Prep Time: 10 mins Cook Time: 12 mins Yield: 32 cookies
Gluten Free | Dairy Free | Egg Free | Vegan
These Gluten Free Snowball Cookies have a buttery shortbread base that’s coated in powdered sugar. These Christmas cookies melt in your mouth, and are completely gluten and dairy free. Snowball cookies are also known as Russian Teacakes and Mexican Wedding Cookies.
Welcome back for Day 4 of Christmas Cookie Week!
Up next are a popular and well known cookie, Snowball Cookies. Aka Mexican Wedding Cookies or Russian Tea Cakes.
But unlike normal, these cookies are entirely gluten, dairy and egg free, and also MELT IN YOUR MOUTH. So, SO good!
Happy baking!
Looking for more Christmas Cookies?
- Chocolate Peppermint Thumbprint Cookies
- Chewy Italian Almond Paste Cookies
- Split Seconds
- Peanut Butter Oatmeal Chocolate Chip Cookies
Click here to see all the cookie recipes on the website!
Reasons to love Snowball Cookies:
- They melt in your mouth
- A classic two-bite cookie
- Only requires 6 ingredients!
- You can choose your favorite nuts to put in the cookies, or leave them out completely
Ingredients in Gluten Free Snowball Cookie Recipe:
Dairy Free Butter- I used my favorite, Country Crock Plant Butter.
Powdered Sugar
Vanilla Extract
1:1 Gluten Free Flour- not all gluten free flours are created equally. I used a 1:1 gluten free flour, specifically King Arthur’s Gluten Free Measure for Measure Flour.
Salt
Chopped Nuts- you can use your favorite kind of nuts, or even a mixture of a few. Or you can completely leave them out. They’re delicious either way!
Tools needed to make Gluten and Dairy Free Snowball Cookies:
- Measuring cups and spoons
- Large bowl with hand mixer, or stand mixer with paddle attachment
- Rubber spatula
- Cookie scoop
- Baking sheet
- Parchment paper sheets
- Small glass bowl
How to make Easy Gluten Free Snowball Cookies:
Make the cookie dough: Using a hand mixer or a stand mixer with a paddle attachment, cream the butter until it is light and creamy, about 2-4 minutes. Add the powdered sugar and vanilla extract and mix together until combined. Add the dry ingredients into the wet ingredients and mix on low until just combined. Do not over mix. Fold in the chopped nuts.
Scoop, roll and freeze: Using a medium cookie scoop, 2 Tablespoons, scoop the dough and roll into balls. Transfer to a parchment lined baking sheet. Freeze the cookie dough balls for 5 minutes to prevent spreading.
Bake: Bake according to the directions below in the recipe card.
Coat: Let the cookies cool for about 15 minutes, they should still be slightly warm but not warm enough where the powdered sugar will melt into the cookie, and roll in powdered sugar. Once they are completely cool, roll in powdered sugar again.
Tips for the best Gluten Free Snowball Cookie Recipe:
- Do not over mix the batter once you add the dry ingredients to the wet ingredients. When using a 1:1 gluten free flour, if you over mix the batter, the dough will turn dense and gummy which we don’t want.
- Do not coat your cookies in powdered sugar when they are too warm- the powdered sugar will melt right into the cookies. Wait until they are slightly warm to do the first coating, and when they are completely cooled off for the second.
- Want to switch it up? Add 1/2 teaspoon of almond extract in addition to the vanilla, for a fun almond twist!
How to store leftover Gluten and Dairy Free Snowball Cookies:
These cookies can be sealed and stored at room temperature for up to 5 days, or in the fridge for up to 2 weeks. They will last in the freezer for up to 2 months when sealed in a freezer ziploc or an airtight container.
Want to save this recipe for later? Pin it to your favorite recipe board!
Craving other delicious recipes? Take a look!
- No Bake Chocolate Peanut Butter Protein Bars
- Oreo Cheesecake Dip
- Hot Cocoa Cookies
- Strawberry Cheesecake Truffles
- Hot Cocoa Dip
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Easy Gluten Free Snowball Cookies
Course: Dessert32
cookies10
minutes12
minutes5
minutes27
minutesThese Gluten Free Snowball Cookies have a buttery shortbread base that’s coated in powdered sugar. These Christmas cookies melt in your mouth, and are completely gluten and dairy free. Snowball cookies are also known as Russian Teacakes and Mexican Wedding Cookies.
Ingredients
- Wet Ingredients
1 cup dairy free butter
1/2 cup powdered sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract* optional
- Dry Ingredients
2 cups 1:1 gluten free flour
1/4 teaspoon salt
- Add Ins
1/2-3/4 cup chopped nuts
Directions
- Preheat oven to 375 degrees.
- Make the cookie dough: Using a hand mixer or a stand mixer with a paddle attachment, cream the butter until it is light and creamy, about 2-4 minutes. Add the powdered sugar and vanilla extract and mix together until combined. Add the dry ingredients into the wet ingredients and mix on low until just combined. Do not over mix. Fold in the chopped nuts.
- Scoop, roll and freeze: Using a medium cookie scoop, 2 Tablespoons, scoop the dough and roll into balls. Transfer to a parchment lined baking sheet. Freeze the cookie dough balls for 5 minutes to prevent spreading.
- Bake: Bake for 12-15 minutes, or until the tops just start to crinkle and the bottoms are just browned. You do not want to overcook these cookies, or else they will be dry and crumbly and will not melt in your mouth.
- Coat: Let the cookies cool for about 15 minutes and roll in powdered sugar. They should still be slightly warm but not warm enough where the powdered sugar will melt into the cookie. Once they are completely cool, roll in powdered sugar again.
- Enjoy!
Recipe Video
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Did you make this recipe?
Comment below or share a photo and tag me @farmfreshwithatwist if you make this recipe! I can’t wait to see what you’ve made!
At what temp do you bake?
375 degrees. Sorry about that! I’ll update that right away.