gluten-free snowball cookies

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Make these easy gluten-free snowball cookies with just a few simple ingredients. This recipe delivers buttery, melt-in-your-mouth treats, complete with a little crunch from finely chopped pecans. Perfect for your Christmas dessert table, cookie swap, or a gift for friends!

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Let's make gluten-free snowball cookies! Gather your ingredients.

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Add together the gluten-free flour, cornstarch, salt, and cinnamon in a mixing bowl.

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Whisk to combine.

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In a separate large mixing bowl, add the softened butter and powdered sugar.

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Cream together using an electric mixer, for 2-3 minutes.

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Add the vanilla extract.

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Mix until combined.

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Gradually add the dry ingredients to the creamed butter mixture, mixing in between each addition.

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The dough will be very crumbly at this stage.

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Add the chopped toasted pecans to the cookie dough.

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Use a spoon or spatula to mix the pecans into the dough until evenly combined.

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Use a cookie scoop to portion out the dough and roll into 1-inch balls.

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Place the cookie dough balls onto a baking sheet lined with parchment paper.

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Bake for 10-12 minutes, until the bottoms are lightly golden brown.

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Let cool for a few minutes on a wire rack.

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While the cookies are still warm, roll them in the powdered sugar.

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Set the cookies on the wire rack to cool completely.

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Once cooled, roll the cookies a second time in the powdered sugar to give them a snowy look.

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Serve and enjoy!

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Grab the full recipe at the link below!

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