bakingglutenfreememories Wedding cake cookies, also known as Mexican wedding cakes, or Russian tea cakes, are always a scrumptious dessert. Many different cultures have a cookie that is similar to these. I would make these so often because they are delicious, easy to make, and most people thoroughly enjoy them.
These cookies are inspired by my grandmother’s recipe, which I altered. The result is buttery cookies stuffed with walnuts and covered in powdered sugar. The texture is similar to shortbread. I know this isn’t my usual completely refined sugar-free bake, but every once in awhile you need to have it. They may seem to be incredibly sweet, but the sweetness level is actually very well-balanced and the bit of vanilla flavor comes through beautifully.
How to Make Wedding Cake Cookies
My grandmother’s cookie recipe called for no eggs. However, through experimentation of making them gluten free, I found adding an egg to have the best result. It can otherwise be a bit too crumbly since gluten-free flours often require more moisture, as they have the tendency to create drier results.
Start by preheating the oven to 350 degrees Fahrenheit and adding softened butter and coconut sugar to a large bowl. Use a high speed mixer to beat the butter and sugar together on medium high speed until they are nicely creamed together. Then slowly beat in the egg and vanilla extract.
Carefully add in the flour and salt and mix on low speed until the dough is well combined. Very little salt is needed since the butter is already salted. Then stir in the chopped walnuts. I prefer chopped walnuts in these, but chopped pecans are another great option!
Then line a baking sheet with parchment paper or a silicone baking mat. Use your hands to roll the dough into tablespoon sized balls and place them on the baking sheet about an inch apart. Bake them on the middle oven rack for 12 minutes.
Take a small bowl and pour powdered sugar in it. Allow the cookies to cool for about 4 minutes before rolling them in the bowl with powdered sugar. Set them aside on a cooling rack or plate. Repeat until all of the cookies are coated with powdered sugar. Enjoy them once they are completely cool!
Storage Notes and Tips
– Store these cookies in a sealed container at room temperature for 3 days
– These cookies are best served fresh, but they can also be frozen if there are any leftovers. Simply remove them from the freezer and allow them to thaw. The moisture from the refrigerator may cause them to absorb the powdered sugar, so just roll them again in powdered sugar before serving.
– You can also make these cookies slightly larger, if preferred
Wedding Cake Cookies
Ingredients
- 1 cup butter, softened (8oz)
- ½ cup coconut sugar (70g)
- 1 teaspoon vanilla extract
- 1 egg
- ¼ teaspoon salt
- 2¼ cups King Arthur Gluten Free Measure for Measure Flour (351g)
- ¾ cup chopped walnuts (81g)
- powdered sugar to coat cookies (I used organic powdered sugar)
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper or a silicone baking mat.
- In a large bowl, add the softened butter and coconut sugar. Use a high speed blender and beat it on medium high speed until the texture is creamy. Slowly beat in the egg and vanilla extract.
- Carefully add in the flour and salt and mix on low speed until the dough is well combined. Then use a large spoon to stir in the chopped walnuts.
- Use your hands to roll the dough into tablespoon sized balls and space them about an inch apart on the baking sheet. Bake them on the middle oven rack for 12 minutes.
- Then pour powdered sugar into a smaller bowl. Allow the cookies to cool for about 4 minutes and carefully roll each cookie into the powdered sugar until it is nicely coated. Set cookies on a cooling rack or plate and let them cool completely.
- Enjoy!
I have so many good memories of these cookies growing up, and this recipe is just how I remembered them, minus the gluten! I tried it with vegan butter and they are so good. They’re so rich and buttery and the perfect flavor.
Thank you, Sarah! That makes me very happy!