Gluten-Free Snowball Cookies
These Gluten-Free Snowball Cookies are tender, buttery, and dusted with powdered sugar. Perfect for holidays and cookie exchanges—ready in 30 minutes!
Last December, I made five dozen cookies in one weekend. Yes, you read that right—five dozen. My kitchen looked like a powdered sugar bomb had exploded, and I regret absolutely nothing. Because tucked among all those holiday treats were these gluten-free snowball cookies, and they disappeared faster than any other batch.
Here’s the thing about Gluten-Free Snowball Cookies: they’re the cookie everyone reaches for first at parties, whether they avoid gluten or not. Tender, buttery centers wrapped in clouds of sweet powdered sugar—they practically melt on your tongue. Some folks call them Russian Tea Cakes or Mexican Wedding Cookies, but whatever name you use, they’re pure magic.
I’ve tweaked this recipe about a dozen times to get it just right for gluten-free baking. The secret? Finely ground toasted pecans that add richness and help bind everything together without any weird textures. Trust me, even your pickiest cookie critic won’t know these are gluten-free.
Table of Contents
Why You’ll Love These Gluten-Free Snowball Cookies
These Gluten-Free Russian Tea Cakes are ridiculously easy to make—no fancy equipment needed, just your hands and a bowl. They come together in about 30 minutes from start to finish, making them perfect for last-minute baking emergencies (we’ve all been there).
The texture is what gets me every single time. Crumbly yet tender, with that signature melt-in-your-mouth quality that makes snowball cookies so irresistible. The toasted pecans add a subtle nutty flavor that pairs beautifully with the sweet coating.
And here’s my favorite part: they’re naturally elegant without any fuss. No piping bags, no frosting skills required, no decorating stress. Just roll them in powdered sugar twice, and they look like they came from a fancy bakery.
Ingredients
Cookie Dough:
- 180g (1½ cups) plain gluten-free flour blend (I used Doves Farm Freee gluten-free plain white flour without xanthan gum added)
- 120g (1 cup) toasted pecans, finely ground
- 50g (¼ cup) caster/superfine or granulated sugar
- ½ tsp xanthan gum (Omit if your flour blend already contains it)
- ¼ tsp salt
- 100g (¾ stick + 1 tbsp) unsalted butter, softened
- ½ tsp vanilla bean paste (or 1 tsp vanilla extract)
Sugar Coating:
- 120g (1 cup) powdered/icing sugar, sifted
Instructions
Making the Cookie Dough
Step 1: Adjust your oven rack to the middle position and preheat to 350°F (180°C). Line a large baking sheet with parchment paper. This ensures your Gluten-Free Mexican Wedding Cookies bake evenly without sticking.
Step 2: Add all cookie dough ingredients to a large bowl. Here’s where things get fun—knead everything together by hand until you have smooth cookie dough. It should feel soft but not sticky, and definitely not crumbly. You’re looking for that perfect consistency where you can easily roll balls without them falling apart.
Shaping & Baking
Step 3: Use a 1-tablespoon measuring spoon to scoop portions of dough. Roll each scoop between your palms to create uniform balls. This recipe makes about 22-24 Gluten-Free Butterball Cookies, depending on how generous your scoops are.
Step 4: Arrange the dough balls on your lined baking sheet, spacing them at least 1 inch (2.5cm) apart. They don’t spread much, but a little breathing room helps them bake evenly.
Step 5: Bake at 350°F (180°C) for 14-16 minutes. You’re watching for light golden brown edges and just slightly browned tops. Don’t overbake these beauties—they should stay pale on top. No need to chill the dough beforehand, which saves you precious time!
Step 6: Let the cookies cool on the baking sheet for 5 minutes after removing from the oven. Patience here is crucial—they’re quite delicate when hot and will crumble if you handle them too soon. Pour yourself a cup of tea and resist the temptation!
Coating in Powdered Sugar
Step 7: Place your sifted powdered sugar in a bowl or deep plate. Once the Gluten-Free Snowball Cookies have cooled slightly but are still warm, gently roll each one in the sugar until completely coated. The warmth helps the first coat stick.
Step 8: Transfer the coated cookies to a large plate or another lined baking sheet and let them cool completely. As they cool, you’ll notice the sugar coating gets slightly sticky from the steam—that’s exactly what you want!
Step 9: Once completely cool, roll the cookies in powdered sugar again. This double-coating creates that thick, generous blanket of sweetness that makes snowball cookies so iconic and delicious.
Substitutions & Variations
Different Nuts: Swap pecans for walnuts, almonds, or hazelnuts to create your own signature version of these Gluten-Free Russian Tea Cakes. Toast whatever nuts you choose for the best flavor—it makes a huge difference.
Nut-Free Option: If allergies are a concern, try using sunflower seed butter powder or finely ground pumpkin seeds instead of pecans. The texture won’t be identical, but you’ll still get delicious cookies.
Chocolate Version: Add 2 tablespoons of cocoa powder to the dough and reduce the flour by 2 tablespoons. You’ll have chocolate Gluten-Free Mexican Wedding Cookies that are absolutely divine.
Flavored Sugar Coating: Mix a teaspoon of cinnamon into your powdered sugar for a subtle spice, or add finely grated orange zest to the dough for a citrusy twist on traditional Gluten-Free Butterball Cookies.
Dairy-Free Adaptation: Replace the butter with vegan butter or coconut oil (measured solid). The texture will be slightly different but still delicious.
Troubleshooting Tips
Cookies falling apart: Your dough might be too dry. According to research on gluten-free baking from Celiac Disease Foundation, gluten-free flours absorb moisture differently than wheat flour. Add butter one teaspoon at a time until the dough holds together properly when squeezed.
Too crumbly after baking: You may have overbaked them slightly. These Gluten-Free Snowball Cookies should come out while they’re still quite pale on top. Next time, pull them a minute earlier and let carryover heat finish the job.
Cookies spreading too much: Make sure your butter is just softened, not melted or too warm. Also check that you didn’t skip the xanthan gum if your flour blend doesn’t contain it—it’s essential for structure.
Sugar coating won’t stick: Roll them while they’re still warm from the oven for the first coat. The heat and moisture help the sugar adhere. If you’ve let them cool completely before the first roll, warm them briefly in the oven first.
Dense texture: Don’t overwork the dough during mixing. Knead just until everything comes together smoothly. Overworking can make gluten-free baked goods tough and dense.
Storage & Make-Ahead Tips
Store your Gluten-Free Snowball Cookies in an airtight container at room temperature for up to one week. I like using a tin or glass container with a tight-fitting lid—it keeps them fresh and maintains that perfect tender texture.
These cookies freeze beautifully! Place them in a freezer-safe container with parchment paper between layers, and they’ll keep for up to 3 months. Thaw at room temperature for about 30 minutes before serving. You might want to dust them with fresh powdered sugar after thawing for that just-baked look.
For make-ahead convenience, shape the dough balls and freeze them unbaked on a baking sheet. Once solid, transfer to a freezer bag. Bake from frozen, adding just 2-3 extra minutes to the baking time. This trick is perfect when you need fresh Gluten-Free Russian Tea Cakes for unexpected guests!
The dough itself can be made 2 days ahead and refrigerated. Let it come to room temperature for about 15 minutes before shaping—it’ll be easier to work with and you’ll get more uniform cookies.
Serving Suggestions
These Gluten-Free Mexican Wedding Cookies shine at holiday gatherings, cookie exchanges, and winter celebrations. Pile them on a pretty platter for an elegant presentation that requires zero effort beyond the double sugar coating.
Pair them with hot cocoa, coffee, or spiced tea for a cozy afternoon treat. I love serving them alongside the best gluten-free chocolate chip cookies for a cookie platter that pleases everyone at the table.
They’re also wonderful packaged in cellophane bags tied with ribbon as homemade gifts. Just be warned—you might start getting requests year-round once people taste them!
For a festive dessert board, arrange these Gluten-Free Butterball Cookies with fresh berries, gluten-free green bean casserole for your savory side, and other holiday favorites. The contrast between their delicate sweetness and richer desserts creates a beautiful balance.
How to Toast Pecans Perfectly
Toasting pecans brings out their natural oils and deepens their flavor dramatically. For these Gluten-Free Snowball Cookies, I spread raw pecans on a baking sheet in a single layer and toast them at 350°F for about 5-7 minutes, stirring once halfway through.
Watch them carefully—nuts go from perfectly toasted to burnt in seconds. You’ll know they’re ready when they smell fragrant and nutty, and they’ve darkened just slightly. Let them cool completely before grinding, otherwise the heat can turn them into pecan butter in your food processor.
Grind the cooled pecans in a food processor until they’re finely ground but not paste-like. Pulse in short bursts rather than running continuously to avoid over-processing. You want the texture of fine sand, not nut butter!
Why This Recipe Works for Gluten-Free Baking
Traditional snowball cookie recipes rely on wheat flour’s protein structure, but we’ve cracked the code for equally delicious gluten-free versions. The combination of gluten-free flour blend and xanthan gum creates the binding power we need, while finely ground pecans add structure and richness.
The relatively high fat content from butter and pecans keeps these Gluten-Free Russian Tea Cakes tender instead of dry or gritty—a common pitfall in gluten-free baking. Fat is your friend here, creating that signature melt-in-your-mouth texture.
Using weight measurements rather than cups ensures consistent results every time. Gluten-free flours vary widely in density, so a digital kitchen scale is your best friend. Research from the Gluten Intolerance Group shows that accurate measuring is crucial for successful gluten-free baking, especially in delicate recipes like these Gluten-Free Mexican Wedding Cookies.
The double coating of powdered sugar isn’t just for looks—it’s functional too. The first warm coat creates a base layer that slightly dissolves and adheres, while the second coating after cooling provides that thick, snowy appearance we all love.
Frequently Asked Questions
Can I make these without xanthan gum?
If your gluten-free flour blend already contains xanthan gum or another binder, skip the additional xanthan gum called for in the recipe. Adding too much will make your Gluten-Free Snowball Cookies gummy and dense instead of tender and crumbly.
Why do I need to roll them in sugar twice?
The double coating technique ensures a generous, thick layer of powdered sugar that doesn’t disappear. The first coating while warm adheres well, and the second coating after cooling provides that professional bakery appearance.
Can I use almond flour instead of gluten-free flour blend?
These Gluten-Free Butterball Cookies need the structure that a flour blend provides. Almond flour alone is too dense and oily for this recipe. Stick with a quality all-purpose gluten-free flour blend for best results.
How do I know when they’re done baking?
Look for light golden brown edges and tops that are just barely browned. These Gluten-Free Russian Tea Cakes should remain quite pale—they’ll continue cooking slightly as they cool on the baking sheet.
Can I double this recipe?
Absolutely! This recipe doubles beautifully. Just make sure you have enough baking sheets and oven space. You might need to bake in batches, which is totally fine since the dough doesn’t require chilling.
If you’re enjoying these Gluten-Free Snowball Cookies, you’ll want to check out my cassava flour tortillas recipe—they’re perfect for busy weeknight dinners when you need something quick and reliable. The soft, pliable texture rivals any traditional flour tortilla.
For another crowd-pleasing cookie option, try the best gluten-free chocolate chip cookies on the site. They’re chewy, loaded with chocolate, and absolutely foolproof even for gluten-free baking beginners.
And if you’re planning a full holiday menu, don’t miss my gluten-free green bean casserole—it’s become a Thanksgiving staple in my house and always gets rave reviews from gluten-free and gluten-loving guests alike.
Final Thoughts
These Gluten-Free Snowball Cookies have become my go-to recipe whenever I need something impressive but easy. There’s something incredibly satisfying about rolling warm cookies in powdered sugar—it’s almost therapeutic, and the results are always stunning.
Whether you call them Gluten-Free Russian Tea Cakes, Gluten-Free Mexican Wedding Cookies, or Gluten-Free Butterball Cookies, one thing’s certain: they’ll disappear fast. Make a double batch. Seriously, you’ll thank me later when everyone’s asking for seconds and you actually have some left!
The beauty of this recipe is that it’s forgiving and adaptable. New to gluten-free baking? These are perfect for building your confidence. Already a seasoned baker? You’ll appreciate how reliably delicious they turn out every single time.
Now grab your apron, preheat that oven, and let’s make some magic happen. Your kitchen is about to smell absolutely amazing!
Gluten-Free Snowball Cookies
Equipment
- Large mixing bowl
- Baking sheet
- Parchment paper
- 1-tablespoon measuring spoon
- Food processor
- Digital food scale
Ingredients
Cookie Dough
- 180 g plain gluten-free flour blend 1½ cups, Doves Farm Freee gluten-free plain white flour without xanthan gum recommended
- 120 g toasted pecans 1 cup, finely ground
- 50 g caster sugar or granulated sugar ¼ cup
- ½ tsp xanthan gum omit if your gluten-free flour blend already contains it
- ¼ tsp salt
- 100 g unsalted butter ¾ stick + 1 tbsp, softened
- ½ tsp vanilla bean paste or 1 tsp vanilla extract
Sugar Coating
- 120 g powdered sugar 1 cup, sifted
Instructions
- Adjust the oven rack to the middle position, preheat the oven to 350°F (180°C), and line a large baking sheet with parchment paper.
- Add all the cookie dough ingredients to a large bowl and knead them together by hand until you get a smooth cookie dough. It shouldn’t be sticky to the touch, but it also won’t be crumbly. You should be able to shape it into balls without any problems.
- Use a 1-tablespoon measuring spoon to scoop out a portion of the cookie dough and roll it between your palms to shape it into a ball. Repeat with the rest of the cookie dough, you should get 22-24 cookies in total.
- Arrange the cookies on the lined baking sheet, at least 1 inch (2.5cm) apart.
- Bake at 350°F (180°C) for about 14-16 minutes or until they’re light golden brown around the edges and only slightly browned on top.
- Allow the cookies to cool on the baking sheet for 5 minutes. They’ll be quite delicate and fragile immediately out of the oven, so don’t try to roll them in the powdered sugar straight away, as they will crumble.
- Place the powdered sugar into a bowl or deep plate. After the cookies have cooled slightly but are still hot or very warm, roll them in the powdered sugar, making sure that they’re completely coated.
- Place them onto a large plate or another lined baking sheet, and allow them to cool completely. As they cool, the powdered sugar coating will get sticky from the heat and steam released by the cookies.
- Once the cookies have cooled completely, roll them again in the powdered sugar. This ensures a generous coating that sticks well to the surface of the cookies.
