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You are here: Home » Mexican Desserts » Mexican Wedding Cookies

Mexican Wedding Cookies

Published December 10, 2013 Last modified August 22, 2019 by Mely Martínez 22 Comments

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Our Traditional Mexican Wedding cookies are easy to make, and the best part, you need only a few ingredients to make them in a matter of minutes. Enjoy!

Mexican Wedding Cookies Recipe

Some years ago, when my son was still in elementary school and before we started homeschooling, we always used to bake these cookies for his teachers, and for our neighbors around Christmas time. Now he’s a young man and those days of cookie-baking together are just a sweet memory. I asked him today if he remembered those days and he said that he does.

wedding cookies recipe | Traditional Mexican recipes

My son’s favorite cookies are chocolate chip cookies… well, mostly the cookie dough. But, Wedding cookies were our first choice for Christmas cookie baking, they are so easy to make and your kids will enjoy making them too. Christmas is a good time for you and your family to make happy memories together. I hope you take the time during this holiday season to make these cookies and enjoy one another.
mexican wedding cookies

I know these cookies with the name “polvorones”, and we have several types of polvorones in México. These small parcels are sold wrapped in colorful tissue papers in some regions of México, but not as  Wedding cookies. These wedding cookies are not very common fare everywhere, but they are occasionally given to guests at wedding parties in the Northern States of México.

Sierra tarahumara nevadaSnowy day in the Sierra Tarahumara, Chihuahua, Chih., México  (Photo Courtesy taringa.net)

How to make Mexican Wedding Cookies

Mexican wedding cookies | Traditional Mexican recipes

JUMP TO FULL INSTRUCTIONS

DIRECTIONS:

  • Preheat oven to 325 F and grease 2 large baking sheets or line them with parchment paper. (Please check the ingredients list below)
  • Place the pecans in a food processor and chop fine.
  • Remove 1 cup of the pecans and process the rest into a very fine texture almost like a cornmeal. See picture below for the difference in texture. Just be careful to not over-process the pecans or you will end up with pecan butter. This way you will still enjoy the pecans when giving a bite into your cookies.

Wedding cookies

  • In a large bowl, thoroughly mix the flour, salt, and pecans. Stir and set aside.

mexican wedding cookies recipe

  • Use your mixer for this step. In a separate bowl, beat the butter with 1/3 cup confectioner sugar; when it gets light and fluffy stir in vanilla. Gradually add the flour and pecan mixture and beat at a low speed for a few seconds until it forms a coarse dough that resembles oatmeal.
  • Roll one tablespoon of dough into a small ball, they’re about 1 inch in size. Place 1 1/2 inch apart on your baking sheets. Do not overwork the dough, if you do so, the end result will be that of a flat cookie.

wedding cookies 3a

  • Bake for about 15-18 minutes. They will be ready when their bottom is beginning to brown and the cookies are firm.
  • Remove from oven and let them cool for 3 minutes on the baking sheets and then transfer to a wire rack to cool.
  • Place the 1 1/2 cup of confectioner sugar in a bowl. Roll cookies in the sugar, working with 2 or 3 at a time. Roll again to completely coat them.

Mexican wedding cookies with nuts | Traditional Mexican Recipes

Mexican wedding cookies

MEXICAN WEDDING COOKIES RECIPE

Wedding cookies were our first choice for Christmas cookie baking, they are so easy to make and your kids will enjoy making them too. Christmas is a good time for you and your family to make happy memories together.
4.72 from 14 votes
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Course: Desserts
Cuisine: Mexican
Servings: 3 DOZEN SMALL COOKIES
Author: Mely Martínez - Mexico in my Kitchen

Ingredients

  • 2 cups of pecans or walnuts
  • 2 cups all purpose flour
  • 1/2 teaspoon salt
  • 2 sticks of unsalted butter 16 tablespoons, softened
  • 1/3 cup of confectioner sugar
  • 1 teaspoon vanilla
  • 1 1/2 cup confectioners’ sugar for dusting.

Instructions

  • Preheat oven to 325 F and grease 2 large baking sheets or line them with parchment paper.
  • Place the pecans in a food processor and chop fine. You can also use a blender for this purpose.
  • Remove 1 cup of the pecans and process the rest into a very fine texture almost like a cornmeal. Just be careful to not over-process the pecans or you will end up with pecan butter. This way (by leaving some coarse pieces) you will still enjoy the pecans when giving a bite into your cookies.
  • In a large bowl, thoroughly mix the flour, salt, and pecans. Stir and set aside.
  • Use your mixer for this step. In a separate bowl, beat the butter with 1/3 cup confectioner sugar; when it gets light and fluffy stir in vanilla. Gradually add the flour and pecan mixture and beat at a low speed for a few seconds until it forms a coarse dough that resembles oatmeal. The dough can be made one day ahead and when ready to bake brought back to room temperature to form the cookies.
  • Roll one tablespoon of dough into a small ball, they’re about 1 inch in size. Place 1 1/2 inch apart on your baking sheets. Do not overwork the dough, if you do so, the end result will be that of a flat cookie.
  • Bake for about 15-18 minutes. They will be ready when their bottom is beginning to brown and the cookies are firm.
  • Remove from oven and let them cool for 3 minutes on the baking sheets and then transfer to a wire rack to cool.
  • Place the 1 1/2 cup of confectioner sugar in a bowl. Roll cookies in the sugar, working with 2 or 3 at a time. Shake any excess if necessary. Roll again to completely coat them.

Notes

* Many recipes ask to roll the cookies into the sugar when they are still warm. I’ve found that if you dust the cookies when they are cool they will look prettier, and won’t have that gummy texture. You can even bake them ahead and just roll them into the confectioner sugar before serving or packing. If you already rolled them into the sugar just after baking, roll them again into the confectioner sugar, shake any excess and serve.
Have you made this recipe? Let me know on InstagramTag @mexicoinmykitchen and hashtag me #mexicoinmykitchen!
Recipe in spanish https://www.mexicoenmicocina.com/galletas-de-nuez/

¡Buen provecho!

Mely,

More recipes:
Hojarascas
Griddle Cookies

Receta en español Galletas de Nuez.

I hope you make them… If you do, please come back to let me know your experience.

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Filed Under: Mexican Desserts Tagged With: cookies, Desserts, Mexican wedding cookies, wedding cookies

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Reader Interactions

Comments

  1. Rebecca Subbiah

    December 10, 2013 at 1:22 am

    these look wonderful must try

    Reply
  2. Miz Helen

    December 10, 2013 at 1:50 pm

    5 stars
    Good Morning Mely,
    Your cookies look beautiful and I have pinned the recipe. Hope you are having a wonderful day and thanks for sharing!
    Miz Helen

    Reply
    • Mely

      December 10, 2013 at 4:36 pm

      Hello Miz Helen,

      Thank you for stopping by. I hope you try the recipe is a foolproof.

      Reply
  3. Nora

    December 11, 2013 at 12:36 am

    Qué ricas! Yo hice gorditas de harina. Guardaré tu receta para hacerlas como tu.

    Besos

    Reply
  4. Nammi

    December 11, 2013 at 11:47 am

    yumm, perfect little present of cookies. have a nice day

    Reply
  5. Karen

    December 13, 2013 at 8:16 pm

    5 stars
    I love these cookies… and they look so fancy! Nice for a gift.

    Reply
  6. Vanessa

    March 31, 2014 at 4:44 pm

    5 stars
    Thank you for this recipe; it tried it this weekend and the cookies came out very well. I didn't realize they were so easy to make!

    Reply
    • Mely

      April 1, 2014 at 8:03 pm

      Hello Vanessa,

      I am so glad to know you found the recipe to be easy.
      Thank you for comment.

      Mely

      Reply
      • Irma

        December 17, 2017 at 11:18 am

        4 stars
        They look so delicious going to try them

        Reply
  7. Esther

    December 12, 2015 at 1:32 am

    5 stars
    They turned out great!!!! ????

    Reply
  8. JusBritt Hannaford

    December 19, 2015 at 10:40 pm

    Hi Mely. I was wondering how far in advance you can bake the cookies before they go bad? Also, can you make the dough and keep it chilled in the fridge for a few days before baking? Thank you and I love all the recipes on your site!

    Reply
    • mmartinez

      December 20, 2015 at 5:36 am

      Hello JustBritt,

      Cookies store well in an air-thigh container for 5 days, but personally I feel their freshness is gone after 2 or 3 days. The same applies to cookie dough, you can keep in the fridge for a couple of days just fine or freeze for a longer period.

      Happy baking!

      Reply
    • JusBritt Hannaford

      December 23, 2015 at 3:34 pm

      5 stars
      Hi Mely. This is the first time I have made polvorones and they came out great! I mixed some orange extract into the dough before chilling, they tasted great with and without the extract. Thank you so much, I am going to be making these for a long time!

      Reply
  9. evindell

    December 20, 2015 at 2:49 am

    5 stars
    Delicious recipe!!! I'm not a baker but these came out so crumbly and tasted like an expert baker had made them. I'll be giving them away as gifts. Thank you for sharing this super easy recipe!

    Reply
    • mmartinez

      December 20, 2015 at 5:37 am

      Hello evidell,

      Thank you for taking the time to come back and share your experience with the recipe.

      Reply
  10. Lidia

    December 8, 2017 at 6:10 pm

    5 stars
    could i make the wedding cookies with 1/2 salted 1/2 unsalted?

    Reply
    • mmartinez

      December 8, 2017 at 6:21 pm

      Hello Lidia,
      Yes, you can. Happy baking!
      I’m making some today too!

      Reply
  11. Sandy WIlson- Sanchez

    December 17, 2017 at 12:37 pm

    5 stars
    We tried your recipe last year. They are really easy to make. I gave many of them as a gift to my coworkers and family. Thank you for sharing the recipe. My daughters are making them today.

    Reply
  12. Mark

    December 17, 2017 at 10:44 pm

    5 stars
    Mely, it’s a tie between these and some good molasses cookies. These are both easy to make and easy to consume, they taste that good. We make them with pecans (always.) i hope we have time to make them this year before Christmas.

    Keep up the great work. I send many people to your site.

    Merry Christmas

    Reply
    • mmartinez

      December 18, 2017 at 12:56 pm

      Hello Mark,
      Thank you for sharing Mexico in my kitchen with your friends.

      Reply
  13. Cynthia

    December 9, 2019 at 7:58 am

    Hi, do you think these will work ok if I sub AP flour for white whole wheat flour?

    Reply
    • Mely Martínez

      December 9, 2019 at 9:18 pm

      Hello Cynthia,
      I had never tried to make them that way. Please let me know if you tried to make them using whole wheat flour.

      Reply

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ABOUT ME

Mexico in my kitchen | Mely Martinez

Hi, I’m Mely Martinez, a former Mexican school teacher, home cook, and food blogger. I moved to the United States about ten years ago, after living in Mexico my whole life. Now I love to share home-style recipes for authentic Mexican food.

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