Gluten-Free Snowball Cookies
Snowball cookies are a Christmas cookie classic, and this gluten-free snowball cookie recipe is no different! Buttery, tender cookies are filled with toasted pecans and baked until golden. Then, they’re rolled twice in powdered sugar for that classic snowy appearance. They promise a sweet, tender bite every time that just melts in your mouth.
Originating from a variety of cultural traditions, with names like Russian Tea Cakes or Mexican Wedding Cookies, snowball cookies have traversed the globe, gaining popularity and various adaptations along the way.
My gluten-free snowball cookies are based on a recipe I grew up eating. To make them gluten-free, I used Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour and a secret ingredient to make them super tender… cornstarch!
You would never guess these snowball cookies were gluten-free after taking a bite. They taste just like their gluten-filled version!
You’ll love this recipe because:
Table of Contents
Ingredients
Ingredient Notes
- Unsalted Butter – Use butter that is softened to room temperature for easier creaming with sugar. I like to use unsalted butter, rather than salted butter, so I can control the level of salt in the recipe. Avoid using margarine or spreadable butters, as they can affect the texture and taste of the cookies.
- Powdered Sugar – Also known as confectioners’ sugar or icing sugar; ensure it’s finely ground for a smooth texture. You’ll use a portion of the powdered sugar in the cookie, and the rest for rolling the cookie after baking, so be sure to pay attention to the quantities in the instructions.
- Vanilla Extract – Pure vanilla extract is preferable for the best flavor. You can also use vanilla paste if you prefer. The little specks of vanilla would be beautiful in this recipe!
- Gluten-Free Baking Flour – I tested this recipe with Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour (in the blue bag), which already contains xanthan gum. I have not tested other gluten-free flour blends, so I cannot verify that they will work in this recipe. Almond flour and coconut flour will not work in this recipe.
- Cornstarch – I love to add cornstarch to my baked goods. It helps to create a tender texture in the cookies and keep the cookies from spreading too much while baking.
- Salt – A small amount enhances the flavors; use fine table salt for even distribution in the dough.
- Ground Cinnamon – Adds a subtle warmth and flavor; can be adjusted to taste or omitted if preferred. You really can’t taste a distinct cinnamon flavor in the cookies, but it does help to overall flavor them.
- Finely Chopped Pecans – Pecans add a nutty flavor and crunch; walnuts or almonds can be used as a substitute. Ensure they are finely chopped for even distribution in the dough. I toast mine before adding to the dough, which brings out their nutty flavor. You can also use mini chocolate chips in this recipe if you want to make these cookies nut-free or prefer a chocolate chip snowball cookie.
For recipes involving nuts like pecans or almonds, consider toasting them slightly before adding to the dough. Toasting nuts in a dry skillet or in the oven until they’re just fragrant enhances their flavor, adding a deeper, nuttier character to your cookies. Just be sure to let them cool completely before chopping and incorporating into the dough to prevent melting any butter in the mix, which could affect the texture of your cookies.
Step-by-Step instructions
For the ingredient list with measurements, full instructions, printable recipe, and additional notes, please scroll down to the recipe card.
Recipe FAQs
This often happens if the butter is too soft or if the dough wasn’t chilled long enough. Make sure your butter is softened but not melted, and chill the dough for at least 30 minutes before baking.
Cracking can occur if the dough is too dry. Ensure that your measurements are accurate, especially for flour. I recommend weighing your flour with a food scale instead of using a measuring cup, which is not as accurate.
Absolutely! You can simply omit the nuts without needing to substitute anything else. However, you can also use mini chocolate chips in place of the nuts, too!
For the best coating, roll the cookies in powdered sugar while they’re still warm, then again once they’ve cooled. This creates layers of sugar that stick better.
Yes, you can prepare the dough and refrigerate it for up to 2 days before baking. Just let it sit at room temperature for a few minutes before shaping if it becomes too hard.
They’re done when they’re set and lightly browned on the bottom. The tops will not brown much. Overbaking can make them hard.
expert tips
Storage instructions
Storage:
- Once the snowball cookies have completely cooled, store them in an airtight container at room temperature in a cool, dry place. Properly stored, the cookies will stay fresh for up to one week.
Freezer Option:
- Snowball cookies freeze well. Place the completely cooled cookies in a single layer on a baking sheet and freeze until solid. Then transfer them to a freezer-safe container or zip-top bag. They can be frozen for up to 3 months. To enjoy, simply thaw them at room temperature for a few hours before serving.
More gluten-free cookies to try
Did you make this recipe?
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Gluten-Free Snowball Cookies
Ingredients
- 2 cups gluten-free flour blend with xanthan gum (280g, I used Bob's Red Mill 1-to-1 Gluten-Free Baking Flour)
- 1/4 cup cornstarch (32g)
- 1/4 teaspoon salt
- 1/8 teaspoon ground cinnamon
- 1 cup unsalted butter (softened (226g))
- 1 2/3 cups powdered sugar (divided (200g))
- 2 teaspoons vanilla extract
- 3/4 cup finely chopped toasted pecans (80g)
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Set aside.
- In a medium mixing bowl, combine the gluten-free flour, cornstarch, salt, and cinnamon. Whisk to combine. Set aside.
- In a separate large bowl, cream together the butter and 2/3 cups of the powdered sugar until light and fluffy, for 1-2 minutes.
- Stir in vanilla extract until combined.
- Gradually add the dry mixture to the creamed butter mixture, beating until well blended and no more streaks of flour remain. The dough will be crumbly at this point.
- Stir in the chopped pecans until evenly distributed. The dough should have come together a bit more and be easily scooped into dough balls.
- Chill the dough for 30 minutes to prevent the cookies from spreading too much in the oven.
- Use a small tablespoon-sized cookie scoop to portion out the dough into even amounts. Roll the dough into 1-inch balls and place them on the prepared baking sheet, spaced about 1-2 inched apart. You will need to bake in batches. Keep the remaining dough chilled until ready to use.
- Bake the cookies at 350°F (175°C) for 10-12 minutes or until the cookies are set and lightly browned on the bottom. The tops will not brown much.
- Once slightly cooled for about 5 minutes, but still warm, roll the cookies in the remaining powdered sugar. Let them cool completely on a wire rack.
- Once cooled, roll them again in powdered sugar for a snowy look.
Notes
- If you have celiac disease or are on a gluten-free diet for any reason, be sure to double check your ingredients to ensure they are gluten-free, as manufacturing practices and ingredient lists can change over time.
- I tested this recipe with Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour, in the blue bag, which already contains xanthan gum. You do not need to add xanthan gum to this recipe because of that. I also cannot guarantee that other gluten-free flour blends will work in this recipe, as they are all so different.
- When measuring gluten-free flour, use a food scale to weigh it for the most accurate results. If you must measure it using a measuring cup, spoon it into the measuring cup and level it off with a knife. Avoid scooping directly with the cup to prevent packing and using too much flour, which can result in dry cookies.
- Ensure the butter is softened but not melted. Softened butter creams better with sugar, giving the cookies the right texture. If it’s too hard or melted, the texture of the cookies will be affected.
- Oven temperatures can vary, so start checking the cookies around the 10-minute mark. They should be set but not overly browned.
- If pecans aren’t available or you prefer another nut, almonds or walnuts are great substitutes. I’ve also tested this recipe with mini chocolate chips, which are delicious in this recipe.
Nutrition
I’m Megan
A gluten-free food blogger from Chicago and lover of all things food, showing you gluten-free can be easy and delicious, too. Let’s make gluten-free stress free together! Read more…
Such a yummy cookie! 💋
So glad you liked it, Pamela! Thanks so much for coming back to leave a review! I appreciate it!