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