This Gluten-Free Mexican Wedding Cookies recipe yields tender ribbon-shaped cookies flavored with vanilla and toasted pecans and coated in powdered sugar. These festive buttery cookies are a perfect addition to a holiday cookie gift box.
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Everyone (myself included) seems to be yearning for a Little Women-themed Christmas this year — think cozy earth tones, dried orange slice garland and lots of bows. So of course I had to incorporate a bow motif in my bakes. I adapted the cookie recipe from I Heart Naptime and gave it a gluten-free upgrade so I could share these with my sister, who is mostly GF.
These cookies are buttery and tender, just like my Eggless Shortbread Cookies and checkerboard holiday cookies. If you are looking for another gluten-free treat that is equally festive, try my Gluten-Free Peppermint Brownies.
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Why you'll love this recipe
- This is an easy recipe that comes together quickly.
- Just six simple ingredients are required.
- These are buttery and melt-in-your-mouth cookies.
- The bow shape is a festive addition to your holiday spread.
Ingredients
- Gluten-free flour provides a tender crumb.
- Powdered sugar sweetens the dough and provides a coating.
- Unsalted butter provides flavor and richness.
- Vanilla extract and kosher salt balance the overall flavor profile.
- Pecans provide nutty flavor and textural variation.
See recipe card below for a full list of ingredients and measurements.
Substitutions and variations
Here’s how to customize these cookies to your liking:
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- Regular flour — substitute the same amount of all-purpose flour with no issue. This actually makes shaping them easier as you can pipe the ribbons.
- Different nut — substitute with walnuts, almonds or pistachios.
- Dairy-free — use dairy-free butter.
- Less powdered sugar — skip dipping in powdered sugar, or skip the second dip.
- Extracts — use vanilla bean paste or almond extract, if you do not have vanilla extract.
This recipe has not been tested with any substitutions or variations. If you try any, please let me know how it turned out by commenting below!
How to make bow-shaped cookies
Step 1: Beat the butter until light and fluffy. Add ¾ cup powdered sugar and beat to combine.
Step 2: Beat in the vanilla extract and kosher salt. Add the flour and mix just until combined. Add the pecans and mix just until combined.
Step 3: Shape into bows with your hands (or with a piping bag if using regular flour). Freeze tray for 15 minutes. Bake for 14-16 minutes at 350°F.
Step 4: Cool on trays for 5 minutes, then dip warm cookies into remaining powdered sugar. Cool completely on wire racks before dipping into powdered sugar a second time.
Hot tips
- For the pecans: Measure whole, chop finely, then roast. Roast at 350°F for 3-5 minutes. Keep an eye on them as they can burn quickly.
- If using all-purpose flour and piping the ribbons, really make sure you really chop the pecans very finely so the pecans do not get stuck in the piping tip.
- If you do not have a small cookie scoop, use a tablespoon to scoop the cookie dough for round shapes.
Recipe FAQs
Store Mexican wedding cookies in an airtight container for 3-4 days.
Substitute the same amount of all-purpose flour with no issue. This actually makes shaping them easier as you can pipe the ribbons.
Yes, swap for dairy-free butter without issue.
More recipes you'll love
Lastly, if you make this Gluten-Free Mexican Wedding Cookies recipe be sure to leave a comment or give it a rating. I love to see when people make my recipes, so please tag me @youthsweets on Instagram if you post!
📖 Recipe
Gluten-Free Mexican Wedding Cookies
Equipment
Ingredients
Cookies
- 1 cup unsalted butter (228g) room temperature
- 1 ½ cups powdered sugar (287g) divided
- 1 tablespoon vanilla extract
- ½ teaspoon kosher salt
- 1 ¾ cups gluten free 1-to-1 baking flour (226g) or all-purpose flour if not GF
- 1 cup pecans (100g) toasted and finely chopped*
Instructions
Do ahead
- Preheat the oven to 350°F.
- Prepare two large baking sheets with parchment paper.
Make the cookie dough
- In the bowl of a stand mixer or a large bowl with beaters, beat butter until light and fluffy, about three minutes. Add ¾ cup (143g) of the powdered sugar and beat until combined.
- Add the vanilla and salt and beat to combine. Add the flour and mix just until combined.. Add the pecans and mix just until combined.
Make the bow shape (optional)
- If using gluten-free flour: Working with small portions of dough at a time, roll into skinny logs. Carefully shape into bows and place 2 inches apart on the prepared baking sheets.
- If using all-purpose flour: Transfer the dough to a large piping bag fitted with a medium round piping tip. Pipe cookies onto the prepared baking sheets in bow shapes 2 inches apart on the prepared baking sheets. The dough will be fairly stiff and harder to pipe, but not impossible.
- If skipping the bow shape: Scoop dough with a small cookie scoop and roll into balls before placing 2 inches apart on the prepared pans.
- Chill trays in the freezer for at least 15 minutes before baking. Bake for 14-16 minutes or until the bottoms are just light golden brown.
- After baking, let cool on the pan for 5 minutes, then carefully dip and coat the warm cookies in the remaining ¾ cup (143g) powdered sugar. Place cookies on a wire rack to cool completely. After cooled, dip cookies a second time in powdered sugar to coat.
