Gluten-Free Snowball Cookies

I love a good Snowball Cookie during the holidays! You may also know these cookies as Russian Tea Cakes or Mexican Wedding Cookies. These gluten-free and dairy-free Snowball Cookies are filled with walnuts, vanilla flavoring and are a melt-in-your-mouth shortbread consistency.

Everyone should enjoy a classic nutty shortbread Christmas cookie! These were always one of my favorites when I was younger and now I can still enjoy them with easy gluten-free and dairy-free swaps.

Here’s a list of everything you’ll need in your kitchen to get started:

  • Gluten-free flour
  • Powdered sugar
  • Dairy-free butter
  • Walnuts or crushed candy canes
  • Salt
  • Vanilla extract
  • Almond extract

Gluten-Free Snowball Cookies

Course Dessert


  • 2 ¼ cups gluten-free flour
  • ½ cup powdered sugar
  • 1 cup dairy-free butter melted
  • ¾ cup ground walnuts or crushed candy canes
  • pinch of salt
  • 2 tsp vanilla extract
  • ½ tsp almond extract
  • 1 cup powdered sugar for dusting


  • Preheat oven to 350 degrees and line a baking sheet with parchment paper.
  • Mix together flour, ½ cup powdered sugar, butter, ground walnuts (or crushed candy canes) and salt.
  • Stir in vanilla and almond extracts.
  • Batter will be crumbly and may seem a little dry, but it should stick together when pinched. If too dry, add a couple splashes of water.
  • Using about 1 ½ tablespoons of dough, roll into balls and press down lightly on baking sheet.
  • Bake for 15 – 17 minutes or until set, not brown.
  • Let cool completely before rolling in remaining 1 cup of powdered sugar.
  • Store at room temperature.


This recipe has been lightly adapted to be gluten-free from Erin Lives Whole
Previous Post Next Post

You may also like

Leave a comment

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.