Ingredients
- Butter: 1 cup (2 sticks or 226g) unsalted butter, softened to room temperature (not melted).
- Powdered Sugar (Confectioners’ Sugar):
- For the dough: ½ cup (60g), sifted
- For rolling/dusting: Approximately 1 ½ – 2 cups (180-240g), sifted
- Vanilla Extract: 1 ½ teaspoons, pure
- Gluten-Free All-Purpose Flour Blend: 2 cups (approximately 280-300g, depending on the blend). Choose a high-quality blend that contains xanthan gum. If your blend does not contain xanthan gum, you’ll need to add it separately (see note below).
- Finely Ground Nuts: 1 cup. Options include:
- Pecans: Classic choice, toasted and finely ground or chopped very fine.
- Walnuts: Another traditional option, toasted and finely ground.
- Almonds: Blanched or skin-on, toasted and finely ground (almond meal can work, but freshly ground is often better for texture).
- Salt: ¼ teaspoon (enhances the flavors)
- Optional: Xanthan Gum: ¼ to ½ teaspoon, only if your gluten-free flour blend does not already contain it. Check your flour blend’s ingredient list.
Instructions
- Prepare Nuts (if not already ground): If using whole nuts, toast them as described in the ingredient notes. Once cooled, grind them finely in a food processor. Be careful not to over-process into nut butter; pulse until they resemble coarse sand or very fine crumbs. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, using an electric hand mixer or a stand mixer fitted with the paddle attachment, beat the softened unsalted butter on medium speed until it’s smooth and creamy, about 1-2 minutes. Add the ½ cup of sifted powdered sugar (for the dough) and continue to beat on medium speed for another 2-3 minutes, or until the mixture is light and fluffy. Scrape down the sides of the bowl occasionally.
- Add Vanilla and Salt: Beat in the pure vanilla extract and the salt until well combined.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the gluten-free all-purpose flour blend and the finely ground nuts. If your flour blend does not contain xanthan gum and you are adding it, whisk it in with the flour and nuts now.
- Gradually Add Dry to Wet Ingredients: With the mixer on low speed, gradually add the dry ingredient mixture to the wet butter mixture in two or three additions. Mix until just combined and a soft dough forms. Be careful not to overmix, as this can make gluten-free cookies tough. The dough will be soft and slightly crumbly but should hold together when pressed.
- Chill the Dough (Highly Recommended): Scrape the dough onto a piece of plastic wrap, form it into a disc, and wrap it tightly. Refrigerate the dough for at least 1 hour, or up to 24 hours. Chilling the dough helps the gluten-free flours absorb moisture, prevents the cookies from spreading too much during baking, and makes it easier to handle. This step is crucial for the best texture in your Gluten-Free Wedding Cookies.
- Preheat Oven and Prepare Baking Sheets: When ready to bake, preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper.
- Shape the Cookies: Remove the chilled dough from the refrigerator. If it’s very firm, let it sit at room temperature for 5-10 minutes to soften slightly. Scoop tablespoon-sized portions of dough (about 15-20g each) and roll them between your palms to form smooth, 1-inch balls. Place the balls about 1-2 inches apart on the prepared baking sheets. These cookies don’t spread much, but some space is good for even baking.
- Bake: Bake the cookies for 12-15 minutes. The exact time will depend on your oven and the size of your cookies. They are done when the bottoms are lightly golden brown, and the tops are set but still pale. They should not brown significantly on top.
- First Powdered Sugar Coating (Warm): Remove the baking sheets from the oven. Let the cookies cool on the baking sheets for about 5-10 minutes. They will be very delicate when hot. While the cookies are still warm (but not hot enough to melt all the sugar instantly), carefully roll them in a bowl filled with about 1 cup of sifted powdered sugar. The warmth helps the first layer of sugar adhere well. Place the sugar-coated cookies on a wire cooling rack.
- Second Powdered Sugar Coating (Cool): Let the cookies cool completely on the wire rack. Once completely cool, roll them a second time in the remaining sifted powdered sugar (or add more to your bowl if needed). This second coating gives them that signature snowy, generous layer of sweetness.
- Store or Serve: Your beautiful Gluten-Free Wedding Cookies are ready to be enjoyed!
Nutrition
- Serving Size: one normal portion
- Calories: 95 kcal
- Sugar: 4g
- Fat: 7g
- Saturated Fat: 3g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 1g