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.