Description

These Gluten Free Snowball Cookies are tender, buttery treats coated in powdered sugar, perfect for those avoiding gluten. Made with a 1:1 gluten free baking flour blend and chopped walnuts, they offer a delightful nutty crunch and melt-in-your-mouth texture. Ideal for holidays, celebrations, or anytime you’re craving a classic snowball cookie without gluten.

Ingredients

Scale

Cookie Dough:

1 cup (2 sticks) unsalted butter, softened to room temperature
1/2 cup (58 grams) powdered sugar, plus more for rolling
1/4 teaspoon salt
1 teaspoon pure vanilla extract
2 1/4 cups (260 grams) 1:1 gluten free baking flour (recommended: King Arthur Flour Measure for Measure or Bob’s Red Mill 1-to-1)
1/2 cup chopped walnuts

Instructions

Preheat Oven and Prep Pan: Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
Cream Butter and Sugar: In a large mixing bowl, use a hand mixer or the paddle attachment of a stand mixer to cream together the softened unsalted butter, 1/2 cup powdered sugar, and 1/4 teaspoon salt until light and fluffy. This creates a smooth base for your cookie dough.
Add Vanilla Extract: Mix in 1 teaspoon of pure vanilla extract to add a warm, aromatic flavor to the dough.
Incorporate Gluten Free Flour: Gradually add the 2 1/4 cups of 1:1 gluten free baking flour, blending continuously until the dough comes together and is well combined without overmixing to keep tenderness.
Fold in Walnuts: Using a spoon or spatula, gently fold in 1/2 cup of chopped walnuts to the dough, distributing them evenly for a crunchy texture in each bite.
Chill Dough: Cover the dough and chill it in the refrigerator until firm, about 30 minutes. For best texture, it can be left overnight if preferred.
Shape Cookies: Once chilled, form the dough into 1-inch balls and place them on the prepared ungreased cookie sheets, spacing them adequately to prevent sticking during baking.
Bake: Bake the cookies in the preheated oven for 8-10 minutes, just until they are barely set but not browned to maintain their delicate crumb.
First Sugar Roll: Remove cookies from oven and allow them to cool on the baking sheet for a few minutes until warm but manageable. Then, roll each cookie in powdered sugar to coat while still warm.
Cool Completely and Second Sugar Roll: Transfer the sugar-coated cookies to a wire rack to cool completely. Once fully cooled, roll them again in powdered sugar for the characteristic snowball finish.

Notes

Use a reliable 1:1 gluten free baking flour blend to ensure the best texture and flavor.
Chilling the dough is crucial for easy handling and to prevent spreading during baking.
Do not overbake; cookies should remain pale for a tender crumb.
Double coating with powdered sugar provides the classic snowy look and extra sweetness.
Walnuts can be substituted with pecans or omitted for nut-free variation.
Store cookies in an airtight container at room temperature for up to 1 week or freeze for longer storage.

Prep Time: 15 minutes
Cook Time: 8-10 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: gluten free snowball cookies, gluten free cookies, snowball cookies, nutty cookies, holiday cookies, powdered sugar cookies, gluten free dessert