Melt in Your Mouth Gluten Free Russian Tea Cookies (Snowball Recipe)

Gluten Free Russian Tea Cookies

Few cookies are as iconic during the holidays as Russian Tea Cakes, often called Snowball Cookies, or Mexican Wedding Cookies. They are the epitome of simple elegance: buttery, delicately nutty, and famously melt-in-your-mouth tender, thanks to their high butter content and the fine dusting of sweet powdered sugar.

This recipe delivers the classic flavor and texture you crave, perfectly adapted to be 100% Gluten-Free. There’s no compromise here—just an easy, no-chill dough that results in the perfect sweet sphere, ideal for holiday platters, cookie exchanges, and afternoon tea.

Ingredient Notes and Easy Swaps:

Gluten-Free Flour Blend: Use a reputable GF all-purpose blend that already contains xanthan gum (like King Arthur or Bob’s Red Mill 1-to-1). Since this cookie relies entirely on fat for tenderness, the quality of the flour is less critical than in a bread, but a good blend ensures no grittiness.

Butter: Use unsalted butter, softened to room temperature. The butter needs to be perfectly soft (but not melted) to cream properly with the sugar, resulting in the desired tender crumb. This recipe has a very high ratio of butter to flour, which is why the cookies are so tender.

Pecans: Finely chopped pecans are traditional and provide the perfect crunch and flavor. You can also use ground pecans for an even finer texture.

Powdered Sugar: We use powdered sugar (confectioners’ sugar) for two reasons: a little in the dough helps tenderize it, and, more importantly, it creates the essential sweet coating after baking.

Can you use different nuts?

Yes, absolutely! While pecans are traditional, you can substitute them with:

• Walnuts: Provides a deeper, slightly more earthy flavor.
• Almonds: Creates a milder, sweeter flavor.
• Hazelnuts: Adds a rich, sophisticated flavor.
• Nut-Free: If avoiding nuts, substitute the chopped nuts with $1/2$ cup of extra GF flour blend. The texture will be slightly different, but still delicious.

Step-By-Step Photos and Directions:

1. Cream Butter and Sugar: Beat the softened butter and 1/4 cup of the powdered sugar together until light and fluffy. Add the vanilla extract and mix well.
2. Add Dry Ingredients: Gradually add the GF flour and salt, mixing on low speed until the dough just comes together. Stir in the finely chopped pecans.
3. Shape: Scoop the dough into 1-inch balls. No chilling required! Place them on a parchment-lined baking sheet.

• Bake: Bake for 12-15 minutes at 350F 175 C, or until the bottoms are lightly golden and the tops are set.
• First Roll: While the cookies are still warm (this is key!), roll them immediately in powdered sugar. The warmth helps the sugar adhere.
• Second Roll (The Snowball Effect): Let the cookies cool for about 15-20 minutes. Roll them in fresh powdered sugar one more time. This creates the thick, snowy white coating these cookies are famous for.

Tips For Success

• Roll Warm, Roll Cool: The first roll in powdered sugar must be done while the cookies are still warm to create a sticky base. The second roll, after they have cooled slightly, creates the final, beautiful white “snowball” coating.
• Don’t Overbake: These cookies are supposed to be pale and tender. Overbaking will make them dry and crumbly.
• Use Fine Nuts: Ensure your pecans (or other nuts) are finely chopped or ground. Large chunks of nuts can cause the dough balls to crack or fall apart.

Frequently Asked Questions:

• Why did my cookies flatten? The butter may have been too warm or melted when mixed, or the cookies were placed on a warm baking sheet. Ensure your butter is softened, not melted.
• How do I store them? Store in an airtight container at room temperature for up to 5 days. The cookies taste best after the first day when the flavor has fully developed.
• Can I freeze the dough? Yes, you can freeze the shaped dough balls for up to 3 months. Bake directly from frozen, adding 3-5 minutes to the bake time.

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Gluten Free Russian Tea Cookies

Equipment

• Electric mixer (handheld or stand mixer)
• Baking sheets
• Parchment paper

Ingredients 1x2x3x

• 1 cup (2 sticks) unsalted butter, softened
• $ 1/4 cup powdered sugar, plus about 2 cups for rolling
• 1 tsp vanilla extract
• 2 cups GF All-Purpose Flour Blend (with xanthan gum)
• 1/4 tsp salt
• 1/2 cup pecans, finely chopped

Instructions

1. Prep: Preheat oven to 350 F 175C. Line baking sheets with parchment paper.
2. Cream: In a large bowl, cream together the softened butter and 1/4 cup powdered sugar until light and fluffy. Beat in the vanilla extract.
3. Mix: Whisk together the GF flour blend and salt. Gradually add the flour mixture to the butter mixture, mixing on low until just combined. Stir in the chopped pecans.
4. Shape & Bake: Scoop and roll the dough into 1-inch balls. Place on the prepared baking sheet. Bake for 12-15 minutes until set and lightly golden on the bottom.
5. First Roll: Remove from oven. While the cookies are still warm, roll them completely in powdered sugar. Transfer to a wire rack.
6. Second Roll: Once the cookies have cooled for about 15-20 minutes, roll them in fresh powdered sugar again to create the heavy, snowy coating.

Notes

• Do not substitute granulated sugar for the powdered sugar in the dough, as it will change the texture.
• Make sure the GF flour blend includes xanthan gum.

SPECIAL NOTE

These cookies are known for their soft, delicate texture. If the dough seems too crumbly, add 1 teaspoon of milk or water to the dough until it holds together easily when squeezed.

Nutrition

(Note: This nutritional analysis is an estimate for one cookie, assuming 30 total cookies from the recipe, including the powdered sugar coating.)

Nutrient	Amount per Serving (Estimated)
Calories	145 kcal
Protein	1 g
Fat	10g
Saturated Fat	5 g
Carbohydrates	14 g
Fiber	0g
Sugar	7 g
Cholesterol	25mg
Sodium	40 mg

Nutrition Disclaimer

All nutritional information provided is an estimate based on third-party calculators and assumes 30 equal servings. Values may vary significantly depending on the specific GF flour blend, the type of nut used, and the quantity of powdered sugar applied for the coating. This information is for general guidance only.