Gluten-Free Snowball Cookies (Russian Tea Cakes) (Dairy-Free)

These classic gluten-free snowball cookies will add a beautiful festive touch to your holiday Christmas cookie platter. And they’re dairy-free. These make me think of what Pecan Sandies and powdered sugar doughnut holes would make if they had a baby.

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Gluten-Free Snowball Cookies Ingredients:

• Gluten-Free Flour: My favorite gluten-free & dairy-free flour blends to use are Pamela’s Artisan Blend and Better Batter. I’ve been using them both with great results. They are both a 1-1 substitute. If you use another gluten-free flour blend be sure that it contains xanthan gum. If not add 1/2 teaspoon xanthan gum per cup of flour.
  Dairy-Free Butter: Use Smart Balance or Earth Balance. Simply sit it out on the countertop for about 10 minutes soften at room temperature. Use real butter if you don’t need this recipe to be dairy-free.
• Pecans: You can buy pecan halves or pieces. You’ll roast these and then run them through a food processor to finely chop.
• Confectioner’s sugar: We’re going to use confectioner’s sugar in the actual cookie dough and to roll the finished cookies in.
• Vanilla Extract: This just always gives cookies an extra yumminess factor.

How to Make Gluten-Free Snowball Cookies:

Start by roasting the pecans in the oven at 300° for 9-10 minutes. Remove from the oven and let cool. Once they’re cool finely chop them in a food processor.

Next, use a stand mixer to cream together the buttery spread and confectioner’s sugar and then mix in the vanilla extract.

While the mixer is running on low speed slowly add the gluten-free flour and salt and mix until well combined. Then add in the finely chopped pecans. Again mix until completely combined.

Roll dough into 1 inch balls and place them on a baking sheet. These will not spread too much so you can put several on a baking sheet. Just leave a couple of inches for the air to circulate well while they’re baking.

Bake for 11-12 minutes and then let cool for 5 minutes on the pan. After 5 minutes roll them in confectioner’s sugar while still warm and then let cool. Once they are completely cool roll the cookies in the confectioner’s sugar a second time. I know some like to roll them a third time but I’ll leave that up to you.

Once they are completely cool roll the cookies in the confectioner’s sugar a second time. I know some like to roll them a third time but I’ll leave that up to you.

Freeze:  They can also be frozen for up to 2-3 months.

More Gluten-Free Christmas Cookies You’ll Love:

Christmas Cut-out Sugar Cookies
Gingerbread Cookies
Chocolate Crinkle Cookies
Soft Molasses Cookies
White Chocolate Cranberry Cookies

And be sure to see my collection of 12 Gluten-Free Christmas Cookies!

Gluten-Free Snowball Cookies (Dairy-Free)

• Author: MamaShire
• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Total Time: 32 minutes
• Yield: 3 dozen 1x
• Category: Dessert
• Method: Oven

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Description

These classic gluten-free snowball cookies will add a beautiful festive touch to your holiday Christmas cookie platter.

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Ingredients

Scale 1x2x3x

3/4 cup pecan halves or pieces
1 cup buttery spread, softened to room temperature. (Smart Balance or Earth Balance)
3/4 cup confectioner’s sugar
2 teaspoons vanilla extract
2 1/4 cups gluten-free flour blend**
1/4 teaspoon salt

1 1/4 cup confectioner’s sugar (for rolling)

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Instructions

Start by roasting the pecans in the oven at 300° for 9-10 minutes. Remove from the oven and let cool. Once they’re cool finely chop them in a food processor.

Next, use a stand mixer to cream together the buttery spread and confectioner’s sugar and then mix in the vanilla extract.

While the mixer is running on low speed slowly add the gluten-free flour and salt and mix until well combined. Then add in the finely chopped pecans. Again mix until completely combined.

Roll dough into 1 inch balls and place them on a baking sheet. These will not spread too much so you can put several on a baking sheet. Just leave a couple of inches for the air to circulate well while they’re baking.

Bake at 350° for 11-12 minutes and then let cool for 5 minutes on the pan. After 5 minutes roll them in confectioner’s sugar while still warm and then let cool. Once they are completely cool roll the cookies in the confectioner’s sugar a second time.

Optional: Roll in confectioner’s sugar a third time.

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Notes

*If you don’t need this recipe to be dairy-free you can use real butter in place of the buttery spread.

**My favorite gluten-free & dairy-free flour blends to use are Pamela’s Artisan Blend and Better Batter. I’ve been using them both with great results. They are both a 1-1 substitute. If you use another gluten-free flour blend be sure that it contains xanthan gum. If not add 1/2 teaspoon xanthan gum per cup of flour.

Can be frozen for up to 2-3 months.

Keywords: gluten-free snowball cookies, pecan snowball cookies, gluten-free Christmas cookies, dairy-free cookies