I’ve been experimenting with gluten-free baking, and I came across a delightful recipe for snowball cookies made with almond flour. These cookies not only taste incredible, but they also have a beautiful snowy appearance thanks to the powdered sugar. The nutty flavor of the almond flour adds a unique twist. If you’re curious about how to make these cookies or want some customization ideas, I’ve got plenty to share.
What kind of recipe is it?
Gluten-Free Snowball Cookies are delightful treats that bring joy to any occasion, especially during the holiday season.
These buttery, melt-in-your-mouth cookies are characterized by their nutty flavor, typically featuring ground nuts like pecans or almonds, and are rolled in powdered sugar for a snowy finish.
They’re perfect for those with gluten sensitivities, ensuring everyone can indulge in a sweet snack.
Baking these cookies is a simple and rewarding experience, making them ideal for families, holiday gatherings, or cookie exchanges.
Preparation Time
| Aspect | Details |
|---|---|
| Difficulty of the Recipe | Easy |
| Preparation Time | 15 minutes |
| Number of Servings | Approximately 24 cookies |
Ingredients
| Ingredient | Quantity |
|---|---|
| Gluten-Free All-Purpose Flour | 2 cups |
| Unsalted Butter | 1 cup (2 sticks) |
| Powdered Sugar | 1/2 cup |
| Vanilla Extract | 1 teaspoon |
| Salt | 1/4 teaspoon |
| Chopped Nuts (e.g., pecans or walnuts) | 1 cup |
| Additional Powdered Sugar (for rolling) | 1 cup |
Note: Ensure that all ingredients are gluten-free to maintain the integrity of the gluten-free snowball cookies.
Essential Kitchen Equipment
| Tool/Equipment | Purpose | Alternative Option |
|---|---|---|
| Mixing Bowls (Large and Medium) | Used for combining ingredients, the large bowl is ideal for mixing butter and sugar while the medium bowl is for combining dry ingredients. | One large bowl can be used for both tasks, or a large pot can serve as an alternative. |
| Measuring Cups (Dry and Liquid) | Essential for accurately measuring flour, sugar, and liquids such as vanilla extract to ensure the right balance of ingredients. | Using a scale for better precision in measuring ingredients can also work. |
| Measuring Spoons | Used for measuring smaller quantities like salt or vanilla extract accurately. | A set of standard kitchen spoons can substitute, keeping in mind that they won’t be as precise. |
| Stand Mixer or Hand Mixer | Assists in thoroughly creaming the butter and sugar, making it easier to incorporate all ingredients. | Mixing by hand with a wooden spoon can work, though it requires more effort and time. |
| Rubber Spatula | Essential for scraping down the sides of mixing bowls to ensure all ingredients are well combined. | A wooden spoon or dough scraper can also be used for this purpose. |
| Wooden Spoon | Useful for mixing ingredients by hand and folding in nuts after the dough is prepared. | A sturdy plastic or metal spoon can serve as a good alternative. |
| Baking Sheets (2-3) | Necessary for baking the cookies; using multiple sheets allows you to bake in batches. | Any oven-safe flat trays or skillets can be used to bake the cookies. |
| Parchment Paper or Silicone Mats | Prevent sticking and ensure easy removal of cookies while also promoting even baking. | Lightly greased baking sheets can act as a substitute, although they may require more attention. |
| Cookie Scoop or Spoon | Helps in portioning out uniform cookie dough balls for even baking. | A tablespoon can work in a pinch, but the cookies may vary slightly in size. |
| Cooling Rack | Allows cookies to cool evenly without becoming soggy as air circulates around them. | A countertop can be used if necessary, but ensure cookies are removed promptly from the baking sheet. |
| Oven Thermometer | Ensures that the oven is at the correct temperature for baking, leading to optimal results. | If unavailable, you can rely on an in-built oven display but be aware of fluctuations. |
Cooking Steps
1. Preheat the oven to 175 °C (350 °F) and position the oven rack in the center. If using a convection oven, reduce the temperature to 160 °C (325 °F).
2. In a large mixing bowl, combine 227 g (1 cup) of unsalted butter, softened to room temperature, and 100 g (½ cup) of powdered sugar.
Using a stand mixer fitted with the paddle attachment, beat on medium speed until the mixture is light and fluffy, approximately 3-4 minutes. Use a rubber spatula to scrape down the sides of the bowl halfway through.
3. Gradually add 5 ml (1 tsp) of vanilla extract and continue mixing until fully incorporated, around 30 seconds.
4. In a separate medium mixing bowl, whisk together 120 g (1 cup) of gluten-free all-purpose flour and a pinch of salt.
If desired, add 120 g (1 cup) of finely chopped nuts (almonds or pecans) to the dry ingredients.
5. Gradually add the dry mixture to the butter mixture while mixing on low speed to blend, about 1-2 minutes.
The dough should come together and be slightly crumbly.
6. Using a cookie scoop or tablespoon, portion out the dough into uniform balls, approximately 30 g (2 tbsp) each, and place them onto ungreased baking sheets, leaving about 5 cm (2 inches) between each ball.
7. Bake in the preheated oven on the center rack for 12-15 minutes, until the edges are light golden brown but the centers are still soft.
You’ll know they’re done when they’re fragrant and set but not overcooked.
8. Remove the baking sheets from the oven and allow the cookies to cool on the sheets for about 5 minutes.
During this time, the cookies will firm up slightly.
9. Transfer the cookies to a cooling rack to cool completely, ensuring they’re spaced apart for air circulation, about 10-15 minutes.
10. Once cooled, dust the cookies with additional powdered sugar using a fine-mesh sieve for a snowy finish before serving.
Variations
- Chocolate Snowball Cookies: Replace half of the gluten-free flour (60 g or ½ cup) with cocoa powder for a rich chocolate flavor.
- Nut-Free Snowballs: Omit the nuts entirely and increase the flour by 120 g (1 cup) to maintain the cookie’s texture, perfect for nut allergies.
- Dairy-Free Version: Substitute the unsalted butter with vegan butter or coconut oil (227 g or 1 cup) to make the cookies dairy-free.
- Vegan Snowballs: Use flax eggs instead of butter; mix 30 g (3 tbsp) of ground flaxseed with 90 ml (¼ cup) of water for a binding agent.
- Lemon Zest Snowballs: Add the zest of one lemon to the butter mixture for a fresh citrus twist that brightens the flavor.
- Matcha Green Tea Cookies: Mix in 10 g (1 tbsp) of matcha powder with the dry ingredients for a unique flavor and vibrant green color.
- Choco-Chip Snowballs: Fold in 120 g (1 cup) of gluten-free chocolate chips into the dough for an indulgent chocolate chip version.
- Cinnamon Sugar Coated Snowballs: Before dusting with powdered sugar, roll the warm cookies in a mixture of cinnamon and granulated sugar for extra sweetness and spice.
Tips on plating and presentation
While you may find that the taste of gluten-free snowball cookies speaks for themselves, beautiful plating and presentation can elevate their appeal even further.
I love using simple plating techniques, like stacking cookies in a charming tower or arranging them on a colorful plate.
For presentation tips, sprinkle powdered sugar on top for an elegant touch, and consider adding fresh berries for contrast.
What other dishes can I pair it with?
After presenting your gluten-free snowball cookies with a beautiful touch, you might wonder what other dishes would complement them perfectly.
I love pairing these delightful treats with rich chocolate truffles or fruity tarts for a festive dessert spread.
These cookie pairings enhance the flavors beautifully and create a delicious balance, ensuring your guests enjoy a memorable and satisfying experience.
What drinks can I pair it with?
When it comes to drinks that pair beautifully with gluten-free snowball cookies, you can’t go wrong with a warm cup of coffee or a refreshing herbal tea.
For more adventurous souls, I recommend exploring cocktail pairings like a light gin fizz or an almond-flavored liqueur.
These options enhance the cookie’s flavor while keeping your taste buds delighted. Enjoy the perfect match!
Frequently Asked Questions
Can I Use a Different Nut Flour Instead of Almond Flour?
Absolutely, I often experiment with different nut flour options like hazelnut or cashew flour. Each brings a unique flavor and texture, so don’t hesitate to try these baking alternatives for an exciting twist!
How Can I Store Leftover Gluten-Free Snowball Cookies?
I store leftover cookies in airtight containers to keep them fresh. For longer storage, I follow freezing tips: layer them between parchment paper and freeze. They’ll stay delicious for weeks, ready for whenever I crave them!
Are Snowball Cookies Typically Gluten-Free by Default?
Snowball cookies aren’t typically gluten-free by default; traditional recipes often include wheat flour. I love using gluten-free alternatives to create my own version without sacrificing flavor or texture. It’s a delicious twist!
Can I Make These Cookies Vegan-Friendly?
Yes, I can make these cookies vegan-friendly! I use vegan substitutes like flax eggs and dairy-free butter. Trust me, with these baking tips, they’ll turn out delicious and just as delightful as the original.
How Do I Know When the Cookies Are Fully Baked?
I check my cookies around the recommended baking time. They’re done when they’re lightly golden and firm to the touch. The perfect cookie texture should be slightly crisp outside and tender inside.