Gluten-Free Russian Tea Cookies (Snowballs)
Prep time
Cook time
Total time
A gluten-free version of the classic "Russian Tea Cookie" or Snowball cookie - a Christmas staple!
Serves: 2.5 dozen
  • 1 cup butter, softened
  • ½ cup powdered sugar, sifted + ¼ cup, separated
  • 1 teaspoon vanilla
  • 2 cups + 2 Tablespoons all-purpose gluten-free flour blend, sifted
  • 1 teaspoon + ¼ teaspoon xanthan gum (omit 1 teaspoon if your blend already contains it)
  • ¼ teaspoon salt
  • ¾ cup chopped walnuts
  1. In a large bowl, combine all ingredients except the extra ¼ cup of powdered sugar, and mix well with hands.
  2. Cover the dough with plastic wrap, and chill for at least 1 hour.
  3. Preheat oven to 400 degrees F.
  4. Roll the dough into 1-inch balls.
  5. Bake for 10 minutes on an ungreased cookie sheet until or cookies set but not brown.
  6. Allow the cookies to cool for at least 3-4 minutes, and then gently roll them in powdered sugar while still slightly warm.
  7. Before serving, and once completely cool, roll the cookies in powdered sugar one more time.
Recipe by Grain Changer at