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Gluten-Free Snowball Cookies Recipe with a Surprise Center

Gluten-Free Snowball Cookies

5 from 1 reviews

These gluten-free snowball cookies are my favorite Christmas cookie of all time. Only 5 ingredients, plus the secret and powdered sugar. I love the walnut flavor of the cookies and not knowing what secret filling I will get.

Scale

Ingredients

Instructions

  1. Using an electric stand mixer fitted with paddle attachment, or handheld electric mixer, cream together butter and sugar.
  2. Beat in the vanilla. Gradually add flour; beating after each addition. Stir in the nuts; mix until fully incorporated. Divide dough in half and refrigerate in plastic wrap for approximately 45 minutes.
  3. Meanwhile, arrange oven rack in middle of oven and preheat to 375ºF.
  4. Line two baking sheets with parchment paper; set aside.
  5. Measure dough using a small, 1-inch spring-loaded scoop making sure each scoopful is level. Put the scoop in your hand, press a dent with your finger and put the secret candy in the middle and form the dough around the candy, not leaving any candy showing. Roll dough between palms of hands to achieve a small rounded ball.
  6. Place dough balls 1½ inches apart on prepared baking sheets. Bake in preheated oven until the cookies are just beginning to brown, about 10 to 12 minutes. They are easy to over bake. Make sure the underside of the cookies are only lightly browned.
  7. Cool cookies on baking sheets on wire racks for approximately 5 minutes. Don’t try to move them too soon, because they are very crumbly when warm.
  8. Move cookies to a wire rack to cool for a few more minutes. While cookies are still slightly warm, gently roll them in the powdered sugar. Place the sugar-coated cookies back on wire racks to cool completely. Roll cookies once again in the confectioners’ sugar (you may want to skip this step if you like less powdered sugar.

Notes

Keywords: gluten free baking flour, walnuts, powdered sugar, Gluten-Free Snowball Cookies