These Gluten Free Mexican Wedding Cookies go by several different names. Whatever you call them, they’re all delicious crunchy pecan cookies rolled in powdered sugar. Try to eat just one, I dare ya!
Mexican wedding cookies, aka snowballs, aka Russian tea cakes, aka polvorones. These cookies are known by so many names, but it doesn’t really matter what you call ’em. They are such an easy cookie to make, but boy are they addictive! One after the other after the other, and all of a sudden they’re gone! And there’s evidence always left behind to let everyone know you’ve been digging into these powdered sugary little gems.
What are Mexican Wedding Cookies?
Mexican wedding cookies are round little balls of cookies that are loaded with finely chopped nuts, usually pecans (but sometimes walnuts). They’re crunchy and melt in your mouth and are so easy, you won’t believe it.
- Powdered sugar
- Kim’s gluten free flour blend — a store bought blend may be substituted, but hasn’t been tested
- Vanilla extract
- Almond extract
Just a little more than a handful of ingredients is all you need, most or all of which you probably have in your kitchen already.
How to Make Mexican Wedding Cookies
When I said these are such easy cookies to make, I wasn’t exaggerating. In under an hour, you’ll be blessed with some of the most delicious cookies ever!
- Finely chop the pecans. I do this in the food processor, but you can also use a mini chopper, a ziptop baggie and a rolling pin, or simply a knife. You want the pecans very finely chopped, so the food processor is the easiest method.
- Make the dough. Cream together the butter and sugar until light and fluffy. Beat in the salt, followed by the vanilla and almond extracts, and beat until well combined.
- Add the dry ingredients and pecans. Add the dry ingredients (flour blend and cinnamon) and pecans and mix just until incorporated and there are no dry bits at the bottom of the bowl. You may need to scrape down the sides and bottom once.
- Form dough into balls. Using a teaspoon (kitchen spoon) or a small cookie scoop, scoop walnut-sized portions of dough and roll them between your palms to make smooth balls. Place balls on parchment or nonstick mat-lined baking sheets about 2 inches apart.
- Bake. Bake the cookies at 350 degrees F for 13-16 minutes or until lightly golden brown.
- Cool and roll in powdered sugar. Cool the cookies on the baking sheets for 15 minutes before rolling in powdered sugar.
Mexican Wedding Cookies FAQs
You can use whatever nut you’d like! Walnuts are great, and hazelnuts would be fabulous as well. Even pistachios or almonds would work too!
Mexican wedding cookies will keep well in an airtight container at room temperature for up to one week, but can also be stored in the freezer (minus the powdered sugar coating) for up to one month. Just roll them in powdered sugar after they’ve thawed.
Your dough probably wasn’t cool enough. If you find your room is warmer than normal, place the dough in the fridge for 30 minutes before rolling out the balls. You could also roll the balls out first, place them on the baking sheet, and then refrigerate them for 30 minutes before baking.
More Cookie Recipes for the Holidays
- Perfect Ricotta Cookies
- Ultimate Peanut Butter Cookies
- No Bake Cookies
- Peanut Butter Blossoms
- Brownies Three Ways
- Chocolate Crunch Bars
- Perfect Chocolate Chip Cookies
- Toffee Cookies
- Chocolate Thumbprint Cookies
- Cornflake Wreaths
- Bow Tie Cookies
- Caramelized White Chocolate Ginger Cookies
- Cutout Sugar Cookies
What cookies to make when you don’t have time, but want to impress? These Gluten Free Mexican Wedding Cookies for sure! They’ll please everyone and no one will have to know how hard you didn’t work.
Gluten Free Mexican Wedding Cookies
- 1 cup (125 g) pecans
- ½ cup (63 g) powdered sugar
- 1¾ cups (245 g) Kim's gluten free flour blend (a store bought blend may be substituted, but hasn't been tested)
- ¼ tsp cinnamon
- 1 cup (226 g) butter, softened
- ½ tsp kosher salt
- 1 tsp vanilla extract
- ½ tsp almond extract
- ¾ cup (94 g) powdered sugar
- Preheat oven to 350° F. Line two baking sheets with parchment paper and set aside. Pour ¾ cup of powdered sugar into small bowl.
- Place the pecans in a food processor and pulse to finely chop (or chop very finely with a knife). Set aside.
- Cream butter and ½ cup of powdered sugar in a large bowl until light and fluffy. Mix in the vanilla and almond extracts, as well as the salt until smooth.
- Gradually add the flour, cinnamon, and pecans and mix until well combined.
- Using a small (1 tbsp size) scoop or a small kitchen spoon, scoop the dough and roll into balls between your palms. Place two inches apart on prepared baking sheet.
- Bake for 13-15 minutes, or until very lightly golden. Allow cookies to cool on baking sheet for 15 minutes, then roll the warm cookies in the powdered sugar. Transfer to a wire rack to cool completely. Reroll in powdered sugar when the cookies have cooled down, if desired. Store in an airtight container.