Easy Gluten-Free Snowball Cookies (Dairy-Free)

What are Snowball Cookies?

Snowball cookies are literally cookies that look like little snowballs – round bite-sized butter cookies that are often made with chopped nuts and then rolled generously with powdered sugar.

The powdered sugar gives the cookies a snowy whiteness, hence their name “snowball cookies”. Their snowball-like appearance makes them one of our favorite Christmas cookies – especially when it’s snowing outside this time of year!

Fun Fact: These tender cookies are also known as “Russian tea cakes” or “Mexican wedding cookies”.

Why This Recipe Works:

• Simple Ingredients: The main ingredients required for these gluten-free pecan snowball cookies are easily accessible at the local grocery stores (nothing fancy required!).
• Easy to Make: With a rather short ingredient list and uncomplicated instructions, the gf snowball cookie dough comes together easily, and once baked, the finished cookies are rolled in powdered sugar for the snowball effect!
• Amazing Texture: These delicious sweet treats literally melt in your mouth thanks to the combination of butter, powdered sugar and flour, and are the perfect addition to your holiday cookie tray!
• Totally Gluten-Free & Dairy-Free: The best part is that easy snowball cookie recipe is 100% gluten-free and dairy-free, which means that even those with Celiac disease or gluten or lactose intolerance can enjoy them without issues!

Ingredients You’ll Need:

Here’s a visual overview of the ingredients required for this gluten-free snowball cookies recipe.

(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)

Recipe Notes + Substitutions:

• Butter: I used unsalted dairy-free butter (vegan butter) to keep this recipe dairy-free. However, if you are not lactose-intolerant, feel free to use regular unsalted butter instead.
• Powdered Sugar: Powdered sugar (also known as confectioner’s sugar or icing sugar) is sugar that has been processed until it has a powder-like texture. This super-fine texture allows the powdery sugar to dissolve well into the butter, so make sure you use powdered sugar and not regular sugar. If you are diabetic or insulin-resistant, I highly recommend using powdered monkfruit sweetener (a 1:1 powdered sugar substitute that is zero glycemic index and will not raise your blood sugar).
• Eggs: Eggs are a necessary binder in this gluten-free snowball cookie recipe, so I wouldn’t leave them out. I personally have not tried making this pecan snowball cookies without eggs, so I don’t know how they would turn out.
• Vanilla Extract: I recommend adding a bit of vanilla extract for some extra flavor.
• Gluten-Free Flour Blend: I recommend using a good-quality gluten-free measure-for-measure flour blend (a gluten-free 1:1 substitute for regular all-purpose flour) that is made up of lighter flours/starches (such as rice flour, tapioca starch, corn starch or potato starch) for the best results. I do NOT recommend using a gluten-free blend that is made up of heavier flours (such as garbanzo bean flour).
• Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours and helps to better bind the ingredients together. For best results, if your gluten-free flour blend does not already include xanthan gum, make sure to add it in.
• Lemon Zest: I recommend grating the lemon zest just before using it for the best lemon flavor.
• Pecans: Make sure to use unsalted pecans. You can roughly chop the pecans or pulse them in a high-speed blender for a rough chop. If you don’t like pecans, you may also use other unsalted nuts such as walnuts or almonds. Alternatively, if you are allergic to tree nuts, feel free to leave out the nuts completely.

How to Make Gluten-Free Snowball Cookies (Step by Step):

1. Cream Butter and Powdered Sugar

In a large mixing bowl, combine the softened unsalted dairy-free butter, cut into cubes, and 2 tablespoons of powdered sugar.

Beat the powdered sugar and butter for a couple of minutes until you get a creamy mixture.

2. Add Eggs and Vanilla

To the butter-sugar mixture, add the eggs, one at a time, and vanilla.

3. Prepare Dough

In another bowl, whisk the gluten-free measure-for-measure flour, xanthan gum (if using), salt and lemon zest to combine.

Add the dry ingredients to the bowl with the wet ingredients and mix to get a smooth yellow dough (the dough should be thick but not too dense).

4. Add Chopped Pecans

Chop the pecans roughly with a knife or pulse them in an electric blender. Add the chopped pecans to a bowl with dough.

5. Fold Pecans into Dough

Mix the chopped pecans into the dough with a spatula until they are evenly distributed.

6. Chill Dough

Cover the bowl with plastic wrap and refrigerate for half an hour.

7. Preheat and Line

Preheat the oven to 350F and line a large baking sheet with parchment paper or a silpat (silicone mat).

8. Form Dough Balls

Once the dough has chilled, use a cookie scoop to scoop out the dough and roll dough into 1-inch balls.

Place the dough balls in a single layer at least 1 inch apart on the prepared cookie sheet.

9. Bake Until Ready

Bake the snowball cookies for 13-15 minutes until the cookies are golden brown, then let them cool for 5 minutes.

10. Roll Cookies in Powdered Sugar

Roll the still-warm cookies in powdered sugar and set them aside for 10 minutes. Then roll again to make the sugar shell more dense.

Dish by Dish Tips/Tricks:

• Swap out Pecans: If you don’t like pecans, you may also use other favorite nuts such as walnuts or almonds.
• Use Other Citrus Zest: If you wish, you can substitute the lemon zest with orange zest or grapefruit zest.

Recipe FAQs:

Other Gluten-Free Cookies to Bake:

• Chocolate Crinkle Cookies (Gluten-Free, Dairy-Free)
• Gingerbread Cookies (Gluten-Free, Dairy-Free)
• Crunchy Almond Biscotti (Gluten-Free, Dairy-Free)
• Chewy Snickerdoodles (Gluten-Free, Dairy-Free)
• Easy Sugar Cookies (Gluten-Free, Dairy-Free)

Favorite Recipes Featuring Pecans:

• Easy Candied Pecans (Gluten-Free, Vegan)
• Chocolate Pecan Bars (Gluten-Free, Dairy-Free)
• Delicious Pecan Pie (Gluten-Free, Dairy-Free)
• Sweet Potato Casserole (Gluten-Free, Dairy-Free)
• Moist Spice Cake (Gluten-Free, Dairy-Free)

Gluten-Free Desserts You’ll Love:

P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!

Print

Gluten-Free Snowball Cookies (Dairy-Free)

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

• Author: Felicia Lim
• Total Time: 1 hour 5 minutes
• Yield: 20 cookies 1x
• Diet: Gluten Free

Print Recipe

Pin Recipe

Description

These melt-in-your-mouth gluten-free snowball cookies are filled with crunchy pecans and coated with powdered sugar for a beautiful finish! Perfect for your holiday cookie tray. Totally dairy-free too.

---

Ingredients

Scale 1x2x3x

For the Cookies:

• 1/2 cup unsalted dairy-free butter, softened
• 2 tablespoons powdered sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 cup gluten-free measure-for-measure flour
• 1/4 teaspoon xanthan gum (omit if your gluten-free flour blend already includes it)
• 1/4 teaspoon salt
• 1 tablespoon lemon zest
• 1/2 cup unsalted pecans, chopped

For the Powdered Sugar Coating:

• 1 cup powdered sugar, for rolling, or more as necessary

Cook Mode Prevent your screen from going dark

---

Instructions

1. Beat Butter and Powdered Sugar: In a large mixing bowl, combine the softened unsalted dairy-free butter, cut into cubes, and 2 tablespoons of powdered sugar. Beat the powdered sugar and butter for a couple of minutes until creamy.
2. Add Eggs and Vanilla: To the butter-sugar mixture, add the eggs, one at a time, and vanilla.
3. Prepare Dough: In another bowl, whisk the gluten-free measure-for-measure flour, xanthan gum (if using), salt and lemon zest to combine. Add the flour mixture to the bowl with the wet ingredients and mix to get a smooth yellow dough (the dough should be viscous and not too dense).
4. Add Pecans: Chop the pecans roughly with a knife or pulse them in an electric blender. Add the chopped pecans to a bowl with dough.
5. Fold Pecans into Dough: Mix the pecans into the dough with a spatula until they are evenly distributed.
6. Chill Dough: Cover the bowl with plastic wrap and refrigerate for half an hour.
7. Preheat and Line: Preheat the oven to 350F and line a large baking sheet with parchment paper or a silpat (silicone mat).
8. Form Dough Balls: Once the dough has chilled, use a cookie scoop to scoop out the dough and roll the dough into 1-inch balls. Place the dough balls in a single layer at least 1 inch apart on the prepared cookie sheet.
9. Bake Until Ready: Bake the snowball cookies for 13-15 minutes until golden, then let them cool for 5 minutes.
10. Roll Cookies in Powdered Sugar: Roll the still-warm cookies in powdered sugar and set them aside for 10 minutes. Then roll again to make the sugar shell more dense.
11. Serve and Enjoy: Enjoy the snowball cookies!

Notes

Butter: I used unsalted dairy-free butter to keep this recipe dairy-free. However, if you are not lactose-intolerant, feel free to use regular unsalted butter instead.

Powdered Sugar: Powdered sugar (also known as confectioner’s sugar or icing sugar) is sugar that has been processed until it has a powder-like texture. This super-fine texture allows the sugar to dissolve well into the butter, so make sure you use powdered sugar and not regular sugar. If you are diabetic or insulin-resistant, I highly recommend using powdered monkfruit sweetener (a 1:1 powdered sugar substitute that is zero glycemic index and will not raise your blood sugar).

Eggs: Eggs are a necessary binder in this gluten-free snowball cookie recipe, so I wouldn’t leave them out. I personally have not tried making this pecan snowball cookies without eggs, so I don’t know how they would turn out.

Vanilla Extract: I recommend adding a bit of vanilla extract for some extra flavor.

Gluten-Free Flour Blend: I recommend using a good-quality gluten-free measure-for-measure flour blend (a gluten-free 1:1 substitute for regular all-purpose flour) that is made up of lighter flours/starches (such as rice flour, tapioca starch, corn starch or potato starch) for the best results. I do NOT recommend using a gluten-free blend that is made up of heavier flours (such as garbanzo bean flour).

Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours and helps to better bind the ingredients together. For best results, if your gluten-free flour blend does not already include xanthan gum, make sure to add it in.

Lemon Zest: I recommend grating the lemon zest just before using it for the best lemon flavor.

Pecans: Make sure to use unsalted pecans. You can roughly chop the pecans or pulse them in a high-speed blender for a rough chop. If you don’t like pecans, you may also use other unsalted nuts such as walnuts or almonds.

Storing/Freezing: To store, place these gluten-free dairy-free snowball cookies in an airtight container and store in the refrigerator for up to 2 weeks. To freeze, place the snowball cookies in a freezer-safe container or freezer bag and freeze for up to 2 months. Let the frozen cookies thaw completely overnight in the refrigerator before eating.

• Prep Time: 20 mins
• Chilling Time: 30 mins
• Cook Time: 15 mins
• Category: Cookies
• Method: Baking
• Cuisine: Western