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!
Keyword gluten-free Mexican wedding cake cookies, gluten-free snowball cookies
1cupbutter,dairy-free use Smart Balance 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)
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!