Gluten-Free Snowball Cookies (Vegan)

Gluten-Free Snowball Cookies! Soft buttery cookie filled with nuts rolled in powdered sugar. They are an easy no-bake holiday favorite that will melt in your mouth!

Snowball cookies are a holiday favorite! They are also known as Mexican Wedding Cookies, Italian Wedding Cookies, and Russian Teacakes. With only a handful of ingredients, these cookies require little effort but pack a punch in flavor. You can customize these cookies to your liking by choosing your favorite types of nuts. The most popular nut options include walnuts, pecans, or almonds.

Ingredients in Snowball Cookies

This classic recipe can be made with a variety of different nuts and flavor options!

  • Unsalted Butter: For a Vegan option use dairy-free baking sticks
  • Nuts: Walnuts, almonds, or pecans. Walnuts are my favorite!
  • Powdered Sugar: Powdered sugar will be baked on the inside, and then the cookies will be rolled in more powdered sugar after baking.
  • Vanilla: The vanilla gives the shortbread cookies a beautiful flavor. You can also try ( lemon extract, peppermint extract, or almond extract).
  • Gluten-Free Flour: Helps build the structure for the cookies.
  • Walnuts: I love the buttery flavor walnuts provide, but you could also make this recipe with pecans or almonds.
  • Salt: Help bring out the sweetness.

How to Make Gluten-Free Snowball Cookies

  1. Preheat oven to 400.° Line a large baking sheet and set aside.
  2. In a large bowl cream the butter, vanilla extract, and powdered sugar together.
  3. Slowly add the salt and gluten-free flour, about 1/2 cup at a time, until fully incorporated
  4. Measure out 1 cup chopped nuts and toss them into a food processor. Pulse for 5-8 seconds until the nuts are chopped into fine pieces.
  5. Add the nuts to the batter and mix until well combined.
  6. Shape dough into 1” balls and place about an inch apart on the lined baking sheet. Place the baking sheet in the freezer for 5 minutes.
  7. Remove the balls from the freezer and place the baking sheet in the oven and bake for 8-10 minutes.
  8. Remove the cookies from the oven and allow them to cool for 5 minutes.
  9.  Pour 1 cup of powdered sugar into a small bowl. After 5 minutes, carefully roll the cookies into the powdered sugar until fully covered. 
  10. Place the cookie on a cooling rack for up to 1 hour. After 1 hour re-roll the cookies in more powdered sugar.
  11. Store in a glass container at room temperature for up to 1 week.

Tip to Make the BEST Snowball Cookies

  • Nuts: There are several options of nuts to use in this recipe. The best options are pecans, walnuts, and almonds. You want to make sure your nuts are finely chopped, otherwise, the cookies will crumble after baking. I find that throwing the chopped walnuts in a food processor and pulsing for 8 seconds produces the perfect nutty texture. If you do not have a food processor you can finely chop the already chopped nuts into smaller pieces.
  • Measuring the dough: You want to roll out the balls no bigger than 1  inch or about 20 grams in weight. If you make them too big, they will crumble.
  • Timing: Do not overbake! Remove the cookies from the oven as soon as the bottoms start to brown, around 10 minutes. You will know they are ready when the tops of the cookies start to crack.
  • Spoon and Level the Flour: Use a spoon to scoop the flour out of the bag and into the measuring cup. Then use the back of a knife to level off the top of the measuring cup.
  • Roll the cookies in powdered sugar twice: Once cookies have cooled for at least 5 minutes out of the oven, roll them in powdered sugar and then transfer to a cooling rack for 1 hour. After 1 hour re-roll the cookies in more powdered sugar for a final coating.

For More Tasty Recipes Click The Links Below:

Gluten-Free Chocolate Mint Cookies

Gluten-Free Amaretti Cookies (Dairy-Free)

Gluten-Free Chocolate Crinkle Cookies (Dairy-Free)

Gluten-Free Gingerbread Crinkle Cookie

Gluten-Free Snowball Cookies (Vegan)

Recipe Author : Rebecca Taig
Gluten-Free Snowball Cookies! Soft buttery cookie filled with nuts rolled in powdered sugar. They are an easy no-bake holiday favorite that will melt in your mouth!
5 from 3 votes
Course Dessert
Prep Time 40 mins
Cook Time 10 mins
Servings 24 people
Calories 155 kcal

Ingredients
  

  • 1 cup dairy-free butter or regular unsalted butter, softened
  • 1/2 cup powdered sugar
  • 2 teaspoons vanilla
  • 2 ¼ cups gluten-free flour
  • 1/4 teaspoon salt
  • 1 cup chopped walnuts, finely ground

For Rolling The Cookies

  • 1 cup powdered sugar, for rolling

Instructions
 

  • Preheat oven to 400.° Line a large baking sheet and set aside.
  • In a large bowl, cream together the vanilla, powdered sugar, and softened butter.
  • Slowly add the salt and gluten-free flour, about 1/2 cup at a time, until fully incorporated
  • Measure out 1 cup chopped nuts and toss them into a food processor. Pulse for 5-8 seconds until the nuts are chopped into fine pieces.
  • Add the nuts to the batter and mix until well combined.
  • Shape dough into 1” balls and place about an inch apart on the lined baking sheet. Place the baking sheet in the freezer for 5 minutes.
  • Remove the balls from the freezer and place the baking sheet in the oven and bake for 10-12 minutes.
  • Remove the cookies from the oven, and allow them to rest for 5 minutes before removing.
  • Pour 1 cup of powdered sugar into a small bowl. After 5 minutes, carefully roll the cookies into the powdered sugar until fully covered.
  • Place the cookie on a cooling rack for up to 1 hour. After 1 hour re-roll the cookies in more powdered sugar.
  • Store in a glass container at room temperature for up to 1 week.

Nutrition

Serving: 1cookieCalories: 155kcalCarbohydrates: 15gProtein: 2gFat: 11gSaturated Fat: 2gSodium: 106mgPotassium: 23mgFiber: 1gSugar: 8gVitamin C: 1mgCalcium: 11mgIron: 1mg
Keyword gluten free, gluten free cookies, holiday, holiday dessert
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Hi, I'm Rebecca the voice and creator behind this blog, filled with inspiration for entertaining, home design, and delicious gluten-free recipes.

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