Mexican wedding cookies are one of those recipes that quietly steal the show. No frosting, no sprinkles, no extra fuss. Just a buttery dough, a tender crumb, and that familiar powdered sugar coating that somehow makes everything feel a little more special.

In truth. I may or may not have eaten an entire batch of these over Christmas! They’re soft, lightly sweet, and melt the second you take a bite.

These cookies have a way of showing up at just the right moments. Christmas cookie trays, weddings, showers, or tucked into a tin on the counter for an afternoon coffee break.

Oh and they make the very best gifts!

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This is my go-to wedding cookies recipe best for everyday baking and holiday baking. It’s simple, dependable, and exactly the kind of recipe you’ll find yourself making time after time.

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Mexican Wedding Cookies Christmas Classic

These cookies at Christmas feel almost essential. They bring that nostalgic, cozy feeling that only a powdered sugar–coated cookie can.

Whether you call them Mexican wedding balls, wedding cookies, or Polvorones, they’re always one of the first treats to disappear from the dessert table.

Best Mexican Wedding Cookies on Christmas Plate

Simple Ingredients

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

Instructions for Mexican Wedding Cookies

Step One Prepare the Oven and Pan

Preheat your oven to 350°F. Line a baking sheet with parchment paper and set it aside.

Step Two Cream the Butter and Sugar

In a large mixing bowl, cream together the softened butter and powdered sugar until the mixture looks light and fluffy. This step gives the cookies their soft, melt-in-your-mouth texture.

Step Three Add the Vanilla

Mix in the vanilla extract until fully combined.

Step Four Mix the Dry Ingredients

In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the butter mixture, mixing just until everything comes together.

Step Five Fold in the Nuts

Gently fold in the finely chopped pecans or walnuts, making sure they’re evenly distributed throughout the dough.

Step Six Shape the Cookies

Roll the dough into small balls, about 1 inch in diameter, and place them on the prepared baking sheet with a little space between each one.

Step Seven Bake

Bake for 15–20 minutes, until the bottoms are lightly golden. The tops will stay pale, which is exactly what you want.

Step Eight Coat in Powdered Sugar

Remove the cookies from the oven and let them cool slightly. While still warm, roll them gently in powdered sugar to coat.

For an extra snowy finish, roll them in powdered sugar again once cooled. This is a must in my book!

Best Mexican Wedding Cookies on sheet pan

Variations and Easy Swaps for Wedding Cookies

For cinnamon Mexican wedding cookies, add 1/2 teaspoon of ground cinnamon to the flour mixture.

For almond Mexican wedding cookies, swap the nuts for finely chopped almonds and add a small splash of almond extract along with the vanilla.

If you’re looking for wedding cookies no pecans, walnuts or almonds work beautifully and keep the texture just as tender.

A Simple Wedding Cookies Recipe Worth Keeping

Once cooled and dusted generously with powdered sugar, these melt in your mouth cookies are ready to be shared or quietly enjoyed one by one. They’re just as lovely on a holiday dessert table as they are next to a cup of coffee on a slow afternoon.

This wedding cookies recipe is simple, timeless, and the kind of classic that never goes out of style. The kind you make once and keep coming back to, season after season.

More Delicious Cookie Recipes

Best Mexican Wedding Cookies

This is my go-to Mexican wedding cookies recipe best for everyday baking and holiday baking. It’s simple, dependable, and exactly the kind of recipe you’ll find yourself making year after year.

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Ingredients

1 cup unsalted butter softened
½ cup powdered sugar plus more for dusting
1 teaspoon vanilla extract
2 cups all-purpose flour
1 cup finely chopped pecans or walnuts
¼ teaspoon salt