Melt-in-Your-Mouth Delight!
Imagine biting into a tender cookie, dusted with sweet powder, that melts in your mouth. Sounds dreamy, right? Gluten Free Mexican Wedding Cookies are just that! Perfect for any occasion, this classic treat combines a buttery flavor with crunchy pecans, making it a delightful indulgence without gluten. They’re quick and easy to make, and who doesn’t love a cookie that looks like it just fell from winter wonderland? ❄️
Why Make This Recipe
You’ll love these cookies for a few reasons:
- No Fuss: They’re as easy as pie (well, easier) and require only straightforward ingredients.
- Party-Ready: They make a fantastic addition to any holiday table or snack spread. Everyone loves a good cookie, and these will have guests raving!
- Versatile Flavor: You can tweak the nuts or mix in some chocolate chips to fit your taste buds.
Seriously, these little rounds of joy aren’t just cookies; they’re a crowd-pleaser!
Ingredients
You don’t need fancy stuff — just these basics!
- 1 ½ cups all-purpose gluten-free flour blend (See Recipe Notes)
- ¾ teaspoon xanthan gum (omit if your flour blend already contains it)
- 5/8 cup cornstarch (See Recipe Notes about flour blend)
- 1 cup confectioners’ sugar (divided, plus more as needed)
- ¼ teaspoon kosher salt
- 13 tablespoons finely chopped raw pecans (or raw walnuts or almonds) (See Recipe Notes)
- 16 tablespoons unsalted butter (at cool room temperature, about 68°F)
- 2 teaspoons pure vanilla extract
- Lukewarm water (by the teaspoonful as necessary)
- 1/3 cup granulated sugar (for rolling)
Directions
Follow these simple steps for cookie magic:
- Line a large rimmed baking sheet with unbleached parchment paper and set it aside.
- In a large bowl, place the flour, xanthan gum, cornstarch, 2/3 cup confectioners’ sugar, and salt, and whisk to combine well.
- Add the finely chopped nuts and whisk again to combine.
- Chop the butter into 1 tablespoon chunks and scatter it on top of the dry ingredients. Add the vanilla too, and mix until well combined. Press down on the butter with the back of a spoon to distribute it throughout the dough.
- The cookie dough will look somewhat sandy, clumping in places. Add water by the scant teaspoonful, mixing after each addition until the dough holds together easily when squeezed. Don’t oversaturate it!
- Scoop dough by the heaping tablespoon (an overfull #70 ice cream scoop is perfect), roll each piece gently into a ball, and don’t pack it too tightly.
- Place granulated sugar in a small bowl. Coat each ball of cookie dough in the sugar by shaking it back and forth.
- Place the shaped dough on a flat surface and in the refrigerator to chill for 10 minutes. The dough should firm up, making the sugar less visible.
- Preheat your oven to 375°F while the dough chills.
- Place the remaining 1/3 cup confectioners’ sugar in a small bowl. Toss the chilled dough balls in the sugar to coat completely.
- Arrange the coated balls on the prepared baking sheet about 1 ½ inches apart.
- Bake in the center of the oven until set in the center and firm to the touch (about 12 minutes). They should look delicate but not wet.
- Cool completely after removing from the oven.
- Once cooled, toss in confectioners’ sugar again (add more sugar as needed) for that perfect snowball finish. If not serving right away, wait to coat until just before serving.
How to Make Gluten Free Mexican Wedding Cookies Recipe (Overview)
Making these cookies is a breeze! You just combine dry ingredients, mix in the butter and vanilla, then roll them into balls. Pro tip: Make sure the butter is just cool enough to work with. You don’t want it all melty! The chilling step is a breeze and helps them hold their shape while baking. Easy peasy!
How to Serve Gluten Free Mexican Wedding Cookies Recipe
Serve these cookies dusted in powdered sugar, glistening like fresh snow. They’re perfect alongside a cup of coffee or tea, offering a lovely crunch with every bite. Consider placing them in a decorative tin for gifting or simply stacking them on a festive plate for a holiday gathering. The aroma will draw everyone in!
How to Store Gluten Free Mexican Wedding Cookies Recipe
These cookies keep well for about one week at room temperature if stored in an airtight container. If you want to extend their life, pop them in the fridge or freezer! Just remember to thaw them gently at room temperature before serving.
Tips to Make Gluten Free Mexican Wedding Cookies Recipe
- Don’t Skip the Chilling: It makes a world of difference in maintaining their shape.
- Switch It Up: Try hazelnuts or macadamia nuts for a twist on flavor.
- Sugar Coating: If you want a more substantial sugar coating, do the final toss just before serving. It creates a fresher look and texture!
Variation
Want to jazz things up? Add zest from an orange or lemon to the dough for a citrus twist, or sprinkle some semi-sweet chocolate chips in there for a sweet surprise. Got vegans in the house? Swap out butter for coconut oil for a deliciously tropical take! 🌴
FAQs
1. Can I substitute the cornstarch?
Yes! You can use arrowroot powder or more gluten-free flour if needed.
2. How long do these cookies last in the fridge?
They keep well for about a week, just store in an airtight container.
3. Can these cookies be frozen?
Absolutely! Store them in a freezer-safe container, and they can last up to three months.
📌 Pin this recipe for your next cozy dinner night!
Gluten Free Mexican Wedding Cookies
Ingredients
Dry Ingredients
- 1 ½ cups all-purpose gluten-free flour blend See Recipe Notes
- ¾ teaspoon xanthan gum Omit if your flour blend already contains it
- 5/8 cup cornstarch See Recipe Notes about flour blend
- ¼ teaspoon kosher salt
- 1 cup confectioners’ sugar Divided, plus more as needed
- 13 tablespoons finely chopped raw pecans Or raw walnuts or almonds
Wet Ingredients
- 16 tablespoons unsalted butter At cool room temperature, about 68°F
- 2 teaspoons pure vanilla extract
- by the teaspoonful lukewarm water As necessary
- ⅓ cup granulated sugar For rolling
Instructions
Preparation
- Line a large rimmed baking sheet with unbleached parchment paper and set it aside.
- In a large bowl, place the flour, xanthan gum, cornstarch, 2/3 cup confectioners’ sugar, and salt, and whisk to combine well.
- Add the finely chopped nuts and whisk again to combine.
- Chop the butter into 1 tablespoon chunks and scatter it on top of the dry ingredients. Add the vanilla too, and mix until well combined.
- Press down on the butter with the back of a spoon to distribute it throughout the dough.
- The cookie dough will look somewhat sandy, clumping in places. Add water by the scant teaspoonful, mixing after each addition until the dough holds together easily when squeezed. Don’t oversaturate it!
- Scoop dough by the heaping tablespoon, roll each piece gently into a ball, and don’t pack it too tightly.
- Place granulated sugar in a small bowl. Coat each ball of cookie dough in the sugar by shaking it back and forth.
- Place the shaped dough on a flat surface and in the refrigerator to chill for 10 minutes.
- The dough should firm up, making the sugar less visible.
- Preheat your oven to 375°F while the dough chills.
Baking
- Place the remaining 1/3 cup confectioners’ sugar in a small bowl. Toss the chilled dough balls in the sugar to coat completely.
- Arrange the coated balls on the prepared baking sheet about 1 ½ inches apart.
- Bake in the center of the oven until set in the center and firm to the touch, about 12 minutes.
- Cool completely after removing from the oven.
- Once cooled, toss in confectioners' sugar again for that perfect snowball finish. If not serving right away, wait to coat until just before serving.
Notes
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