Flour - Use store-bought almond flour. Or simply grind blanched almonds, sieve, and use it. If neither is feasible, you can opt for 1/2 tsp almond essence instead. 
• Pecans - Toast your pecans for an additional boost of flavor. In place of pecans, you can also use almonds. 

Jump to the recipe card at the end of the post for printable recipe.

Step by Step Instructions

Prepare the Dough:

Beat together room temperature butter and powdered sugar (image 1) using a hand mixer for about 2-3 mins until it is mixed (image 2). Do remember to pause and scrape the bowl every now and then for even mixing. 

Alternatively, you can also use a stand mixer with a paddle attachment on medium speed. 

Add vanilla and mix again.

Chill the Dough:

Cover and refrigerate for 20-30 mins (image 5).

Preheat, Scoop and Bake

Preheat the oven to 350°F (175°C).

Using a standard ice cream scoop, form round, smooth 1-inch balls of cookie dough (image 6).

Powdered Sugar Coating

• In a wide-mouth bowl, combine powdered sugar and a teaspoon of cinnamon powder.
• Roll the warm, freshly baked cookies in the cinnamon powdered sugar mixture. Ensure each cookie is evenly coated.  Don't be alarmed if it looks a bit messy initially. (image 11)
• Place the coated cookies on a wire rack to cool completely. This allows the sugar coating to set. (image 12)
• Once the cookies are cooled, give them a second delightful roll in the powdered sugar mixture and place it back on the cooling rack. This double coating enhances the overall appearance, sweetness, and cinnamon flavor. It also helps to hide any cracks that might have developed on these Mexican cookies. 

Enjoy these Mexican cinnamon sugar cookies with a hot beverage of choice this holiday season 🙂

Storage Instructions

• Store your cookies in an airtight container at room temperature. This keeps them at their best, ensuring the optimal texture and flavor.
• Choose a cool, dry spot for storage to prevent any unwanted softening.
• If stacking cookies, place a sheet of parchment paper between layers to maintain their individuality.
• For the finest taste and quality, indulge in these cookies within a week or prolong it to 2 weeks by storing them in the refrigerator.

Can you Freeze these cookies?

Yes, you can freeze the cookies made using these Polvorones recipe, to extend their shelf life. Here's a simple guide:

• Freezing Instructions:
  • Allow the cookies to cool completely after baking.
  • Place the cookies in a single layer on a large baking sheet, ensuring they are not touching each other.
  • Place the baking sheet in the freezer and freeze the cookies until solid (usually for about 1-2 hours).
  • Once frozen, transfer the cookies to an airtight container or a freezer bag. Be sure to place parchment paper between layers to prevent sticking.
  • Label the container with the date for easy tracking.
  • The cookies can be stored in the freezer for up to 2-3 months.
• Thawing:
  • When ready to enjoy, remove the cookies from the freezer and let them thaw at room temperature. This helps preserve their delightful texture and flavor.

By freezing these cookies, you can have a stash ready for whenever a sweet craving strikes!

How to Freeze the Cookie Dough?

Freezing cookie dough is a convenient way to have fresh, homemade cookies at your fingertips. Here's a simple guide:

• Prepare the cookie dough according to the recipe.
• Scoop the cookie dough into individual portions using a cookie scoop or spoon.
• Place the individual portions on a parchment-lined baking sheet, ensuring they are not touching.
• Freeze the cookie dough balls until solid (usually for about 1-2 hours).
• Transfer the frozen dough balls to an airtight container or a freezer bag. Don't forget to label the container with the date and type of cookie dough.
• The cookie dough can be stored in the freezer for up to 2-3 months.

Baking Frozen Cookie Dough:

• When you're ready to bake, preheat the oven as per the original recipe.
• Place the frozen cookie dough on a baking sheet, allowing some space between each portion.
• Bake the cookies according to the original recipe, adding a minute or two to the baking time if needed.

This way, you can enjoy freshly baked warm cookies with minimal effort whenever the craving strikes!

Baker's Tips:

• Follow standard baking practices: preheat your oven, sift flour and icing sugar, and chill the dough. These steps set the stage for success.
• Choose soft, room temperature butter that's easy to slide through without feeling gooey. Avoid melted butter, but feel free to experiment with the rich flavor of brown butter.
• Opt for finely chopped pecans instead of powdered ones. The crunch of pecans against the melt-in-your-mouth cookie is truly something special. Toasting the nuts before adding them enhances their nutty richness.
• Refrigerate the cookie dough for 20-30 minutes before shaping. Chilled dough ensures your cookies maintain their shape and don't spread excessively during baking.
• Keep a close eye on the baking time to prevent overbaking. The cookies should be just lightly golden at the edges. Overbaking might make the cookies dry eventually leading to cracks on top. 
• Roll your warm cookies in powdered sugar twice – once while they're still warm and again after they've cooled. This creates an extra sweet and powdery coating that adds to their charm.
• The first coating of the cookies in powdered sugar is to be done while they're warm, not hot, within 3 minutes of baking. Be prompt, as waiting too long may result in the sugar not adhering properly. 
• Cookies made using this Mexican polvorones cookie recipe would make a delightful addition to your cookie box perfect for celebrations, the holiday season, or as edible gifts to your friends and family. These cookies would stand out amongst the different cookies that you make. 

Frequently Asked Questions

Related Recipes:

1. New Mexico Biscochitos Recipe
2. Toffee Cookies
3. How to Toast Pecans

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