These Gluten-Free Mexican Wedding Cakes are also called Russian Tea Cakes or Snowball Cookies. No matter what call you them, this is a super easy recipe for a gluten-free version. I like them best with the optional pecans. Recipe makes about 4 dozen.

Ingredients:

  • 1 C butter, melted
  • ½ C powdered sugar
  • 1 t vanilla
  • 1 ¼ C tapioca flour
  • 1 C white or brown rice flour
  • ½ C almond flour
  • 1 t xanthan gum
  • 1 C powdered sugar for dusting
  • Optional: ½ C finely chopped pecans

Directions:

Preheat oven to 400 degrees.

Combine melted butter, powdered sugar, and vanilla. Whisk together flours and xanthan gum in a separate bowl.

Add flour mixture (and pecans if desired) to butter mixture. Mix until thoroughly combined. Press into one-inch balls. Put on parchment-covered baking sheet.

Bake at 400 degrees for 12 – 14 minutes. They’ll be slightly golden when done.

Remove Gluten-Free Mexican Wedding Cakes from oven. Allow to cool for a few minutes. Roll each cookie in powdered sugar. Allow to fully cool on rack.

Enjoy!

You might also like these recipes:

Guten-Free Cut-Out Sugar Cookies

Gluten-Free Snickerdoodle Cookies