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!
1cupbutter,dairy-free use Smart Balance butter, Vegan use or Earth Balance (Vegan) butter
1teaspoonpure vanilla extract
2 1/4cupsall-purpose gluten-free flourI 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.
1/2teaspoonxanthan gum (leave out if your flour already has it)
3/4cupfinely chopped nuts, (I used pecans)I finely chopped the pecans in a food processor.
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 finely chopped nuts and mix until fully combined and the dough starts to hold together.
Shape into 1 inch balls with a tablespoon or 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.
Allow the cookies to cool for 3-5 minutes. 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 the 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. It was a game changer for me!