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Gluten-free Mexican wedding cookies dusted with powdered sugar

Gluten Free Mexican Wedding Cookies

These Gluten Free Mexican Wedding Cookies are crispy on the outside, rich and nutty on the inside, and dusted with confectioners' sugar for a delightful treat.
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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: 120
Ingredients Method Notes

Ingredients
  

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

Method
 

Preparation
  1. Line a large rimmed baking sheet with unbleached parchment paper and set it aside.
  2. In a large bowl, whisk together the flour, xanthan gum, cornstarch, 2/3 cup of confectioners’ sugar, and salt.
  3. Add the finely chopped nuts and mix well.
  4. Scatter the butter chunks on top of the mixture, add the vanilla, and mix until well combined. The dough will look sandy.
  5. Add water by the teaspoon until the dough holds together.
  6. Scoop tablespoons of dough, roll them into balls, and coat in granulated sugar.
  7. Chill the dough balls in the refrigerator for 10 minutes.
Baking
  1. Preheat the oven to 375°F.
  2. Toss the chilled dough balls in the remaining confectioners’ sugar and place them on the baking sheet.
  3. Bake for about 12 minutes until set and firm to the touch.
  4. Cool completely, then coat in confectioners' sugar again before serving.

Notes

Chill time is essential for the cookies to hold their shape! Store in an airtight container at room temperature for up to a week, or freeze for longer storage.