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

By

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!

Gluten-Free Snowball Cookies (Classic Recipe) – Gluten-Free Palate (1)

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.

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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.

Do you call these gluten free snowball cookies "snowballs", or "gluten free Mexican wedding cookies" or "gluten free Russian teacakes"?

Gluten-Free Snowball Cookies (Classic Recipe) – Gluten-Free Palate (2)

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.

Gluten-Free Snowball Cookies (Classic Recipe) – Gluten-Free Palate (3)

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:

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  1. In a medium mixing bowl, cream butter and vanilla until smooth.
  2. 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).
  3. Add the flour mixture to the butter.
  4. Work the flour into the butter mixture. It may appear to be too dry, you may need to use your hands.
  5. Stir in the chopped nuts.
  6. Roll dough into 1-inch balls, and place them two inches apart on the baking sheet.
  7. Bake for 16–18 minutes until set, but not brown. Immediately remove from the cookie sheet to a wire rack.
  8. 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.

Gluten-Free Snowball Cookies (Classic Recipe) – Gluten-Free Palate (4)

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.

Yield: 24

Gluten-Free Snowball Cookies (Classic Recipe) – Gluten-Free Palate (5)

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.

Prep Time30 minutes

Cook Time20 minutes

Additional Time5 minutes

Total Time55 minutes

Instructions

  1. Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper; set aside.
  2. In a medium mixing bowl, cream butter and vanilla until smooth.
  3. 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).
  4. Add the flour mixture to the butter mixture.
  5. Work the flour into the butter mixture. You may need to use your hands.
  6. Add the chopped nuts. Continue to work the dough until it sticks together and the butter is well incorperated.
  7. Scoop 1 tablespoon of dough and roll the dough into 1-inch balls. Place them two inches apart on the baking sheet.
  8. Bake for 16–18 minutes until set, but not brown. Immediately remove from the cookie sheet to a wire rack.
  9. Cool cookies for 5 minutes, then roll in powdered sugar. If desired, roll cookies a second time in powdered sugar.
  10. 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:

24

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.

Gluten-Free Snowball Cookies (Classic Recipe) – Gluten-Free Palate (6)

Make Next:Gluten-Free Panettone

Thanks for sharing!

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

FAQs

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.

Continue Reading ›
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.

Get More Info Here ›
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.

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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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Which gluten-free flour works best in cookies? ›

Almond flour is a grain-free, protein-rich flour that lends well to cookies, cakes, and more! Almond flour is made from blanched almonds, meaning without skins (as opposed to almond meal, which is made from raw almonds with skins). This is why it has a fluffy, light texture and pale golden color.

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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.

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How to make gluten-free cookies less dry and crumbly? ›

Use a Binder. Binders like xanthan gum and guar gum provide structure in gluten-free baking to make up for the missing gluten. This prevents cookies from being too crumbly plus it also helps with freshness.

Discover More ›
Does gluten-free flour rise the same as regular flour? ›

One of the first rules of gluten-free baking is managing your expectations; traditional baked goods lean on gluten for their texture and rise. Replicating this is challenging and the results might not be identical, but it can get pretty close with the right flours.

Keep Reading ›
What if my gluten free cookie dough is too dry? ›

7- If your cookie dough is too dry and crumbly, just add back to the mixing bowl and stir in a couple tablespoons of your favorite milk or an egg. Add more if needed – the dough needs to hold together, but most cookie doughs shouldn't be sticky.

Continue Reading ›
What is the trick to gluten-free baking? ›

Keys to Successful GF Baking
  1. Gluten-Free Flours Require Special Measuring Techniques.
  2. Mixing Batters Longer Provides Structure.
  3. Resting Batters and Doughs Has Multiple Benefits.
  4. Visual Cues are Not Reliable; Use an Oven Thermometer and a Timer.
  5. Bake, Then Bake Some More.

Continue Reading ›

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.

View Details ›
What is the best gluten-free flour for baking? ›

Bob's Red Mill gluten-free 1-to-1 baking mix is my favorite gluten-free all-purpose flour blend for baking. It has a mild texture and plenty of "stick" thanks to a blend of sweet rice flour, brown rice flour, and sorghum flour, plus some starches and xanthan gum.

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Why do gluten-free cookies taste weird? ›

Baking with gluten-free flour will produce some slight differences in taste or texture. Millet flour tends to have a mild flavor while buckwheat flour lends itself to a more earthy taste. In addition, quinoa flour has a nutty flavor and bean flour can actually sometimes taste like beans.

Keep Reading ›
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.

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Does gluten-free cookie dough need to rest? ›

Instead of proceeding directly to baking, let the gluten-free cookie dough rest for about 30 minutes at room temperature. This resting period is crucial for hydration, not leavening. During this time, gluten-free flours absorb moisture from the wet ingredients, altering the dough's texture and consistency.

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What ingredient holds cookies together? ›

Flour is the main ingredient that provides structure in a cookie – without it, there would be no cookie! The gluten in flour forms a web of sorts – the framework that catches the air bubbles/gasses given off during rising. This helps provide the structure.

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What makes cookies hold together? ›

Flour is a stabilizer and thickener and controls how much the cookie rises. It holds the cookie together, providing it with its structure. If you use too little flour your cookie won't keep its shape but if you use too much you'll end up with a thick tasteless cookie.

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What can I use instead of xanthan gum for gluten-free cookies? ›

Psyllium husk powder is a great substitute for xanthan gum. It binds foods together and even tends to help increase rise in baked goods. For most recipes I found that 1/2 teaspoon per cup of flour worked best.

Read On ›
What binds cookie dough together? ›

First, try adding more liquid to the dough. This can be milk, water, or even just a little bit of extra oil. If that doesn't work, you can try kneading the dough for a few minutes to help it come together. Lastly, if all else fails, you can always add in a few tablespoons of flour to help bind the dough together.

Learn More Now ›

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