Gluten-Free Snowball Cookies

5 from 10 votes

Gluten-Free Snowball Cookies

To avoid having your cookies spread make sure that your butter is not too soft before you cream it with the sugar. It should be room temperature, so you can make an indent by pushing on it. but still firm.

Prep Time10

Cook Time15

Resting Time30

Total Time55

Course: Cookies, Dessert

Cuisine: American, gluten free, Mexican

Keyword: Cookies

Servings: cookies

Calories: 119kcal

Author: Alina Eisenhauer

Ingredients

224 grams unsalted butter, softened to firm room temperature (can sub plant butter)
100 grams confectioners’ sugar
2 teaspoons vanilla
290 grams 1:1 gluten-free flour blend
pinch salt (leave out if using salted plant butter)
½ teaspoon cinnamon (optional)
100 grams finely chopped and toasted pecans (or walnuts, almonds, or hazelnuts)
Confectioners' sugar for coating

Instructions

Using a stand mixer or hand mixer, beat the butter on medium speed until completely smooth and creamy. Add the confectioners’ sugar and vanilla, and beat on medium-high speed until combined and creamy. Scrape down the bowl as needed.
Lower the mixer speed, and slowly add the flour, salt and cinnamon (if using). Once all the flour is added, turn the mixer up to medium-high speed, so the dough will come together. Add in the chopped nuts.
Cover the dough tightly, and chill in the refrigerator for at least 30 minutes or up to four days.
If chilling for more than a few hours, let the dough sit at room temperature for at least 30 minutes before rolling into balls. The cookie dough will be stiff after being in the fridge that long.
Preheat oven to 350 degrees.
Line two baking sheets with parchment paper or silicone baking mats; set aside.
Put the confectioners’ sugar for coating into a bowl or a bag. (I like to use a bag, and shake to coat.)
Using a tablespoon or a small cookie scoop, roll dough into a ball, and place on the baking sheets at least 1½ inches apart.
Bake about 15 minutes, until golden brown on the bottom edges and just barely browned on top (can be slightly longer if using vegan butter).
Allow the cookies to cool for five minutes on the baking sheet, then very gently roll them or shake in the confectioners’ sugar to coat. Place the cookies on wire racks to cool completely. The confectioners’ sugar will melt a bit and get sticky; that is what you want.
When cookies are completely cooled, roll in confectioners’ sugar again.
These cookies will stay fresh in an airtight container at room temperature for up to one week.

Notes

*My preference for dairy-free butter is Miyoko's; however, they will also work with Earth Balance, Country Crock and Melt. If you are using plant-based butter, they may need to chill longer. You may also need to increase the baking time by three to five minutes.

Nutrition