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, I decided to recreate them (with some changes) and rename them (nutballs just don’t sound great lol). And that is how these Gluten Free Snowball Cookies were born!
Why are my snowball cookies falling apart?
Snowball (Nutballs, Russian Cookies, Mexican Wedding Cookies, or whatever name you call them by) cookies end to be a little fragile. If your cookies are falling apart then you need to add about a tablespoon of butter or even a tablespoon of milk.
Snowball cookies substitutions
There are a lot of substitutions you can make with this Gluten Free Snowball Cookies recipe. You can eliminate the nuts if you don’t like them or have an allergy. If you have a nut allergy then you will also want to omit the almond extract and can use more vanilla extract. If you don’t like pecans, you can use walnuts or even almonds! I use Bob’s Red Mill Gluten Free 1-1 Baking Flour but you can use regular flour if you aren’t gluten free.
How to make Gluten Free Snowball Cookies
You’ll start out by creaming together the powder sugar and softened butter
Then you will add in the flour, pecans, vanilla extract, almond extract, and salt
Once everything thing is combined, you will refrigerate the mixture for 30 minutes before rolling it into balls. The mixture will be crumbly so I find it best to squeeze the mixture together before shaping them into balls. See the video below.
Then you bake them at 350 for 15-18 minutes. Once you get the balls out of the oven, let them cool for about 3-4 minutes, and then roll them in powder sugar. You can roll them a second time if you would like, but I didn’t.
Looking for more sweet treats? Check these out…
Gluten-Free Snowball 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