Gluten-Free Snowball Cookies (Melt in Your Mouth!)

snowball cookies in a bowl with red ornaments around it.

Meaningful Eats

Gluten-Free Snowball Cookies (Melt in Your Mouth!)

24 cookies

These gluten-free snowball cookies have a light, fluffy texture and rich, buttery flavor! They are undetectably gluten-free and just like the classic cookies you know and love.

My TOP tips for perfect gluten-free snowball cookies - add a little cornstarch to the dry ingredients and chill the dough!

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 30

Cook Time 15

Total Time 45

Author Erin Collins

Ingredients

1 cup (226g) butter at room temperature
1 cup (120g) powdered sugar plus extra for dusting
2 teaspoons vanilla extract
¼ teaspoon almond extract
½ teaspoon kosher salt
2 cups (300g) gluten-free measure-for-measure flour
2 tablespoons cornstarch
¾ cup (84g) finely chopped pecans or walnuts

Instructions

In the bowl of a stand mixer, or using a hand mixer, add the butter, powdered sugar, vanilla extract, almond extract and salt and mix until light and creamy, about 2-3 minutes.
With the mixer running on low, slowly add the gluten-free flour. Mix in the cornstarch followed by the chopped nuts. Mix for another minute or so until well-combined, scraping down the bottom and sides of the bowl as needed.
Cover the bowl of dough with plastic and refrigerate for at least 1 hour (or up to 3 days).
Preheat the oven to 375°F.
Scoop 1 tablespoon-sized dough balls and roll into balls. Place on the prepared baking sheet about 3 inches apart. Freeze the dough balls for 20 minutes before baking.
Bake for 13-15 minutes or until the bottoms are beginning to turn golden brown.
Let the cookies cool for 10 minutes, then roll the slightly warm cookies in powdered sugar.
Place on a wire cooling rack. Let the cookies cool completely and then roll in powdered sugar a second time.
Repeat baking and rolling with the remaining dough. Enjoy!

Notes

Gluten-free: For best results, use a high quality gluten-free 1:1 baking flour that contains xanthan gum. This is my favorite brand.

To Make-Ahead: The dough can be made up to 3 days ahead of time. Store the dough in an airtight container or bowl wrapped in plastic wrap. Refrigerate until ready to bake!

To Store: Store baked cookies in an airtight container at room temperature for up to 5 days. If powdered sugar absorbs, roll with fresh powdered sugar when ready to serve.

To Freeze (dough): The frozen dough balls can be placed in an airtight container or freezer bag for long-term storage. They will keep in the freezer for up to 3 months. Bake them straight from frozen (you may need to add 2-3 minutes onto the baking time).

To Freeze (baked): Leftover cookies can be frozen in an airtight container or freezer bag for up to 3 months. Freeze them on a baking sheet until firm, then move them to long-term storage containers to prevent sticking. Thaw at room temperature for 30 minutes.

Nutrition