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Gluten-Free Snowballs

 Gluten-Free Snowballs
No one will miss the gluten in these crumbly, nutty balls of goodness. Their melt-in-your-mouth texture will make them the hit of your cookie exchange.—Joan Sarge, Eureka, California
30 ServingsPrep: 20 min. + chilling Bake: 10 min./batch + cooling


  • 1 cup butter, softened
  • 1/2 cup confectioners' sugar
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 1-1/4 cups potato starch
  • 1 cup cornstarch
  • 1 teaspoon xanthan gum
  • 1/4 teaspoon salt
  • 3/4 cup chopped walnuts or pecans
  • Additional confectioners' sugar


  • In a large bowl, cream butter and confectioners' sugar until light
  • and fluffy. Beat in vanilla. Combine the potato starch, cornstarch,
  • xanthan gum and salt; gradually add to creamed mixture and mix well.
  • Stir in walnuts. Cover and refrigerate for 1 hour or until easy to
  • handle.
  • Shape into 1-in. balls; place 2 in. apart on ungreased baking sheets.
  • Bake at 400° for 9-11 minutes or until set. Cool on pans for 2
  • minutes before removing to wire racks.
  • Roll warm cookies in confectioners' sugar. Cool completely on wire
  • racks. Reroll in confectioners' sugar. Yield: 2-1/2 dozen.