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Snowball Cookies

Also known as Russian Teacakes and Mexican Wedding Cookies, these light, airy shortbread Christmas cookies actually look like little snowballs! (gluten-free, dairy-free, soy-free, egg-free, nightshade-free)
Prep Time20 mins
Cook Time10 mins
Chill Time1 hr
Total Time1 hr 30 mins
Course: Dessert
Cuisine: American
Servings: 24 cookies


  • 1 cup powdered sugar
  • 2/3 cup + 1 Tbsp white rice flour
  • 2/3 cup + 1 Tbsp brown rice flour
  • 2/3 cup tapioca flour
  • 2/3 cup walnuts, finely chopped
  • 1 cup palm shortening
  • 1-1/2 Tbsp water
  • 1 tsp vanilla
  • 2-1/2 tsp gelatin
  • 1/4 tsp salt


  • Reserving 1/2 cup powdered sugar on the side for later, mix all other ingredients together with clean hands and form dough into a ball. If dough is too crumbly still, add additional water in tiny increments - 1 tsp or so at a time until dough will stick together. Cover dough with plastic wrap. Refrigerate dough for at least 1 hour.
  • Remove from refrigerator. Preheat oven to 400 degrees Fahrenheit. Form cookie dough into 1" balls. Dough may be a little more crumbly than traditional snowball cookie dough; may require a little extra effort to shape. 
  • Form 24 cookies and place on a baking sheet. Bake in oven for 10 minutes; cookies should be "set" but NOT browned. Remove from oven. 
  • Allow cookies to cook for 3 minutes, then while the cookies are still warm, roll them in the remaining 1/2 cup powdered sugar to coat them. Rolling cookies while warm ensures the powdered sugar will stick to the outside. 
  • Consider a second roll in powdered sugar just before serving to freshen up the powdered sugar coating.


May be made in advance. Cookies freeze well.