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Gluten Free Mexican Wedding Cookies beautifully arranged on a plate.

Gluten Free Mexican Wedding Cookies

Delightful gluten-free cookies with a crunchy exterior and melt-in-your-mouth center, dusted with confectioners' sugar, perfect for holiday gatherings.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: Mexican
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 ½ cups all-purpose gluten-free flour blend
  • ¾ teaspoon xanthan gum
  • 5/8 cup cornstarch
  • ¼ teaspoon kosher salt
  • 1 cup confectioners’ sugar (divided, plus more as needed)
Wet Ingredients
  • 16 tablespoons unsalted butter (at cool room temperature)
  • 2 teaspoons pure vanilla extract
  • Lukewarm water by the teaspoonful as necessary
Nuts and Coating
  • 13 tablespoons finely chopped raw pecans (or walnuts or almonds)
  • 1/3 cup granulated sugar (for rolling)

Method
 

Preparation
  1. Line a large rimmed baking sheet with unbleached parchment paper and set aside.
  2. In a large bowl, whisk together the flour, xanthan gum, cornstarch, 2/3 cup confectioners’ sugar, and salt.
  3. Add the finely chopped nuts and whisk again to combine.
  4. Add the chopped butter and vanilla, mixing until well combined. Press the butter into the dough until evenly distributed.
  5. Add lukewarm water by teaspoonful until the dough holds together without being oversaturated.
Baking
  1. Scoop dough and roll into balls, then coat with granulated sugar.
  2. Chill dough balls in the fridge for 10 minutes, while preheating the oven to 375°F.
  3. Toss chilled dough balls in the remaining confectioners' sugar before placing them on the prepared baking sheet.
  4. Bake for about 12 minutes until set and firm to the touch.
  5. Cool completely and coat in confectioners' sugar again before serving.

Notes

Chill the dough to help maintain shape while baking. Add a pinch of cinnamon for extra flavor. Don't skip the confectioners' sugar coating for that sweet touch.