These gluten free Mexican wedding cookies are so simple to make and taste just like the classic cookie with an easy shortbread base, toasty pecans, and a quick roll in powdered sugar. As a tradition in my family, we shape them into a cocoon shape so there’s even more cookie to love!
I’ve had this post in drafts for almost a year waiting to share this cookie recipe with you! These gluten free Mexican wedding cookies are my absolute favorite holiday cookie. I grew up eating these, and my mom made dozens upon dozens every year by request from us, family members, friends, and coworkers. We shape our Mexican wedding cookies into a crescent shape and call them cocoons. This means they are a bit bigger than your traditional Mexican wedding cookie, and there’s a little less powdered sugar involved.
Every year I make the people in my life (gluten free) boxes of Christmas cookies. I absolutely love being able to give a handmade gift, and through many years of trial and error I’ve been able to come up with cookies that really do taste like the real thing, so no one gets the short end of the stick receiving my gluten free cookies! Sometimes I can’t believe how far gluten free has come over the years. I like to tell the story of when I was diagnosed 8 years ago and my mom and I went shopping at the flagship Austin Whole Foods for gluten free products I could keep in my dorm. Pickings were slim my friends. There was no aisle of crackers, cookies, breads, pop tarts, frozen foods etc. Instead we picked up a loaf of bread that was vacuum sealed with a YEAR LONG shelf life that truly tasted like a sponge.
After that experience, and once I moved out of the dorm and got my own kitchen, I embarked on a gluten free baking frenzy. Even though it wasn’t that long ago, gluten free flour blends were NOT good. So, instead I bought multiple different flours to make my own blends. White rice flour, brown rice flour, sweet rice, tapioca, arrowroot, sorghum, teff, oat, quinoa, almond, coconut, my pantry was stacked with them ALL. And still, getting a recipe that tasted like the real thing was nearly impossible. As someone who used to bake constantly, I was totally disappointed with the lack of fruit from my efforts. I gave up for a few years, but then, finally, gluten free flour blends really became amazing!
My mom and I had spent a few years trying to replicate pie crusts and these gluten free Mexican wedding cookies to no avail, but then we finally found Better Batter and it changed everything! The next year, I found Cup4Cup at my local Sprouts, and it is still my favorite flour to bake with. Now, you can walk into virtually any store and find King Arthur Measure for Measure or Bob’s Red Mill 1:1 and bake some seriously awesome gluten free foods. If you want to see what else I’m baking for my cookie boxes this year, sign up for my newsletter for the recipes!
I sincerely hope you enjoy these gluten free Mexican wedding cookies this holiday season, I am so excited to be sharing this traditional family recipe with you all!
These gluten free Mexican wedding cookies taste just like the traditional cookie and are so easy to make! They have a shortbread base, toasty pecans, and are finished in powdered sugar. As a tradition in my family, we make them into a cocoon shape so there's even more cookie to love!
- 1 cup butter, softened
- 1/2 cup sugar
- 2 teaspoons vanilla extract
- 2 cups gluten free flour (such as Cup4Cup or King Arthur Measure for Measure)
- 1 1/2 cups pecan pieces
- 3/4 cup powdered sugar, for dusting
- In a large bowl, beat the softened butter, sugar, and vanilla extract for 3-4 minutes with an electric mixer until fluffy and fully combined.
- Add in the flour 1/2 cup at a time, mixing until flour is fully incorporated.
- Add the pecans to the dough and mix in with your hands, or a spoon.
- Refrigerate dough for at least one hour to overnight, then preheat the oven to 275 F.
- Take 2 tablespoons of the dough and roll out into a crescent shape with your hands, first rolling like a log, then bending the edges. Place on a parchment paper-lined baking sheet.
- Bake the cookies for 90 minutes, until browned around the edges.
- Remove from oven and let cool, then roll in powdered sugar and serve!
This recipe is adapted from Celebrate San Antonio: A Cookbook