Description
These classic gluten-free snowball cookies will add a beautiful festive touch to your holiday Christmas cookie platter.
Ingredients
Scale
- ¾ cup pecan halves or pieces
- 1 cup dairy-free butter, room temperature
- ¾ cup powdered sugar
- 2 teaspoons vanilla extract
- 2 ¼ cups gluten-free flour
- ¼ teaspoon salt
- 1 ¼ cup powdered sugar (for rolling)
Instructions
- Preheat the oven to 300°. Place pecans on a baking sheet and bake for 9-10 minutes. Remove from the oven and let cool. Once they’re cool, finely chop them in a food processor.
- Preheat the oven to 350°.
- Next, use a stand mixer to cream together the buttery spread and powdered 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 powdered sugar while still warm, and then let them cool. Once they are completely cool, roll the cookies in the powdered sugar a second time.
Notes
My favorite gluten-free & dairy-free flour blends to use are Pamela’s Artisan Blend and Better Batter. I’ve been using them both with great results. They are both a 1-1 substitute. If you use another gluten-free flour blend, be sure it contains xanthan gum. If not, add 1/2 teaspoon of xanthan gum per cup of flour.
If you don’t need this recipe to be dairy-free, you can use real butter.
These can be frozen for 2-3 months.