Learn to make buttery, crunchy gluten free snowball cookies in a few simple steps.
These gluten free snowballs, also known as gluten free Mexican wedding cookies, are easy to make and they are perfectly sweet.
If you love holiday cookies you'll want to make my Gluten Free Gingerbread Cookies.
My Gluten Free Chocolate Chip Cookies are also a classic and perfect any time of year.
Gluten Free Snowball Cookies
You know those little ball-shaped cookies dipped in powdered sugar that have been super popular at holiday gatherings the past 40 years?
Yes, this recipe produces those little mouthwatering, palate-satisfying cookies, and they’re gluten‐free!
Gluten Free Snowball cookies are a traditional Christmas cookie that have been around for generations.
They're also known as Mexican Wedding Cookies, Russian Tea Cakes, and Italian Wedding Cookies.
We typically make gluten free snowball cookies for Christmas day and we often make extra to share with friends, as a holiday gift.
If you can't have pecans, you can use sliced and chopped almonds, or walnuts.
Do you call these gluten free snowball cookies "snowballs", or "gluten free Mexican wedding cookies" or "gluten free Russian teacakes"?
Dairy Free Snowball Cookies
Make these gluten free snowball cookies dairy-free by using a dairy-free butter instead of regular butter.
Working with Gluten-Free Flours
When working with or measuring gluten-free flour, spoon the flour into the measuring cup and level. Do not scoop your measuring cup into the gluten-free flour.
The best method really is to weigh the gluten-free flour but I don't have the ingredient weights for all my recipes yet.
Gluten Free Flour Blends for Making Cookies
For this gluten free snowball cookie recipe I used Bob's Red Mill 1-to-1 Gluten Free Baking Flour (not their all purpose gluten free flour).
I've also used my gluten free flour blend + 1 teaspoon of xanthan gum.
You can use your preferred gluten free flour to make these gluten free snowball cookies just be sure that it has xanthan gum in it.
If it doesn't simply add 1 teaspoon to the flour mixture.
How to make Gluten Free Snowball Cookies
- In a medium mixing bowl, cream butter and vanilla until smooth.
- In a separate medium mixing bowl, combine the ½ cup powdered sugar, gluten free flour, and xanthan gum (omit if using a blend with xanthan included).
- Add the flour mixture to the butter.
- Work the flour into the butter mixture. It may appear to be too dry, you may need to use your hands.
- Stir in the chopped nuts.
- Roll dough into 1-inch balls, and place them two inches apart on the baking sheet.
- Bake for 16–18 minutes until set, but not brown. Immediately remove from the cookie sheet to a wire rack.
- Cool cookies for 5 minutes, then roll in powdered sugar.
You can roll these gluten free snowball cookies in powdered sugar a second time, if you wish.
Freezing Snowball Cookies
You can make the dough ahead of time and freeze it. Be sure to bring it to room temperature before you roll the dough into balls.
You can also store baked snowball cookies in an airtight container in the freezer for up to 3 months. Bring them to room temperature before rolling in powdered sugar.
Tips for making gluten free snowball cookies
Room temperature ingredients works best.
The butter should be at room temperature, not hard and not melted.
When you add the flour to the butter mixture, you'll want to first stir it. The dough will appear dry. You'll need to work it the rest of the way with your hands.
Make sure the nuts are finely chopped before you work them into the cookie dough.
Use a 1 tablespoon cookie scoop for uniform cookies.
Did you make these gluten free snowball cookies? Please leave a comment below letting me know what you thought.
Gluten Free Snowball Cookies
Learn to make gluten free snowball cookies in a few simple steps. Gluten free snowballs are a round, buttery shortbread cookie also known as Gluten Free Mexican Wedding Cookies or Gluten Free Russian Teacakes.
Ingredients
- 1 cup butter (2 sticks), softened
- 1 teaspoon gluten-free vanilla extract
- ½ cup powdered sugar
- 2¼ cups all-purpose gluten-free flour blend (I used Bob's Red Mill 1-to-1 Gluten Free Baking Flour)
- 1 teaspoon xanthan gum (omit if using a blend with xanthan gum)
- 1 cup chopped pecans (or walnuts, or almonds)
- ½ cup powdered sugar for rolling cookies
Instructions
- Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper; set aside.
- In a medium mixing bowl, cream butter and vanilla until smooth.
- In a separate medium mixing bowl, combine the ½ cup powdered sugar, gluten free flour, and xanthan gum (omit if using a blend with xanthan included).
- Add the flour mixture to the butter mixture.
- Work the flour into the butter mixture. You may need to use your hands.
- Add the chopped nuts. Continue to work the dough until it sticks together and the butter is well incorperated.
- Scoop 1 tablespoon of dough and roll the dough into 1-inch balls. Place them two inches apart on the baking sheet.
- Bake for 16–18 minutes until set, but not brown. Immediately remove from the cookie sheet to a wire rack.
- Cool cookies for 5 minutes, then roll in powdered sugar. If desired, roll cookies a second time in powdered sugar.
- Store in an airtight container at room temperature.
Notes
- Spoon the flour into the measuring cup and level. Do not scoop your measuring cup into the gluten-free flour or you'll end up with TOO MUCH FLOUR and your cookies will be dry.
- Make sure your flour is at room temperature or it will absorb too much of the wet ingredients.
- Dairy-Free Option: Use dairy-free butter to make this dairy-free.
- Nut Options: If you can't have pecans, you can use chopped walnuts or sliced and chopped almonds.
- Make sure your butter is at room temperature before you begin.
- For this gluten free snowball cookie recipe I used Bob's Red Mill 1-to-1 Gluten Free Baking Flour (not their all purpose gluten free flour). I've also used my gluten free flour blend + 1 teaspoon of xanthan gum.
Nutrition Information:
Yield:
24Serving Size:
1 cookieAmount Per Serving: Calories: 143Total Fat: 11gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 20mgSodium: 65mgCarbohydrates: 10gFiber: 1gSugar: 5gProtein: 1g
This nutrition info is based on the exact ingredients and brands that I used a the time. It may not be 100% accurate. Please check your ingredients nutrition labels.
Christina
These came out fantastic! Thank you!
chrystal
I'm so glad you like them! Thank you for taking time to stop by and let me know.
Best,
Chrystal
Anita Pandolfe
Love your recipes!! Snowballs are absolute favorites in my house and we make them all year long. But I've struggled with the gluten-free version being too delicate - they tend to crumble. I use Cup4Cup or Bob's 1-to-1 GF flour. Any suggestions? I may try adding a 1/4 t. of xanthan gum to add a little bit of structure to the cookie.
I use this trick to speed up the powdered sugar application - I put about a cup of powdered sugar in a large ziploc bag. After I cool the cookies on the cookie sheet for two to three minutes, I place 6 to 8 of them in the powdered sugar bag. Then I very gently tumble the cookies in the powdered sugar until well covered. I remove each cookie with my fingers, gently shaking off any excess sugar in the bag before placing them on a cooling rack. The cookies are still very warm and pick up a nice layer of powdered sugar - equivalent to rolling them twice in a fraction of the time. Add more sugar to the bag, as needed.
chrystal
I am so glad you love my recipes. You can add an additional 1/2 teaspoon of xanthan gum. Cookies higher in fat do tend to be a bit more delicate.
Thanks for sharing your tip about coating the cookies in powdered sugar!
Best,
Chrystal
Susan
How long before Christmas can I make these to serve on Christmas day?
chrystal
I wouldn't make them more than 2 days in advance, just so they are still fresh.
Best,
Chrystal
Samantha
Thank you for sharing this beautiful recipe. The cookies are absolutely divine. I used butter and made them with 3/4 cup chopped pistachio and 1/4 cup cranberries for a red and green Christmas themed cookie. I was concerned that the dough felt so soft and didn't require chilling before baking but I followed the recipe and they turned out perfectly!
Jen
This is the second time I've made these and I love them! I'm just wondering if you have suggestions for what to do if they're turning out a little dry. (I'm using MELT vegan butter since I need to steer clear of dairy). Would a bit of non-dairy milk help, or throw off other parts of the results?
Either way, the buttery vanilla flavor is incredible and I'm pretty addicted to these - first time I've had these since childhood!
I also use candied pecan bits for the recipe (throw in a food processor, mix with coconut oil, maple syrup, salt, and a dash of cinnamon) and it's delicious.
Thank you! Can't wait to try the peppermint vanilla cupcakes next 🙂
chrystal
I've had others say they are a bit dry when they used the vegan butter. Maybe pull them out of the oven a couple minutes early? They will still be hot and continue to cook for a minute or two.
Best,
Chrystal
Vic
Off to make my second batch this week 🙂
Only modification: I toasted the pecans first.
Used Robin Hood AP GF flour.
Excellent recipe. Rave reviews from the family.
Keeper!!! Thank you
chrystal
I am so glad you like them. Thank you for letting me know.
Best,
Chrystal
Rene
I love this recipe! I’ve found that the 1for1 flour works better when sifted, in fact I sift all dry ingredients now. I also found the advice to use my hands to mix the dough towards the end worked perfect! I no longer find these to be too delicate and they melt in your mouth!