Gluten-Free Snowball Cookies

Gluten-Free Snowball Cookies

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Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

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Whether you call these Mexican wedding cookies, Russian tea cakes, or snowballs, they’re still melt-in-your-mouth delicious.

  • 1 Cup Finely Chopped Walnuts
  • 1 Cup Butter (Room Temperature)
  • 1 1/4 Cups Gluten-Free Powdered Sugar (Divided)
  • 1 Teaspoon Vanilla Extract
  • 1/2 Teaspoon Almond Extract
  • 2 Cups Gluten-Free Flour Blend
  • 1/4 Teaspoon Ground Cinnamon
  • 1/4 Teaspoon Kosher Salt
  1. In large-size bowl beat butter and 1/2 cup powdered sugar until smooth. Beat in vanilla and almond extracts. Add flour blend, walnuts, cinnamon, and kosher salt. Beat until well combined. Cover and place in refrigerator 2 or more hours.
  2. Preheat oven to 400 degrees.
  3. Remove dough from fridge and let stand 5 to 10 minutes. Line 2 cookie sheets with parchment paper. With mini cookie scoop, scoop and roll dough into 1-inch balls. Place on cookie sheets, spacing 1 inch apart.
  4. Place in oven for 8 to 10 minutes. Switch cookie sheets on racks halfway through, until bottoms of cookies are just golden. Remove from oven.
  5. Place remaining powdered sugar in shallow dish.
  6. Carefully transfer parchment sheets with cookies to wire racks and let cool 10 minutes. Gently roll each cookie in parchment paper while still slightly warm. Return to rack and cool completely. Roll again in powdered sugar to coat.
  7. Makes About 28 Cookies
  8. Prep Time: 25 Minutes Cook Time: 10 Minutes Total Time: 35 Minutes Chill Time: 2 Hours
  9. "Work With What You Got!"
  10. ©Tiny New York Kitchen © 2018 All Rights Reserved

Victoria

Victoria has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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