Gluten Free Walnut Snowball Cookies
Gluten free walnut snowball cookies made with butter, powdered sugar, and 1:1 gluten free flour. Ready in 70 minutes and yields 36 cookies at 90 calories each.
Ingredients
- 1 cup unsalted butter 2 sticks; 227 g, brought to room temperature
- 1/2 cup powdered sugar 58 g, plus additional for coating
- 1/4 tsp salt
- 1 tsp pure vanilla extract
- 2 1/4 cups 1:1 gluten free baking flour 260 g, recommended: King Arthur Flour Measure for Measure or Bob's Red Mill 1-to-1
- 1/2 cup chopped walnuts
Instructions
- Set oven to 400°F (205°C) and prepare a sheet pan with parchment paper.
- In a large bowl, using a hand mixer or stand mixer fitted with the paddle attachment, beat 1 cup (2 sticks; 227 g) unsalted butter, 1/2 cup (58 g) powdered sugar, and 1/4 tsp salt until creamy.
- Incorporate 1 tsp pure vanilla extract. Add 2 1/4 cups (260 g) 1:1 gluten free baking flour in stages, mixing until fully combined.
- Fold 1/2 cup chopped walnuts into the dough with a spoon or spatula.
- Refrigerate dough until solid, roughly 30 minutes (may be refrigerated overnight).
- Shape dough into 1-inch balls and arrange on ungreased cookie sheets.
- Bake 8-10 minutes, until just set but not browned.
- Let cool on the pan for just a couple of minutes, then roll the warm cookies in powdered sugar and transfer to a rack to cool completely.
- After completely cooled, roll in powdered sugar once more.