Ahhh Mexican Wedding Cake 🤍✨
Also known as Polvorones or Snowball Cookies—buttery, nutty, and absolutely melt-in-your-mouth.
Here’s the classic, traditional version just like abuelas make.
Mexican Wedding Cake (Polvorones)
Ingredients
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1 cup (225 g) unsalted butter, softened
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½ cup powdered sugar
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1 tsp vanilla extract
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2¼ cups all-purpose flour
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¼ tsp salt
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1 cup finely chopped pecans or walnuts
For Rolling
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1 cup powdered sugar
Instructions
1️⃣ Cream butter & sugar
Beat butter and powdered sugar until light and fluffy.
Mix in vanilla.
2️⃣ Add dry ingredients
Stir in flour and salt until just combined.
Fold in chopped nuts.
3️⃣ Chill
Cover dough and refrigerate 30 minutes (helps keep shape).
4️⃣ Shape
Roll into 1-inch balls.
Place on parchment-lined baking sheet.
5️⃣ Bake
Bake at 350°F / 175°C for 12–15 minutes.
Cookies should stay pale—do not brown.
6️⃣ Sugar coating (the magic part)
Let cool 5 minutes, then roll in powdered sugar.
Cool completely and roll again.
Why Two Sugar Coats?
First coat melts slightly and sticks.
Second coat gives that iconic snowy finish ❄️
Tips & Variations
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Pecans = most traditional, walnuts work too
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Add ½ tsp cinnamon for a subtle warmth
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Use toasted nuts for deeper flavor
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Store airtight—flavor improves next day
Common Names
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Mexican Wedding Cakes
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Polvorones
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Snowball Cookies
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Russian Tea Cakes
If you want, I can:
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Make a chocolate version
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Do a wedding-size batch
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Convert to gluten-free
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Share a vintage handwritten-recipe style