Gluten-Free Snowball Cookies
These gluten-free snowball cookies are a delightful twist on a classic treat, perfect for your holiday baking. Indulge in these rich, buttery cookies that cater to both gluten-free and dairy-free diets!
Ingredients
- 1 cup butter (or dairy-free butter like Earth Balance)
- 1/2 cup powdered sugar
- 1 teaspoon pure vanilla extract
- 2 1/4 cups all-purpose gluten-free flour
- 1/2 teaspoon xanthan gum (if not included in your flour blend)
- 3/4 cup finely chopped pecans
- 1/4 teaspoon salt
- Extra powdered sugar for rolling
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the butter, powdered sugar, and vanilla until light and fluffy.
- Gradually mix in the gluten-free flour, xanthan gum (if needed), salt, and finely chopped pecans. Stir until a soft dough forms.
- Roll the dough into 1-inch balls using a cookie scoop or tablespoon. Keep the sizes consistent for even baking.
- Place the cookie balls 1 inch apart on the prepared baking sheet and freeze for 5 minutes to help them hold their shape.
- Bake for 10-12 minutes or until the cookies are set but not browned. Watch carefully, as all ovens vary.
- Cool the cookies on the baking sheet for 3-5 minutes. While warm, roll each cookie generously in powdered sugar.
- Let the cookies cool completely and roll them in powdered sugar again for an extra snowy finish.