Gluten-Free Mexican Wedding Cookies (Snowball Cookies)

Gluten-free Mexican Wedding Cookies, also known as Gluten-Free Snowball Cookies, are classic holiday cookies that will melt in your mouth. Soft buttery shortbread cookie packed chopped with nuts and rolled in powdered sugar.

Course Dessert

Diet Gluten Free

Prep Time 30

Cook Time 10

Total Time 40

Servings people

Calories 103kcal

Author Rebecca Taig

Ingredients

1 cup butter (2 sticks/226 grams)
½ cup powdered sugar (60 grams)
2 teaspoons vanilla extract
1 teaspoon almond extract
2 cups gluten-free flour (272 grams)
½ teaspoon salt
¾ cup chopped walnuts, finely ground (100 grams)

For Rolling The Cookies

1 cup powdered sugar, for rolling

Instructions

Preheat Oven and Prep. Start by preheating the oven to 400°F. Set out two cookie sheets and line them with parchment paper.
Cream Butter, Powdered Sugar, Vanilla Extract, Almond Extract, and Salt. In a large bowl, or the bowl of a stand mixer with a paddle attachment, cream the softened butter, powdered sugar, vanilla extract, almond extract, and salt. Mix on medium speed for 2-3 minutes, or until creamy and smooth.
Add Flour and Walnuts. With the mixer running on low, slowly add the gluten-free flour until just combined and the dough starts to come together. Add the chopped nuts to the mixer.
Fold the Walnuts into the Dough. Mix for a few more seconds incorporating the nuts into the dough, then turn off the mixer. Do not overmix the dough. Scrape down the bottom and sides of the bowl with a rubber spatula folding in any visible dry areas.
Scoop, Roll, and Freeze. Use a small cookie scoop or spoon to scoop out the dough, measuring 1 Tablespoon-sized balls or (20 grams). You want to make sure the cookie dough balls are not too big. Roll each ball of dough between your hands to smooth and place 12 cookie dough balls onto a baking sheet. Place the baking sheet in the freezer for just 5 minutes.
Bake Cookies. Remove the baking sheet from the freezer. Place the tray in the oven and bake for 9-11 minutes, or until the bottoms just turn golden brown and the tops of the cookies have just started to crack. Let the cookies cool for 5 minutes on the baking sheet before transferring to a wire cooling rack to finish cooling. Repeat this baking process until all cookies are baked and cooled.
Roll in Powdered Sugar. Once the cookies are cooled, fill a small bowl with powdered sugar and gently roll each cookie in the powdered sugar to coat well.
Roll the Cookies in Powdered Sugar Again. Repeat once more, rolling the cookies in powdered sugar, to ensure they are evenly coated.
Serve and Store. You can serve these cookies right away or store them in an airtight container at room temperature for 3 days.

Notes

Tips

Softened Butter Temperature

Make sure the butter is not too warm, you want it around 65-67°F.

Weigh Your Ingredients On a Food Scale

Make sure to measure the flour on a food scale for accuracy. Too much or too little flour will alter the recipe results.

Do Not Over-Mix the Dough

Over-mixing the dough can cause the cookies to deflate and spread. Mix until just combined.

Make Them Vegan

For dairy-free or Vegan butter options, try using Earth Balance butter sticks.

Finely Chop the Nuts

You want to make sure the nuts are finely chopped, otherwise, the cookies will crumble after baking. I find that throwing them in a food processor and pulsing for 5-8 seconds produces the perfect nutty texture. If you do not have a food processor you can finely chop the nuts into smaller pieces with a sharp knife.

Do Not Overbake!

Remove the cookies from the oven as soon as the bottoms start to brown, around 10 minutes. You will know they are ready when the tops of the cookies start to crack.

Roll the Cookies in Powdered Sugar Twice

Once the cookies have cooled to room temperature, roll them in powdered sugar. Roll them for a second time for a final coating. You can also use a sifter or hand-held powdered sugar duster to sprinkle a layer of powdered sugar on top of the cookies.

Nutrition