Gluten Free Pecan Snowball Cookies
Gluten Free Pecan Snowball Cookies, sometimes called “Wedding Cookies,” are delightful balls of crumbly, nutty, powdery yumminess, and are a traditional favorite you shouldn’t have to miss just because you’re eating gluten free. I love these so much that I baked these for my own wedding, but don’t wait for such an auspicious occasion to try this recipe — it’s super easy and loved by all!
This specific cookie’s ingredient combination is “just right,” delighting your taste buds with the nutty note of pecan, a hint of vanilla, inimitable coconut, even a tinge of orange zest if you like. Dusted with confectioner’s sugar, these cookies thrill young cookie monsters as well as more discerning ones. See for yourself – no one will miss the gluten in this delicious treat!
You can mix the dough in a food processor or with a mixer. There are no eggs or dairy required, and of course no gluten, so you can even taste the dough as you go, just to be sure it’s coming along as deliciously as you’d expect (I can’t be the only one to taste-test cookie dough, can I??). There’s just nothing not to love about this simple classic, made gluten free. One tip though: you might want to double it! Did I mention the dough is really tasty?
Pecan Snowball Cookies
- 1/2 cup confectioner’s sugar (plus more for dusting finished cookies)
- 1/2 cup pecans
- 1/4 cup sweetened, flaked coconut (optional)
- 1/2 cup butter or non-dairy alternative, room temperature
- 1 tsp. pure vanilla extract
- 1 tsp. orange zest or peel (optional)
- 1 cup gfJules™ All Purpose Flour
- 1/4 tsp. salt
Using a large food processor, pulse the confectioner’s sugar, pecans, and coconut until the pecans are finely chopped and tossed well with the sugar.
Using an electric mixer or the food processor, beat together the butter and pecan mixture until fully integrated. Beat in the vanilla and the orange zest. Slowly add the flour and salt, beating or pulsing until blended and a soft dough is formed.
Cover the dough tightly and refrigerate until cold and firm, not sticky – usually at least 2 hours.
Preheat oven to 325° F (static). Scoop cold dough into large teaspoon-sized balls and roll between your palms to form a round ball. Place each formed ball onto a parchment-lined cookie sheet 1-2 inches apart.
Bake for 15-20 minutes, or until the edges begin to brown slightly. Remove to cool on a wire rack for 5 minutes.
Sift approximately 1/2 cup confectioner’s sugar into a small flat-bottomed bowl, then gently toss each cookie in the bowl to lightly coat with sugar and serve.
Yield: 2 dozen cookies, depending on size.