mexican wedding cookies on a platter.
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Melt-in-your-Mouth Gluten Free Mexican Wedding Cookies

These gluten free Mexican wedding cookies are unbelievably tender, delicate, and melt-in-your-mouth delicious. They are full of rich, buttery walnut flavor and dusted in sweet powdered sugar. Also known as snowball cookies, these Mexican wedding cookies are the perfect treat for the holiday season.

This super simple recipe comes together very quickly and makes over 3 dozen cookies. Not only are they a big hit around the holidays, but they are also a crowd favorite year-round. Although these cookies are small, they are packed with a sweet richness that will satisfy your sweet tooth. Plus, like these pumpkin chocolate chip cookies and these almond flour peanut butter cookies, they will stay fresh for several days after baking – if they last that long!

mexican wedding cookies on a serving plate.


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Why this recipe is the best!

My favorite thing about this recipe is that it’s a classic Christmas treat that everyone will enjoy. It’s also easy to customize with any of your favorite nuts! I like to use walnuts in these cookies, but pecans are another delicious option. Here are a few more reasons you’ll love these festive gluten free Mexican wedding cookies:

  • They are extremely simple to make with just 6 ingredients
  • The recipe makes a large batch of 40 cookies
  • They are ready to eat in less than an hour
  • The recipe is gluten free, dairy free, and egg free as written
  • They stay fresh for several days at room temperature (these millet cookies will too!)
  • They're a perfect holiday treat
serving dish of mexican wedding cookies.

💭Pro tips

Like with any other gluten free baked good, there are a few steps to follow to ensure your gluten free Mexican cookies turn out flawless. Follow these pro baking tips to guarantee your recipe is a success!

1. Use room temperature ingredients

You need to use room temperature ingredients for the best results in this recipe. They will combine more evenly during the mixing process for a smooth cookie dough.

2. Measure the specified ingredients by weight

 

 

For this cookie recipe, use a digital scale to measure the flour blend, walnuts, and powdered sugar by weight. This is the most accurate way to measure ingredients for the best results.

3. Scrape down the mixing bowl with a spatula

Use a rubber spatula to scrape down the sides of the bowl throughout the mixing process. This ensures that all of the ingredients are fully mixed into the dough.



4. Let the dough rest for 30 minutes

Give the cookie dough time to rest before baking so the starches have time to soften and become fully hydrated. This contributes to the soft, delicate texture. The resting period also allows time for the flavors to deepen for extra rich and flavorful melt-in-your-mouth cookies.

5. Use a 1 inch cookie scoop

These cookies are a little smaller than these chocolate chip cookies or these oatmeal raisin cookies but they are packed with flavor. Be sure to use a 1 inch cookie scoop to portion these rich, buttery cookies.

6. Helpful tools

Here are a few tools that will help in prepping your gluten free Mexican wedding cookies:

Ingredients & substitutions

labeled ingredients on a countertop
  • King Arthur Measure for Measure Gluten Free Flour Blend - This recipe was tested with the King Arthur brand gluten free flour blend. Other gluten free flour blends may work in these cookies but they have not been tested.
  • Ground walnuts - You can replace the ground walnuts with ground pecans or any other type of nut if desired. Just make sure they are finely ground for the best results.
  • Salt - There is no substitution for the salt in this cookie recipe.
  • Vegan butter - The vegan butter can be replaced with regular butter if needed.
  • Pure vanilla extract - There is no alternative for the vanilla extract in this recipe.
  • Powdered sugar - I do not recommend substituting the powdered sugar in this recipe.

Exact measurements are in the recipe card below.

Mixing

steps to preparing cookies.

You can quickly mix up the cookie dough for these gluten free Mexican wedding cookies in just 15 minutes. Before you get started on the dough, make sure all of your ingredients are at room temperature. First, add the flour mix, ground walnuts, and salt to a medium bowl (step 1 above) and whisk to combine. Set it aside. Then, in the bowl of a stand mixer, combine the vegan butter, vanilla extract, and powdered sugar (step 2). Beat on low speed for 45 seconds until it has a creamy consistency (step 3). Next, add the flour mixture to the butter mixture (step 4). Turn the stand mixer to low speed for 30 seconds to incorporate the flour. Scrape down the sides of the bowl with a rubber spatula. Then, turn the mixer to medium speed and mix for 1 minute (step 5). 

Finally, set the cookie dough aside to rest for 30 minutes. Meanwhile, prepare the baking sheets by lining them with parchment paper. Once the dough is done resting, use a 1 inch cookie scoop to portion the cookie dough. Then, roll the dough into balls and place them on the lined baking sheets (step 6).

Baking & serving

pan of mexican wedding cookies.

Preheat the oven to 400°F. Once the oven is heated, put the cookies in to bake for 10 minutes or until they are slightly golden brown. Remove the cookies from the oven and let them cool on the pan for 5 minutes. Then, remove the cookies from the pan and roll them in powdered sugar. Sprinkle some additional powdered sugar on top just before serving.

->Rolling the cookies

Wait at least 5 minutes before rolling the baked cookies in powdered sugar otherwise they may burn your hands or may crumble!

FAQ's

What are Mexican wedding cookies?

Mexican wedding cookies are delicate, buttery cookies filled with finely ground nuts and covered in powdered sugar. They have a slightly crumbly texture, similar to shortbread cookies. These cookies go by many names including snowball cookies, Russian tea cakes, sugar butter balls, or Swedish heirloom cookies.

How should I store these cookies?

These gluten free Mexican wedding cookies will stay fresh for several days at room temperature. Just be sure to store them in a well-sealed container to keep them from drying out.

What type of nuts can I use in these cookies?

Most commonly, Mexican wedding cookies are made with either walnuts or pecans. They both work well because they have a softer consistency, even when they are raw. If you use a harder variety of nuts, like almonds, just make sure they are ground extremely fine. This will prevent any unwanted crunchiness in your cookies.

Can I grind my own nuts for this recipe?

Yes! This recipe calls for ground walnuts. The easiest way to grind them at home is with a food processor. Just make sure to keep an eye on them and stop the machine before they turn into a paste.

Why did my cookies go flat in the oven?

One reason your cookies may have fallen flat while baking is that the dough was overmixed. Be sure to follow the recipe closely to avoid overmixing your cookie dough.

Recipe

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Recipe

mexican wedding cookies on a platter.
Christine

Melt-in-your-Mouth Gluten Free Mexican Wedding Cookies

4.67 from 3 votes
Buttery, nutty and melt in your mouth delicious, these gluten free Mexican wedding cookies are perfect addition to your cookie platter and are a snap to mix together. And they're dairy free!
Prep Time 15 minutes
Cook Time 10 minutes
Rest time 30 minutes
Total Time 55 minutes
Servings: 40 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 73

Ingredients
  

  • 290 grams King Arthur Measure For Measure Gluten free flour mix about 2 ¼ cups
  • 77 grams walnuts ground, about ¾ cup
  • ½ teaspoon salt
  • 1 cup vegan butter
  • 1 teaspoon pure vanilla extract
  • 63 grams powdered sugar about ½ cup
  • extra powdered sugar

Method
 

  1. In a medium bowl, combine the flour, walnuts and salt. Whisk to combine.
  2. In the bowl of a stand mixer, beat butter, vanilla and powdered sugar on low speed 45 seconds until creamy.
  3. Add flour mixture and turn mixer to low speed for 30 seconds to incorporate flour.
  4. Scrape down the bowl and turn mixer to medium speed, mix for 1 minute.
  5. Set batter aside to rest for 30 minutes.
  6. Preheat oven to 400F. Place parchment paper on cookie sheets.
  7. Using a 1" cookie scoop, portion cookie dough onto cookie sheets. Roll into balls.
  8. Bake 10 minutes or until the cookies are slightly golden brown.
  9. Let cool on sheets for 5 minutes.
  10. Roll cookies in powdered sugar. Sprinkle on a little more just before serving.

Notes

  • The walnuts can be substituted with pecans. They should be chopped fine. If using a food processor, watch so it doesn't start turning into paste.
  • Recipe was tested with King Arthur Measure for Measure gluten free flour mix. 
  • Regular butter may be substituted for the vegan butter.
  • 1" is the recommended size for these rich cookies.
  • Cookies will stay fresh for several days if stored in sealed plastic containers. 
 

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9 Comments

  1. Firstly, thank you for the GF recipe!!
    Made these before, not GF😞. These are better! I do offer one substitution, using ground almonds and half almond and half vanilla extract. I also use sugar alternatives,
    both regular and powdered.
    Happy baking, everyone!! vdh

  2. 4 stars
    Just made 1/2 recipe - didn't want to waste any flour if it didn't work and I wanted to try them before making them for my sister who needs to stay away from gluten! What pleasant surprise, they taste almost as good as the originals! Not sure if I missed measured the salt.
    I will make another 1/2 recipe to gift my sister. When I want my cookies to be even size, I weight them. I decided on 15 grams and they were a little big for my liking even though, I still got 20 (+ 2-12 grams). So 1/2 recipe, should yield 24-26, 12 grams cookies. I've been trying to make these gluten free for years, glad you had the quantities in grams, much easier to weigh. Thank you for sharing!

  3. I do not see anywhere that these cookies can be frozen. I bake ahead for Christmas and would like to add these Mexican wedding cookies to my list of “must have on hand” baking. Thx, Barb, Ontario,Can

    1. Hi Barb,

      I didn't have 'freezing' instructions on there because I hadn't fully tested it. I will update it now that I have.

      These cookies freeze well. Freeze them after they have cooled completely. No need to roll them in the powdered sugar before freezing though - do that after you've defrosted them. Defrost, covered, at room temperature. Roll in sugar and serve!

      Thank you for asking.

      Christine

  4. 5 stars
    Love this recipe! I used King Arthur non-melting confectionery sugar to roll cookies in. What a revolutionary product! Fantastic on unfrosted cakes…use a doily for a pattern , also great on quick breads.

  5. This is a question- I have always refrigerated this dough before making the balls when I made it with regular flour and butter. Is that not necessary?

    1. Hi Annie,

      So I used to as well 🙂 I've found it didn't make a different here. The 30 minute rest time is essential, but refrigerating isn't.

      Hope that helps!

      Christine

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