Deborah Chan
Mexican wedding cookies, also known as snowballs, Russian tea cakes, Mexican wedding cakes, or polvorones, are a delicious, buttery treat. They are simple to make and have a melt-in-your-mouth texture. The cookies are made with flour, butter, sugar, and nuts, and are often flavoured with vanilla and cinnamon. But how do you know when they are done? The cookies should be baked until they are dry and light golden brown. They are then typically rolled in powdered sugar while still warm, and again once cooled.
| Characteristics | Values |
|---|---|
| Oven temperature | 325°F-350°F-400°F |
| Baking time | 10-19 minutes |
| Appearance | Light golden-brown |
| Texture | Dry, crumbly, and melt-in-your-mouth |
| Toppings | Powdered sugar, cinnamon, nutmeg, cardamom, and cloves |
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What You'll Learn
Bake at 400°F for 10-12 minutes or until light golden-brown
Baking at 400°F for 10–12 minutes or until the cookies turn a light golden-brown is a crucial step in making Mexican wedding cookies. This step ensures the cookies are cooked through and attain a desirable, appetizing appearance. Here's a detailed breakdown of the process:
Firstly, preheat your oven to 400°F. This temperature ensures the cookies bake evenly and efficiently. While the oven is preheating, prepare the cookie dough according to your chosen recipe. Shape the dough into balls and place them on a baking sheet lined with parchment paper, allowing space between each cookie for even cooking.
Once the oven has reached the desired temperature, place the baking sheet with the shaped dough in the oven. Set a timer for 10 minutes. During this time, the cookies will bake and begin to turn a light golden-brown colour. The high temperature of 400°F helps achieve the ideal browning and texture.
Keep a close eye on the cookies as they bake. You are aiming for a light golden-brown colour, which indicates that the cookies are cooked through. The baking time can vary slightly depending on your oven, so it's important to watch for this visual cue. If the cookies start to become too dark, they are overbaked; remove them promptly to avoid overdoing it.
Remove the cookies from the oven when they are lightly browned. They should be firm but not hard, and the edges should be slightly crisp while the centres remain soft. Allow the cookies to cool slightly on the baking sheet; this helps set their structure. Then, transfer them to a wire rack to cool completely. This cooling process helps set the cookies, giving them a delicate crunch on the outside while maintaining a tender, crumbly texture on the inside.
By following these instructions and paying attention to the visual cues, you can ensure your Mexican wedding cookies are baked to perfection, resulting in a delicious and aesthetically pleasing treat. The light golden-brown colour is a hallmark of well-baked Mexican wedding cookies, so it's important to aim for this shade.
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Cookies should be dry inside
Mexican wedding cookies are known for their melt-in-your-mouth texture, rich buttery flavour, and crumbly, nutty composition. They are made with flour, butter, sugar, vanilla extract, cinnamon, and nuts, usually pecans.
When it comes to determining whether Mexican wedding cookies are done, one important indicator is that they should be dry inside. To test for doneness, you can break one cookie in half. If it appears dry, then it is ready. It is important to note that these cookies will not brown on top, so it is crucial to check the bottom carefully as they can burn quickly.
The baking time for Mexican wedding cookies can vary depending on the recipe and oven temperature. Some recipes suggest baking at 350°F for 3-5 minutes, while others recommend 325°F for 17 to 19 minutes, or until the cookies start to brown slightly on top and are golden brown on the bottoms. Therefore, it is essential to monitor the cookies closely and adjust the baking time as needed to ensure they are cooked through and dry inside.
Once the cookies are done, they should be allowed to cool before serving. Some recipes suggest rolling the cookies in powdered sugar while they are still warm, as this helps the sugar to stick to the cookies. However, it is important to let the cookies cool completely before serving to allow the sugar coating to set.
Additionally, it is worth noting that the dough for Mexican wedding cookies tends to be crumbly due to the absence of eggs as a binding agent. This crumbly texture contributes to the dry nature of the cookies. If the dough seems too crumbly, it can be adjusted by adding a small amount of water and gently working it with your hands until it holds its shape.
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Roll in powdered sugar while still warm
Rolling your Mexican wedding cookies in powdered sugar while they're still warm is a crucial step in achieving the perfect melt-in-your-mouth texture that these cookies are famous for. This technique ensures that the sugar melts and forms a sweet coating on the cookies. The warmth of the cookies helps the powdered sugar stick to them, creating a delightful, sugary exterior.
To execute this step successfully, it's important to work quickly and efficiently. As soon as your Mexican wedding cookies come out of the oven, let them cool slightly on the baking sheets for about 10 to 15 minutes. You're aiming for cookies that are warm but not hot to the touch. This brief cooling period allows the cookies to firm up just enough to handle without burning your fingers.
Once the cookies have rested for a short time, it's time to roll them in powdered sugar. Place some powdered sugar in a shallow bowl or on a plate. Gently take each cookie and roll it in the sugar, ensuring it's evenly coated. You can also use a plastic storage bag for this step: place two or three cookies in the bag, add some powdered sugar, and turn the bag over a few times until the cookies are coated.
If you prefer a more generous coating of powdered sugar, you can roll the cookies a second time. Some bakers like to roll the cookies again once they've cooled completely, resulting in a double layer of powdered sugar. This second rolling is especially useful if you're freezing the cookies, as the powdered sugar may dissolve a little upon defrosting.
Remember, the key to achieving the signature texture and taste of Mexican wedding cookies is to roll them in powdered sugar while they're still warm, creating a delightful, sweet treat that's perfect for holidays and celebrations.
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Cool cookies on a wire rack
Once your Mexican wedding cookies are done baking, it's time to cool them on a wire rack. Cooling cookies on a wire rack is a common practice and a staple of most kitchens. The wire rack allows the cookies to cool more quickly and evenly by allowing air to pass beneath them. This also prevents the cookies from "sweating" on the bottom.
If you don't have a wire rack, there are several alternatives you can use. One option is to slide the parchment paper with the cookies still on it off the tray and onto a countertop to cool. If you have stone or marble countertops, this method can work well. Another alternative is to use chopsticks by lining them up and cooling the cookies on top of them. Bamboo sushi mats or place mats, as well as wire, bamboo, or wicker trivets, can also be used as substitutes. These options provide air spaces underneath to prevent condensation.
It's important to note that cookies cooled on flat surfaces without proper airflow may develop condensation. To counter this, you can cover the surface with brown paper or a clean kitchen towel to absorb the moisture. Additionally, cookies cooled on paper towels or directly on the tray will take longer to cool.
When cooling your Mexican wedding cookies, let them cool just until they hold their shape. This usually takes about 5 minutes on a wire rack. Enjoy your cookies warm, but be careful not to burn your fingers as hot-from-the-oven cookies can be extremely hot!
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Store in an airtight container at room temperature
Once your Mexican wedding cookies are baked, it's important to store them correctly to maintain their soft, melt-in-your-mouth texture. Here are some detailed tips for storing these cookies at room temperature in an airtight container:
Firstly, ensure your cookies are completely cool before storing them. This is important because if the cookies are still warm, the powdered sugar coating will melt and be absorbed, resulting in a mess. Allowing the cookies to cool completely before storing will ensure the sugar coating remains intact and beautiful.
Secondly, choose an airtight container that is large enough to hold all the cookies comfortably. If you need to stack the cookies, place a piece of parchment paper between each layer to prevent them from sticking together. This will ensure that the cookies don't become crushed or damaged during storage.
Thirdly, seal the container tightly. The airtight seal will help maintain the freshness of the cookies and protect them from becoming stale.
You can store your Mexican wedding cookies at room temperature for up to a week. This storage method will ensure that your cookies remain delicious and ready to be enjoyed whenever you crave a sweet, buttery treat.
Additionally, if you wish to store the cookies for a longer period, you can freeze them. Place the baked and cooled cookies in a freezer bag or airtight container and freeze for up to two months. This option is perfect if you want to make a large batch of cookies to enjoy over time or to give as festive gifts.
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Frequently asked questions
Bake the cookies for 17 to 19 minutes or until they start to brown slightly on top and are golden brown on the bottoms.
Preheat the oven to 325°F to 350°F and line two baking sheets with parchment paper.
Test for doneness by breaking one in half. They should be dry.
