It’s still too early for me to start the decorating, but, it’s not too early to be planning for Christmas. Growing up, one of my favorite Christmas Cookies was my Grandma Marj’s Snowball Cookies (or butterball cookies). I used to make them all the time. But, Tasha has to be gluten-free and I hate for her to miss out on a favorite treat. So, we have adapted the recipe simply using an all-purpose gluten-free flour and now she can enjoy them too! This year, IronFish and I are trying keto… so, I might have to try adapting them again. No complaints here if I can keep tasting cookies! This is the perfect recipe to include in this month’s Family Favorite Recipe Blog-Hop, especially since we have a fall and holiday foods theme.
Meet this month’s co-hosts:
My Husband Has Too Many Hobbies • Across the Blvd
Peppermints and Cherries • Stone Cottage Adventures
This Autoimmune Life • Our Unschooling Journey
Purple Hues and Me • Cookies, Coffee, and Crafts
Sum of Their Stories • Coastal Bohemian
Domestic Deadline • Comfort Spring
Be sure to check out all these awesome ladies links, I’m sure you’ll find a great recipe that could become a favorite of your family’s too!
Loading InLinkz ...Gluten-Free Snowball Cookies
Tasha reacts to wheat pretty badly. Once we learned more about her allergies and how her skin reacts, we’ve made a lot of changes around the house. As she’s gotten older, the reaction has increased. Not wanting her to miss out on many of the foods the rest of the family loves, Tasha and I have explored converting many of our favorites to gluten-free.
Tasha has enjoyed learning to bake and this was a particularly fun recipe to teach her… she’d never used a pastry cutter before! When I renovated the kitchen, I got these awesome silicone bottom bowls which made using a pastry cutter so much easier.
This recipe was just a simple switch to an all-purpose gluten-free flour. Since she prefers the cookies without nuts, we have left them out. The flour should have xanthan gum already in it, otherwise, you will need to add this. When not using the chopped nuts, we found the need to increase the gluten-free flour slightly.
Increasing the vanilla extract from the original recipe also helped with the overall flavor since GF flour has a different taste to regular white flour.
Save RecipeIngredients
- 1 stick butter cold
- 3/4 powdered sugar
- 1/2-1 teaspoon vanilla extract
- 1 1/2 cup gluten-free all-purpose flour (or 1 cup flour and 1 cup finely chopped pecans)
- Mix vanilla (we like 1 teaspoon but original recipe called for half), flour and 1/4 cup of the powdered sugar
- Cut the cold butter in using a pastry knife or food processor
- Roll by the spoonful into balls and place on a cookie sheet
- Freeze for 20-30 minutes while oven preheats to 350
- Bake for 8-10 minutes (freezer straight to oven, helps reducing flattening out too much)
- Allow to cool for a few minute then gently roll in remaining powdered sugar to coat.
The trick I’ve found to help to keep the ball shape instead of flattening out is to freeze the shaped cookies just before baking.
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