Gluten Free Snowball Cookies – Caramel and Cashews

Warm, buttery snowball cookies get a grown-up upgrade with chewy caramel bits and crunchy cashews — a simple twist that makes holiday trays disappear fast. I’ve tested this gluten-free version several times to get a tender, crumbly texture without crumbling on the plate. If you like reliable gluten-free baking, check out my take on the best gluten-free sandwich bread for other pantry-tested techniques.

Why Make This Recipe

• Flavor contrast: brown butter-like richness, chewy caramel pockets, and toasted cashew crunch create a balanced bite.
• Texture: tender, melt-in-your-mouth cookies that hold up well — even with mix-ins.
• Convenience: dough is quick to make and freezes well for make-ahead baking.
• Crowd-pleaser: elegant enough for holidays, simple enough for weekday treats.
• Personal insight: I love these because the cashews add savory depth that stops the sweetness from feeling one-note.

Also consider pairing these with a sturdy gluten-free loaf if you’re serving a spread: try my gluten-free chia seed sandwich bread for variety.

Recipe Overview

• Prep time: 20 minutes (plus 30 minutes chilling)
• Cook time: 12–15 minutes per batch at 350°F (175°C)
• Total time: ~1 hour including cooling
• Servings: 24 cookies
• Difficulty: Easy — basic creaming and scooping skills required
• Method: Cream butter and sugar, fold in dry ingredients and mix-ins, chill, roll into balls, bake on parchment-lined sheet, cool and roll in powdered sugar.

If you need dairy-free guidance while preparing the dough, this gluten-free dairy-free sandwich bread guide has useful ingredient swaps and handling tips.

My Experience Making This Recipe

On my first test batch the cookies spread too much; the fix was chilling the dough for at least 30 minutes. A later test using toasted, finely chopped cashews produced the best texture and flavor — they stay crisp and don’t turn pasty in the dough.

How to Make Gluten Free Snowball Cookies – Caramel and Cashews

Start by creaming 1 cup (227 g) unsalted butter with 1/2 cup (100 g) granulated sugar until light, then add 1 tsp vanilla and 1 cup (125 g) powdered sugar. Whisk together 2 cups (260 g) gluten-free all-purpose flour (with xanthan gum if your blend lacks it), 1/2 tsp salt, and 1/2 tsp baking powder, then fold into the butter. Gently stir in 3/4 cup (90 g) toasted chopped cashews and 1/2 cup (80 g) chopped soft caramels or caramel bits. Chill the dough 30–60 minutes, scoop 1 tablespoon portions, roll into 1-inch balls, and bake at 350°F (175°C) for 12–15 minutes until splayed but not browned. While warm, roll once in powdered sugar, let cool 10 minutes, then roll again for the classic snowball coating.

Key techniques: don’t overmix once flour is added, toast nuts at 325°F (160°C) for 8–10 minutes for flavor, and keep an eye on bake time to avoid browning which makes the cookies less "snowball"-like.

Expert Tips for Success

• Ingredient temp: use room-temperature butter for even creaming; cold butter won’t aerate properly.
• Weigh your flour: scoop-and-level can compact GF flour — use a kitchen scale for consistent results (2 cups ≈ 260 g).
• Chilling is essential: chilled dough reduces spread and improves crumb; 30–60 minutes is ideal.
• Choose caramel wisely: use softer caramels (chopped) or caramel chips; avoid hard candies that won’t melt into pockets.
• Equipment: use a small cookie scoop and a silicone baking mat or parchment for even baking and easy release. For more specialty holiday bakes, see this gluten-free pandoro holiday season guide for techniques that crossover into cookie shaping.

How to Serve Gluten Free Snowball Cookies – Caramel and Cashews

• Classic platter: stack on a decorative plate dusted with extra powdered sugar and garnish with whole cashews.
• With drinks: pair with strong coffee or a nutty dessert wine to complement the caramel.
• Dessert boards: add to a holiday board alongside gluten-free bread and cheeses for textural contrast — try serving with a rustic gluten-free sourdough sandwich bread when you want more variety.
• Gifting: package in layered boxes separated by parchment; they travel well for neighbor gifts.

Storage and Reheating Guide

Store cookies in an airtight container at room temperature for up to 5 days; place layers separated with parchment to prevent sticking. To freeze, arrange baked, fully cooled cookies in a single layer on a sheet, flash-freeze 1 hour, then transfer to a freezer-safe bag for up to 3 months. Reheat frozen cookies in a 325°F (160°C) oven for 6–8 minutes to refresh the texture — let them cool slightly then roll lightly in powdered sugar if needed.

If storing unbaked dough, freeze scooped dough balls on a baking sheet, then transfer to a bag for up to 2 months; bake from frozen at 350°F for 14–17 minutes.

Recipe Variations

• Dairy-free: substitute 1 cup (225 g) vegan butter, and use dairy-free caramel chews; chill longer if vegan butter is softer.
• Nut-free: replace cashews with toasted sunflower seeds or crushed pretzels for crunch.
• Chocolate-hazelnut: fold in 1/3 cup mini chocolate chips and 1/2 cup chopped toasted hazelnuts instead of caramel.
• Lemon-snowballs: omit caramel, add 1 tsp lemon zest and 1–2 tbsp lemon juice to the dough for a bright version rolled in powdered sugar.

Nutritional Highlights

• Lower in refined flour: using a quality gluten-free blend makes these suitable for people avoiding gluten.
• Protein and healthy fats: cashews add plant protein and monounsaturated fats, improving satiety.
• Allergen info: contains tree nuts and dairy (can be adapted); not suitable for those with nut or dairy allergies unless swapped accordingly. Portion guidance: one cookie ≈ 120–160 kcal depending on size and mix-ins.

Troubleshooting Common Issues

• Cookies spread too much: chill the dough at least 30 minutes and make sure oven temp is accurate (use an oven thermometer).
• Dry, crumbly texture: you may have over-measured flour; add 1–2 tbsp milk (dairy or plant) to bring the dough together.
• Caramels melt into a greasy spot: use smaller caramel pieces or caramel chips and fold them in gently; chilling helps retain pockets.

Frequently Asked Questions

Q: Can I use store-bought gluten-free flour blends interchangeably?
A: Most 1:1 gluten-free blends work, but they vary in xanthan gum and starch content. If your blend lacks xanthan gum, add 1/2 tsp; if it already contains it, omit extra. Weighing the flour (≈260 g for 2 cups) prevents dryness.

Q: Will these cookies stay soft or do they harden overnight?
A: Properly chilled dough and correct bake time yield cookies that stay tender. If they firm up, store in an airtight container with a slice of bread for 1–2 days to maintain softness.

Q: Can I make the dough ahead or freeze the baked cookies?
A: Yes — scoop dough balls and freeze them on a sheet, then store in a bag for up to 2 months. Baked cookies freeze well up to 3 months; reheat briefly at 325°F (160°C) to refresh.

Q: How do I prevent powdered sugar from becoming sticky?
A: Roll warm (not hot) cookies in powdered sugar, let cool completely, then roll again. Store in a cool, dry container; avoid humid environments that dissolve the sugar coating.

Conclusion

If you want a festive gluten-free cookie that balances sweet and savory, these Gluten Free Snowball Cookies – Caramel and Cashews deliver every time. For a related twist on gluten-free treats, explore this Gluten Free Cookie Cake – caramel and cashews at Gluten Free Cookie Cake – caramel and cashews.

Print