Christmas Polvorones (Spanish-Style Cookies)
These Christmas polvorones are buttery, crumbly, and filled with plenty of nuts. They practically melt in your mouth, with a generous coating of powdered sugar that makes them look especially pretty on a holiday cookie tray.
💛 Patricia made these polvorones for us at La Cocina de Keesha Studio. With years of baking experience and a love for Christmas, she makes these holiday cookies easy to prepare at home.
If you’d love to try out more homemade cookies, you can try out my Christmas Butter Cookies, New York-Style Guava and White Chocolate Cookies or these Hot Cocoa Cookies With Cocoa Frosting.
Tips & Tricks
- Do not overwork the dough: Mix only until everything holds together so the polvorones keep that tender, crumbly texture.
- Chop the nuts finely: Smaller pieces distribute more evenly and make the cookies easier to shape.
- Chill before baking: A short rest helps the cookies hold their shape in the oven.
- Coat while warm: Powdered sugar sticks much better while the cookies still have a little warmth.
For more Christmas recipes to try, add our Christmas Gingerbread Cookies, Christmas Rum Cake, and Puerto Rican-Style Coquito to your holiday table.
How to Store
Keep the polvorones in an airtight container at room temperature for up to 1 week. Let them cool completely before storing so the powdered sugar stays looking its best.
FAQs about Christmas Polvorones
Christmas Polvorones | Spanish-Style Christmas Cookies
Ingredients
For Christmas Polvorones
- 2¼ cups all-purpose flour 285 g
- 1 cup unsalted butter, at room temperature 220 g
- 7 tablespoons cornstarch 55 g
- ½ cup powdered sugar 50 g
- 7 oz mixed nuts, finely chopped 200 g
- Pinch of salt
- Extra powdered sugar for coating
Instructions
How to Make Christmas Polvorones
- Prep: Preheat the oven to 300°F (150°C) and line a baking sheet with parchment paper.
- Mix: Add the flour, softened butter, cornstarch, powdered sugar, salt, and chopped nuts to a mixing bowl. Mix on low speed until everything starts to come together.
- Make the Dough: Gently knead the mixture just until you have a smooth dough. It should hold together without feeling sticky.
- Shape: Portion the dough into small balls. For bite-sized polvorones, use about 15 g of dough per cookie.
- Chill: Arrange the cookies on the prepared baking sheet and refrigerate for about 15 minutes.
- Bake: Bake for 12 to 15 minutes. The cookies should be set but still fairly pale rather than deeply browned.
- Coat: While the polvorones are still warm, carefully roll or dust them generously with powdered sugar so it sticks to the outside.
- Cool: Let them cool completely before serving. They will become more delicate and crumbly as they cool.
