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–+ servings
soft, tender butter cookies made with gluten-free flour and covered in powdered sugar
Print Pin
5 from 2 votes

Snowball Cookies

Tender, buttery shortbread cookies covered in confectioners sugar
Course Dessert
Cuisine American
Keyword cookies, gluten-free, gluten-free cookies, Mexican Wedding Cookies, snowball cookies
Servings 48
Author Crystal

Ingredients

  • 2 cups gluten-free flour blend with xantham powder
  • 2 cups pecans chopped
  • ¾ tsp salt
  • 1 cup unsalted butter softened
  • ⅓ cup superfine sugar
  • 1 ½ tsp vanilla extract
  • 1 ½ cups confectioners sugar

Instructions

  • Line baking sheets with parchment paper. Preheat oven to 325°
  • Add 1 cup pecans into food processors; pulse for 15-30 seconds.
  • Combine crumbled pecans in a medium mixing bowl with 1 cup chopped pecans. Stir in flour blend and salt.
  • In a stand mixer or using a handheld mixer, beat together butter and superfine sugar until light and fluffy (about 2-3 minutes). Beat in vanilla and almond extract.
  • Slowly incorporate flour mixture into butter and sugar. Mix until fully combined, scraping the sides of the bowl occasionally.
  • Use a cookie scoop to create 1-inch portions; gently roll into a ball. Place on the prepared baking sheet and bake for 16-18 minutes.
  • Cool cookies for 5 minutes on the baking sheet. Place confectioners sugar in a bowl then roll cookies to evenly coat. Place on a cooling rack. Roll the cookies in confectioners sugar again before serving.