Hazelnut-Ginger Snowball Cookies
 
Ingredients
  • 1 cup gluten-free all-purpose baking flour*
  • 1 cup finely chopped hazelnuts
  • 2 tablespoons chopped crystallized ginger
  • ½ cup unsalted butter, softened
  • 1½ teaspoons vanilla extract
  • ⅛ teaspoon fine sea salt
  • ¼ cup confectioners’ sugar
  • 1 teaspoon ground ginger
  • ¼ teaspoon ground cinnamon
  • Confectioners’ sugar, for rolling
Instructions
  1. Preheat oven to 325°. Line baking sheets with parchment paper.
  2. In the work bowl of a food processor, pulse together flour, hazelnuts, and crystallized ginger until finely ground.
  3. In a large bowl, beat together butter, vanilla extract, and salt with a mixer at medium-high speed until creamy. With mixer at low speed, beat in flour mixture, confectioners’ sugar, ground ginger, and cinnamon until dough comes together.
  4. Using a 1-tablespoon levered scoop, drop evenly spaced mounds of dough onto prepared baking sheets. Using clean hands, roll each mound into a ball.
  5. Bake cookies until edges are lightly browned, 10 to 15 minutes. Let cool for 5 minutes. Roll in confectioners’ sugar while still warm. Place cookies on a wire rack and let cool completely. Once cool, roll in confectioners’ sugar again. Store in an airtight container with layers separated by wax paper, and serve within 3 days.
Notes
*We used King Arthur’s Gluten-Free Measure for Measure
Recipe by TeaTime Magazine at https://teatimemagazine.com/hazelnut-ginger-snowball-cookies/