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Yes, you can make Mexican wedding cookies with walnuts, and they turn out absolutely delicious.
These classic cookies, also known as polvorones or snowball cookies, are traditionally made with pecans, but walnuts work beautifully as a substitute.
In fact, many home bakers prefer walnuts for their slightly bittersweet, earthy flavor that balances the powdered sugar coating perfectly.
If you’ve been wondering whether you can make Mexican wedding cookies with walnuts, the answer is a resounding yes.
In this post, we’ll walk through why walnuts work so well in this recipe, how to swap them in, and tips for getting that melt-in-your-mouth texture every time.
Let’s dive in.
Why You Can Make Mexican Wedding Cookies with Walnuts
You can make Mexican wedding cookies with walnuts because the recipe is incredibly forgiving and the nuts are essentially interchangeable.
Here’s why this swap works so well:
1. Walnuts Have a Similar Texture to Pecans
Both walnuts and pecans are soft enough to chop finely and fold into a buttery dough without ruining the texture.
When you make Mexican wedding cookies with walnuts, the nuts blend into the dough just like pecans do.
They give the cookies that tender, crumbly bite that makes these cookies so irresistible.
2. The Flavor Is Equally Nutty and Warm
Pecans are a bit sweeter, while walnuts are slightly more bitter and earthy.
But once they’re toasted and coated in powdered sugar, that difference becomes subtle.
When you make Mexican wedding cookies with walnuts, the nutty flavor still shines through beautifully against the sweet, buttery dough.
Many people actually prefer the deeper, richer taste that walnuts bring to the table.
3. The Recipe Is Designed for Substitutions
Mexican wedding cookies are a rustic, old-fashioned treat with countless regional variations.
Some recipes use almonds, others use hazelnuts, and plenty use walnuts.
That’s because the dough relies on butter, flour, and powdered sugar for structure and sweetness, while the nuts are mostly there for flavor and texture.
So when you make Mexican wedding cookies with walnuts, you’re not breaking any rules; you’re just joining a long tradition of home bakers who use what they have on hand.
How to Make Mexican Wedding Cookies with Walnuts
Making Mexican wedding cookies with walnuts is just as easy as the traditional version.
Here are the key steps and adjustments to keep in mind:
1. Toast the Walnuts First
Toasting walnuts before chopping them intensifies their flavor and removes some of the raw bitterness.
Spread them on a baking sheet and toast at 350°F for about 5 to 7 minutes, until fragrant.
Let them cool completely before chopping.
This step is optional but highly recommended when you make Mexican wedding cookies with walnuts.
2. Chop Them Finely but Not Powdered
You want small, even pieces, not a fine dust.
A food processor works, but pulse it in short bursts so you don’t turn the walnuts into paste.
You can also chop them by hand with a sharp knife for more control.
Evenly sized pieces ensure every bite of your Mexican wedding cookies with walnuts has a bit of nutty goodness.
3. Keep the Ratios the Same
Use the same amount of walnuts as you would pecans, usually about one cup for a standard batch.
Don’t reduce or increase the amount just because you’re using walnuts.
The dough needs that balance of flour, butter, and nuts to hold together and stay tender.
4. Chill the Dough Before Baking
Walnut dough can be a little soft, especially if your kitchen is warm.
Chill it for 30 minutes before rolling into balls.
This helps the cookies hold their shape and prevents them from spreading too much in the oven.
5. Roll in Powdered Sugar Twice
The signature look of Mexican wedding cookies comes from a generous coating of powdered sugar.
Roll the cookies once while they’re still warm, then again after they’ve cooled.
This double coating gives you that snowy, melt-in-your-mouth finish that makes these cookies so special.
Tips for Perfect Mexican Wedding Cookies with Walnuts
A few small tweaks can make a big difference when you make Mexican wedding cookies with walnuts.
1. Use Fresh, High-Quality Walnuts
Walnuts can go rancid quickly, so taste them before you start.
If they smell bitter or stale, toss them and grab a fresh bag.
Fresh walnuts make all the difference in the final flavor of your Mexican wedding cookies with walnuts.
2. Don’t Overbake Them
These cookies should be pale golden on the bottom, not brown on top.
Overbaking makes them dry and crumbly in the wrong way.
Pull them out when the tops still look soft and just barely set.
3. Let Them Cool Slightly Before the First Sugar Roll
If they’re too hot, the sugar melts and turns gooey.
If they’re too cool, it won’t stick.
Wait about 5 minutes after pulling them from the oven, then roll while still warm.
4. Store Them in an Airtight Container
Mexican wedding cookies with walnuts keep well for about a week at room temperature.
Layer them with parchment paper to protect the powdered sugar coating.
You can also freeze them for up to three months, though the sugar may need a fresh dusting after thawing.
So, Can You Make Mexican Wedding Cookies with Walnuts?
You can absolutely make Mexican wedding cookies with walnuts, and the results are every bit as delicious as the traditional pecan version.
Walnuts bring a slightly earthier, richer flavor that pairs perfectly with the buttery dough and sweet powdered sugar coating.
Whether you’re out of pecans, prefer walnuts, or just want to try something a little different, this swap is simple, reliable, and downright tasty.
So go ahead and make Mexican wedding cookies with walnuts for your next holiday gathering, cookie exchange, or cozy afternoon treat.
Your taste buds will thank you.