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5 from 1 vote

Mexican Polvorones Cookie Recipe - Wedding Cookies

Explore the simplicity and allure of the Mexican Polvorones Cookie Recipe, where a powdered sugar coating on the cookies resembles snowballs, and the addition of pecans and almond flour infuses rich flavors making it ideal for the festive holiday season
Course Dessert
Cuisine Mexican
Prep Time 20 minutes
Cook Time 12 minutes
Chilling Time 30 minutes
Servings 18 cookies
Calories 115kcal
Author Sushma Iyer

Ingredients

  • 113 gms (1/2 cup) Butter room temperature
  • 55 gms (1/3 cup) Powdered Sugar
  • 1/2 tsp Vanilla extract
  • 136 gms (1 cup + 2 tbsp) APF / Plain Flour / Maida
  • 20 gms Almond Flour
  • 47 gms (1/3 cup) Pecans

Powdered Sugar Coating

  • 1/4 cup Powdered Sugar
  • 1/4 tsp Ground Cinnamon

Instructions

Prepare the Dough

  • In a mixing bowl, use a hand mixer or a stand mixer with a paddle attachment to beat room temperature butter and powdered sugar for 2-3 minutes until evenly mixed. Pause to scrape the bowl for consistent blending.
  • Add vanilla extract and mix until well combined.
  • Dump in the all-purpose flour and almond flour, beating on low speed until almost mixed.
  • Add toasted and roughly chopped pecans (avoid using a food processor to chop your nuts). Use a wooden spoon or spatula to create a cohesive dough.
  • Cover and refrigerate the cookie dough for 20-30 minutes.

Preheat, Scoop and Bake

  • Preheat the oven to 350°F (175°C).
  • Scoop out the cookie dough using a standard ice cream scoop or a tbsp measurement, shape round, smooth 1-inch balls of it. Place them about 2 inches apart on a parchment-lined baking sheet.
  • Bake in the preheated oven for 13-15 minutes, or until the bottom of the cookie is golden brown while the top remains pale. Allow them to sit in the pan for 3 minutes.

Powdered Sugar Coating:

  • In a wide-mouth bowl, combine powdered sugar and a teaspoon of cinnamon powder.
  • Roll the warm cookies in the cinnamon powdered sugar mixture, ensuring even coating. Don't worry if it looks messy initially.
  • Place the coated cookies on a wire rack to cool completely, allowing the sugar coating to set.
  • Once cooled, give the cookies a second roll in the powdered sugar mixture for enhanced appearance, sweetness, and cinnamon flavor. This double coating also helps conceal any cracks that might have developed due to overbaking.

Video

Notes

  1. This recipe makes 13-18 cookies depending upon the size you choose. I could make 13 cookies using an ice-cream scoop and 18 cookies using a tbsp measurement. 
  2. Follow standard baking practices: preheat your oven, sift flour and icing sugar, and chill the dough. These steps set the stage for success.
  3. 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.
  4. 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.
  5. Skip the almond flour and use 1/2 tsp almond essence instead if you prefer. And in that case add 20 gms of plain flour to the recipe.
  6. 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.
  7. 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. 
  8. 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.
  9. 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. 
  10. 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.
  11. Refer the blog post for instructions on how to store and freeze the cookies. Also find instruction to store the cookie dough as well. 

Nutrition

Calories: 115kcal | Carbohydrates: 11g | Protein: 1g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 13mg | Sodium: 41mg | Potassium: 20mg | Fiber: 1g | Sugar: 5g | Vitamin A: 159IU | Vitamin C: 0.03mg | Calcium: 7mg | Iron: 0.2mg
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