This is a small batch recipe for gluten free snowball cookies that feature pecans and cinnamon for a festive holiday cookie! The gluten free cookies are made with almond flour and a few other simple ingredients. Perfect for a cookie swap or dessert table, the tender and sweet Christmas cookies are sure to be a hit!
Prep Time15 minutesmins
Cook Time13 minutesmins
Chill30 minutesmins
Total Time1 hourhr
Course: Dessert
Cuisine: American
Keyword: Christmas Cookies, Gluten Free, Small Batch, Snowball Cookies
In a medium mixing bowl using a hand held mixer, or stand mixer fitted with the paddle attachment, beat the butter and 1/4 cup powdered sugar on medium speed until smooth and creamy. Scrape down the sides of the bowl as needed. Add the vanilla extract and beat until incorporated. Note - see the Notes below for using the stand mixer.
3 ½ tablespoons unsalted butter, room temperature, 1/4 cup powdered sugar, 1/2 teaspoon vanilla extract
In increments, sprinkle the dry ingredients over the butter mixture and beat on low speed until all of the flour has been added. Once all the flour is added, turn the speed up to medium and beat until all the flour is incorporated, no dry streaks remain, and a moistened dough forms. Note - The dough will seem dry as you're adding and mixing in the flour, but continue to mix and a dough will form.
Add the chopped pecans (if using), and beat until just incorporated. Note - Toasting the pecans is an option and will elevate the nut flavor.
1/4 cup pecans, finely chopped
Cover the dough and chill for at least 30 minutes.
Preheat the oven to 350F degrees and adjust the oven rack to the middle position. Line a baking sheet with a piece of parchment paper. Add the 3 tablespoons powdered sugar to a small bowl.
Using a tablespoon measuring spoon, scoop and roll into a ball 12 cookies. Place on the baking sheet at least 2 inches apart. Bake the cookies for 13 minutes, or until the edges turn light golden brown.
Cool the cookies on the baking sheet set on a wire cooling rack for 5 to 7 minutes. Then (carefully if still very warm), roll the cookies through the powdered sugar and set on the wire rack to cool completely. The first powdered sugar coating may melt into the cookies, and that's ok!
Roll the cooled cookies through the powdered sugar again for the pretty powdered sugar coating. Enjoy!
Notes
Serving Size - This recipe is intended to be a small batch, and only tested as a small batch. However, this recipe can easily be doubled if needed.
Stand Mixer - You can use your tilt head stand mixer and the standard attachments with a small 3 quart mixing bowl. The small mixing bowl is more effective for small batch recipes. Otherwise, the regular size mixing bowl may not mix the butter effectively (it will just smear it along the side of the bowl!)
Cookie Size - The snowball cookies are intended to be small so they get the proper bake all the way through. Any larger than a 1 tablespoon cookie, and the centers may be soft.
Chill The Dough - Because of the butter, the cookie dough does need time in the refrigerator to allow it to chill and firm. Otherwise, the cookies may spread/melt when baked.
Double Coating - I like to roll the cookies through the powdered sugar twice to achieve that special flavor and texture. You can skip the first roll, and just roll the cookies through the powdered sugar once they are cool.
Toasted Pecans - If toasting the pecans, spread on a small baking sheet and bake at 350F degrees for about 5 minutes. Let them cool slightly before chopping into small pieces.
Different Mix-In's - Swap in any nut you like for the pecans - like walnuts or almonds. You can also add mini chocolate chips or sprinkles.