What are polvorones cookies?

Polvorones are traditional Mexican shortbread cookies known for their crumbly texture and buttery flavor. They're often coated in powdered sugar and sometimes made with chopped nuts like pecans or almonds. The name comes from "polvo," the Spanish word for "dust," referring to the cookie’s delicate, powdery texture.

Why are they called polvorones?

They're called polvorones because of their crumbly, melt-in-your-mouth consistency, which resembles dust ("polvo" in Spanish). When you bite into one, it breaks apart softly and practically dissolves—making the name a perfect fit for this classic treat.

Are polvorones the same as Mexican wedding cookies?

They’re very similar! Both cookies share basic ingredients like butter, flour, and powdered sugar. The main difference often lies in presentation or small variations in nut choice. In many Mexican households, the terms are used interchangeably, especially during holidays and celebrations.

What is the difference between shortbread and polvorones?

Shortbread is typically firmer and less sweet, while polvorones are softer and often rolled in powdered sugar after baking. Polvorones also commonly include finely chopped nuts, which aren’t standard in classic shortbread recipes.

How to Make Polvorones Mexican Cookies

Name: Polvorones Mexican Cookies – Easy, Crumbly & Sweet Tradition
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Mexican
Ingredients: 2 cups all-purpose flour; 1 cup unsalted butter, softened; ½ cup powdered sugar (plus more for dusting); 1 teaspoon vanilla extract; ¼ teaspoon salt; ½ cup chopped pecans (optional)

Description

Polvorones Mexican cookies are buttery, crumbly, and coated in powdered sugar. A nostalgic Mexican dessert that melts in your mouth.

Ingredients

Scale

2 cups all-purpose flour

1 cup unsalted butter, softened

½ cup powdered sugar (plus more for dusting)

1 teaspoon vanilla extract

¼ teaspoon salt

½ cup chopped pecans (optional)

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat oven to 350°F (175°C). Line baking sheet.

2. Cream butter and powdered sugar until fluffy.

3. Add vanilla and salt. Mix well.

4. Gradually add flour. Stir in pecans.

5. Form 1-inch dough balls. Place on baking sheet.

6. Bake 12–15 minutes until lightly golden.

7. Cool, then roll in powdered sugar.

Notes

Make sure the cookies are fully cooled before rolling in sugar.

Store in airtight container up to 5 days.

Add cinnamon or orange zest for variation.

Nutrition

Serving Size: 2 cookies
Calories: 120
Sugar: 6g
Sodium: 40mg
Fat: 8g
Saturated Fat: 5g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 0.5g
Protein: 1g
Cholesterol: 20mg