gluten-free snowball cookies

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!

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

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

Whisk to combine.

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

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

Add the vanilla extract.

Mix until combined.

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

The dough will be very crumbly at this stage.

Add the chopped toasted pecans to the cookie dough.

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

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

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

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

Let cool for a few minutes on a wire rack.

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

Set the cookies on the wire rack to cool completely.

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

Serve and enjoy!

Grab the full recipe at the link below!