Comments on: Gluten-Free Mexican Wedding Cookies (Snowball Cookies)

By: Emily

Emily — Sun, 14 Dec 2025 16:21:15 +0000

In reply to Molly. Haha! I agree! I also find the sugar sticks to them better!

By: Molly

Molly — Sun, 14 Dec 2025 01:30:46 +0000

These taste just like the pecan crescentsI ate growing up. I don’t know why I was convinced for years they has to be rolled in sugar while hot, even though it always resulted in burnt fingertips and broken cookies! This was a much more pleasant experience!

By: Emily

Emily — Wed, 10 Dec 2025 15:03:47 +0000

In reply to Susan. Delicious! I'm so glad they were a win for you Susan! Thanks so much for sharing your swaps!

By: Susan

Susan — Tue, 09 Dec 2025 19:29:57 +0000

I can not believe how good these are! 1000% fantastic. I made them dairy-free using Country Crock plant based butter w/ Olive Oil. Because our family is nut-free, I swapped the pecans for an equal amount of toasted rolled oats that I but in the blender for a couple of seconds. They had that nutty scent and flavor. These were soooo good. The dough held together beautifully. Thank you for another fabulous recipe, Emily!

By: Sophie D

Sophie D — Mon, 11 Nov 2024 22:21:53 +0000

These are so pretty and fun!

By: Michael

Michael — Mon, 04 Dec 2023 15:48:41 +0000

Growing up I never liked this kind of cookie. It turns out I just hadn’t had the right recipe yet. THIS is the right recipe. These are so good. Don’t tell anyone… but I snuck far more than my fair share of cookies 🙂