Decadent Mexican Chocolate Wedding Cookies: A Step-by-Step Guide
Mexican Wedding Cookies, also known as Russian Tea Cakes, Snowball Cookies, or Polvorones, are delightful little bites of buttery, nutty goodness coated in a generous blanket of powdered sugar. While the classic version is already incredibly delicious, adding chocolate elevates them to a whole new level of indulgence. These Mexican Chocolate Wedding Cookies retain the tender, crumbly texture of the original while incorporating rich cocoa flavor, making them perfect for holidays, special occasions, or simply satisfying a chocolate craving.
This recipe provides a detailed, step-by-step guide to ensure your Mexican Chocolate Wedding Cookies turn out perfectly every time. From selecting the right ingredients to achieving that signature melt-in-your-mouth texture, we’ll cover everything you need to know.
Why You’ll Love These Chocolate Mexican Wedding Cookies
* **Rich Chocolate Flavor:** The addition of cocoa powder transforms these cookies into a chocolate lover’s dream.
* **Tender and Crumbly Texture:** The high butter content and finely ground nuts create a delicate, melt-in-your-mouth texture.
* **Easy to Make:** Despite their elegant appearance, these cookies are surprisingly simple to prepare.
* **Perfect for Any Occasion:** Whether it’s a holiday gathering, a potluck, or a simple afternoon treat, these cookies are always a crowd-pleaser.
* **Make-Ahead Friendly:** You can prepare the dough ahead of time and bake the cookies when you’re ready.
* **Customizable:** Easily adapt the recipe by adding different nuts, extracts, or spices.
Ingredients You’ll Need
* **1 cup (2 sticks) unsalted butter, softened:** The foundation of these cookies, providing richness and tenderness. Ensure the butter is softened but not melted for the best texture.
* **1/2 cup powdered sugar, plus more for coating:** Adds sweetness and contributes to the cookies’ delicate texture. The extra powdered sugar is for the signature coating.
* **1 teaspoon vanilla extract:** Enhances the flavors and adds a warm, comforting aroma.
* **1/4 teaspoon salt:** Balances the sweetness and enhances the other flavors.
* **2 cups all-purpose flour:** Provides structure to the cookies. Weighing the flour is recommended for accuracy.
* **1/2 cup unsweetened cocoa powder:** Adds rich chocolate flavor. Use high-quality cocoa powder for the best results.
* **1 cup finely chopped nuts (pecans, walnuts, or almonds):** Adds texture and nutty flavor. Toasting the nuts before chopping enhances their flavor.
Equipment You’ll Need
* **Stand mixer or hand mixer:** To cream the butter and sugar together.
* **Mixing bowls:** For combining the dry ingredients and mixing the dough.
* **Measuring cups and spoons:** For accurate ingredient measurement.
* **Baking sheets:** To bake the cookies on.
* **Parchment paper or silicone baking mats:** To prevent the cookies from sticking.
* **Cookie scoop (optional):** For uniform cookie sizes.
* **Wire rack:** For cooling the cookies.
Step-by-Step Instructions
**Step 1: Toast the Nuts (Optional)**
While this step is optional, toasting the nuts beforehand really brings out their flavor and adds another dimension to the cookies. To toast the nuts, spread them in a single layer on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, or until fragrant and lightly golden. Let them cool completely before chopping.
**Step 2: Cream the Butter and Sugar**
In a large mixing bowl, cream together the softened butter and powdered sugar until light and fluffy. This process is crucial for creating a tender cookie. Use a stand mixer fitted with the paddle attachment or a hand mixer. Cream for about 3-5 minutes, scraping down the sides of the bowl as needed, until the mixture is pale and airy.
**Step 3: Add Vanilla and Salt**
Beat in the vanilla extract and salt until well combined. These ingredients enhance the overall flavor profile of the cookies.
**Step 4: Combine Dry Ingredients**
In a separate mixing bowl, whisk together the all-purpose flour and cocoa powder. Whisking ensures that the cocoa powder is evenly distributed throughout the flour, preventing clumps and ensuring a consistent chocolate flavor in every cookie.
**Step 5: Gradually Add Dry Ingredients to Wet Ingredients**
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can develop the gluten in the flour and result in tough cookies. Mix until the flour is just incorporated, and then stop.
**Step 6: Stir in the Nuts**
Stir in the finely chopped nuts until they are evenly distributed throughout the dough. You can use a spatula or the mixer on low speed for this step.
**Step 7: Chill the Dough (Important!)**
This is a crucial step for preventing the cookies from spreading too much during baking and for developing their flavor. Wrap the dough in plastic wrap and chill it in the refrigerator for at least 30 minutes, or up to 2 hours. If chilling for longer than 2 hours, you may need to let the dough sit at room temperature for a few minutes before scooping, as it may become too firm.
**Step 8: Preheat Oven and Prepare Baking Sheets**
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats. This will prevent the cookies from sticking and make cleanup easier.
**Step 9: Scoop and Shape the Cookies**
Using a cookie scoop or your hands, scoop out rounded tablespoons of dough and roll them into balls. Place the balls onto the prepared baking sheets, leaving about 1 inch of space between each cookie.
**Step 10: Bake the Cookies**
Bake for 10-12 minutes, or until the cookies are set but not browned. The cookies should be pale and slightly cracked on top. Be careful not to overbake them, as they will become dry.
**Step 11: Cool the Cookies**
Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. This will prevent them from breaking.
**Step 12: Coat in Powdered Sugar (Twice!)**
While the cookies are still slightly warm, roll them generously in powdered sugar. This first coating will melt slightly and create a sticky base for the second coating. Let the cookies cool completely, then roll them in powdered sugar again. This second coating will give them their signature snowy appearance.
Tips for Perfect Mexican Chocolate Wedding Cookies
* **Use Softened Butter:** Softened butter is crucial for creaming with the sugar and creating a light and airy texture. Ensure the butter is softened but not melted.
* **Don’t Overmix the Dough:** Overmixing can develop the gluten in the flour and result in tough cookies. Mix until the flour is just incorporated.
* **Chill the Dough:** Chilling the dough prevents the cookies from spreading too much during baking and develops their flavor. Don’t skip this step!
* **Don’t Overbake:** Overbaking will result in dry, crumbly cookies. Bake until the cookies are set but not browned.
* **Coat While Warm:** Coating the cookies in powdered sugar while they are still slightly warm helps the sugar adhere better.
* **Double Coating:** For the best snowy appearance, coat the cookies twice in powdered sugar.
* **Use High-Quality Cocoa Powder:** Using high-quality cocoa powder will result in a richer, more intense chocolate flavor.
* **Toast the Nuts:** Toasting the nuts before chopping enhances their flavor.
* **Weigh the Flour:** For the most accurate results, weigh the flour using a kitchen scale.
Variations and Substitutions
* **Nuts:** Experiment with different types of nuts, such as pecans, walnuts, almonds, or hazelnuts.
* **Extracts:** Add a few drops of almond extract, peppermint extract, or orange extract to the dough for a different flavor profile.
* **Spices:** Add a pinch of cinnamon, nutmeg, or cardamom to the dough for a warm, spiced flavor.
* **Chocolate Chips:** Add 1/2 cup of mini chocolate chips to the dough for extra chocolate flavor.
* **Espresso Powder:** Add 1 teaspoon of espresso powder to the dough to enhance the chocolate flavor.
* **Gluten-Free:** Substitute the all-purpose flour with a gluten-free all-purpose flour blend.
* **Dairy-Free:** Substitute the butter with a dairy-free butter alternative.
Storage Instructions
Store the cookies in an airtight container at room temperature for up to 5 days. The powdered sugar coating may start to melt slightly over time, but the cookies will still taste delicious.
Serving Suggestions
* Serve these cookies with a cup of hot chocolate or coffee.
* Include them in a holiday cookie platter.
* Give them as gifts to friends and family.
* Enjoy them as a simple afternoon treat.
Mexican Chocolate Wedding Cookies Recipe
**Yields:** About 36 cookies
**Prep time:** 20 minutes
**Chill time:** 30 minutes
**Cook time:** 10-12 minutes
**Ingredients:**
* 1 cup (2 sticks) unsalted butter, softened
* 1/2 cup powdered sugar, plus more for coating
* 1 teaspoon vanilla extract
* 1/4 teaspoon salt
* 2 cups all-purpose flour
* 1/2 cup unsweetened cocoa powder
* 1 cup finely chopped nuts (pecans, walnuts, or almonds)
**Instructions:**
1. **Toast the Nuts (Optional):** Spread the nuts in a single layer on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, or until fragrant and lightly golden. Let them cool completely before chopping.
2. **Cream the Butter and Sugar:** In a large mixing bowl, cream together the softened butter and powdered sugar until light and fluffy.
3. **Add Vanilla and Salt:** Beat in the vanilla extract and salt until well combined.
4. **Combine Dry Ingredients:** In a separate mixing bowl, whisk together the all-purpose flour and cocoa powder.
5. **Gradually Add Dry Ingredients to Wet Ingredients:** Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
6. **Stir in the Nuts:** Stir in the finely chopped nuts until they are evenly distributed throughout the dough.
7. **Chill the Dough:** Wrap the dough in plastic wrap and chill it in the refrigerator for at least 30 minutes.
8. **Preheat Oven and Prepare Baking Sheets:** Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
9. **Scoop and Shape the Cookies:** Using a cookie scoop or your hands, scoop out rounded tablespoons of dough and roll them into balls. Place the balls onto the prepared baking sheets, leaving about 1 inch of space between each cookie.
10. **Bake the Cookies:** Bake for 10-12 minutes, or until the cookies are set but not browned.
11. **Cool the Cookies:** Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
12. **Coat in Powdered Sugar:** While the cookies are still slightly warm, roll them generously in powdered sugar. Let the cookies cool completely, then roll them in powdered sugar again.
Enjoy your decadent Mexican Chocolate Wedding Cookies!
Nutrition Information (per cookie, approximate)
* Calories: 120
* Fat: 8g
* Saturated Fat: 5g
* Cholesterol: 20mg
* Sodium: 20mg
* Carbohydrates: 12g
* Sugar: 6g
* Protein: 1g
*Note: Nutritional information is approximate and may vary depending on the ingredients used.*
Conclusion
These Mexican Chocolate Wedding Cookies are a delightful twist on a classic recipe. The combination of buttery, nutty, and chocolatey flavors, along with their tender, crumbly texture and snowy powdered sugar coating, makes them irresistible. Whether you’re baking for a special occasion or simply craving a sweet treat, these cookies are sure to please. So, gather your ingredients, follow the steps, and enjoy the process of creating these delicious and festive cookies. Happy baking!