Gluten-free Mexican Wedding Cakes

8 Reviews Add a Pic
  • Prep

    10 m
  • Cook

    8 m
  • Ready In

    18 m
Recipe by  Laura Higley

“Buttery cookies that are crunchy yet tender. A gluten-free adaptation of the traditional recipe. Make sure your ingredients are really gluten-free. As a variation, dip each cookie halfway in melted chocolate chips and roll in nuts or sprinkles. Arrange on plate. These cookies freeze very well.”

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Adjust Servings

Original recipe yields 30 cookies



  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. In a medium bowl, mix together the butter and vanilla until well blended. Sift together the confectioners' sugar, rice flour, cornstarch, tapioca starch and gelatin. Stir into the butter mixture until all of the dry ingredients have been absorbed. Mix in the ground hazelnuts and chopped hazelnuts. Form teaspoonfuls of dough into balls, and shape into crescents. Place cookies at least 2 inches apart onto ungreased cookie sheets.
  3. Bake for 8 to 10 minutes in the preheated oven, until golden brown. For crispier cookies, reduce heat to 325 degrees F (165 degrees C), and bake slightly longer. When cookies have cooled completely, dust with additional confectioners' sugar.

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Reviews (8)

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quite disappointing..before becoming gluten intolerant i have eaten these cookies made w/ all purpose flour. i know enough not to be too hopeful of the results for substituting flours. some work and some don't. this didn't! the cookies melted into one large sheet of pastry. perhaps chilling the dough before hand might have worked! the ingredients call for 2 C chopped hazelnuts, 2 C chopped walnuts or hazelnuts (quite a large amount of nuts). the directions call to add the ground hazelnuts and the chopped hazelnuts........what ground nuts? this recipe was a dismal failure. if i can resurrect another from experimentation i will forward to you. this is Christmas week and there are several gluten intolerant family members for whom this was to be a treat.

T Hepner

T Hepner

Even after chilling the dough as I would for regular Mexican Wedding Cake cookies, I still ended up with a finished cookie that looked more like a very flat crisp than a Mexican Wedding Cake. I did manage to save the remainder of the dough & turn it into a fairly good cookie that was close to the original Mexican Wedding cake with some changes. I will submit the recipe for others to try if they would like.



This recipe was a total flop. The cookies melted into one big mess. I would think twice before making this one.

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Amount Per Serving (30 total)

  • Calories
  • 116 cal
  • 6%
  • Fat
  • 8.1 g
  • 12%
  • Carbs
  • 10.5 g
  • 3%
  • Protein
  • 1.4 g
  • 3%
  • Cholesterol
  • 8 mg
  • 3%
  • Sodium
  • 22 mg
  • < 1%

Based on a 2,000 calorie diet



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Mexican Wedding Cakes II


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Mexican Bride Cookies