A simple, buttery holiday cookie made with toasted walnuts and rolled in powdered sugar. These gluten free vegan snowball cookies, also called Russian tea cakes, are crisp, tender and full of nutty flavor—perfect for holiday baking.
When I was growing up, Mom reserved certain cookies for Christmastime: raspberry-filled cheese tarts, gingerbread men, almond crescents and thumbprint cookies. Those recipes came from my grandmother and they carry so many family memories. Baking those same favorites now—and adding new ones—makes the season feel special for my own family.
I love making a variety of holiday cookies: chocolate crinkle cookies, soft molasses cookies, cut-out sugar cookies and raspberry thumbprints are regulars in my kitchen. But one recipe I hadn’t shared here until now is these gluten free vegan snowball cookies. Their combination of a shortbread-like crumb and plenty of toasted walnuts makes them irresistible. Every bakery version I try becomes an instant favorite.
What makes snowball cookies so appealing is their delicate, slightly sweet shortbread texture and the rich, toasty flavor of finely ground nuts. Coated in powdered sugar, they look festive and taste like holiday comfort in every bite. I often reach for a second—or third—cookie.
For this recipe I use a blend of almond flour and a gluten free 1-to-1 baking flour to achieve a tender crumb with a pleasant bite. The finely ground almond flour and the toasted walnuts create a lovely texture and deepen the cookie’s flavor. These ingredients work together to make a classic holiday cookie that’s both gluten free and vegan without sacrificing taste.
These snowball cookies are straightforward to make and require only a few pantry staples. They chill briefly before baking, producing a delicate shortbread that stays tender after baking. Once cooled, a generous roll in powdered sugar gives the cookies their signature snowy appearance. They’re ideal for cookie exchanges, holiday platters, or as a simple treat to enjoy with a cup of tea.
- 1 cup toasted walnuts or pecans, finely chopped*
- 1/2 cup dairy free butter, softened
- 3/4 cup powdered sugar
- 3 tablespoons pure maple syrup
- 2 teaspoons pure vanilla extract
- 1 cup gluten free 1-to-1 baking flour
- 1 cup almond flour
- 1/4 teaspoon sea salt
- 1 cup powdered sugar for coating cookies
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
- Toast the walnuts or pecans on a dry baking sheet at 350°F for 6–8 minutes, then allow to cool. Pulse the cooled nuts in a food processor or high-powered blender until finely chopped; set aside.
- In a large bowl or standing mixer, beat the dairy free butter, 3/4 cup powdered sugar, maple syrup and vanilla for 1–2 minutes until smooth and creamy.
- Add the gluten free 1-to-1 flour, almond flour, sea salt and the finely chopped nuts. Mix until the dough is just combined. Wrap the dough and chill in the refrigerator for 30 minutes to 1 hour to firm up.
- Use a cookie scoop to portion the dough and roll into balls. Place on the prepared baking sheets and gently press each ball to slightly flatten the bottom. If the dough cracks, press it back together.
- Bake for 13–15 minutes, until the edges are set and the bottoms are lightly golden. Transfer cookies to a cooling rack and cool completely.
- Place 1 cup powdered sugar in a shallow dish and roll the cooled cookies in the sugar to coat. Store in an airtight container.
This post has been sponsored by Bob’s Red Mill. All opinions are my own.
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