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 – my go-to flour is Bob’s Red Mill 1:1 Gluten Free Baking Flour.
  • Powdered sugar – for the outside coating.
  • Dairy-free butter – I normally use Earth Balance brand.
  • Walnuts – you could also use pecans or event crushed candy canes for an extra sweet touch.
  • Salt – just a pinch is all!
  • Vanilla & almond extract – for that classic Christmas cookie taste.

More Christmas cookies you’ll love

Gingerbread Cookies

Nutmeg Cookies

Christmas Confetti Sugar Cookies

If you do give this Snowball Cookie recipe a try, make sure to let me know with a comment below! You can also post a photo and tag @thebreadlessbrunette on Instagram.

Gluten-Free Snowball Cookies

A classic Christmas cookie! These cookies have a melt in your mouth, shortbread consistency and will be an instant favorite. You can also substitute the nuts for crush candy canes, for some extra holiday sweetness.
Course Dessert


  • 2 ¼ cups gluten-free flour I use Bob's Red Mill
  • 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.

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