Printable Gluten-Free Mexican Wedding Cookies Recipe Card
Buttery, tender, and dusted in powdered sugar, these gluten-free Mexican wedding cookies are a perfect addition to your cookie platter and are a snap to mix together!
Servings: 40 cookies
Calories: 73kcal
Ingredients
- 2 ¼ cups King Arthur Measure For Measure Gluten-Free flour mix, scooped and leveled (290 grams)
- ¾ cup walnuts, ground (77 grams)
- ½ tsp salt
- 1 cup vegan butter (227 grams)
- 1 tsp pure vanilla extract
- ½ cup powdered sugar (63 grams)
- 1 cup extra powdered sugar, for rolling cookies
Instructions
- In a medium bowl, combine the flour, ground walnuts, and salt. Whisk to combine.
- In the bowl of a stand mixer, beat butter, vanilla, and powdered sugar on low speed for about one minute, until creamy.
- Add the flour mixture and mix on low speed just enough to incorporate the flour (about 30 seconds).
- Scrape down the bowl and turn the mixer to medium speed, mix for 1 minute.
- Set batter aside to rest for 30 minutes.
- Preheat oven to 400℉. Line cookie sheets with parchment paper.
- 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 a little more on top 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.
- The 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.
Nutrition
Calories: 73kcal | Carbohydrates: 6g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Sodium: 66mg | Potassium: 10mg | Fiber: 1g | Sugar: 2g | Vitamin A: 216IU | Vitamin C: 0.03mg | Calcium: 6mg | Iron: 0.3mg
