Gluten Free Snowball Cookies

Growing up, we had these every year at Christmas. Sometimes it was at Grandma and Grandpa’s house while at others it was at church potlucks. Either way, we seemed to always snack on these. There are many different methods for making these including adding nuts or chocolate chips to the dough or even placing a cherry in the middle of the ball. These are also known as Mexican Wedding Cakes, Swedish Teacakes, Russian Teacakes…. This was my first attempt at making them gluten free, and I was pleased with the results.

Gluten Free Snowball Cookies Recipe

For Cookies:

• 1 Cup unsalted Butter, softened
• 1/2 Cup Powdered Sugar
• 1/2 Cup Brown Rice Flour
• 1 Cup Sweet Rice Flour
• 1/2 Cup Potato Starch
• 1 Cup Almond Flour
• 1/2 tsp. salt
• 2 Tbsp. Water
• 1 tsp. Pure Vanilla Extract

For Dusting:

• 1/2 Cup Powdered Sugar
• 1 tsp. Potato Starch

Snowball Cookie Instructions:

1. Cream together the butter and sugar.
2. Add in the water and vanilla extract. Mix until incorporated into the sugar mixture.
3. In a separate bowl, combine the dry ingredients.
4. Add the dry of the ingredients to the sugar mixture and mix together until they are all well combined.
5. Divide the dough in half and form two large balls. Wrap tightly with plastic wrap and place them in the fridge to cool for at least 1 hour. (You can also make this at night and allow to sit overnight.)
6. Preheat oven to 350° F
7. Line baking sheet with parchment paper.
8. Remove the chilled dough balls from the refrigerator.
9. Begin shaping balls using roughly 2 tsps. of dough for each ball. The balls should be slighly smaller than a walnut in the shell. Place them about 1/2″ apart on a baking sheet.
10. Bake for 15-18 minutes, or until golden brown on the bottom, the tops will be a very pale golden brown.
11. Let them cool on the baking sheet for about 10 minutes.
12. While they are cooling, make the powdering mixture by thoroughly combing the powdered sugar and potato starch.
13. Once the cookies are cooled, gently roll them in the powdered sugar mixture.
14. Dust with powdered sugar right before serving, if desired.

Gluten Free Snowball Cookies

 

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Author: Heather at MarineCorpsNomads.com

Recipe type: Dessert

Ingredients

• For Cookies:
• 1 Cup unsalted Butter, softened
• ½ Cup Powdered Sugar
• ½ Cup Brown Rice Flour
• 1 Cup Sweet Rice Flour
• ½ Cup Potato Starch
• 1 Cup Almond Flour
• ½ tsp. salt
• 2 Tbsp. Water
• 1 tsp. Pure Vanilla Extract
• For Dusting:
• ½ Cup Powdered Sugar
• 1 tsp. Potato Starch

Instructions

1. Cream together the butter and sugar.
2. Add in the water and vanilla extract. Mix until incorporated into the sugar mixture.
3. In a separate bowl, combine the dry ingredients.
4. Add the dry of the ingredients to the sugar mixture and mix together until they are all well combined.
5. Divide the dough in half and form two large balls. Wrap tightly with plastic wrap and place them in the fridge to cool for at least 1 hour. (You can also make this at night and allow to sit overnight.)
6. Preheat oven to 350° F
7. Line baking sheet with parchment paper.
8. Remove the chilled dough balls from the refrigerator.
9. Begin shaping balls using roughly 2 tsps. of dough for each ball. The balls should be slighly smaller than a walnut in the shell. Place them about ½″ apart on a baking sheet.
10. Bake for 15-18 minutes, or until golden brown on the bottom, the tops will be a very pale golden brown.
11. Let them cool on the baking sheet for about 5 minutes.
12. While they are cooling, make the powdering mixture by thoroughly combing the powdered sugar and potato starch.
13. Once the cookies are cooled (they'll still be slightly warm), gently roll them in the powdered sugar mixture.
14. Dust with powdered sugar right before serving, if desired.

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