I took a classic holiday cookie and made it gluten-free. It’s now my husband’s favorite Christmas cookie. They’re so buttery, nutty and sweet—and everyone loves how they crumble in your mouth. —Joan Sarge, Asheville, North Carolina
Gluten-Free Snowballs
Gluten-Free Snowball Cookie Tips
Why Did My Snowball Cookies Flatten?
If your snowball cookies flatten, it's likely that they weren't chilled for long enough. Chilling allows the butter to solidify, which in turn helps the cookies maintain their shape while baking.Do Gluten-Free Cookies Take Longer to Bake?
No, these gluten-free cookies don't take longer to bake than cookies that contain gluten. In fact, these cookies actually have a shorter bake time compared to this snowball cookie recipe that does contain gluten.Gluten-Free Recipe
Gluten-Free Snowballs
Prep Time
20 min
Cook Time
10 min
Yield
about 6 dozen
Ingredients
- 1 cup butter, softened
- 1/2 cup confectioners' sugar
- 1 teaspoon vanilla extract
- 1-1/4 cups potato starch
- 1 cup cornstarch
- 1 teaspoon xanthan gum
- 1/4 teaspoon salt
- 3/4 cup chopped walnuts or pecans
- Additional confectioners' sugar
Directions
- In a large bowl, cream butter and confectioners' sugar until light and fluffy, 3-4 minutes. Beat in vanilla. Combine the potato starch, cornstarch, xanthan gum and salt; gradually add to creamed mixture and mix well. Stir in walnuts. Cover and refrigerate for 1 hour or until easy to handle.
- Shape into 1-in. balls; place 2 in. apart on ungreased baking sheets. Bake at 400° for 9-11 minutes or until set. Cool on pans for 2 minutes before removing to wire racks.
- Roll warm cookies in confectioners' sugar. Cool completely on wire racks. Reroll in confectioners' sugar.
Nutrition Facts
1 cookie: 54 calories, 3g fat (2g saturated fat), 7mg cholesterol, 29mg sodium, 6g carbohydrate (2g sugars, 0 fiber), 0 protein.
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