Gluten Free Snowball Cookies
The classic snowball without any of the gluten - these gluten free snowball cookies are buttery, nutty, and all things delicious. This holiday favorite tastes perfect alongside a cup of coffee or hot tea.
Equipment
- Stand Mixer with Paddle Attachment
- Small bowl
- Spatula
- Dry Measuring Cups
Ingredients
- 1 cup butter, room temperature (8 oz.)
- ½ cup + 2 tablespoons powdered sugar
- 1 t. vanilla extract
- 2 cups Bob's Red Mill 1:1 All Purpose Gluten Free Flour spooned and leveled*
- ¾ cup chopped pecans
- ¼ t. kosher salt
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Line a sheet pan with a silicone baking mat or parchment paper.
- In the bowl of a stand mixer, cream together butter, powdered sugar, and vanilla extract until light and fluffy.
- Add the flour and kosher salt then beat on medium low until a cookie dough forms. Scrape the sides of the bowl with a spatula then add the chopped pecans. Beat again until the pecans are thoroughly combined into the cookie dough.
- Use a rounded tablespoon to scoop the cookie dough and then form into balls. Bake 12 per sheet pan for 12 minutes.
- Let the cookies cool on the sheet pan for at least 5 minutes before you transfer them to a wire rack. Let the cookies cool on the wire rack for at least 5 more minutes, then roll them into a bowl of powdered sugar while they're still slightly warm.
- Once the cookies are completely cool, roll them one more time in powdered sugar. The cookies will firm up the longer they cool. After 3 hours, the cookies should be completely set up.
- Enjoy!
Notes
* Spoon the flour into the measuring cup, then level it off with the flat end of a butter knife. This ensures you don't get too much flour.
Nutrition
Calories: 116kcalCarbohydrates: 11gProtein: 1gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 16mgSodium: 66mgPotassium: 15mgFiber: 1gSugar: 5gVitamin A: 184IUVitamin C: 0.04mgCalcium: 10mgIron: 0.4mg
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