Gluten-Free Snowball Cookies

Indulge in the melt-in-your-mouth delight of these exquisite gluten-free Mexican Wedding Cookies, also affectionately known as gluten-free snowball cookies. Perfectly crafted for a delicate texture and rich, buttery flavor, they are an essential addition to any holiday cookie platter or a charming treat for any occasion. Prepare to fall in love with these festive, easy-to-make cookies!

These beloved cookies, known by a charming array of names—Gluten-Free Snowball Cookies, Gluten-Free Mexican Wedding Cookies, or Gluten-Free Russian Tea Cakes—are truly a culinary delight. Whatever nomenclature you prefer, their irresistible charm and delicate taste remain constant. They are a timeless classic, especially cherished during the holiday season, bringing joy and a touch of elegance to any gathering.

What sets this gluten-free cookie recipe apart from many other holiday treats is its unique profile. Unlike the soft, chewy textures of classic ginger cookies or the vibrant, ingredient-packed cheer of Christmas kitchen sink cookies, these beauties offer a distinct experience. They boast a delicate, buttery consistency reminiscent of fine shortbread, coupled with a more subtle sweetness that gracefully balances their rich flavor. This makes them a sophisticated alternative for those who appreciate understated elegance in their desserts.

Their exquisite characteristics make them the absolute perfect addition to any festive dessert table, a thoughtfully curated holiday cookie plate, or a lively cookie exchange. Their petite size and charming spherical shape evoke images of fresh snowballs, making them utterly adorable. Beyond their charming appearance, their delicious taste and signature melt-in-your-mouth texture are guaranteed to win hearts—a truly satisfying treat!

Even better, this remarkably easy cookie recipe is incredibly straightforward and doesn’t demand an extensive list of exotic ingredients. You won’t even need staples like eggs or baking powder, simplifying the process and making them accessible for all bakers. With just a few basic components, you can create these enchanting cookies. Here’s a closer look at what you’ll need to embark on this delightful baking journey…

Mexican Wedding Cookies vs. Snowball Cookies: Unraveling the Names of a Beloved Treat

In essence, yes, these delightful confections are fundamentally the same! While their names vary regionally and culturally, the core concept remains consistent: a buttery, crumbly, shortbread-like cookie often studded with nuts and generously coated in powdered sugar. For the sake of clarity in this recipe guide, we’ll use the terms “Snowball Cookies” and “Mexican Wedding Cookies” interchangeably. However, it’s fascinating to explore the rich tapestry of names these beloved cookies have acquired over time, each hinting at a possible origin or cultural connection.

These tender, melt-in-your-mouth cookies are cherished globally and known by a multitude of names, reflecting their widespread appeal and simple, comforting nature. Beyond their most common monikers, you might also encounter these buttery treats referred to as:

• Russian Tea Cakes or Russian Tea Cookies: This name often suggests an Eastern European origin, perhaps served alongside tea, highlighting their delicate nature.
• Snowball Cookies: A descriptive name that perfectly captures their round shape and snowy powdered sugar coating, making them particularly popular during winter holidays.
• Butterball Cookies: This name emphasizes their rich, buttery flavor and dense, round form.
• Italian Wedding Cookies: Similar to Mexican Wedding Cookies, this name links them to celebratory occasions, particularly weddings, in Italian-American culture.
• Mexican Wedding Cookies or Mexican Wedding Cakes: This is one of the most popular names, associating them with festive celebrations in Mexico, often served at special events. The “cakes” variation implies a slightly larger or more elaborate version.
• Danish Wedding Cookies: Suggests a Scandinavian connection, again tying them to special events and celebrations.
• Swedish Tea Cakes: Another Scandinavian variant, reinforcing their suitability for fika (coffee breaks) or afternoon tea.

The variety of names simply underscores the universal love for this simple yet exquisite cookie. Did you know a different name for them? We’d love to hear your local or family traditions!

Simple Ingredients for Perfect Gluten-Free Mexican Wedding Cookies

One of the most appealing aspects of this gluten-free snowball cookie recipe is the sheer simplicity of its ingredient list. You’ll be amazed at how a few pantry staples can transform into such a luxurious treat. Notably, this recipe doesn’t even require eggs, making it a fantastic option for those with egg sensitivities or looking for egg-free baking solutions!

Here’s a breakdown of the essential components and why they are key to achieving the perfect melt-in-your-mouth texture and rich flavor:

• Butter: The foundation of these shortbread-style cookies. I personally find that using salted butter enhances the overall flavor, adding a subtle depth that complements the sweetness. If you only have unsalted butter, simply add an extra pinch of salt to the dough. Crucially, ensure your butter is at a cool room temperature—it should yield slightly when pressed with a finger, but not be greasy or shiny. This precise temperature is vital for the cookie’s structure and prevents spreading.
• Powdered Sugar (Confectioner’s Sugar): This ingredient serves a dual purpose. A portion is incorporated into the cookie dough to provide sweetness and contribute to that delicate, tender crumb. The remaining powdered sugar is reserved for generously coating the baked cookies, giving them their iconic “snowball” appearance and a final touch of sweetness.
• Vanilla Extract: A classic and indispensable flavor enhancer in baking. A good quality vanilla extract adds warm, inviting notes that deepen the overall sweetness and aroma of the cookies, making them truly irresistible.
• Almond Extract (Optional, but Recommended): While entirely optional, adding a whisper of almond extract can elevate these cookies to an extraordinary level. It introduces a subtle, sophisticated undertone that pairs beautifully with the nuts and butter, often leaving people wondering about your “secret ingredient.” It’s a small addition that makes a big impact!
• Gluten-Free Flour: The choice of gluten-free flour is paramount for the success of these cookies. We strongly advocate for King Arthur Measure-For-Measure gluten-free flour blend for almost all our cookie recipes. The primary goal for classic snowball cookies is to achieve a light, tender, and intensely buttery texture that truly melts away in your mouth. Many gluten-free flours can result in a dense product if not formulated correctly. This blend is reliable for achieving the desired lightness. It’s important to use a blend that contains xanthan gum for proper structure. Avoid substituting single-ingredient flours like almond flour, coconut flour, or oat flour, as they have different absorption properties and will alter the texture significantly.
• Cornstarch: A secret weapon for achieving superior tenderness in gluten-free baking. Just a few tablespoons of cornstarch work wonders, transforming the gluten-free flour blend into a lighter, more delicate crumb that mimics the texture of cake flour. I use this clever trick in our gluten-free Levain cookies to ensure they’re exceptionally tender, and it performs equally well here.
• Salt: A crucial ingredient that often goes unnoticed but is vital for balancing flavors. It enhances the sweetness of the sugar and deepens the richness of the butter and nuts. I typically use kosher salt, but if you’re using fine table salt, be sure to use slightly less, as it’s saltier by volume.
• Pecans (Or Other Nuts!): These provide the essential nutty crunch and flavor that is characteristic of Mexican Wedding Cookies. While pecans are our choice today for their buttery flavor and tender crunch, many recipes call for walnuts, hazelnuts, or almonds. Feel free to use your favorite nut, or whatever you have on hand. For the best texture, ensure they are finely chopped but not ground into a powder.

How to Make Gluten-Free Snowball Cookies: A Step-by-Step Guide

For precise ingredient measurements, detailed instructions, and helpful tips, please refer to the full recipe card located below.

1. Preheat Oven & Prepare Baking Sheets. Begin by preheating your oven to 400 degrees F (200 degrees C). This ensures the oven is at the correct temperature when the cookies go in, promoting even baking. Line two baking sheets with parchment paper to prevent sticking and make for easy cleanup.
2. Cream Butter, Sugar, and Extracts Together. In a large mixing bowl, or the bowl of a stand mixer fitted with the paddle attachment, cream together the softened butter, 1/2 cup powdered sugar, vanilla extract, and optional almond extract. Beat on medium speed for 2-3 minutes until the mixture is light, creamy, and smooth. This step incorporates air, which contributes to the cookies’ delicate texture.
3. Incorporate Dry Ingredients and Nuts. Add the gluten-free flour blend, finely chopped pecans (or other nuts), cornstarch, and salt to the creamed mixture. Mix gently on low speed with the paddle attachment until just combined. Be careful not to over-mix; stop as soon as the dough starts to come together and forms a cohesive ball. Overworking the dough can lead to tougher cookies.
4. Scoop & Shape the Cookie Dough. Use a small cookie scoop (approximately 1 Tablespoon size) to portion out uniform balls of cookie dough. Roll each portion between your hands to smooth it into a perfect sphere. Arrange 9-12 cookie dough balls on each prepared baking sheet, ensuring adequate space between them for even baking. Allow any remaining dough to rest at room temperature while the first batch bakes.
5. Bake Cookies to Golden Perfection. Place the baking sheet into the preheated oven and bake for 9-11 minutes. The cookies are ready when their bottoms are lightly golden brown and tiny cracks have just begun to form on their tops. The pale tops indicate their delicate nature. Once baked, let the cookies cool on the baking sheet for 3-4 minutes to firm up slightly before carefully transferring them to a wire cooling rack to cool completely. Alternate baking sheets with each batch to ensure you always place cool cookie dough on a cool baking sheet, which prevents uneven baking and excessive spreading.
6. Roll in Powdered Sugar for a “Snowy” Finish. Once the cookies have cooled completely, gently roll each one in the reserved powdered sugar, ensuring a thorough and even coating. I find it works best to do this one cookie at a time, fluffing the powdered sugar in the bowl after every few cookies to prevent it from clumping. Repeat this process until every cookie is beautifully coated in a soft, snowy layer of powdered sugar.
7. Serve & Store for Future Enjoyment. These delightful cookies are best enjoyed fresh, immediately after their powdered sugar coating. For storage, place them in an airtight container at room temperature, where they will remain fresh for 2-3 days. If you wish to freeze them, arrange the cooled cookies in a single layer in a freezer-safe container or bag for up to 2 months. You can also freeze the baked and cooled cookies *before* rolling them in powdered sugar. When ready to serve, simply thaw them at room temperature, then roll in powdered sugar as directed.

FAQ + Expert Tips and Tricks for the BEST Gluten-Free Mexican Wedding Cookies

Even though this recipe is relatively simple, a few common questions and expert tips can make all the difference in achieving perfect gluten-free snowball cookies every time. Here’s what you need to know:

Why is it Crucial to Let the Cookies Cool Completely?

For the most beautiful and well-coated gluten-free Mexican Wedding Cookies, it is absolutely essential to let the cookies cool completely before attempting to roll them in powdered sugar. If you try to roll warm cookies, the heat will cause the powdered sugar to melt and dissolve, creating a sticky, gummy, or patchy coating rather than the desired “snowy” finish. Patience is a virtue here—a fully cooled cookie will hold the powdered sugar beautifully, resulting in a pristine and elegant presentation.

Troubleshooting: Why Do My Snowball Cookies Go Flat?

Flat snowball cookies can be disappointing, but several factors might be at play. Here’s a checklist to help diagnose and prevent this common issue:

1. Butter Temperature is Key: Ensure your butter is at a cool room temperature, not overly soft or melted. When pressed with your finger, it should make a slight indent but still feel firm, not greasy or shiny. If the butter is too warm, it will melt too quickly in the oven, causing the cookies to spread excessively.
2. Accurate Flour Measurement: Gluten-free baking is often more sensitive to ingredient ratios. Weighing your flour with a kitchen scale is the most accurate method. If you’re measuring by volume, be sure to measure your flour carefully using the “scoop and level” method (lightly spoon flour into the measuring cup, then level off with a straight edge) to ensure you have precisely the right amount. Too little flour can lead to spreading.
3. Avoid Over-mixing the Dough: Once the flour is added, mix only until the ingredients are just combined and the dough comes together. Over-mixing can develop gluten (even in gluten-free flours that contain binders like xanthan gum) or incorporate too much air into the dough. This extra air can then deflate during baking, causing the cookies to spread rather than hold their shape.
4. Consider High Altitude Baking: If you live at a high altitude, the reduced atmospheric pressure can cause cookies to spread more or bake differently. Adjustments to flour, liquid, and baking temperature might be necessary. King Arthur Baking offers excellent tips for high altitude baking that can be adapted for gluten-free recipes.

Can You Freeze Snowball Cookies for Later Enjoyment?

Absolutely! Snowball cookies freeze wonderfully, making them an ideal make-ahead treat for holiday gatherings or when you want to enjoy a taste of them long after baking day. You have two convenient options for freezing:

1. Freeze Finished Cookies in a Single Layer: To protect their delicate powdered sugar coating from rubbing off or sticking, arrange the fully baked and coated cookies in a single layer in a freezer bag or a freezer-safe airtight container. If stacking, place parchment paper between layers. They can be frozen for up to 2 months. Thaw them at room temperature before serving.
2. Freeze BEFORE Rolling in Powdered Sugar for Best Presentation: For the absolute prettiest presentation, you can bake and cool the cookies as directed, but skip the step of rolling them in powdered sugar. Freeze the bare cookies in an airtight container for up to 2 months. When you’re ready to serve, simply let the cookies thaw completely at room temperature, and then roll them generously in powdered sugar just before serving. This ensures a fresh, pristine white coating.

Discover More Gluten-Free Holiday Cookies to Try

The holiday season is synonymous with baking, and there’s no better way to celebrate than with a variety of delicious gluten-free cookies. If you’ve loved these Mexican Wedding Cookies, here are a few more festive recipes from our collection that are sure to become new family favorites and impress your guests:

Gluten-Free Christmas Kitchen Sink Cookies

Chewy Gluten-Free Molasses Cookies

Gluten-Free Red Velvet Crinkle Cookies

Recipe Card

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Gluten-Free Mexican Wedding Cookies (Snowball Cookies)

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

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  Author: Emily Dixon, Sweets & Thank You
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  Total Time: 1 hour 15 minutes
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  Yield: 36-40 Cookies
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  Diet: Gluten Free

Print Recipe

Description

These gluten-free snowball cookies are known by many names—Mexican Wedding Cookies, Russian Tea Cookies, and Snowball Cookies. No matter what you call them, their delicate texture and delicious flavor are sure to make them a beloved addition to your holiday baking!

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Ingredients

For The Cookie Dough:

• 1 cup butter (2 sticks/226 grams), at cool room temperature
• 1/2 cup powdered sugar (60 grams)
• 1 1/2 teaspoons vanilla extract
• 1/4 teaspoon almond extract (optional, but recommended for enhanced flavor)
• 2 cups gluten-free measure-for-measure flour (240 grams – we recommend King Arthur Measure-For-Measure for best results)
• 2 Tablespoons cornstarch (16 grams)
• 1/2 teaspoon salt (kosher salt – use 1/4 tsp if using fine table salt)
• 3/4 cup finely chopped pecans (or walnuts, almonds, hazelnuts)

To Coat The Cookies:

• 3/4 cup powdered sugar (90 grams), for rolling (or more, if needed for full coating)

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Instructions

1. Preheat Oven & Prepare Baking Sheets. Preheat oven to 400 degrees F (200 degrees C). Line two baking sheets with parchment paper.
2. Cream Butter, Sugar, Vanilla & Almond. In a large bowl or stand mixer, cream softened butter, 1/2 cup powdered sugar, vanilla, and almond extracts on medium speed for 2-3 minutes until creamy and smooth.
3. Add Flour, Pecans, Cornstarch, and Salt. Gently mix on low speed with the paddle attachment until just combined and the dough starts to come together. Avoid over-mixing.
4. Scoop & Roll. Use a small cookie scoop to measure 1 Tablespoon dough balls. Roll each ball between your hands to smooth. Place 9-12 balls on a baking sheet.
5. Bake Cookies. Bake for 9-11 minutes, until bottoms are lightly golden and tops just begin to crack. Cool on the baking sheet for 3-4 minutes, then transfer to a wire rack to cool completely. Use alternating baking sheets for subsequent batches.
6. Roll In Powdered Sugar. Once completely cooled, gently roll each cookie in powdered sugar to coat well. Fluff the sugar after every few cookies for best results.
7. Serve & Store. Enjoy immediately. Store in an airtight container at room temperature for 2-3 days. To freeze, store cookies in a single layer in a freezer container for up to 2 months. You can also freeze cookies after cooling but before rolling in powdered sugar; thaw, then roll before serving.

Notes

• Butter Temperature. The butter should be at a cool room temperature, where a gentle press with your finger leaves a slight indent. If it looks shiny or greasy, it’s too soft, and your cookies may spread excessively and have an altered texture.
• Gluten-Free Flour Blend. For optimal results, we highly recommend King Arthur Measure-For-Measure Gluten-Free Flour. If using another brand, ensure it is a “measure-for-measure” or “1-to-1” blend that contains xanthan gum. Do not substitute with single-ingredient flours like almond, coconut, or oat flour, as their properties are too different for this recipe.
• Chopped Nuts. For the best texture in these delicate cookies, the pecans (or other nuts) should be fairly finely chopped. You can achieve this by hand for better control or by pulsing them a few times in a food processor. Be careful not to over-process them into a flour-like consistency.
• Nut Substitutions. If pecans aren’t your preference or readily available, feel free to swap them out! Hazelnuts, almonds, walnuts, or even pistachios are all delicious alternatives that contribute a wonderful nutty crunch. Consider lightly toasting them for an even deeper flavor.

• Prep Time: 30 minutes
• Cook Time: 45 minutes
• Category: Dessert
• Method: Oven
• Cuisine: American

WE ♥