Gluten-free Snowballs are a household favorite. These buttery, shortbread cookies, filled with nuts* or seeds and rolled in powdered sugar, are simple, small yet undeniably so good! You can't only just eat one. It's the crumbly yet soft center which melts in your mouth that makes them so good!
*Baker's note: If you're nut free, sunflower or pumpkin seeds are a great substitute.
PREP 3 dozen | BAKE 10-12 min | MAKES 3 dozen
- 1 bag MinusG Snowball Cookie Mix
- 1 c butter of choice, soft
- ½ c powdered sugar + extra to roll cookies
- 2 tsp GF vanilla extract
- 1 c pecans chopped (or substitute chopped pumpkin/sunflower seeds)
MIX: Cream butter with powdered sugar until fluffy. Add vanilla, pecans and Snowball Cookie Mix. Slowly beat until fully combined. (If using dairy-free butter, refrigerate cookies 30 minutes before baking.)
ROLL: Preheat oven to 400°F. Line cookie sheets with parchment paper. Roll cookies into 1” balls and place 1” apart.
BAKE: Bake 13-15 minutes. Do not let them brown. Cool cookies about 8 min, then roll in powdered sugar. If they crumble, let cookies cool another 5 minutes. Cool completely and roll in powdered sugar once more.
*Cookies will become more flavorful the longer they're stored. They will keep for weeks.