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Gluten-Free Snowball Cookies – Buttery, Nutty, and Sweet

These gluten-free snowball cookies are buttery, nutty, and coated in sweet confectioners’ sugar. A perfect holiday treat that’s easy to make and gluten-free!
5 from 1 vote
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Ingredients
  

  • 1 cup vegan butter softened
  • 1 ½ cups organic confectioners’ sugar divided
  • 2 teaspoons vanilla extract
  • 2 cups gluten-free 1-to-1 baking flour
  • ¾ cup finely chopped pecans

Instructions
 

  • Preheat the oven to 350 F. Line a baking sheet with parchment paper.
  • In a stand mixer, cream together the butter, ½ cup sugar, and vanilla. Add the flour until combined. Fold in the pecans until evenly dispersed.
  • Use a leveled tablespoon’s worth of dough to create a ball. Repeat with all of the dough and place balls on the prepared baking sheet. Bake the cookies for 14-16 minutes until they are set and the bottoms are lightly browned.
  • Remove the cookies from the oven and let them cool for 10 minutes.
  • Add the remaining 1 cup of confectioners’ sugar to a large bowl. Add the cookies and lightly toss them to coat in the sugar. Remove cookies and place on a cooling rack. When completely cooled, toss in remaining sugar until well coated.
  • Cookies will keep in a well-sealed container for up to 1 week.
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