Gluten-Free Cranberry Pistachio Snowball Cookies

Celiac.com 11/08/2025 - Snowball cookies have traveled many paths to our holiday plates. In some kitchens they were called Russian tea cakes, in others Mexican wedding cookies, and in parts of Europe they were known as nutty shortbreads dusted with sugar like fresh snow. Across those names, the constant was a buttery, tender crumb rolled in a drift of powdered sugar and served with warm drinks during winter gatherings.

This gluten-free version keeps the classic melt-in-the-mouth texture but folds in jewel-toned cranberries and emerald pistachios for a festive twist. The result is a cookie that looks like an ornament and tastes like a celebration—tart, nutty, buttery, and sweet in every bite.

Yield

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Makes about 28 to 32 cookies

Ingredients

• ¾ cup unsalted butter, softened
• ½ cup powdered sugar (plus more for rolling)
• 1 teaspoon vanilla extract
• ½ teaspoon almond extract (optional)
• 1 ¼ cups gluten-free all-purpose flour blend (with xanthan; if your blend does not contain it, add ¼ teaspoon xanthan gum)
• ½ cup fine almond flour
• ¼ teaspoon fine salt
• ⅓ cup dried cranberries, finely chopped
• ½ cup shelled pistachios, finely chopped
• 1 teaspoon finely grated orange zest (optional, but lovely)
• ¾ cup powdered sugar for rolling

Instructions

1. Heat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. In a mixing bowl, cream the butter and ½ cup powdered sugar until light and smooth, about 2 minutes. Beat in the vanilla, almond extract, and orange zest if using.
3. In a separate bowl, whisk the gluten-free flour blend, almond flour, and salt. Add the dry mixture to the butter mixture and mix on low just until a soft dough forms and holds together when pressed. Fold in the cranberries and pistachios.
4. Cover and chill the dough for 30 minutes to make it easier to roll.
5. Scoop 1-tablespoon portions and roll into balls with your hands. Arrange the dough balls on the prepared sheets, spacing them about 1 ½ inches apart.
6. Bake 11–13 minutes, until the bottoms are pale golden and the tops look set but not browned. Let the cookies rest on the sheet for 5 minutes.
7. Roll the warm cookies gently in the ¾ cup powdered sugar and set on a rack to cool completely. Once cool, roll a second time for that classic snowy finish.

Tips and Variations

• Gluten-free assurance: Use certified gluten-free flour, powdered sugar, cranberries, and pistachios to avoid cross-contact.
• Texture check: If your dough seems dry after chilling, knead in 1–2 teaspoons milk or orange juice until it just holds together.
• Dairy-free: Use a plant-based baking stick and add an extra ⅛ teaspoon xanthan gum if your blend lacks it.
• Make ahead: Freeze unbaked dough balls for up to 1 month; bake from frozen, adding 1–2 minutes to the time. Re-roll in powdered sugar after cooling.

Serving and Storage

Store in an airtight tin at room temperature for up to 5 days. For the most dramatic snowy look, dust with a final veil of powdered sugar just before serving.

Conclusion

These gluten-free snowballs honor the cookie’s storied past while adding bright cranberries and pistachios for color and contrast. The tender crumb and double coat of sugar evoke winter traditions, and the recipe’s simple method makes it a reliable addition to any holiday plate. Share them with tea or cocoa, and let the first bite remind you why some classics never fade—they just sparkle in new ways.