These gluten-free Mexican wedding cookies are a traditional cookie that are absolutely delicious and only take a few minutes to make. They are simple, yummy, and full of powdery white sugar.
Our gluten-free Mexican wedding cookies have a nutty flavor and a melt-in-your-mouth texture that will have you coming back for more. They will make your mouth water so much, they are almost addicting.
Gluten-free snowball cookies are one of my favorite cookies to make each year. Ever since I was a little girl, I have loved the delicately sweet flavors of these cookies. The almonds add a great nuttiness that gives them even more depth of flavor.
You may know this recipe as Mexican wedding cookies. But they are known by many different names such as meltaways, Russian tea cookies, Russian tea cakes, Italian wedding cookies, snowball cookies, or even Mexican wedding cakes. Whatever you call them, they are a delicious treat that are beloved by many.
The best part about these gluten-free Mexican wedding cookies is that they are also pretty simple to make. The recipe only requires a handful of ingredients and has a quick cook time. They are great at parties and gatherings because they look so festive and make a pretty holiday cookie.
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When it is Christmas time, I like to add extra powdered sugar for a freshly fallen snow look. If you are looking for more recipes to add to your Christmas dessert table, try out the CUTEST gluten free Christmas desserts like our Reindeer Cookies or these cute Gluten-Free Gingerbread Men.
These Mexican wedding cookies are a delicious buttery shortbread cookie that are perfect for the holiday season, but really any season. I sometimes make them just because I am craving them. If I am wanting a quick treat, these are my go to since they are so easy to make. Serve them with Sopita, Mexican menudo and dairy-free Mexican street corn for a truly authentic meal.
WHAT YOU NEED TO MAKE THEM
When I tell you this recipe is simple, I really mean it. There is a short ingredient list and they can be made in 20 minutes. So, you can make these delicious cookies in a pinch!
GLUTEN-FREE ALL-PURPOSE FLOUR
Finding the perfect gluten-free flour for baking is always tricky. Luckily for you, I have found the Better Batter brand. Their flour is perfect for gluten-free baking and is a great gluten-free flour blend.
Better Batter also offers a super yummy powder sugar. One of the key ingredients to the classic cookie is powdered sugar. It creates the snowball look and makes it perfect for Christmas cookie trays.
GLUTEN-FREE VANILLA OR ALMOND EXTRACT (Optional)
To enhance the nutty flavor of the pecans, use almond extract. Vanilla extract is also delicious, especially if there is an allergy. It all comes down to personal preference.
I really enjoy the nutty flavors the pecans give in this Mexican wedding cookie recipe. The cookies can be made without the pecans if there is an allergy. They are perfect either way.
HOW TO MAKE THE COOKIES
- Preheat the oven to 350F
- Combine all ingredients in a bowl and mix well
- Roll into little balls of dough in your hands and place on a cookie sheet
- Bake at 350 for 10-12 minutes
Top Tip: Set your cookies on a wire cooling rack for faster cooling.
WHY DID MY MEXICAN WEDDING COOKIES FLATTEN
Overworking the cookie dough can make your cookies fall flat. When using the paddle attachment while mixing the dough, do not overmix. Also, roll the dough into small balls of dough quickly.
I also find that these cookies are very crumbly, so if they are having a hard time sticking together, flick it with cool water and gently work it with your hands. You can repeat this step until the dough holds its shape.
ARE MEXICAN WEDDING COOKIES REALLY MEXICAN?
Actually, no. Mexican wedding cookies actually originated outside of Mexico. The creation can be traced back to medieval Arab times in which there were only a few ingredients to bake with.
When trade routes started to spread across the world, these tasty cookies made their way to Europe. It is estimated that the recipe made it to Mexico by Spanish conquistadors in the 16th century. Just a fun fact about the cookies!
CAN YOU FREEZE THEM?
Absolutely! After you bake and roll them in powdered sugar, you can freeze them in an airtight storage container or plastic bag. Make sure to use parchment paper to separate the layers, as you do not want them to stick together and cause a mess when you break them out for a treat.
They can last up to two months in the freezer. When you pull them out of the freezer, allow them to thaw to room temperature. You also may want to re-roll them in powdered sugar for aesthetics.
OTHER GREAT HOLIDAY COOKIES
Mexican wedding cookies are super common for holiday cookies, but to mix it up, try some of these recipes.
HOW TO STORE LEFTOVERS
To store the leftover gluten-free Mexican wedding cookies, place them in an airtight container, separated by parchment paper. They can last up to ten to fourteen days in an airtight container.
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Gluten-Free Mexican Wedding Cookies
- Preheat oven to 350°
- In a medium bowl, cream the butter and vanilla extract
- Combine the flour and 6 tablespoons of powdered sugar then add it to the butter mixture until just blended
- Roll into 1-inch balls and place them 2 inches apart on an uncreased cookie sheet
- Bake at 350° for 12 minutes
- Roll in remaining powdered sugar while still warm then again once cooled
Can you freeze them?Absolutely! After you bake and roll them in powdered sugar, you can freeze them in an airtight storage container or plastic bag. Make sure to use parchment paper to separate the layers, as you do not want them to stick together and cause a mess when you break them out for a treat. They can last up to two months in the freezer. When you pull them out of the freezer, allow them to thaw to room temperature. You also may want to re-roll them in powdered sugar for aesthetics.
How to store leftoversTo store the leftover gluten-free Mexican wedding cookies, place them in an airtight container, separated by parchment paper. They can last up to ten to fourteen days in an airtight container.
This post was originally posted on December 12, 2016 it has since been updated with new photos and information.