gluten-free snowball cookies in a red cookie tin with a snowflake and lighted tree in the background
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5 from 1 vote

Gluten-Free Snowball Cookies {Dairy-Free Option}

Gluten-Free Snowball Cookies are a buttery shortbread cookie filled with nuts and rolled in powdered sugar. They are also known as Mexican Wedding Cookies and Russian Teacakes. They are an easy holiday dessert!
Course Dessert
Cuisine American
Keyword gluten-free Mexican wedding cake cookies, gluten-free snowball cookies
Prep Time 10 minutes
Total Time 20 minutes
Servings 36 cookies
Calories 95kcal
Author Audrey from Mama Knows Gluten Free


  • 1 cup butter ,dairy-free use Smart Balance or Earth Balance (Vegan) butter
  • 1/2 cup powdered sugar
  • 1 teaspoon pure vanilla extract
  • 2 1/4 cups all-purpose gluten-free flour I like Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
  • 1/2 teaspoon xanthan gum (leave out if your flour already has it)
  • 3/4 cup finely chopped nuts (I used pecans)
  • 1/4 teaspoon salt
  • powdered sugar for rolling


  • Preheat oven to 400°
  • In a large bowl cream butter, pure vanilla extract and powdered sugar together.
  • Add the gluten-free flour, xanthan gum (leave out if your flour already has it), salt, and nuts and mix until fully combined and the dough starts to hold together.
  • Shape into 1 inch balls with a tablespoon or cookie scoop. (I used a 1 1/2 tablespoon cookie scoop).  It's important not to make these cookies too big. Place 1 inch apart on a parchment lined cookie sheet.
  • Place in the freezer for 5 minutes.
  • Bake for 10-12 minutes until set but not turning brown. Please watch your oven because all ovens are different. 
  • Place powdered sugar in a small bowl and roll the cookies in the powdered sugar while they are still warm. Allow the cookies to cool again and roll them for a second time in the powdered sugar. Enjoy!
  • Store in an air-tight container. 


  • Shape into 1 inch balls with a tablespoon or cookie scoop. (I used a 1  tablespoon cookie scoop).  It's important not to make these cookies too big. 
  • Always use a cookie scoop. I use a 1 1/2 tablespoon cookie scoop. It was a game changer for me!
  • I like my nuts chopped really small so I used my Ninja Food Processor
  • I also like to use Reynolds Kitchens Cookie Baking Sheets. It has a smart grid that makes it super easy to line up your cookies on your baking sheet. I but it at Walmart.
  • For dairy-free I used Smart Balance butter.
  • For Vegan option use Earth Balance butter or your favorite Vegan butter.
  • Store in an air-tight container.


Serving: 1cookie | Calories: 95kcal | Carbohydrates: 8g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 13mg | Sodium: 62mg | Potassium: 12mg | Fiber: 1g | Sugar: 1g | Vitamin A: 160IU | Calcium: 9mg | Iron: 0.4mg
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