Brown Sugar Snow Cookies (Print Version)

Delicate gluten-free cookies with brown sugar flavor and a snowy powdered sugar dusting.

# List of Ingredients:

→ Dry Ingredients

01 - 1 1/4 cups gluten-free all-purpose flour blend with xanthan gum
02 - 1/4 cup almond flour
03 - 1/4 teaspoon fine sea salt

→ Sugars

04 - 1/2 cup packed light brown sugar
05 - 1/4 cup powdered sugar, plus extra for dusting

→ Fats

06 - 1/2 cup unsalted butter, softened

→ Flavorings

07 - 1 teaspoon pure vanilla extract

→ Binding

08 - 1 large egg, room temperature

# Step-by-step Instructions:

01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
02 - Whisk together the gluten-free flour blend, almond flour, and sea salt in a medium bowl; set aside.
03 - In a large bowl, cream the softened butter with light brown sugar and 1/4 cup powdered sugar until light and fluffy, approximately 2 minutes.
04 - Beat in the egg and vanilla extract until fully combined.
05 - Gradually fold the dry ingredients into the wet mixture until just incorporated.
06 - Scoop tablespoon-sized portions of dough, roll into balls, and place 2 inches apart on prepared baking sheets.
07 - Bake for 10 to 12 minutes, until edges are lightly golden and tops are set.
08 - Allow cookies to cool on baking sheets for 5 minutes, then transfer to a wire rack; dust generously with powdered sugar while still warm.
09 - Let cookies cool completely before serving.

# Expert Advice:

01 -
  • They're naturally gluten-free without tasting like a compromise—these cookies are legitimately delicious and foolproof
  • The almond flour adds a subtle richness that makes them feel more indulgent than a simple butter cookie
  • You can have them ready in under an hour, making them perfect for last-minute festive entertaining
02 -
  • Room temperature is your secret weapon for both the egg and butter—cold ingredients won't combine properly and you'll end up with a gritty texture instead of that melt-in-your-mouth tenderness
  • Don't overbake these cookies; they should look slightly underdone when you pull them from the oven because they continue cooking on the hot baking sheet, and that's what gives you that perfect chewy center
  • Dust the powdered sugar while the cookies are still slightly warm so it clings beautifully; if you wait until they're completely cool, the coating won't stick the same way
03 -
  • If your gluten-free flour blend doesn't contain xanthan gum, add 1/4 teaspoon separately to ensure proper binding and structure in every batch
  • Use a cookie scoop for perfectly uniform sizing and baking time consistency—this simple tool has genuinely changed my cookie game
  • The moment you pull the cookies from the oven, the real magic happens; the residual heat continues baking the centers while the edges firm up, creating that perfect tender-but-structured texture

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