Gluten-Free Snowball Cookies (Classic Recipe)

Wendy Stoltz

/ Last Modified On January 14, 2024

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Let's talk about how to make Gluten-Free Snowball Cookies. These seasonal favorites are buttery and crunchy. . . a perfect winter treat. These gluten free snowballs, also known as gluten free Mexican wedding cookies, are easy to make and they are perfectly sweet. I'm happy to share my gluten-free snowball cookie recipe!

If you love holiday cookies you'll want to make my Gluten Free Gingerbread Cookies. They're some of my family's favorites. And you can use the same recipe to build a ginger-bread house! And for those with a chocolate craving, try my Gluten Free Chocolate Chip Cookies. They're perfect any time of year.

Table of Contents

Gluten-Free Snowball Cookie Recipe

You know those little ball-shaped cookies dipped in powdered sugar that have been super popular at holiday gatherings the past 40 years? They're a Christmas classic, celebrated for their nostalgic flavor, and they melt in your mouth.

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. There's a reason they're so popular. The taste!

Here's a fun fact: They're also known as Mexican Wedding Cookies, Russian Tea Cakes, and Italian Wedding Cookies.

In my house, we typically make gluten free snowball cookies for Christmas day and often make extra to share with friends as a holiday gift.

And there are several ways to give these a personal flair. If you can't have pecans, you can use sliced and chopped almonds, or walnuts.

Dairy Free Snowball Cookies

Make these gluten free snowball cookies dairy-free by using a dairy-free butter instead of regular butter. I've tried vegan butter in the past with good results.

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.

My friends at Beyond Celiac have also talked about whether almond flour is gluten-free (it is). So that's also an option if you haven't already tried it.

I'll also share some tips for gluten-free flour below. It's your choice whether to use store bought or make your own.

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 make sure that yours has xanthan gum in it. That's what helps it maintain consistency.

If your gluten-free flour doesn't contain xanthan gum, simply add 1 teaspoon to the flour mixture.

How to Make Gluten-Free Snowball Cookies

So let's talk about the steps. My recipe doesn't take too long. If you have the ingredients, a stand mixer (or hand mixer), some parchment paper, and an oven, you're already most of the way there. Here's what to do:

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

Some people ask whether you can freeze snowball cookies. In short, yes! You can make the dough ahead of time and freeze it. Just 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. This is an easy way to save time during the holidays. Just set aside some time well beforehand, then freeze the dough.

Baking Mat Recommendations

While I use parchment paper for most of my gluten-free cookies, you can also use silicone mats. Some people prefer these because they're reusable. It's your choice, and it shouldn't make much of a difference to the finished product. I've used these Amazon Basics mats in the past. They work well.

Tips for Making Gluten-Free Snowball Cookies

Here are a few of my favorite tips for making gluten-free snowball cookies. I learned these from experience. Trust me, they'll save you so much time! These are some of my all-time favorite gluten-free cookies. I hope you enjoy them too!

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.

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:

Serving Size:

1 cookie
Amount 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.

Make Next:Gluten-Free Panettone

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Thanks for sharing!

Gluten-Free Snowball Cookies (Classic Recipe) – Gluten-Free Palate (2024)

FAQs

How to make gluten-free cookies less gritty? ›

—is the result of gluten-free flours that are often high in starches and rice flour, which take longer to absorb moisture than regular “gluten” flour. Letting your cookie dough sit for 60 minutes can make the difference between a cookie with a gritty mouthfeel and one that you would never guess is gluten-free.

See Details ›

How does gluten-free flour affect cookies? ›

They may absorb more liquid, for example, which can result in dry or crumbly cookies. Finally, some people find that gluten-free baked goods lack the flavor and taste of traditional baked goods.

How to add moisture to gluten-free cookies? ›

Honey and agave as a sugar substitute can enhance moisture as well, but be aware that you should cut down slightly on the other liquids you are using in the recipe, as honey and agave are not solid ingredients. Adding an extra egg or oil can also help, but use caution.

Find Out More ›

How to make gluten-free baked goods less crumbly? ›

Add xanthan gum to gluten-free flour. It enhances elastic qualities that gluten-free flours lack, making it easier to work with and less likely to crumble. Add plenty of water to the gluten-free flour to prevent the pastry from becoming too dry when rolling out.

What is the best flour for gluten-free cookies? ›

Oat Flour. With its creamy, earthy flavor and delicate texture, gluten-free oat flour is a staple of my gluten-free baking recipes. It bakes up soft and smooth, adding necessary starch to many GF baked goods and keeping them moist and tender due to its high fat content and stable protein structure.

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How do you improve the texture of gluten-free cookies? ›

Use xanthan gum or guar gum: Gluten-free flours lack the elasticity and structure that gluten provides, so adding a binder like xanthan or guar gum can help to hold the ingredients together and give your baked goods a better texture.

Show Me More ›

Should I add xanthan gum to gluten-free cookies? ›

Using xanthan gum helps provide some of the stickiness that gluten free goods lack, replacing some elasticity. Xanthan gum mimics some of gluten's most essential properties by sticking to flour and its moisture. This helps create moist goods that hold their shape after being baked.

Get More Info Here ›

What is the trick to baking with gluten-free flour? ›

Gluten-free flours often contain fine starches, so they absorb more liquid than conventional flour. To address this, gluten-free recipes usually call for more liquid and produce looser batters. They may also call for a larger quantity of leavening, like baking powder, to help add volume and lighten the texture.

Find Out More ›

What happens when you add yeast to gluten-free flour? ›

In fact, baker's yeast reacts well with gluten-free all-purpose flour and other gluten-free flours like rice flour for baking gluten-free bread recipes and pastries. It's not so much the yeast you have to worry about when sticking to a gluten-free diet.

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What is the secret to moist gluten free baking? ›

Moisture – for some reason gluten-free cakes tend to get a little dry. Any gluten-free cake will dry out super-fast and get hard on the outside if it's not properly refrigerated and covered. I swear by always using buttermilk and adding a little more fat into the batter to compensate for the dryness.

What holds gluten-free cookies together? ›

Binding agents (such as xanthan gum, guar gum, or flax) help give gluten-free baked goods the elasticity needed to create structure — so if your favorite gluten-free flour mix doesn't contain one, you'll probably want to add one.

Tell Me More ›

Why are my gluten-free cookies dry and crumbly? ›

Chilling helps the flours and xanthan gum absorb liquid, which makes the dough sturdier and easier to handle. Without a proper rest, your cookies are likely to crumble. Think of mix-ins as the Spanx of the cookie world. They are a sly way to ensure that your cookies look like cookies, not misshapen gluten-free blobs.

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What to avoid for gluten-free baking? ›

All of the following flours have gluten:

Enriched flour with added vitamins and minerals.
Farina, milled wheat usually used in hot cereals.
Graham flour, a course whole-wheat flour.
Self-rising flour, also called phosphate flour.
Semolina, the part of milled wheat used in pasta and couscous.

Get More Info ›

What is the key to gluten-free baking? ›

Gluten-free baked goods often benefit from extra liquid to hydrate the flour blends, eliminate grittiness, and achieve a less dense or dry texture. However, it's very important to drive off this extra moisture during baking, or you'll wind up with a gummy texture. The best way to do this? Longer baking times.

Read On ›

How much longer do you bake with gluten free flour? ›

Gluten-free goods tend to brown faster and take longer to cook through. So they need to be baked at a slightly lower temperature, for a slightly longer time. Every recipe is different, but in general, try lowering the temperature by 25 degrees and baking the item for 15 minutes longer.

Learn More ›

Why is gluten-free so grainy? ›

Gluten-free bread can have a gritty texture because it often lacks the gluten that helps give regular bread its soft, chewy texture. Gluten-free bread can be made with a variety of ingredients, including rice flour, tapioca flour, and almond flour, which can give the bread a more coarse texture than regular bread.

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How can you improve the texture of gluten-free baked goods? ›

Besides eggs, which are protein-based, two starch-based products often used to bind and thicken gluten-free baked products are guar gum and xanthan gum. These products are largely interchangeable and are used in small amounts (1/2 to 1 teaspoon per cup of flour) to add volume and texture to baked goods.

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Is there a gluten-free flour that is not gritty? ›

Tapioca Flour (Paleo, Grain-Free)

It has no flavor and is very fine in texture. It is useful for thickening.

How to keep gluten-free cookies soft? ›

Eggs: help keep our cookies soft and chewy. I have used Bob's Red Mill Powdered Egg Replacer with good results. The texture is a bit different than when the dough is made with regular chicken eggs, but still very delicious. Vanilla extract: adds cozy flavor to each cookie.

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Gluten-Free Snowball Cookies (Classic Recipe) – Gluten-Free Palate (2024)

Gluten-Free Snowball Cookie Recipe

Dairy Free Snowball Cookies

Working with Gluten-Free Flours

Gluten-Free Flour Blends for Making Cookies

How to Make Gluten-Free Snowball Cookies

Freezing Snowball Cookies

Baking Mat Recommendations

Tips for Making Gluten-Free Snowball Cookies

Ingredients

Instructions

Notes

Nutrition Information:

Yield:

Serving Size:

did you make this recipe?

FAQs

How to make gluten-free cookies less gritty? ›

What holds gluten-free cookies together? ›

References