Snowball Cookies
Updated Feb 15, 2021, Published Nov 25, 2014
This post contains affiliate links. Please see our disclosure policy.
These festive snowball cookies get a gluten-free spin in this easy recipe.
Snowball Cookies
Ingredients
- ¾ cup chopped pecans
- 1 cup unsalted butter, at room temperature
- ½ cup powdered sugar, plus approximately ¾ cup for rolling
- ½ teaspoon kosher or fine sea salt
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose gluten-free flour with xanthan gum, if no xanthan gum in mix, add 1½ teaspoons
Instructions
- Preheat the oven to 325ºF.
- Line 2 baking sheets with parchment paper or silicone baking mats.
- Place the pecans in a baking dish or pie plate and toast in the oven until warm and fragrant, about 8 minutes.
- Let cool. Leave oven on.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter on medium speed for 30 seconds.
- Add ½ cup powdered sugar, salt, vanilla, and flour.
- Mix on low to combine and gradually increase the speed to medium.
- Mix until the dough comes together.
- Stir in the cooled pecans with a wooden spoon.
- Roll the dough into 1-inch balls and place on the prepared baking sheets.
- Bake for 18-20 minutes or until the cookies are fairly firm to the touch and just starting to color.
- Let cool on the pans for 5 minutes.
- Put the remaining ¾ cup powdered sugar in a small bowl and roll the warm cookies in the sugar to coat.
- Place on a wire rack to finish cooling.
- After the cookies have cooled completely, roll again in the powdered sugar.
Nutrition
Calories: 67kcalCarbohydrates: 5gFat: 5gSaturated Fat: 2gCholesterol: 10mgSodium: 24mgPotassium: 8mgSugar: 1gVitamin A: 120IUCalcium: 6mgIron: 0.2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
