Gluten-Free Vanilla Pecan Snowball Cookies
Packed with chopped pecans and rolled in powdered sugar, these Gluten Free Vanilla Pecan Snowball Cookies are one of my all-time favorite holiday cookies!
Servings: 16 servings
Calories: 262kcal
Ingredients
- 1 cup unsalted butter
- 1½ cups powdered sugar divided
- 2 cups Bob’s Red Mill Gluten Free 1-to-1 Baking Flour see note
- 1 Tbsp vanilla extract
- ½ tsp salt
- 1½ cups pecans chopped
Instructions
- Preheat oven to 350°F.
- Using a microwave or small sauce pan, melt the butter.
- Using a large bowl, add the the melted butter and ½ cup of powdered sugar; stir until well combined.
- Add flour, vanilla, salt and 2 Tbsp of water; stir until well combined.
- Add chopped pecans; stir until well combined.
- Line a baking sheet with parchment paper. (Note: Silicone mats can be used in place of parchment paper if desired.)
- Using two spoons, scoop out cookie dough and shape into ¾”-1” balls; place on prepared cookie tray.
- Bake for 18-20 minutes.
- Let cool for 5 minutes, and then roll cookies in the remaining 1 cup of powdered sugar.
- Place cookies on a cooling rack until they've cooled to room temperature.
- Store leftovers in airtight containers at room temperature.
Notes
If you aren’t baking for friends with gluten sensitivity, then feel free to use all-purpose flour instead!
Leftover cookies? These freeze beautifully! Just store the cooled cookies in a single layer in an airtight freezer bag. Let thaw at room temperature before serving.
Nutrition
Calories: 262kcal | Carbohydrates: 24g | Protein: 3g | Fat: 19g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 75mg | Potassium: 43mg | Fiber: 2g | Sugar: 12g | Vitamin A: 360IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg
