This gluten free snowball cookie recipe is one of my favorite Christmas cookies to make every year. They have the best rich pecan flavor, a buttery, melt in your mouth texture, and come together with just a handful of pantry staples.
These cookies go by a few different names, Russian tea cakes, Mexican wedding cookies, or just snowball cookies, but however you know them, they are a classic addition to any Christmas dessert table.
Rolling them in powdered sugar while they're still warm gives them that signature snowy coating.
I have made snowball cookies since I was little and got my first children's cookbook. They are easily one of my favorite Christmas cookies, and I love how simple they are alongside that rich pecan flavor.
If you are looking for more Christmas cookies try my Gluten Free Thumbprint Cookies, my Gluten Free Eggnog Cookies, my Gluten Free Orange Cranberry Butter Cookies or my Gluten Free Gingersnap Cookies.
You can find all of my cookie recipes here: Gluten Free Cookie Recipes
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Why You'll Love These Snowball Cookies
- Buttery, melt in your mouth texture
- Rich pecan flavor in every bite
- No chilling required
- Freezes beautifully for holiday cookie boxes
Ingredient Notes
- Gluten free flour: a 1 to 1 gluten free blend like Bob's Red Mill 1 to 1 or King Arthur Measure for Measure works best here. Make sure your blend contains xanthan gum, or the dough may be too crumbly to hold together.
- Pecans: toasting them lightly before chopping brings out even more of that rich, nutty flavor.
- Powdered sugar: for the thickest, snowiest coating, roll the cookies in powdered sugar once while they're still warm, then let them cool completely and roll them a second time.
Tips for the Best Snowball Cookies
- Don't over bake. Pull the cookies once the bottoms are just golden, since they'll continue to firm up as they cool.
- If your dough feels dry or won't hold together, add butter or milk a tablespoon at a time until it comes together easily.
- Store in an airtight container with parchment between layers so the powdered sugar coating stays intact.
Top Tip
Roll the cookies in powdered sugar twice: once while they're still warm, then again after they've cooled completely. The first roll melts slightly into the cookie for flavor, and the second gives you that thick, snowy coating everyone expects from a snowball cookie.
Frequently Asked Questions
Yes! You can definitely substitute the pecans with walnuts. You could also use almonds if that works better for you. I have made them with walnuts in the past also and they are still delicious.
I think they have a similar flavor to shortbread (which might be why I like them so much). Shortbread is usually just butter, sugar, flour and salt. This recipe adds in vanilla and pecans. So, the two recipes are very similar.
If your cookies are falling apart they are too dry. You could add a tablespoon or two of butter. You could also add a tablespoon or two of milk. Start with a little and add until your cookies form a ball in your hand easily and stay together on the baking sheet.
Yes. A half teaspoon of almond extract along with the vanilla adds a subtle depth that pairs really well with the pecans.
Yes. Freeze the baked, unrolled cookies in an airtight container for up to 2 months, then roll them in powdered sugar after they thaw for the freshest looking coating.
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Gluten Free Snowball Cookies
- Total Time: 30 minutes
- Yield: 26 cookies 1x
- Diet: Gluten Free
Description
These gluten free snowball cookies are buttery, tender, and packed with pecan flavor in every bite. Rolled in powdered sugar while still warm, they have that classic melt in your mouth texture and come together with just a handful of pantry staples.
Ingredients
- 1 cup Unsalted Butter, softened
- ½ cup Granulated Sugar
- 1 tsp. Vanilla Extract
- ¼ tsp. Sea Salt
- 2 cups Gluten Free Flour
- 1 cups Pecans, finely chopped
- ½ cup Powdered Sugar, to roll the cookies in
Instructions
Preheat your oven to 325 degrees. Line two baking sheets with parchment paper.
In the bowl of your stand mixer add the softened butter, sugar, vanilla and sea salt. Mix until well blended together.
Add the flour and pecans to the wet mixture and blend until combined. The dough will begin to stick together in the bowl.
Using a cookie scoop measure out the dough and roll it into balls. Place them evenly on the baking sheets.
Bake 18-20 minutes or until they are slightly firm and the bottoms are golden brown.
Let the cookies cool slightly. Then, while they are still warm roll them in powdered sugar.
Place the cookies on a cooling rack and let them cool completely before storing them in an air tight container for up to a week.
If you made this recipe please leave a star rating and comment below. It helps other readers find this recipe and means so much to me.
Notes
You can use walnuts instead of pecans if you would like.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
If you make these gluten free snowball cookies, I would love to hear how they turned out. Leave a comment and a star rating below, and snap a photo to tag me on Instagram @smallfarmbiglife. Building out your holiday cookie tray? Check out my other gluten free cookie recipes for more inspiration this season.
Snowball Cookies Ingredients
Instructions
Preheat your oven to 325 degrees. Line two baking sheets with parchment paper.
In the bowl of your stand mixer add the softened butter, sugar, vanilla and sea salt. Mix until well blended together.
Add the flour and pecans to the wet mixture and blend until combined. The dough will begin to stick together in the bowl.
Using a cookie scoop measure out the dough and roll it into balls. Place them evenly on the baking sheets.
Bake 18-20 minutes or until they are slightly firm and the bottoms are golden brown.
Let the cookies cool slightly. Then, while they are still warm roll them in powdered sugar.
Place the cookies on a cooling rack and let them cool completely before storing them in an air tight container for up to a week.
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