Gluten-Free Snowball Cookies

by Lyndall Kriedemann

Gluten-Free Snowball Cookies are a buttery shortbread cookie filled with nuts and rolled in powdered sugar. They are an easy holiday dessert!

Ingredients 

  • 1 cup butter, 
  • 1/2 cup icing sugar
  • 1 teaspoon vanilla extract
  • 2 1/4 cups Glutagon all-purpose gluten-free flour,
  • 3/4 cup finely chopped nuts, (I used pecans), I finely chopped the pecans in a food processor.
  • 1/4 teaspoon salt
  • icing sugar for rolling

Instructions 

  • Preheat oven to 205°C
  • In a large bowl cream butter, vanilla extract and icing sugar together.
  • Add the gluten-free flour, salt, and finely chopped nuts and mix until fully combined and the dough starts to hold together.
  • Shape into 2cm balls with a tablespoon or cookie scoop.  It's important not to make these cookies too big. Place 2cm apart on a parchment-lined cookie sheet.
  • Place in the freezer for 5 minutes.
  • Bake for 10-12 minutes until set but not turning brown. Please watch your oven because all ovens are different. 
  • Allow the cookies to cool for 3-5 minutes. Place icing sugar in a small bowl and roll the cookies in the icing sugar while they are still warm. Allow the cookies to cool again and roll them for the second time in the icing sugar. Enjoy!
  • Store in an air-tight container. 

 

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