Some links in this post are Amazon affiliate links to products I love to use.
These classic gluten-free snowball cookies will add a beautiful festive touch to your holiday Christmas cookie platter. And they’re dairy-free. These make me think of what Pecan Sandies and powdered sugar doughnut holes would make if they had a baby.
(Some links in this post are affiliate links. See my disclosure policy here.)
Gluten-Free Snowball Cookies Ingredients:
- Gluten-Free Flour: I use Better Batter Gluten-Free Flour Mix for most of my baking. I get consistently good results with this blend. It is a 1-1 substitute. If you use another gluten-free flour blend be sure that it contains xanthan gum. If not add 1/2 teaspoon xanthan gum per cup of flour.
- Dairy-Free Butter: Use Smart Balance or Earth Balance. Simply sit it out on the countertop for about 10 minutes soften at room temperature.
- Pecans: You can buy pecan halves or pieces. You’ll roast these and then run them through a food processor to finely chop.
- Confectioner’s sugar: We’re going to use confectioner’s sugar in the actual cookie dough and to roll the finished cookies in.
- Vanilla Extract: This just always gives cookies an extra yumminess factor.
How to Make Gluten-Free Snowball Cookies:
Start by roasting the pecans in the oven at 300° for 9-10 minutes. Remove from the oven and let cool. Once they’re cool finely chop them in a food processor.
Next, use a stand mixer to cream together the buttery spread and confectioner’s sugar and then mix in the vanilla extract.
While the mixer is running on low speed slowly add the gluten-free flour and salt and mix until well combined. Then add in the finely chopped pecans. Again mix until completely combined.
Roll dough into 1 inch balls and place them on a baking sheet. These will not spread too much so you can put several on a baking sheet. Just leave a couple of inches for the air to circulate well while they’re baking.
Bake for 11-12 minutes and then let cool for 5 minutes on the pan. After 5 minutes roll them in confectioner’s sugar while still warm and then let cool. Once they are completely cool roll the cookies in the confectioner’s sugar a second time. I know some like to roll them a third time but I’ll leave that up to you.
Once they are completely cool roll the cookies in the confectioner’s sugar a second time. I know some like to roll them a third time but I’ll leave that up to you.
Freeze: They can also be frozen for up to 2-3 months.
More Gluten-Free Christmas Cookies You’ll Love:
Christmas Cut-out Sugar Cookies
Gingerbread Cookies
Chocolate Crinkle Cookies
Soft Molasses Cookies
White Chocolate Cranberry Cookies
And be sure to see my collection of 12 Gluten-Free Christmas Cookies!
Print
Prep Time:
Yield:
Category:
Method:
Print
PinDescription
These classic gluten-free snowball cookies will add a beautiful festive touch to your holiday Christmas cookie platter.
Ingredients
3/4 cup pecan halves or pieces
1 cup buttery spread, softened to room temperature. (Smart Balance or Earth Balance)
3/4 cup confectioner’s sugar
2 teaspoons vanilla extract
2 1/4 cups gluten-free flour blend (I use Better Batter Gluten-Free Flour )
1/4 teaspoon salt
1 1/4 cup confectioner’s sugar (for rolling)
Instructions
Start by roasting the pecans in the oven at 300° for 9-10 minutes. Remove from the oven and let cool. Once they’re cool finely chop them in a food processor.
Next, use a stand mixer to cream together the buttery spread and confectioner’s sugar and then mix in the vanilla extract.
While the mixer is running on low speed slowly add the gluten-free flour and salt and mix until well combined. Then add in the finely chopped pecans. Again mix until completely combined.
Roll dough into 1 inch balls and place them on a baking sheet. These will not spread too much so you can put several on a baking sheet. Just leave a couple of inches for the air to circulate well while they’re baking.
Bake at 350° for 11-12 minutes and then let cool for 5 minutes on the pan. After 5 minutes roll them in confectioner’s sugar while still warm and then let cool. Once they are completely cool roll the cookies in the confectioner’s sugar a second time.
Optional: Roll in confectioner’s sugar a third time.
Notes
*I use Better Batter Gluten-Free Flour for most of my baking. I get consistently good results with this blend. It is a 1-1 substitute. If you use another gluten-free flour blend be sure that it contains xanthan gum. If not add 1/2 teaspoon xanthan gum per cup of flour.
Can be frozen for up to 2-3 months.
Keywords: gluten-free snowball cookies, pecan snowball cookies, gluten-free Christmas cookies, dairy-free cookies
Leave a Reply