Enjoy these gluten-free Classic Christmas Snowball Cookies all holiday season long. They’re a melt in your mouth type of cookie and are a great addition to your holiday Christmas baking list.
These delightful buttery cookies have a shortbread texture and are filled with ground pecans, then after they bake they’re rolled in powdered sugar. They’re the perfect Christmas cookie!
I like to enjoy these little snowballs with a mug of hot cocoa. They pair perfectly.
My son loves to dunk them in his hot cocoa because they soak up the liquid well. Whether you decide to eat them as is, or dunk them in hot cocoa or milk…I hope you’ll enjoy them during this Christmas time or anytime of the year.
It’s a simple recipe that’s great for gift giving. Add some of these cookies with a few other extra treats, in a gift basket or tin, and you have a wonderful homemade holiday gift.
These cookies also make a fun, unique option for those fun cookie exchange parties that are popular during this time of year. Give them a try!
Does Classic Christmas Snowball Cookies go by another name?
Yes, these holiday cookies go by other names, depending on where you’re from or what you grew up with. They’re also known as:
- Mexican wedding cookies
- Italian butter cookies
- Russian tea cakes
- butter balls
Want more Christmas cookie ideas? Then you’ll love our gluten-free Hot Chocolate Cookies, Chocolate Chip Pecan Cookies, Cranberry-Oatmeal Sandwich Cookies, and gluten-free Sugar Cookie Bars.
How to make Classic Christmas Snowball Cookies
These easy snowball cookies requires only one bowl and just a few simple ingredients. Items you more than likely already have on hand. Which means it makes it easy to whip up these lil sweet treats.
- Preheat oven to 350º F.
- In a large bowl, or the bowl of a stand mixer fitted with the paddle attachment, cream butter for about 30 seconds on medium speed. Add in powdered sugar and blend together well until light and fluffy.
- Add in both extracts and salt and blend a few more seconds.
- Then, slowly add in flour and continue to mix until dough forms.
- Next, finely chop up pecans and add to the dough. Continue to blend until nuts are mixed into dough. You can even mix by hand to make sure everything’s combined properly.
- This is important, for best results you’ll want to chill dough for at least 30 minutes so the dough will keep its shape while baking.
- Once chilled, use a tablespoon or small cookie scoop and scoop cookie dough and using your hands, roll into 1-inch balls.
- Place cookie dough balls on an ungreased cookie sheet. Preferably on parchment paper. Bake for about 15-16 minutes or until bottoms of cookies are a light golden brown. You do not want cookies to be brown on top or that means they’ve baked too long.
- Lastly, allow cookies to cool down for about 5 minutes on baking sheet. Roll cookies in powdered sugar and place on wire rack to cool. Once cookies are completely cool, roll a second time in powdered sugar, giving them that white “snowball” look.
Storing and Freezing
Any left over cookies can be stored in an airtight container at room temperature for up to a week.
Likewise, these cookies freeze beautifully. Allow cookies to cool completely before placing in a freezer-safe container or freezer safe ziplock bag. Make sure to get rid of the air in the bag. These cookies will last a couple of months this way in the freezer.
Classic Christmas Snowball Cookies
Ingredients
- 1 c. butter, softened
- 3/4 c. powdered sugar
- 2 tsp. vanilla extract
- 1/4 tsp. almond extract
- 1/4 tsp. salt
- 2 1/3 c. Bob's Red Mill gluten-free all purpose 1 to 1 baking flour, or regular all purpose flour
- 3/4 c. finely chopped pecans
- 1 c. powdered sugar, for rolling around in
Instructions
- Preheat oven to 350º F.
- In a large bowl, or the bowl of a stand mixer fitted with the paddle attachment, cream butter for about 30 seconds on medium speed. Add in powdered sugar and blend together well until light and fluffy.
- Add in both extracts and salt and blend a few more seconds.
- Then, slowly add in flour and continue to mix until dough forms.
- Next, finely chop up pecans and add to the dough. Continue to blend until nuts are mixed into dough. You can even mix by hand to make sure everything's combined properly.
- This is important, for best results you'll want to chill dough for at least 30 minutes so the dough will keep its shape while baking.
- Once chilled, use a tablespoon or small cookie scoop and scoop cookie dough and using your hands, roll into 1-inch balls.
- Place cookie dough balls on an ungreased cookie sheet. Preferably on parchment paper. Bake for about 15-16 minutes or until bottoms of cookies are a light golden brown. You do not want cookies to be brown on top or that means they've baked too long.
- Lastly, allow cookies to cool down for about 5 minutes on baking sheet. Roll cookies in powdered sugar and place on wire rack to cool. Once cookies are completely cool, roll a second time in powdered sugar, giving them that white "snowball" look.
Nutrition
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Thank you for stopping by our blog and we hope you enjoy these buttery shortbread cookies as much as we do.
We wish you all a very safe and Merry Christmas this year. ❤️🎄
Take care and happy baking.
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These are the best Christmas cookies! I love the pecans and the shortbread. What a combo! Just in time for Christmas and snow!!
Thanks for letting us know! They’re a Christmas classic, for sure 🙂