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Gluten Free Pecan Snowball Cookies
Gluten Free Pecan Snowball Cookies, sometimes called “Wedding Cookies,” are delightful balls of crumbly, nutty, powdery yumminess, and are a traditional favorite you shouldn’t have to miss just because you’re eating gluten free. I love these so much that I baked these for my own wedding, but don’t wait for such an auspicious occasion to try this recipe — it’s super easy and loved by all!
This specific cookie’s ingredient combination is “just right,” delighting your taste buds with the nutty note of pecan, a hint of vanilla, inimitable coconut, even a tinge of orange zest if you like. Dusted with confectioner’s sugar, these cookies thrill young cookie monsters as well as more discerning ones. See for yourself – no one will miss the gluten in this delicious treat!
You can mix the dough in a food processor or with a mixer. There are no eggs or dairy required, and of course no gluten, so you can even taste the dough as you go, just to be sure it’s coming along as deliciously as you’d expect (I can’t be the only one to taste-test cookie dough, can I??). There’s just nothing not to love about this simple classic, made gluten free. One tip though: you might want to double it! Did I mention the dough is really tasty?
Pecan Snowball Cookies
(22 votes, average: 3.18 out of 5)
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Gluten Free Pecan Snowball Cookies
Ingredients:
- 1/2 cup confectioner’s sugar (plus more for dusting finished cookies)
- 1/2 cup pecans
- 1/4 cup sweetened, flaked coconut (optional)
- 1/2 cup butter or non-dairy alternative, room temperature
- 1 tsp. pure vanilla extract
- 1 tsp. orange zest or peel (optional)
- 1 cup gfJules™ All Purpose Flour
- 1/4 tsp. salt
Method:
Among the yummy gluten free treats we prepared for our wedding, these Mexican Wedding Cookies were a highlight!
Using a large food processor, pulse the confectioner’s sugar, pecans, and coconut until the pecans are finely chopped and tossed well with the sugar.
Using an electric mixer or the food processor, beat together the butter and pecan mixture until fully integrated. Beat in the vanilla and the orange zest. Slowly add the flour and salt, beating or pulsing until blended and a soft dough is formed.
Cover the dough tightly and refrigerate until cold and firm, not sticky – usually at least 2 hours.
Preheat oven to 325° F (static). Scoop cold dough into large teaspoon-sized balls and roll between your palms to form a round ball. Place each formed ball onto a parchment-lined cookie sheet 1-2 inches apart.
Bake for 15-20 minutes, or until the edges begin to brown slightly. Remove to cool on a wire rack for 5 minutes.
Sift approximately 1/2 cup confectioner’s sugar into a small flat-bottomed bowl, then gently toss each cookie in the bowl to lightly coat with sugar and serve.
Yield: 2 dozen cookies, depending on size.
NUTRITIONAL INFO
Ingredients:
- 1/2 cup confectioner’s sugar (plus more for dusting finished cookies)
- 1/2 cup pecans
- 1/4 cup sweetened, flaked coconut (optional)
- 1/2 cup butter or non-dairy alternative, room temperature
- 1 tsp. pure vanilla extract
- 1 tsp. orange zest or peel (optional)
- 1 cup gfJules™ All Purpose Flour
- 1/4 tsp. salt
Method:
Among the yummy gluten free treats we prepared for our wedding, these Mexican Wedding Cookies were a highlight!
Using a large food processor, pulse the confectioner’s sugar, pecans, and coconut until the pecans are finely chopped and tossed well with the sugar.
Using an electric mixer or the food processor, beat together the butter and pecan mixture until fully integrated. Beat in the vanilla and the orange zest. Slowly add the flour and salt, beating or pulsing until blended and a soft dough is formed.
Cover the dough tightly and refrigerate until cold and firm, not sticky – usually at least 2 hours.
Preheat oven to 325° F (static). Scoop cold dough into large teaspoon-sized balls and roll between your palms to form a round ball. Place each formed ball onto a parchment-lined cookie sheet 1-2 inches apart.
Bake for 15-20 minutes, or until the edges begin to brown slightly. Remove to cool on a wire rack for 5 minutes.
Sift approximately 1/2 cup confectioner’s sugar into a small flat-bottomed bowl, then gently toss each cookie in the bowl to lightly coat with sugar and serve.
Yield: 2 dozen cookies, depending on size.
I don’t have coconut flakes. Can I eliminate the coconut without substituting with something else (more pecans or extra flour.
Hi Beatrice, you can skip the coconut flakes altogether and don’t need to add something to replace them. Enjoy the recipe!
~jules
I haven’t made these cookies yet, but I just have to tell you how much fun my family has been having with this picture of the two cookies on the star plate. It’s an optical illusion! When I first looked at the picture, it looked like the cookies were not on top of the plate, but were dipped into the plate and the plate was convex shaped. Then, after a minute, it changed to two cookies on top of a plate, with the plate being concave shaped. I look back and there are craters. Then cookies!! It’s blowing my mind. MC Escher’s got nothing on GF Jules. 🙂 P.S. We love your flour!
LOL yes – I still have the same weird sensation when I see this picture, and I took it! Glad the photo is entertaining (ala Escher), but I know you’ll love the cookies, too!!!! Thanks for your comment, Karen – made me smile for sure!
~jules
Made these for Christmas – just wonderful – even our non-gf folks were delighted. Thanks Jules!
How fantastic, Susan! I’m so happy everyone loved them! Merry Christmas!
~jules
These cookies are the BEST GF cookies I’ve ever made. My family, who are not fans of my GF baking, did not know these were GF and when they tasted them and saw me taste them, they gasped, “No, mom!” My big smile told them they were Celiac mom friendly too. Thank you for this!
That is SO wonderful, Karina! What a great feeling! May your gluten free baking continue to bring such joy! Thanks for letting me know how much you and your family are loving my flour and this recipe, in particular!
~jules
I’ve always heard them called Italian wedding cookies–Mexican wedding cookies is a new term to me. I always loved how these cookies are so tender and crumbly. Thanks for coming up with a gluten-free version for those of us with gluten intolerance. 🙂
You are so very welcome, Joyce! I’m off to make another batch right now!
~jules
What non butter alternative would you use that is low fat?
Hi Jolanta, I use Earth Balance vegan Buttery Sticks, but they’re not necessarily low fat. Unfortunately, using something like applesauce as a fat substitute won’t make the cookies turn out with the same consistency.
~jules
These turned out terrific! No one could tell they were gluten free! Here is a tip: I found it easier to roll them in powdered sugar if I let them cool on the pan a few minutes first.
Thanks for the tip, Nancy! So glad you loved them!
~jules
Okay,I tried to make these substituting Coconut Sugar for confectioners. Did not get good results. They lost their shape and don’t taste good.
Any suggestions?
Hi Janet, granulated coconut sugar behaves very differently from confectioner’s sugar which is super fine and is typically blended with cornstarch. You could try making your own by putting 1 cup of coconut palm sugar and 2 Tbs. of my Jules Flour into a blender or food processor and pulsing until very fine – that should help the next time you make this recipe. Let me know how it goes! (measure out to whatever amount you need to add to each recipe)
I have been craving these cookies for about 3 years (about as long as I have been diagnosed w Celiac Disease). I finally found this recipe and made them for this holiday time. They were easy to make in my food processor and delicious! My kids loved them and so did my friends, and extended family. They will become a tradition. Thank you
That’s so wonderful to hear, Ann! So happy you have them in your recipe box to turn to every holiday season!
~jules