Tis’ the season for giving, family, hot cocoa, and COOKIES! When I think about Christmas time growing up, I always think about my grandma’s nutball cookies. Now that I am not eating as much gluten these days (my tummy feels so much better) I decided to recreate them (with some changes) and rename them (nutballs just doesn’t sound great lol). And that is how these Gluten-Free Snowball Cookies were born!
These cookies go by a lot of different names, Russan Tea Cookies, Mexican Wedding Cookies, Nutball, etc. Since the holiday season is in full swing, I decided Snowball Cookies makes them sound so much more festive.
Around the holidays I love holding on to traditions I had growing up and these cookies were always around our house during Christmas. They are perfect for packing up and gifting to friends or co-workers as a special holiday gift! I will say they, these Gluten-Free Snowball Cookies are hard to not munch on so if you’re gifting them you better package them up fast!
I decided to make this recipe with Bob’s Red Mill Gluten-Free 1-1 Baking Flour but you can use regular flour and sub it 1-1.
Also, the dough is very crumbly so don’t think you did something wrong!
With the dough being a little crumbly, I find it best to squeeze the dough together a few times with my hands and then roll them into balls. Here is a short video so you can see what I am talking about.
Once you get the balls out of the oven, let them cool for about 3-4 minutes and then while they are still warm roll them in powder sugar. You can roll them a second time if you would like, but I didn’t.Print
Perfectly sweet and nutty gluten-free holiday cookies
- 2 cups Bob’s Red Mill Gluten-Free 1-1 Baking Flour
- 1 cup butter
- 1/2 cup powder sugar (plus more for rolling cooking in after baking)
- 1 cup chopped pecans (or almonds)
- 2 tsp vanilla extract
- 1 tsp almond extract
- 1/2 tsp salt
- Cream together butter and sugar in a large mixing bowl
- To mixing bowl, add remaining ingredients and combine well
- Cover the mixing bowl with foil or cling wrap and chill in the refrigerator for at least 30 minutes
- Take the dough out of the refrigerator and preheat the oven to 350
- Line a cookie sheet with parchment paper
- Roll dough into 1 inch balls and place on the parchment paper evenly spaced out
- Bake at 350 for 15-18 minutes
- When they are done, take out of the oven and let cool for 3-4 minutes
- Put about a 1/2 cup of powder sugar into a small bowl
- Using a fork, place one cookie at a time in the bowl with the powder sugar and roll the cookie around coating it on all sides
- Using a fork, remove the cookie from powder sugar and let cool on a cooling rack or a sheet of parchment paper
- Category: Dessert