Snowball cookies are simple to make and are a family favorite!
- 16 tablespoons (2 sticks) unsalted butter, at room temperature
- 1 1/2 cups confectioners? sugar, or more as needed
- 1 teaspoon vanilla extract (gluten-free)
- 2 1/4 cups gluten-free flour (Cup4Cup)
- 1/4 teaspoon kosher salt
- 3/4 cup finely chopped pecans
Combine the butter, 1/2 cup of the confectioners? sugar and the vanilla extract in the bowl of a stand mixer or handheld electric mixer.
Beat on medium speed for several minutes, until lightened and creamy. Stop to scrape down the bowl.
On low speed, gradually add the flour and salt to form a dough. Stop to scrape down the bowl.
Add the pecans and stir by hand until well distributed.
Cover and refrigerate for at least 2 hours (or up to a day in advance).
When ready to bake, position oven racks in the upper and lower thirds of the oven; preheat to 400 degrees.
Have two ungreased baking sheets at hand.
Spread the remaining cup of confectioners? sugar in a deep bowl.
Roll the refrigerated dough into 48 balls of equal size (about 1 tablespoon each), placing them 2 inches apart on the baking sheets.
Bake (upper and lower racks) for 10 to 12 minutes, rotating the sheets top to bottom and half a turn at the midpoint. The cookies will be just set.
Let them cool on the baking sheets for a few minutes, then immediately and carefully place a few at a time in the confectioners? sugar, rolling to coat well.
Transfer to a wire rack to cool completely.
Once all the snowballs are coated and cooled, re-coat them all, adding confectioners? sugar to the bowl as needed.
Brenda Fisher says
Mine would not stay in a ball shape when baked. And they were quite crumbly when I rolled them in the Confectioner’s Sugar after baking. What could I have done wrong? I made them twice to make sure I followed the directions but they responded the same way.
I have put out an inquiry to the recipe provided and she has not responded though it has been several weeks.
Nancy Lombardo says
did you let them cool slightly after baking? Of course, it may depend on the type of GF flour that is used. I have experimented with King Arthur, Bob’s Red Mill and a few others in my GF baking experience.
I believe letting them cool slightly before gently rolling them in powered sugar is the key.
They came out completely flat