Exploring the Magic of Mexican Wedding Cookies
There are few cookies as universally beloved, or as confusingly named, as the buttery, powdered-sugar delight we often call the Mexican Wedding Cookie. One bite, and it melts on your tongue in a cloud of sugar and finely ground nuts, leaving a sweet, tender memory.
If you ask ten people what they call this cookie, you might hear ten different answers. This simple treat shows how food traditions move around the world, picking up new names, small changes, and stories along the way.
Let’s take a closer look at this melt-in-your-mouth cookie and find out what other names it goes by.
What Makes This Cookie So Special?
Before we get into the different names, let’s see what goes into the cookie itself. The basic recipe is a shortbread-style dough with just a few main ingredients:
- Butter (Lots of it!): This is the key to the melt-in-your-mouth texture.
- Flour and Powdered Sugar: Creating a tender, crumbly base.
- Ground Nuts: Typically pecans, walnuts, or almonds, adding a rich, earthy flavor.
- Vanilla Extract: For aromatic warmth.
The last step is to roll the warm cookies in powdered sugar, then often coat them again after they cool. This gives them their classic snowball look.
The Many Monikers of the Buttery Ball
This cookie has many names because of its long and wide-reaching history. Food historians trace its roots to medieval Arab cuisine, where butter, spices, and nuts were used in rich sweets (Lauzinaj, n.d.). As trade grew and cultures mixed, the recipe spread from the Middle East to Europe, where many regions made it their own.
Here are the most common names this culinary traveler is known by today:
1. Russian Tea Cakes
For many years, this was the most common name for the cookie in American cookbooks. The name likely comes from the tradition of serving small cakes with the Russian tea urn, or samovar, in the 1800s. These cookies were a favorite at formal tea ceremonies.
2. Snowball Cookies (or Snow Drops)
This is probably the most straightforward name, especially popular during the winter holidays in the United States. The cookie’s white, sugar-dusted shape makes it look just like a small, edible snowball. It’s a simple, descriptive name that many cultures use.
3. Polvorones
In Spain or parts of Mexico, people often call these cookies Polvorones. The name comes from the Spanish word “polvo,” meaning dust or powder. It’s a fitting name, describing the cookie’s powdery texture that makes it unique—and a bit messy.
4. Mexican Wedding Cookies (or Cakes)
This name became popular in the United States in the mid-1900s. Some food historians think it caught on as the name “Russian Tea Cakes” became less common during the Cold War, possibly as a quiet cultural shift.
In Mexico, these cookies are popular and often served at weddings, but they are not just for that occasion. In the U.S., the name has stayed because it sounds festive and romantic for this buttery, nutty dessert.
A Universal Treat
You might know them as Polvorones at a Mexican celebration, Snowballs at Christmas, or Russian Tea Cakes with your afternoon tea. No matter the name, these cookies show how delicious butter, nuts, and sugar can be together.
This cookie has been enjoyed around the world, changed with local ingredients, and lasted through many changes in history. Still, it remains a buttery, crumbly treat that melts in your mouth.
What name do you use for these cookies? Share your answer in the comments!
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What equipment or kitchen supplies do I need?
Mexican Wedding Cookies
Ingredients
- 2 cups all-purpose flour
- 1 cup unsalted butter soften
- ⅔ cup powdered sugar to bake sifted
- ½ cup powdered sugar to coat cookies
- 1 tsp vanilla extract
- 1 tsp ground cinnamon optional
- ¼ tsp salt
- 1 cup chopped pecans finely chopped
Instructions
- In a mixing bowl, whisk together flour, salt, and ground cinnamon. Set aside.2 cups all-purpose flour, ¼ tsp salt, 1 tsp ground cinnamon
- Cream together butter, powdered sugar, and vanilla extract in a mixing bowl of a stand mixer.1 cup unsalted butter, ⅔ cup powdered sugar, 1 tsp vanilla extract
- Slowly add the flour mixture and chopped pecans. Mix on medium speed until dough forms. Your dough should have a soft play dough-like consistency.1 cup chopped pecans
- Using a spoon or scooper, scoop the dough and roll it between your hands to form dough balls. Using a spoon or scooper will help you get even size cookies. You can also use a kitchen scale to weigh your dough balls.
- Lightly coat or line a baking sheet. Place your dough balls on the baking sheet about one inch apart. Chill in the refrigerator for about 30 minutes before baking.
- Preheat your oven and bake at 350 degrees for about 13 minutes or until golden brown. Place the cookies on a cookie rack and let them cool for about 15 minutes after baking.
- Add powdered sugar to a small bowl and roll each cookie in the powdered sugar. You can dip each cookie twice. Enjoy!½ cup powdered sugar
