Save on Pinterest

Gluten-Free Snowballs

No one will miss the flour in these crumbly, nutty gluten-free snowball cookies. Their melt-in-your-mouth texture will make them the hit of your cookie exchange. —Joan Sarge, Asheville, North Carolina
  • Total Time
    Prep: 20 min. + chilling Bake: 10 min./batch + cooling
  • Makes
    2-1/2 dozen


  • 1 cup butter, softened
  • 1/2 cup confectioners' sugar
  • 1 teaspoon vanilla extract
  • 1-1/4 cups potato starch
  • 1 cup cornstarch
  • 1 teaspoon xanthan gum
  • 1/4 teaspoon salt
  • 3/4 cup chopped walnuts or pecans
  • Additional confectioners' sugar


  • In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in vanilla. Combine the potato starch, cornstarch, xanthan gum and salt; gradually add to creamed mixture and mix well. Stir in walnuts. Cover and refrigerate for 1 hour or until easy to handle.
  • Shape into 1-in. balls; place 2 in. apart on ungreased baking sheets. Bake at 400° for 9-11 minutes or until set. Cool on pans for 2 minutes before removing to wire racks.
  • Roll warm cookies in confectioners' sugar. Cool completely on wire racks. Reroll in confectioners' sugar.

Gluten-Free Snowball Cookie Tips

Why Did My Snowball Cookies Flatten?

If your snowball cookies flatten, it's likely that they weren't chilled for long enough. Chilling allows the butter to solidify, which in turn helps the cookies maintain their shape while baking.

Do Gluten-Free Cookies Take Longer to Bake?

No, these gluten-free cookies don't take longer to bake than cookies that contain gluten. In fact, these cookies actually have a shorter bake time compared to this snowball cookie recipe that does contain gluten.
Editor's Note
Read all ingredient labels for possible gluten content prior to use. Ingredient formulas can change, and production facilities vary among brands. If you're concerned that your brand may contain gluten, contact the company.
Nutrition Facts
1 cookie: 129 calories, 8g fat (4g saturated fat), 16mg cholesterol, 70mg sodium, 14g carbohydrate (5g sugars, 0 fiber), 1g protein.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

Recommended Video


Click stars to rate
Average Rating:
  • Margif513
    Mar 21, 2016

    I made 4 batches of these cookies at Christmas. I made 1 batch from my mil recipe with regular flour. I tried one and mmmmmmmmm! So I looked for a GF recipe, and this was delish!!! I made the rest of my cookies using this recipe and ate waaaay too many. I am a fairly experienced GF baker and had no trouble making these. They whipped up quick in my food processor and were baked on parchment lined pans. Yummmm! BTW I toasted the pecans first-made it awesome!!!

  • karen walters
    Jan 16, 2014

    Wow! This recipe is all it promises--quick, easy, and wonderfully tasty--no one I tried these on guessed they were gluten free. My gluten free children and friends and their non gluten free family members all loved this. Very tender, and yes, crumbly. I was never patient enough to refrigerate this, since the dough came out a good consistency, and the cookies came out nicely. Once I put in some extra xanthan gum (1 1/2 tsp.) and I liked how it helped the cookies hold together a little bit more. Don't forget the xanthan gum, you'll get crumbs. Delicious crumbs. Amazing texture, light and buttery, your family will be licking the bottom of the plate for any remains they can find. Not a single person I served these to--at least a dozen--thought these cookies were less than fantastic, gluten-free eaters or not. It's my new go-to staple for dessert!