Chopped hazelnuts and two types of ginger impart delectable flavor to these crowd-pleasing, sugar-dusted confections that are always a favorite for the festive season.
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
- Preheat oven to 325°. Line baking sheets with parchment paper.
- In the work bowl of a food processor, pulse together flour, hazelnuts, and crystallized ginger until finely ground.
- 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.
- 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.
- 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
