Gluten Free Russian Tea Cakes (Snowball Cookies)
These gluten free cookies deliver nostalgic charm with a light sophisticated flavor. Russian tea cakes, are a classic holiday cookie that requires no chill time. Made without eggs and easy to make dairy-free.
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.
- Add the flour, nuts, and salt, and mix until the dough comes together.
- 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
Make this recipe dairy free by substituting vegan butter baking sticks, like Earth Balance.