Glutenfree snowball cookies recipe Learn baking tech tips for perfect holiday treats Easy method delicious results
Ingredients
Scale
1 cup unsalted butter, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
2 1/2 cups blanched almond flour
1/2 cup chopped pecans
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, beat the softened butter with an electric mixer until smooth and creamy.
Add the 1/2 cup of powdered sugar, vanilla extract, and salt to the bowl. Beat again until well combined and fluffy.
Gently mix in the almond flour and chopped nuts (if using) with a spatula. The dough will be soft and a bit crumbly but should come together when pressed.
Roll the dough into small, 1-inch balls and place them about an inch apart on the prepared baking sheet.
Bake for 12-15 minutes, or until the bottoms are just lightly golden. Be careful not to overbake.
Let the cookies cool on the baking sheet for about 5 minutes. They will be very fragile at first.
While still warm, gently roll each cookie in a bowl of extra powdered sugar. Let them cool completely on a wire rack, then give them a second roll in the sugar.
Notes
These Gluten Free Snowball Cookies are a melt-in-your-mouth holiday classic. Buttery, nutty, and delightfully delicate, they are made with almond flour and rolled in powdered sugar for a festive treat.
