Gluten-Free Mexican Wedding Cookies are buttery, nutty, and coated in snowy layers of powdered sugar. Traditionally served at weddings, holidays, and celebrations, these melt-in-your-mouth cookies are also known as snowball cookies or Russian tea cakes. This gluten-free version keeps the same irresistible texture and flavor while being suitable for those avoiding gluten.
Why You’ll Love This Recipe
- Classic holiday cookie made gluten-free
- Buttery, nutty, and perfectly sweet
- Easy to shape as balls or bows for a festive presentation
- Just a handful of simple ingredients
- Great for gifting, cookie exchanges, or enjoying with coffee or tea
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
- 1 cup unsalted butter (228 g), room temperature
- 1½ cups powdered sugar (287 g), divided
- 1 tablespoon vanilla extract
- ½ teaspoon kosher salt
- 1¾ cups gluten-free 1-to-1 baking flour (226 g) (or all-purpose flour if not GF)
- 1 cup pecans (100 g), toasted and finely chopped
Directions
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a stand mixer (or bowl with beaters), beat butter until light and fluffy, about 3 minutes. Add ¾ cup powdered sugar and beat until combined.
- Mix in vanilla and salt. Add flour, mixing just until combined, then stir in pecans.
- For bow shapes (optional):
- If using gluten-free flour, roll dough into skinny logs, shape into bows, and place on baking sheets.
- If using all-purpose flour, pipe dough with a piping bag and round tip into bow shapes.
- For traditional shapes: scoop dough with a small cookie scoop, roll into balls, and place 2 inches apart on prepared sheets.
- Chill trays in the freezer for 15 minutes.
- Bake 14–16 minutes, until bottoms are lightly golden.
- Cool on pan for 5 minutes. While still warm, roll cookies in remaining powdered sugar. Transfer to a wire rack to cool completely. Roll again in powdered sugar once cooled for a snowy coating.
Servings and timing
- Servings: 24–28 cookies
- Prep time: 20 minutes
- Chill time: 15 minutes
- Bake time: 15 minutes
- Total time: 50 minutes
Variations
- Swap pecans for almonds, walnuts, or hazelnuts.
- Add a hint of cinnamon or nutmeg to the dough for warm spice.
- Roll in coconut sugar or cocoa powder for a different coating.
- Make them vegan with dairy-free butter.
- Shape as crescents for a traditional European style.
Storage/Reheating
- Store cookies in an airtight container at room temperature for up to 5 days.
- Refrigerate for up to 10 days for longer freshness.
- Freeze baked cookies for up to 2 months. Defrost at room temperature before serving.
- Roll again in powdered sugar after thawing if needed.
FAQs
Can I make these cookies ahead of time?
Yes, they store well at room temperature and freeze beautifully.
Do I need to toast the pecans?
Toasting enhances their nutty flavor, but you can skip if short on time.
Can I use almond flour instead of gluten-free flour?
Not directly—almond flour absorbs liquid differently. Use a 1-to-1 gluten-free baking blend.
Why do I coat the cookies twice in powdered sugar?
The first coat sticks to the warm cookies, while the second ensures a snowy finish.
Can I make these without nuts?
Yes, though they won’t have the traditional nutty flavor. Try adding mini chocolate chips instead.
Why chill the dough before baking?
Chilling prevents spreading and helps cookies hold their shape.
Are these cookies overly sweet?
No, they’re lightly sweetened, with powdered sugar coating adding most of the sweetness.
Can I use salted butter instead of unsalted?
Yes, but reduce added salt by half.
What other names do these cookies go by?
They’re also known as Russian Tea Cakes, Snowball Cookies, and Italian Wedding Cookies.
Can I double this recipe?
Yes, simply double ingredients and bake in batches.
Conclusion
Gluten-Free Mexican Wedding Cookies are a festive, nutty, and melt-in-your-mouth treat perfect for holidays and celebrations. Easy to prepare and coated in snowy powdered sugar, they’re as beautiful as they are delicious. Whether shaped into bows or rolled into classic rounds, these cookies are sure to delight.
Print
Gluten-Free Mexican Wedding Cookies
- Total Time: 50 minutes
- Yield: 24–28 cookies
- Diet: Gluten Free
Description
Gluten-Free Mexican Wedding Cookies are buttery, nutty, and coated in snowy layers of powdered sugar. Also known as snowball cookies or Russian tea cakes, this gluten-free version keeps the same melt-in-your-mouth texture and flavor while being perfect for holidays, weddings, and celebrations. A festive cookie that’s easy to make, beautiful to present, and irresistible to eat.
Ingredients
1 cup unsalted butter (228 g), room temperature
1½ cups powdered sugar (287 g), divided
1 tablespoon vanilla extract
½ teaspoon kosher salt
1¾ cups gluten-free 1-to-1 baking flour (226 g) (or all-purpose flour if not GF)
1 cup pecans (100 g), toasted and finely chopped
Instructions
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a stand mixer, beat butter until light and fluffy, about 3 minutes. Add ¾ cup powdered sugar and beat until combined.
- Mix in vanilla and salt. Add flour, mixing just until combined, then stir in pecans.
- For bow shapes (optional): If using GF flour, roll dough into skinny logs, shape into bows, and place on baking sheets. If using all-purpose flour, pipe dough with a piping bag into bow shapes.
- For traditional shapes: scoop dough with a small cookie scoop, roll into balls, and place 2 inches apart on prepared sheets.
- Chill trays in the freezer for 15 minutes.
- Bake 14–16 minutes, until bottoms are lightly golden.
- Cool on pan for 5 minutes. While still warm, roll cookies in remaining powdered sugar. Transfer to a wire rack to cool completely. Roll again in powdered sugar once cooled.
Notes
- Swap pecans for almonds, walnuts, or hazelnuts.
- Add cinnamon or nutmeg for warm spice.
- Roll in coconut sugar or cocoa powder for a unique twist.
- Make vegan with dairy-free butter.
- Store at room temperature up to 5 days, or freeze up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 6g
- Sodium: 45mg
- Fat: 8g
- Saturated Fat: 3.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 10mg
