These melt-in-your-mouth Gluten Free Mexican Wedding Cookies are the perfect combination of nutty, buttery goodness with a light, crumbly texture. Whether you’re preparing for a special occasion or just craving a homemade treat, these cookies are sure to please. Just a simple substitute makes them gluten free too!
Mexican Wedding Cookies are delicious on their own but my husband and I find they are best enjoyed with a piping hot cup of coffee. It’s one of our favorite Saturday morning treats. And our kids love them too! Don’t be shy when coating them in powered sugar- the sugary and slightly messy coating is what makes them perfect.
What Are Gluten-Free Mexican Wedding Cookies?
Also known as Besos de Nuez, Mexican Wedding Cookies are a traditional Mexican dessert that feature finely chopped pecans and a soft, buttery dough. They’re dusted with powdered sugar, giving them a snowy look that makes them look as lovely as they taste. These cookies are not only delicious but they also hold cultural significance, often served during the holiday season, especially for Christmas and Día de los Muertos (Day of the Dead). The combination of buttery, nutty flavor with a slightly crisp texture makes them a crowd pleaser.
The cookies are typically made using wheat flour, which some people are allergic or sensitive to. This recipe uses a standard gluten free flour blend to make them so that even those who can’t tolerate gluten can try and enjoy these Besos de Nuez sin Gluten. They are almost exactly the same as the non-gluten-free version so they can be served to a crowd and no one will even know!
What does “Besos de Nuez” Mean in English?
Besos de Nuez translates to “Kisses of Pecan” in English.
- Besos means kisses.
- De means of or from.
- Nuez means pecan (though it can also mean “nut” more generally in some contexts, in this case, it refers to pecans specifically).
The name captures the essence of these cookies — small, delicate, and sweet, just like a kiss, with a rich pecan flavor.
Ingredients for Gluten Free Mexican Wedding Cookies
To make Besos de Nuez sin Gluten, you only need a few simple ingredients:
Ingredients:
- gluten free flour (I used this this King Arthur blend, but any gluten free blend will work)
- butter, softened
- pecans (you can also use walnuts)
- powdered sugar
- vanilla extract
- maple syrup
These ingredients create a rich and flavorful cookie that’s perfect for any occasion.
Step-by-Step Guide to Making Gluten-Free Mexican Wedding Cookies
Step 1: Preheat the Oven and Prepare the Pecans
Preheat your oven to 400°F. Line a baking sheet with parchment paper to prevent the cookies from sticking and to make cleanup easier.
Heat a dry skillet on medium heat and add the pecans. Toast the nuts, stirring every few seconds. Cook until they are slightly darkened but not burnt, about 2 minutes. Remove from heat and chop finely.
Step 2: Prepare the Dough
In a large mixing bowl, cream together the softened butter, powdered sugar and maple syrup until the color lightens and the texture is fluffy. This is best done using an electric mixer.
Once the butter and sugar are fully combined, add the vanilla extract, chopped pecans, and sifted gluten free flour, mixing with a wooden spoon or spatula until incorporated and a soft dough forms. The dough should be slightly crumbly, but hold together when you press it between your fingers.
Step 3: Shape the Cookies
Scoop small portions of dough, about a tablespoon each, and roll them into balls. Place them on the prepared baking sheet, spacing them about 1 inch apart. If you prefer, you can shape the dough into crescent shapes for a more festive look.
Step 4: Bake the Cookies
Bake the cookies in the preheated oven for 10–12 minutes, or until the edges are slightly golden and the bottoms are a medium golden brown. Be careful not to overbake them; Besos de Nuez should remain soft and slightly crumbly in the center.
Step 5: Cool and Dust with Powdered Sugar
Once the cookies are done, remove them from the oven and let them cool for a few minutes on the baking sheet. After they’ve cooled slightly, dust the Besos de Nuez generously with powdered sugar. This gives them a beautiful, snowy appearance and adds sweetness to the nutty flavor.
Tips for Perfect Besos de Nuez sin Gluten
- Use softened butter: Make sure your butter is softened, but not melted. Softened butter mixes better into the dough, helping to create the perfect texture.
- Finely chop the pecans: To ensure the nuts are evenly distributed throughout the dough, chop them finely. This allows for a balanced nutty flavor in every bite.
- Don’t overbake: Besitos de Nuez sin Gluten should remain soft and tender, so keep an eye on them while baking. They are ready when they are just starting to brown on the top but are already golden brown on the bottom. Remember, they will firm up as they cool.
- Make ahead: You can make the dough ahead of time, roll it into balls, and refrigerate or freeze it for later. This makes them a great treat to prepare in advance.
Why You’ll Love Gluten Free Mexican Wedding Cookies
- Simple and quick: With just a few ingredients and minimal effort, you can make these delicious cookies in no time.
- Perfect for any occasion: Whether it’s a festive holiday or with your morning coffee, these cookies are perfect for any occasion.
- Customizable: Feel free to experiment with different nuts, spices, or even add a touch of orange zest for a citrusy twist.
What are Your Favorite Holiday Cookies?
What baked goods do you love to make for the holidays? Let me know your favorites in the comments. And if you try this recipe and love it, I would love if you came back and left a 5 start review!
Want to cook more Mexican holiday cookies? Try these Hojarascas, which are a delicious cinnamon shortbread cookie.
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Gluten Free Mexican Wedding Cookies
Ingredients
- 1 cup pecans
- 1 cup butter, softened
- 1/2 cup powdered sugar plus more for dusting
- 1 tbsp maple syrup
- 1 tsp vanilla extract
- 21/4 cups gluten free flour blend
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper. Heat a dry skillet on medium heat and add the pecans. Toast the nuts, stirring every few seconds. Cook until they are slightly darkened but not burnt, about 2 minutes. Remove from heat and chop finely.
- In a large mixing bowl, cream together the softened butter, powdered sugar and maple syrup until the color lightens and the texture is fluffy. Add the vanilla extract, chopped pecans, and sifted flour, mixing with a wooden spoon or spatula until incorporated and a soft dough forms.
- Scoop small portions of dough, about a tablespoon each, and roll them into balls. Place them on the prepared baking sheet, spacing them about 1 inch apart.
- Bake the cookies in the preheated oven for 10–12 minutes, or until the edges are slightly golden and the bottoms are a medium golden brown.
- Once the cookies are done, remove them from the oven and let them cool for a few minutes on the baking sheet. After they've cooled slightly, dust the gluten free Mexican wedding cookies generously with powdered sugar and serve!
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