Gluten-Free Wedding Cookies

Traditional wedding cookies (a.k.a. Russian teacakes), coated in a blizzard of confectioners' sugar, offer rich flavor and melt-in-your-mouth texture. These gluten-free cookies are no exception, using almond flour to enhance their delightful crumbliness.

We know you’ll love this gluten-free version of our Wedding Cookies recipe, a long-time favorite here on our site. Substituting Gluten-Free Measure for Measure Flour for the flour in that original yields delicious, delicate cookies that are sure to be a hit with friends and family following a gluten-free diet. Enjoy!

Prep
10 mins
Bake
15 to 20 mins
Total
1 hr 25 mins
Yield
4 dozen cookies
Gluten-Free Wedding Cookies - select to zoom
Gluten-Free Wedding Cookies - select to zoom
Gluten-Free Wedding Cookies - select to zoom

Instructions

  1. Preheat the oven to 325°F. Lightly grease (or line with parchment) two baking sheets.

  2. In a large bowl, beat together the butter, sugar, vanilla extract, almond extract, and salt.

  3. Beat in the almond flour, then the flour.

  4. Scoop chestnut-sized (1") pieces of dough, and roll them into balls. A level teaspoon cookie scoop will give you just the right amount of dough. Place the balls on the prepared baking sheets, leaving 1" between them.

  5. Bake the cookies for 15 to 20 minutes, until they feel set on top: some of them may be starting to barely brown around the edges.

  6. While the cookies are baking, put the coating sugar in a shallow bowl.

  7. Remove the cookies from the oven, allow them to cool on the pan for a few minutes, and then transfer them, 5 or 6 at a time, to the bowl. Roll them in the sugar to coat, then transfer them to a rack to cool.

  8. When the cookies are cool, roll them in the sugar again; they should be thoroughly coated and snowy white.

  9. Store cookies airtight at room temperature for several days; freeze for longer storage.