Gluten-Free Snowballs (Italian Wedding Cookies) 48.000

Scott Suchman for The Washington Post

Holiday Cookies 2015 Nov 30, 2015

This holiday classic tastes just as great in gluten-free form.

Cup4Cup brand gluten-free flour is available at kitchen stores such as Williams-Sonoma and Sur La Table, at Broad Branch Market in Chevy Chase and at Whole Foods Markets and Balducci’s stores, and online via

Make Ahead: The dough needs to be refrigerated for at least 2 hours and up to 1 day in advance. The cookies can be stored in an airtight container for up to 10 days.

48 cookies

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 48 cookies

  • 16 tablespoons (2 sticks) unsalted butter, at room temperature
  • 1 1/2 cups confectioners' sugar, or more as needed
  • 1 teaspoon vanilla extract (gluten-free)
  • 2 1/4 cups Cup4Cup brand gluten-free flour (see headnote)
  • 1/4 teaspoon kosher salt
  • 3/4 cup finely chopped pecans


Combine the butter, 1/2 cup of the confectioners’ sugar and the vanilla extract in the bowl of a stand mixer or handheld electric mixer. Beat on medium speed for several minutes, until lightened and creamy. Stop to scrape down the bowl.

On low speed, gradually add the Cup4Cup flour and salt to form a dough. Stop to scrape down the bowl. Add the pecans and stir in by hand until well distributed.

Cover and refrigerate for at least 2 hours (or up to a day in advance).

When ready to bake, position oven racks in the upper and lower thirds of the oven; preheat to 400 degrees. Have 2 ungreased baking sheets at hand. Spread the remaining cup of confectioners’ sugar in a deep bowl.

Roll the refrigerated dough into 48 balls of equal size (about 1 tablespoon each), placing them 2 inches apart on the baking sheets. Bake (upper and lower racks) for 10 to 12 minutes, rotating the sheets top to bottom and front to back halfway through. The cookies will be just set. Let them cool on the baking sheets for a few minutes, then immediately and carefully place a few at a time in the confectioners’ sugar, rolling to coat well. Transfer to a wire rack to cool completely.

Repeat to bake all the balls of dough. Once all the snowballs are coated and cooled, re-coat them all, adding confectioners’ sugar to the bowl as needed.

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Recipe Source

From Krystal Cripe, chef de cuisine at the Red Hen in Bloomingdale.

Tested by Bonnie S. Benwick.

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