A Mexican wedding cookie covered with powder sugar

Mexican Wedding Cookies

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  • Level: Easy
  • Total: 1 hr 15 min (plus cooling)
  • Active: 25 min
  • Yield: about 30 cookies
Known as polvorones in Mexico, these buttery cookies are a hit during weddings and other special occasions. Almond flour adds a sweet, nutty aroma and replaces the finely ground pecans typically used.



  1. Preheat the oven to 325˚ F. Beat the butter and granulated and confectioners’ sugars in a standing mixer until fluffy. Add the egg yolks, almond extract and orange zest and beat to combine. Whisk together the all-purpose and almond flours, the baking powder and salt in a separate bowl; add to the butter mixture and stir to thoroughly combine. Cover and refrigerate for 30 minutes.
  2. Remove the dough from the refrigerator. Scoop and shape the dough into teaspoon-sized balls and transfer to parchment paper-lined baking sheets, leaving room in between. Bake, rotating halfway through, for 20 to 25 minutes. Transfer to a rack to cool, then toss with confectioners’ sugar to coat. Store at room temperature in a covered container.