Gingerbread Chocolate Filled Mexican Wedding Cookies

Posted by on Dec 21, 2018 in Christmas, Cookies, Desserts, Winter | 0 comments

… AKA Gingerbread Christmas Kiss Cookies!

Gluten and Dairy Free Gingerbread Mexican Wedding Cookies by

Mexican Wedding Cookies have been in our family for as long as I can remember. But our recipe had a slight twist from the standard recipe. Ours always included a Hershey kiss in the middle of each pecan-studded shortbread ball. We called them Christmas Kiss Cookies. My older sister used to make these and she would have me unwrap the Hershey Kisses for her while she was making the dough. When she wasn’t looking, I would sneak some of the kisses. There was more than one occasion when she ran out of kisses and had extra dough left over, because I ate some many while unwrapping them. Tired of falling prey to this too many times,she finally decided to employ a more reliable assistant – herself.

Gluten & Dairy Free Gingerbread Wedding Cookies prep by

Years ago I made some adaptations to the basic recipe from those earlier days with my sister. Now, the still tender and buttery dough is gluten and dairy free and the Hershey Kisses have been substituted for dairy-free dark chocolate chips. I like the updated version, Chocolate-Filled Pecan Sandies, every bit as much as the original recipe we two girls baked together.

Gingerbread Mexican Wedding Cookies creaming by

Well, I’ve tweaked things once again. This new recipe is highly favored and is competing closely for first place with those Sandies. This new version has a subtle suggestion of gingerbread amidst all the original flavors of shortbread, pecans, chocolate, and powdered sugar.

Gluten Dairy Free Gingerbread Wedding Cookies dough by

I love making the newly-tweaked recipe, and the Sandies, each holiday season while reminiscing on those treasured memories of baking with my sweet sis. I hope you enjoy these new Gingerbread Chocolate-Filled Mexican Wedding Cookies as much as we do.

Want a perfect flavor pairing? These are GREAT with coffee! And they’re even better with coffee with hooch (i.e. booze)!

Gingerbread Mexican Wedding Cookies, gluten dairy free, by

Merry Christmas baking!

Gingerbread Chocolate Filled Mexican Wedding Cookies

Servings: about 60 cookies
Prep Time: 20 Minutes
Total Time: 1 Hour
Rest Time: 10 minutes
Baking Time: 11-13 minutes per baking sheet
Oven Temp: 350 °F


  • 3 cups (360g) gluten-free flour, plus 3 Tablespoons (separated)
  • 1 cup micro-chopped pecans
  • 2 teaspoons gingerbread spice seasoning
  • 1/4 teaspoon kosher salt
  • 8 ounces (1 cup or 2 sticks) vegan butter substitute
  • 1/2 cup granulated sugar
  • 1 large egg
  • 3 Tablespoons unsulphered molasses
  • 1 teaspoon vanilla extract or vanilla bean paste
  • 1 cup micro-chopped pecans
  • 1 9-ounce bag dairy-free, dark chocolate chips
  • 1/3 cup powdered sugar, for rolling if desired


  • Preheat oven to 350ºF. Line baking sheet with parchment paper. Set aside.
  • In a small mixing bowl, combine flour, pecans, gingerbread spice, and salt. Stir well. Set aside.
  • In a large mixing bowl, beat sugar and vegan butter substitute until sugar is dissolved. Scrape bowl, then beat in egg, molasses, and vanilla until well mixed. On low speed, gradually blend in the flour mixture until dough forms.
  • Using 20g of dough, about 1 level tablespoonful, gently make a ball, then press a depression into center. Fill with seven chocolate chips. Press dough together again to form a ball and hide the chocolate.
  • Place on parchment-lined baking sheet, 20 per sheet, and bake on center oven rack at 350ºF for 11-13 minutes. The cookies don’t spread so dough balls can be placed just 1 inch apart. The bottoms will become golden when the cookies are done, but the rest of the cookie will not - that’s perfect!
  • Transfer baked cookie balls onto cooling rack and let cool at least 10 minutes before tasting them. They’re filling is HOT! (Trust me on this – I’ve been impatient many times and blistered the roof of my mouth.)
  • If coating in powdered sugar, wait about 30 minutes before rolling in the sugar. If rolled while still warm, the sugar dissolves and doesn’t give a coated appearance or taste. I like them naked as well. You just can’t go wrong with these little chocolate-filled cookies.

Safe food is a journey … Thrive!™


Other recipes you might enjoy:

Gluten-free Dairy-free Cutout Cookies

Christmas Cutout Sugar Cookies

Gluten-free Dairy-free Dark Chocolate Almond Butter Cups

Dark Chocolate Almond Butter Cups

Chocolate Filled Pecan Sandies

Chocolate Filled Pecan Sandies


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