Gluten Free Snowball Cookies Recipe

Is there anything more magical than a cookie that looks like a tiny snowball and melts the moment it hits your tongue? I think not. These Gluten Free Snowball Cookies are the stuff of holiday dreams—buttery, nutty, and delightfully delicate. They’re the perfect treat to whip up when you want something that feels festive, fancy, and is completely fuss-free. Whether you’re hosting a cookie swap, need a gluten-free option for your holiday table, or just want to make your kitchen smell like a cozy winter wonderland, this recipe has got you covered.

I first fell in love with these cookies as a kid, helping my grandma roll the warm dough in powdery sugar. Now, I’ve given them a gluten-free twist that’s just as good (if not better!). They’re so simple that even if you’re new to gluten-free baking, you can’t mess them up. Trust me, these little snowballs will disappear faster than you can say “more please “

Table of Contents

Table of Contents

Why You’ll Love These Gluten Free Snowball Cookies

• Incredibly Easy: Just a handful of ingredients and one bowl? Yes, please! No fancy techniques required.
• Naturally Gluten-Free: Using almond flour gives them a rich, tender crumb that’s perfect for those avoiding gluten.
• Total Crowd-Pleaser: These cookies are a hit with kids and adults alike. They’re a classic for a reason!
• Make-Ahead Magic: The dough freezes beautifully, so you can have cookie dough on standby for any surprise guests (or cravings).

Ingredients

Here’s what you’ll need to make these delightful gluten-free cookies. The beauty is in their simplicity

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• 1 cup (2 sticks) unsalted butter, softened at room temperature
• 1/2 cup powdered sugar, plus more for rolling
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 2 1/2 cups blanched almond flour
• 1/2 cup chopped pecans or walnuts (optional, but highly recommended for that classic crunch)

Step-by-Step Instructions

Let’s turn these simple ingredients into a plate of snowy, delicious cookies. It’s easier than you think!

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, beat the softened butter with an electric mixer until it’s smooth and creamy.
3. Add the 1/2 cup of powdered sugar, vanilla extract, and salt to the bowl. Beat again until everything is well combined and fluffy.
4. Gently mix in the almond flour and chopped nuts (if using) with a spatula. The dough will be soft and a bit crumbly, but it should come together when you press it with your hands.
5. Roll the dough into small, 1-inch balls and place them about an inch apart on your prepared baking sheet.
6. Bake for 12-15 minutes, or until the bottoms are just lightly golden. Be careful not to overbake!
7. Let the cookies cool on the baking sheet for about 5 minutes. They will be very fragile at first.
8. While they’re still warm, gently roll each cookie in a bowl of extra powdered sugar. Let them cool completely on a wire rack, then give them a second roll in the sugar for that perfect snowy look.

Equipment You’ll Need

• Large mixing bowl
• Electric hand mixer or stand mixer
• Measuring cups and spoons
• Baking sheet
• Parchment paper

Tips & Variations for the Best Cookies

Here are a few tricks I’ve learned along the way to make sure your snowball cookies are absolutely perfect.

• Butter Temperature is Key: Your butter must be properly softened—it should give slightly when you press it. If it’s too cold, your dough will be crumbly; if it’s melted, the cookies will spread.
• Go Nuts or Don’t: Not a nut person? You can absolutely leave them out! The cookies will still be wonderfully tender and buttery.
• Double the Sugar Coat: Don’t skip the second roll in powdered sugar after they’ve cooled. It makes all the difference for that classic, snowy appearance.
• Storage: Keep these cookies in an airtight container at room temperature for up to a week. They also freeze beautifully for up to 3 months—just thaw and re-roll in a bit of powdered sugar to freshen them up.

If you’re looking for another fantastic gluten-free treat to add to your holiday baking list, you have to try these Gluten Free Pumpkin Muffins. They’re moist, spiced perfectly, and make your whole house smell amazing.

Serving Suggestions

These cookies are a star on any holiday dessert platter. Pair them with a cup of hot coffee, a glass of cold milk, or even a mug of spiced cider. They’re delicate, so serve them on a nice plate—they deserve it! They also make a wonderful homemade gift. Package them up in a cute tin or box, and you’ve got a present that’s sure to impress.

Nutrition Facts

*Please note these are estimates and can vary based on specific ingredients used.

Per cookie (approx): Calories: 120kcal | Carbohydrates: 5g | Protein: 2g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 15mg | Fiber: 1g | Sugar: 3g

Frequently Asked Questions

Can I make these cookies dairy-free?

Absolutely! You can substitute the butter with a high-quality vegan butter stick. Just make sure it’s a brand that works well in baking for best results.

My dough is too crumbly. What did I do wrong?

This usually happens if the butter wasn’t soft enough or if you measured the almond flour by packing it into the cup. Almond flour should be measured by spooning it into the cup and leveling it off. If your dough is still crumbly, try kneading it with your hands for a minute—the warmth from your hands will help it come together.

Can I use a different type of flour?

I don’t recommend it for this specific recipe. Almond flour provides the necessary fat and structure that gives these cookies their signature melt-in-your-mouth texture. Substituting it with another gluten-free flour blend would likely yield a very different result. For more information on the different properties of gluten-free flours, this resource from Bob’s Red Mill is incredibly helpful.

How far in advance can I make them?

You can make the dough up to 3 days in advance and keep it covered in the fridge. Let it come to room temperature before rolling and baking. The baked cookies will stay fresh in an airtight container for about a week.

There you have it! A batch of these Gluten Free Snowball Cookies is like a little hug in cookie form. They’re the perfect way to spread some holiday cheer, satisfy a sweet tooth, and create some delicious memories in the kitchen. I hope you love making them as much as I do. Happy baking!