Mexican Wedding Cakes: A Guide to Making These Buttery, Nutty Treats

Mexican wedding cakes, also known as polvorones or snowball cookies, are delightful, buttery, and nutty cookies coated in powdered sugar. These melt-in-your-mouth treats are perfect for celebrations, holidays, or as a simple sweet snack. Despite their name, they aren’t exclusive to weddings and are beloved around the world for their simple, yet irresistible flavor.

In this article, we’ll explore the history of Mexican wedding cakes, guide you through making the perfect batch, and provide tips for customizing them to suit your taste.

The Origin of Mexican Wedding Cakes

While they are popularly called “Mexican wedding cakes,” these cookies actually have a long history and are enjoyed in many different cultures. Variations of these cookies can be found in Russia (Russian tea cakes), Spain (polvorones), and across Europe. Their name in the U.S. may have come from their popularity at Mexican weddings, where they were served as a celebratory treat.

The defining features of these cookies are their rich, buttery flavor and their signature powdered sugar coating. They are traditionally made with nuts like pecans or walnuts, giving them a nutty texture that contrasts beautifully with the soft, crumbly cookie.

Mexican Wedding Cakes Recipe

Here’s a classic recipe for Mexican wedding cakes that makes around 24 cookies.

Ingredients:

1 cup unsalted butter, softened
1/2 cup powdered sugar (plus extra for rolling)
1 teaspoon vanilla extract
2 cups all-purpose flour
1 cup finely chopped pecans (or walnuts)
1/4 teaspoon salt

Instructions for Making Mexican Wedding Cakes

Prepare the Dough: In a large bowl, beat the softened butter and 1/2 cup of powdered sugar until light and fluffy. Add the vanilla extract and mix until combined.
Add the Dry Ingredients: Slowly add the flour and salt to the butter mixture. Mix until the dough begins to come together, then stir in the chopped pecans. The dough will be somewhat crumbly but should hold together when pressed.
Chill the Dough: Wrap the dough in plastic wrap and refrigerate for at least 30 minutes. This helps the dough firm up, making it easier to shape.
Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Shape the Cookies: Roll the chilled dough into 1-inch balls and place them on the prepared baking sheet, about 2 inches apart. These cookies don’t spread much, so you can fit quite a few on one sheet.
Bake the Cookies: Bake for 12-15 minutes, or until the edges of the cookies are golden brown. The tops should remain pale.
Coat in Powdered Sugar: While the cookies are still warm, roll them in powdered sugar. Once the cookies have cooled completely, roll them in powdered sugar again for a second, more generous coating.
Serve and Enjoy: Your Mexican wedding cakes are ready to enjoy! They can be stored in an airtight container for up to a week.

Tips for Perfect Mexican Wedding Cakes

Chop the Nuts Finely: For the best texture, finely chop the pecans or walnuts. Larger pieces can cause the cookies to crumble too easily.
Double Sugar Coating: The first roll of powdered sugar is essential while the cookies are warm, as it allows the sugar to stick better. The second roll adds that snowy, festive look.
Use Unsalted Butter: Since the cookies are coated in powdered sugar, using unsalted butter helps control the sweetness.

Variations on the Classic Recipe

Mexican wedding cakes are a versatile cookie that you can easily customize. Here are some fun variations to try:

Almond Wedding Cakes: Substitute the pecans or walnuts with finely chopped almonds for a different nutty flavor.
Spiced Wedding Cakes: Add a teaspoon of ground cinnamon or nutmeg to the dough for a warm, spiced version perfect for fall or winter.
Chocolate Mexican Wedding Cakes: Add 1/4 cup of cocoa powder to the dough for a chocolate twist on the classic cookie. You can also dip the cookies halfway in melted chocolate for a fancier presentation.
Citrus Zest: Add a tablespoon of lemon or orange zest to the dough for a bright, citrusy flavor that pairs wonderfully with the rich, buttery base.
Vegan Mexican Wedding Cakes: Use a plant-based butter alternative and substitute the powdered sugar with a vegan version to make these cookies dairy-free.

FAQs About Mexican Wedding Cakes

Why are they called Mexican wedding cakes?

Despite their name, Mexican wedding cakes are not just served at weddings. They’ve gained popularity under this name in the U.S., likely due to their association with Mexican celebrations, but similar cookies are enjoyed worldwide.

Can I freeze Mexican wedding cakes?

Yes! These cookies freeze well. You can freeze the dough before baking or freeze the baked cookies. If freezing after baking, wait to roll them in powdered sugar until just before serving.

Do Mexican wedding cakes have to be made with pecans?

No, while pecans are traditional, you can use other nuts like walnuts, almonds, or even hazelnuts. The key is finely chopping them so they incorporate well into the dough.

Why do my cookies crumble too easily?

If your cookies are crumbling, it could be that the nuts weren’t chopped finely enough, or the dough wasn’t properly chilled. Chilling the dough helps the cookies hold their shape during baking.

Conclusion

Mexican wedding cakes are a delightful treat that’s simple to make yet incredibly rewarding. With their rich, buttery flavor and melt-in-your-mouth texture, these cookies are perfect for any occasion. Whether you stick to the classic recipe or try one of the suggested variations, these cookies are sure to become a favorite in your home. So, grab your ingredients, roll up your sleeves, and enjoy baking a batch of these festive and delicious cookies today!