Description
Delicious gluten-free walnut cookies, perfect for any occasion.
Ingredients
Scale
- 1 cup unsalted butter, softened to room temperature
- 1/2 cup powdered sugar, plus more for rolling
- 1/4 teaspoon salt
- 1 teaspoon pure vanilla extract
- 2 1/4 cups 1:1 gluten free baking flour (recommended: King Arthur Flour Measure for Measure or Bob’s Red Mill 1-to-1)
- 1/2 cup chopped walnuts
Instructions
- Preheat the oven to 400°F and line a sheet pan with parchment paper.
- Using a hand mixer or paddle attachment of a stand mixer, in a large bowl, cream 1 cup unsalted butter, 1/2 cup powdered sugar, and 1/4 teaspoon salt.
- Blend in 1 teaspoon pure vanilla extract.
- Gradually add 2 1/4 cups gluten free baking flour, blending until well combined.
- Using a spoon or spatula, work 1/2 cup chopped walnuts into the dough.
- Chill dough in the refrigerator until firm, about 30 minutes (can be left overnight).
- Form the dough into 1-inch balls and place on ungreased cookie sheets.
- Bake for 8-10 minutes, or until barely set, but not browned.
- Cool on the pan for just a couple of minutes, roll the warm cookies in powdered sugar, and place on a rack to cool completely.
- Once cooled completely, roll in powdered sugar again.
Notes
- Chilling the dough is essential for achieving the right texture.
- Store leftovers in an airtight container.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 5g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg