These light and delicate gluten-free snowball cookies are perfect alongside your coffee, tea or on a holiday cookie tray.
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These gluten-free snowball cookies are light, not super sweet, a bit crumbly and so delicious. They are the perfect little dessert alongside coffee or tea. In addition, they will look amazing in a holiday cookie box or tray. Made with only a few ingredients with chopped walnuts being the star of the show. Once out of the oven they are coated in powdered sugar to add a bit of extra sweetness. If you are a cookie lover like me you may also love this Gluten-Free Dark Chocolate Pistachio Shortbread Cookies or these Gluten-Free Split Seconds Cookie.
Ingredients
Butter – Use unsalted butter
Powdered Sugar – this is the main sugar in the recipe and you will also use it to coat the cookies once they are baked.
Vanilla – Use pure vanilla extract
Almond Extract – Adds a bit of extra flavor
Flour – Use regular or gluten-free flour
Salt – You will need a 1/4 tsp of salt
Walnuts – Finely chopped into small pieces
Instructions
Pre-heat the oven to 350°F.
Pulse the 3/4 cups of walnuts in a food processor until finely chopped or you can use a knife to do it.
In a large mixing bowl combine 1/2 cup of powdered sugar, 1 cup of softened butter, 1/2 tsp of vanilla extract, and 1/4 tsp of almond extract.
Beat at medium speed until a soft dough forms.
Stir in the walnuts.
Shape the dough using a cookie scoop or your hands into 1″ balls.
Place the cookies 2″ apart onto ungreased cookie sheets.
Bake for 10 minutes or until the edges are lightly browned.
Remove the cookies from the oven.
Place a 1/2 cup of powdered sugar into a small bowl and roll the warm cookies into the powdered sugar and place onto a cooling rack to cool.
Once the cookies are completely cool, roll them into the powdered sugar again.
Recipe Tips
- This can be made using regular or gluten-free flour
- You want to have the walnuts be finely chopped but it’s ok if there are very small chunks
- Once the cookies have been dipped into the powdered sugar, let them cool then dip them again into the powdered sugar
Storage Tips
- Store covered at room temperature up 3 days for the best freshness.
- Cookies can be frozen after baking, just don’t coat them in the powdered sugar until they are thawed.
- You can freeze the cookie dough to bake later, simply scoop onto a parchment lined baking sheet and freeze them. Once frozen remove them from the baking sheet and store them in a sealed freezer bag.
Gluten-Free Snowball Cookies
Ingredients
- 1 cup Butter, unsalted and softened
- 1 cup Powdered Sugar, divided
- 1/2 tsp Pure Vanilla Extract
- 1/4 tsp Almond Extract
- 2 1/4 cups Gluten-Free Flour or regular all-purpose flour
- 1/4 tsp Salt
- 3/4 cup Walnuts, finely chopped
Instructions
- Pre-heat the oven to 350°F.
- Pulse the 3/4 cups of walnuts in a food processor until finely chopped or you can use a knife to do it.
- In a large mixing bowl combine 1/2 cup of powdered sugar, 1 cup of softened butter, 1/2 tsp of vanilla extract, and 1/4 tsp of almond extract.
- Beat at medium speed until a soft dough forms.
- Stir in the walnuts.
- Shape the dough using a cookie scoop or your hands into 1″ balls.
- Place the cookies 2″ apart onto ungreased cookie sheets.
- Bake for 10 minutes or until the edges are lightly browned.
- Remove the cookies from the oven.
- Place a 1/2 cup of powdered sugar into a small bowl and roll the warm cookies into the powdered sugar and place onto a cooling rack to cool.
- Once the cookies are completely cool, roll them into the powdered sugar again.
