Step 1

Adjust the oven rack to the middle position, pre-heat the oven to 350ºF (180ºC) and line a large baking sheet with parchment/baking paper.

Step 2

Add all the cookie dough ingredients to a large bowl and knead them together, by hand, until you get a smooth cookie dough. It shouldn’t be sticky to the touch, but it also won’t be crumbly. You should be able to shape it into balls without any problems.

Step 3

Use a 1-tablespoon measuring spoon to scoop out a portion of the cookie dough and roll it between your palms to shape it into a ball. Repeat with the rest of the cookie dough, you should get 22-24 cookies in total.

Step 4

Arrange the cookies on the lined baking sheet, at least 1 inch (2.5cm) apart.

Step 5

Bake at 350ºF (180ºC) for about 14-16 minutes or until they’re light golden brown around the edges and only slightly browned on top. (Note that you don't need to chill the cookies in the fridge before baking them.)

Step 6

Allow the cookies to cool on the baking sheet for 5 minutes. They'll be quite delicate and fragile immediately out of the oven, so don't try to roll them in the powdered/icing sugar straight away, as they will crumble.

Step 7

Place the powdered/icing sugar into a bowl or deep plate.

Step 8

After the cookies have cooled slightly but are still hot/very warm, roll them in the powdered/icing sugar, making sure that they're completely coated.

Step 9

Place them onto a large plate or another lined baking sheet, and allow them to cool completely. As they cool, the powdered/icing sugar coating will get sticky from the heat and steam released by the cookies – that's okay.

Step 10

Once the cookies have cooled completely, roll them again in the powdered/icing sugar. This ensures a generous coating that sticks well to the surface of the cookies.

Step 11

The gluten free snowball cookies keep well in a closed container at room temperature (or in a cool, dry place) for about 1 week.