Gluten-Free Snowball Cookies
A classic Christmas cookie! These cookies have a melt in your mouth, shortbread consistency and will be an instant favorite. You can also substitute the nuts for crush candy canes, for some extra holiday sweetness.
Ingredients
- 2 ¼ cups gluten-free flour I use Bob's Red Mill
- ½ cup powdered sugar
- 1 cup dairy-free butter melted
- ¾ cup ground walnuts or crushed candy canes
- pinch of salt
- 2 tsp vanilla extract
- ½ tsp almond extract
- 1 cup powdered sugar for dusting
Instructions
- Preheat oven to 350 degrees and line a baking sheet with parchment paper.
- Mix together flour, ½ cup powdered sugar, butter, ground walnuts (or crushed candy canes) and salt.
- Stir in vanilla and almond extracts.
- Batter will be crumbly and may seem a little dry, but it should stick together when pinched. If too dry, add a couple splashes of water.
- Using about 1 ½ tablespoons of dough, roll into balls and press down lightly on baking sheet.
- Bake for 15 - 17 minutes or until set, not brown.
- Let cool completely before rolling in remaining 1 cup of powdered sugar.
- Store at room temperature.