Wedding Cake Cookies
These wedding cake cookies just melt in your mouth! They are buttery, nutty, coated in powdered sugar, and they are completely gluten free. They are great alongside a cup of tea or coffee.
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!