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.
This snowball cookies recipe is from my cookbook Sweet and Simple Gluten Free Baking.
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.
Serving Size: 1 cookie
Amount Per Serving: Calories: 143 Total Fat: 11g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 20mg Sodium: 65mg Carbohydrates: 10g Net Carbohydrates: 0g Fiber: 1g Sugar: 5g Sugar Alcohols: 0g Protein: 1g