Gluten Free Mexican Wedding Cookies Recipe
Delight in these Gluten Free Mexican Wedding Cookies, a classic treat made with buttery dough, chopped walnuts, and a generous coating of powdered sugar. Perfect for those avoiding gluten, these melt-in-your-mouth cookies offer a tender, nutty bite with a sweet finish, ideal for holidays, gatherings, or any special occasion.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 55 minutes (including 30 minutes chilling time)
- Yield: Approximately 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: Mexican
- Diet: Gluten Free
Ingredients
Scale
Cookie Dough
- 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
For Rolling
- Additional powdered sugar for rolling the cookies
Instructions
- Preheat Oven: Set your oven to 400°F (204°C) to prepare for baking the cookies.
- Cream Butter and Sugar: In a large bowl, use a hand mixer or the paddle attachment on a stand mixer to cream together the room temperature butter, 1/2 cup powdered sugar, and salt until smooth and fluffy.
- Add Vanilla: Blend in the pure vanilla extract to the creamed mixture to infuse the dough with flavor.
- Incorporate Flour: Gradually add the gluten free baking flour, mixing until the dough is well combined and smooth.
- Add Walnuts: Using a spoon or spatula, fold in the chopped walnuts evenly throughout the dough.
- Chill Dough: Refrigerate the dough until firm, about 30 minutes, or for best results, chill overnight to enhance texture and flavor.
- Shape Cookies: Form the chilled dough into 1-inch balls and place them on ungreased cookie sheets, spacing them evenly.
- Bake: Bake the cookies in the preheated oven for 8-10 minutes, or until they are just set and still pale, avoiding any browning.
- First Sugar Roll: Allow the cookies to cool on the pan for a couple of minutes, then roll the warm cookies in powdered sugar to coat them.
- Cool Completely: Transfer the cookies to a rack to cool fully.
- Second Sugar Roll: Once the cookies are completely cooled, roll them in powdered sugar a second time for a generous, snowy finish.
Notes
- Using 1:1 gluten free baking flour ensures the best texture and consistency.
- Chilling the dough is essential to maintain shape and develop flavors.
- Do not overbake; cookies should not brown to keep their tender texture.
- Double rolling in powdered sugar creates the characteristic sweet coating.
- Store cookies in an airtight container at room temperature for up to a week.
- For nut allergies, walnuts can be omitted or replaced with seeds like sunflower or pumpkin seeds.
Keywords: gluten free cookies, Mexican wedding cookies, walnut cookies, powdered sugar cookies, holiday cookies, gluten free dessert
