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Wedding Cookies / Snowball Cookies (Gluten-Free)

The finished gluten-free wedding cookies.

Sometimes called “Wedding Cookies,” these balls of crumbly, nutty, powdery yumminess are a traditional favorite you shouldn’t have to miss just because you’re eating gluten-free. No one will miss the gluten in this delicious treat!


  • ½ cup confectioner’s sugar (plus more for dusting finished cookies)
  • ½ cup pecans
  • ¼ cup sweetened, flaked coconut (optional)
  • ½ cup butter or non-dairy alternative, room temperature (e.g. Earth Balance Buttery Sticks)
  • 1 tsp. gluten-free vanilla extract
  • 1 tsp. orange zest or peel (optional)
  • 1 cup Jules Gluten Free All-Purpose Flour
  • ¼ tsp. salt


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.

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Cover the dough tightly and refrigerate until cold and firm, not sticky – 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 ½ 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. welcomes your comments below (registration is NOT required).

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9 Responses:

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said this on
24 Dec 2010 6:46:28 AM PST
These flattened out in the oven and were not the right consistency. There is not enough flour in this recipe. The normal gluten recipe calls for at least 2 cups. I didn't have Jules GF flour, so not sure if that was the difference. I used Bob's Red Mill All Purpose GF flour, which I usually substitute in all these recipes without issue. I found another recipe on this site for Russian Tea Cakes that seems better which I'll be trying now.

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said this on
02 Jan 2011 10:03:57 AM PST
Hi Amy, sorry the recipe didn't work for you, but you are right that the flour made the difference. Just like any key ingredient, changing the composition of the flour can make alter the recipe altogether. My flour mixture is completely different from others like Bob's. The grain/starch ratio has been tested in every kind of recipe with great success and it contains the binding agent xanthan gum, which many like Bob's do not. Using the ingredients called for in any recipe will ensure they succeed as described and as pictured.

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said this on
21 May 2011 6:22:18 PM PST
I am very frustrated with recipes that require "someone" premixed flour substitute. I don't always have access to those and I am tiered of missing the moment to bake. Why can't the recipe's say 1/2 cup tapioca flour, 1/2 cup masa, etc. Why do these have to be a self-promotion?

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said this on
03 Aug 2011 12:22:38 AM PST
I made these cookies in China using a rice flour - I had to add a lot more flour as well to make them not sticky before I put them in the over. Otherwise they worked out. I rolled them in flour before cooking them to keep consistency... and they flattened out also... but they were tasty.

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said this on
23 Nov 2011 6:01:43 PM PST
Mine flattened out in the oven!!!! So sad!!!

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said this on
16 Feb 2012 2:27:58 PM PST
I'm worried these might be too sweet. I looked at "normal" wedding cake cookie recipes and they call for double the flour and butter, but the same amount of sugar... yikes. I've already mixed some of my ingredients, just waiting for the butter to soften, so now I'm wondering what I should do? Add more flour and butter so I don't get an overly sweet cookie?

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said this on
16 Feb 2012 4:03:15 PM PST
Well I made them, with a little bit of modification....

I used 2/3 cup quinoa flour, 1/3 cup tapioca starch + 1/4 cup tapioca starch to make up for the lack of xanthan gum... also added 2 tsp chis seeds to the food processor... Since my kids don't do nuts, I added 1/4 cup roasted pumpkin seeds and 1/4 cup sunflower seeds. Forgot to add the lemon zest and vanilla (whoops). But they are great, did not flatten and just crunchy enough. Oh yeah, I did not chill the dough, rather form the cookie balls first THEN chilled them, then baked.

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said this on
06 Sep 2012 6:34:19 PM PST
You should make a recipe website. Thanks for the tips. :)

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said this on
07 Dec 2012 12:23:15 PM PST
Ewww mine were flat and nasty. Didn't like at all!

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