Mexican Wedding Cookies are small, round, melt‑in‑the‑mouth shortbread‑style cookies rolled—sometimes twice—in powdered sugar so they resemble little snowballs. Buttery, nutty, and delicately sweet, they’re a festive staple throughout Mexico and the American Southwest, especially at weddings, Christmas, and Las Posadas celebrations.
2. Names & Cultural Context
Region / Occasion | Common Name(s) | Notes |
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Mexico (nationwide) | Polvorones, Galletas de boda, Novias | “Polvo” means “dust,” nodding to the sugar coating. |
New Mexico & US Southwest | Biscochitos | The official state cookie of New Mexico; often flavored with anise and cinnamon. |
USA holiday tables | Snowball Cookies, Russian Tea Cakes | Variations spread by immigration and cookbook cross‑pollination. |
3. Historical Snapshot
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Spanish Roots: Evolved from mantecados and polvorones brought by Spanish colonists in the 16th century.
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Wedding Tradition: Giving sweets to guests symbolizes prosperity and good luck for the new couple; the snowy coating evokes purity.
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Regional Tweaks: Local nuts (pecans in the South, walnuts or almonds elsewhere) and spices (anise, cinnamon) adapt the original recipe to local tastes.
4. Signature Characteristics
Attribute | Details |
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Texture | Tender and crumbly, yet slightly dense; dissolves quickly on the tongue. |
Flavor | Rich butter + toasted nuts + vanilla (plus optional anise or cinnamon). |
Appearance | 1‑inch rounds, snow‑white exterior; light golden interior speckled with finely ground nuts. |
Aroma | Warm, buttery, faintly nutty; sometimes hints of anise seed. |
5. Core Ingredients
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Butter (or lard) – traditional richness and structure
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Powdered sugar – inside the dough and for rolling
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All‑purpose flour – base
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Finely chopped or ground nuts – pecans most common; walnuts or almonds also used
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Vanilla extract – classic aroma
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Salt – flavor balance
Optional additions: ground cinnamon, crushed anise seeds, orange zest, or a splash of brandy/rum.
6. Classic Preparation Steps
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Cream butter and powdered sugar until fluffy.
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Fold in vanilla, salt, and finely ground nuts.
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Mix flour just until a soft dough forms (over‑mixing toughens).
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Chill 20–30 min for easier handling.
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Shape into 2.5 cm (1 in) balls; place on ungreased sheet.
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Bake 160 °C / 325 °F until bottoms are light golden (12–15 min).
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Roll warm cookies in powdered sugar; cool, then roll again for a perfect snowy coat.
7. Popular Variations
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Anise Biscochitos: Add 1 tsp crushed anise seeds + ½ tsp cinnamon; sometimes cut in diamonds and sprinkled with cinnamon‑sugar instead of rolling in powdered sugar.
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Chocolate‑Dipped Snowballs: Half‑dip cooled cookies in melted dark chocolate.
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Gluten‑Free: Substitute almond or rice flour; texture becomes slightly sandier but still delicate.
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Citrus Kissed: Add orange or lime zest for a fragrant twist.
8. Serving & Pairings
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Occasions: Weddings, quinceañeras, Christmas cookie platters, Día de los Muertos altars, afternoon coffee breaks.
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Beverages: Mexican hot chocolate, café de olla, espresso, or a glass of cold milk.
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Presentation: Heap on a tiered tray; dust extra sugar right before serving for snowy effect.
9. Storage & Shelf Life
Method | Duration | Tips |
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Airtight container, room temp | 1 week | Separate layers with parchment to keep sugar coat intact. |
Refrigerated | 2 weeks | Bring to room temp before serving. |
Frozen (unbaked dough balls) | 2–3 months | Bake from frozen, adding ≈3 min. |
Frozen (baked) | 2 months | Thaw, then re‑roll in fresh powdered sugar. |
10. Approximate Nutrition (per 20 g cookie)
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Calories: 90–110 kcal
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Fat: 6–7 g (mostly from butter & nuts)
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Carbs: 8–10 g
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Protein: 1 g
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Sugar: 3–4 g
(Values vary by nut type and size.)
11. Why They’re Beloved
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Simplicity: Pantry‑friendly ingredients, straightforward method.
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Texture Experience: Signature “snowball” crumble followed by quick melt‑away.
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Cultural Warmth: Evokes heritage, celebration, and communal sharing—exactly what a perfect wedding favor should do.
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