A Holiday Classic Cookie: Swedish Tea Cakes (and many other names too)

Swedish Tea Cakes by any other name such as Russian Tea Cakes, Mexican Wedding Cookies, Viennese Sugar Balls, Greek Christmas Balls, Polvorones, and Snowball are, bite size, buttery, melt-in-your-mouth, covered in powdered sugar, cookies…

and my version of heaven!

These are the ultimate celebration cookie, and connected to the tradition of saving the most rich and expensive food, such as creamy butter, fine sugar, and choice nuts, for special occasions.

These cookies remind me of a fairytale like days baking with my grandmother in her warm kitchen. The deep snow drifts of a Minnesota winter piling up outside as we made these special delights and rolled them in white powder.

I have been trying for years to replicate the gluten-free version of the perfect disappearing crumb texture and the rich nutty, buttery, vanilla taste. This is it- a Christmas miracle. I can’t wait to head home for the holidays and make these again with my grandmother.

Health & happiness,


Swedish Tea Cake Recipe


1 ¾ sticks (14 Tbs.) unsalted butter

¾ C. sugar

1 egg (large)

1 tsp. vanilla extract

1 tsp. almond extract

1 C. brown rice flour

¾ C. sorghum flour

¾ C. tapioca starch

¼ C. sweet rice flour

⅔ C. almond flour (toasted)

1 ½ tsp. xanthan gum

½ tsp. salt1 tsp. baking

powdered sugar for coating


  1. Preheat oven to 325 and spread almond flour in a thin layer on a cookie sheet covered in parchment paper. Toast until fragrant and lightly brown. Set aside.
  2. Increase oven temperature to 350 degrees. Prepare cookie sheet with Silpat baking mat or parchment paper.
  3. In a large mixing bowl, cream butter and sugar until soft and fluffy. Add vanilla extract, almond extract, and egg and beat until smooth.
  4. In a separate bowl, combine flours, xanthan gum, salt, and baking powder. Add flour mix 1 cup at a time and beat to incorporate. Save the toasted ⅔ C. almond flour to add last.
  5. Chill dough for 30 minutes.
  6. Shape dough into tiny balls (2 tsp.) and place 1 inch apart on prepared baking sheet.
  7. Bake for 20 minutes or until slightly browned and firm to the touch.
  8. Remove from oven and let cool slightly. Roll cookies in powdered sugar.
  9. Let cool completely and roll again in powdered sugar.
  10. Store in airtight container for 2-3 days (if they last that long). Also can be frozen.

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