Best 3 Gluten Free Snowball Cookies Recipes

GLUTEN FREE SNOWBALL COOKIES

Steps:

• Preheat oven to 400°F.
• Using a hand mixer or paddle attachment of a stand mixer, in a large bowl, cream the butter, 1/2 cup powdered sugar, and salt.
• Blend in the vanilla.
• Gradually add the flour, blending until well combined.
• Using a spoon or spatula, work the nuts into the dough.
• Chill dough in the refrigerator until firm, about 30 minutes (can be left overnight) .
• Form the dough into 1-inch balls and place on ungreased cookie sheets.
• Bake for 8-10 minutes, or until barely set, but not browned.
• Cool on the pan for just a couple of minutes, roll the warm cookies in powdered sugar, and place on a rack to cool completely.
• Once cooled completely, roll in powdered sugar again.

GLUTEN-FREE SNOWBALLS

Steps:

• In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in vanilla. Combine the potato starch, cornstarch, xanthan gum and salt; gradually add to creamed mixture and mix well. Stir in walnuts. Cover and refrigerate for 1 hour or until easy to handle., Shape into 1-in. balls; place 2 in. apart on ungreased baking sheets. Bake at 400° for 9-11 minutes or until set. Cool on pans for 2 minutes before removing to wire racks., Roll warm cookies in confectioners' sugar. Cool completely on wire racks. Reroll in confectioners' sugar.

GLUTEN FREE SNOWBALL COOKIES | THEY MELT IN YOUR MOUTH!

Steps:

• Preheat your oven to 375°F. Line a large rimmed baking sheet with unbleached parchment paper and set it aside.
• In a large bowl, place the flour, xanthan gum, cornstarch, 2/3 cup confectioners' sugar (77 g) and salt, and whisk to combine well. Add the finely chopped nuts and whisk again to combine.
• Add the butter and vanilla, and mix until well-combined. I find that pressing down on the butter with the back of a spoon helps to distribute it throughout the dough.
• The cookie dough will look somewhat sandy, and will clump in places. Add water by the teaspoonful, mixing after each addition, and mix to combine until the dough holds together when scoop or squeezed.
• Scoop the dough by the heaping tablespoon (an overfull #70 ice cream scoop is ideal here, but two spoons work well, too) onto the prepared baking sheet, leaving about 1 1/2-inches between pieces.
• Roll each piece of dough into a round gently between the palms of your hands. Don't pack the dough; just shape it.
• Place the remaining 1/3 cup (38 g) confectioners' sugar in a small bowl and place the balls of dough, one at a time, in the sugar. Toss to coat completely in the sugar and return to the baking sheet.
• Place the baking sheet in the freezer for about 5 minutes or until the cookie dough is firm.
• Place in the center of the preheated oven and bake until the cookies are set in the center and firm to the touch (they will be fragile, but shouldn't be wet), about 12 minutes.
• Sometime between 10 and 12 minutes, the cookies will take on a slightly crackled appearance on top. Remove the baking sheet from the oven and allow to cool completely before rolling in more confectioners' sugar (optional) and serving.
• These cookies can be stored for at least 3 days in a sealed glass container at room temperature. For longer storage, seal tightly in a freezer-safe container and place in the freezer.
• For best results, don't toss in extra confectioners' sugar before freezing. Defrost completely at room temperature before tossing in sugar a final time.