Name: Gluten Free Mexican Wedding Cookies Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 55 min
Cuisine: Mexican
Ingredients: 1 cup (2 sticks) unsalted butter, at room temperature; 1/2 cup powdered sugar; 1/4 teaspoon salt; 1 teaspoon pure vanilla extract; 2 1/4 cups 1:1 gluten free baking flour (recommended: Bob’s Red Mill); 1/2 cup chopped walnuts; Additional powdered sugar for rolling the cookies

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Introduction

These Gluten Free Mexican Wedding Cookies are buttery, nutty, and melt in your mouth. Perfectly tender with a dusting of powdered sugar, they make a delightful treat for holidays or any special occasion.

A bowl full of round snowball cookies covered in white powdered sugar sits in the center, with about two layers of cookies piled in the off-white bowl. To the top left, a black cooling rack holds more cookies spaced out, all coated in powdered sugar. The surface underneath is a white marbled texture with powdered sugar scattered across it. To the right of the bowl, a white snowflake-shaped decoration is lightly dusted with powdered sugar. A white cloth with red stripes is partially visible in the bottom right corner. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup (2 sticks) unsalted butter, at room temperature
1/2 cup powdered sugar
1/4 teaspoon salt
1 teaspoon pure vanilla extract
2 1/4 cups 1:1 gluten free baking flour (recommended: Bob’s Red Mill)
1/2 cup chopped walnuts
Additional powdered sugar for rolling the cookies

Instructions

Step 1: Preheat your oven to 400°F (200°C).
Step 2: In a large bowl, use a hand mixer or stand mixer with paddle attachment to cream together the butter, 1/2 cup powdered sugar, and salt until light and fluffy.
Step 3: Blend in the vanilla extract until fully incorporated.
Step 4: Gradually add the gluten free flour, mixing until the dough comes together well.
Step 5: Fold the chopped walnuts into the dough using a spoon or spatula.
Step 6: Chill the dough in the refrigerator for about 30 minutes or until firm. You can also leave it overnight for convenience.
Step 7: Shape the dough into 1-inch balls and place them on ungreased cookie sheets, spacing them slightly apart.
Step 8: Bake for 8–10 minutes, until the cookies are barely set but not browned.
Step 9: Let the cookies cool on the pan for a couple of minutes, then roll the warm cookies in powdered sugar.
Step 10: Transfer the cookies to a rack to cool completely, then roll them in powdered sugar again for a perfect finish.

Tips & Variations

For a different nutty flavor, try substituting walnuts with pecans or almonds.
If you prefer a citrus twist, add a teaspoon of finely grated lemon or orange zest to the dough.
Make sure not to overbake to keep the cookies tender and crumbly.
For extra vanilla aroma, use vanilla bean paste instead of extract.

Storage

Store your cooled Mexican Wedding Cookies in an airtight container at room temperature. They stay fresh for up to one week. For longer storage, freeze them well wrapped for up to 3 months. Thaw at room temperature and re-roll in powdered sugar if needed.

How to Serve

A close-up image shows white powdered sugar-covered round cookies piled in a white bowl with a red outside edge. One cookie in the front is broken in half, revealing a soft, crumbly light tan inside with visible nut pieces embedded within. The background has a soft, blurry look with warm glowing lights, and the surface beneath the bowl has a white marbled texture with some powdered sugar scattered around. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular all-purpose flour instead of gluten free flour?

Yes, you can substitute with regular all-purpose flour if you don’t need the recipe to be gluten free. The texture will be similar but always check baking times as they might vary slightly.

Can I use a different type of nut or omit nuts altogether?

Absolutely! Pecans, almonds, or pistachios work well. Omitting nuts will change the texture and flavor, but the cookies will still be delicious and tender.