These buttery walnut snowballs may look simple, but their subtle sweetness, and powdered sugar finish give them a nostalgic, vintage vibe. My gluten free version stays true to the classic, with a melt-in-your-mouth texture, no chill time, and that unmistakable walnut richness that made me feel very sophisticated as a kid.
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Skill Level: Beginner
Flavor Remix: Turn these into Mexican Wedding Cookies by adding ½ teaspoon of cinnamon to the dough.
Allergy Watch: Gluten Free, Dairy Free Option, No Eggs
Russian Tea Cakes, also known as snowball cookies or Mexican wedding cookies, show up on nearly every holiday cookie tray across cultures. They are one of those classics that stand out because they are not overly sweet, and they rely on nuts for both texture and flavor.
What makes my version worth baking is how well the gluten free dough holds together without turning sandy. During testing, I learned that these cookies only need to set, not brown, which keeps their delicate crumb intact. Very similar to my brown sugar GF shortbread.
Another small but important detail is timing the powdered sugar coating. Roll them too hot and the sugar melts. Roll them too cool, and it won't cling. Slightly warm is the golden moment. These two steps guarantee a no-fail batch every time.
Ingredient Notes
- Gluten-Free Flour: Use any 1:1 gluten free flour blend with xanthan gum, like Bob's Red Mill 1:1 Flour or King Arthur Measure for Measure.
- Butter: Use unsalted butter or reduce the salt added by ¼ teaspoon. Use vegan butter baking sticks, like Earth Balance, to make this recipe dairy-free/
- Vanilla Extract: Or use an equal amount of vanilla paste.
- Nuts: Walnuts are the classic choice but have a slightly bitter taste. You can substitute pecans for a sweeter variation.
- Sugar: You must use powdered sugar (aka confectioner's sugar) in the dough, do not use white granulated sugar.
Tips to Make Gluten Free Russian Tea Cakes
A step-by-step visual guide for making gluten-free snowballs. You can skip to the recipe for the full written instructions.
Mix the Butter and Sugar
Creaming creates small air pockets that keep the cookies light instead of dense.
Add the Flour
Mix just until the dough comes together. Overmixing can make the dough greasy.
Roll Into Balls
Roll the dough into one inch balls. If the dough feels crumbly, give it a few squeezes in your hand and it will come together.
Bake
The cookies should bake until just set. They should not bake until golden brown. Cool on the sheet for a few minutes.
Roll in Sugar
Roll in the sugar twice. First, when they are barely warm, and then again once totally cooled. This will give you a light and fluffy coating.
Make Ahead and Storing
Make Ahead: Shape the dough balls and freeze them on a sheet pan. Bake straight from frozen, adding one to two minutes as needed.
Storing: Store fully cooled cookies in an airtight container for up to five days. The sugar coating stays put once the cookies have cooled completely.
Freezing: Do not freeze baked cookies.
📖 Recipe
Gluten Free Russian Tea Cakes (Snowball Cookies)
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Ingredients
- 1 cup unsalted butter softened
- ½ cup powdered sugar plus 1 cup for rolling
- 1 teaspoon vanilla extract
- 2 cups 1:1 gluten-free flour with xanthan gum
- ½ teaspoon kosher salt
- ¾ cup finely chopped walnuts
Instructions
- Preheat the oven to 400°F.
- Beat the butter and sugar together in the bowl of an electric mixer fitted with a paddle attachment until combined. Add the vanilla.1 cup unsalted butter, ½ cup powdered sugar, 1 teaspoon vanilla extract
- Add the flour, nuts, and salt, and mix until the dough comes together.2 cups 1:1 gluten-free flour with xanthan gum, ¾ cup finely chopped walnuts, ½ teaspoon kosher salt
- Roll the dough into one inch balls and place one inch apart on an ungreased insulated cookie sheet.
- Bake ten to twelve minutes until set but still pale. Transfer to a wire rack and cool slightly.
- While warm, roll the cookies in powdered sugar. Cool completely, then roll again for a full coating.
Equipment
- electric mixer or stand mixer
- cookie sheet
Notes
Nutrition
Recipe Questions
The dough can crumble if the nuts are too coarse or the dough is overmixed. Finely chopped nuts and gentle mixing help the dough form strong, smooth balls.
If you don't let the cookies cool long enough, the steam from the cookie will melt the sugar, making it gooey. Cool entirely and roll in the sugar again.
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