Gluten Free Mexican Wedding Cookies
These buttery, melt-in-your-mouth snowball cookies are a holiday classic that everyone at the table deserves to enjoy — and this version makes that possible without any compromise on texture or flavor. The combination of a gluten free flour blend and almond flour creates a tender, crumbly dough that behaves beautifully, giving you that signature delicate bite traditional versions are known for. Finely chopped pecans folded throughout add a subtle nuttiness and just enough texture to make every bite interesting. The double roll in powdered sugar — once while the cookies are still warm and again after they've cooled — is the secret to that thick, snowy coating that makes these so irresistible. With a yield of 24 cookies, this batch is generous enough for a cookie swap, a holiday tin, or simply keeping a stash on the counter all week. They come together with straightforward pantry ingredients and no complicated techniques, so even if gluten free baking has felt intimidating before, this one is genuinely approachable.
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Learn more →Ingredients
24 servings
For the cookies
- 1 cup (2 sticks) unsalted butter, softened
- ½ cup powdered sugar, sifted
- 1 tsp pure vanilla extract
- 1 cup gluten free flour blend
- ¾ cup almond flour
- ¼ tsp fine salt
- 1 cup pecans, finely chopped
For rolling
- 1 ½ cups powdered sugar, sifted
Instructions
- 1
Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- 2
Pulse the pecans in a food processor until finely chopped — pieces should be about the size of coarse breadcrumbs, with no large chunks remaining. Set aside.
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