These babies go by many different names! You may also know these delicious dough-balls as Mexican Wedding Cakes, Snowball Cookies, Italian Wedding Cookies or Butterballs. These are an S if you’re following the Trim Healthy Mama plan.
Whatever the name, they have been a traditional part of Christmas for many of us. I started making these gluten and sugar free for several years now, but this year I added a few ingredients to make them even better. I truly believe you will love the results!
The key to keeping these melt-in-your-mouth-ish, (my new word!) is to not over bake these sweet babies. They will not seem “done”, but please trust me on this. I discovered that each pan bakes a bit differently also, so please keep this in mind and check your cookies frequently. They should not look brown, and they will harden while cooling. The bottoms will be the first to turn brown so watch them closely.
After ours were done, I quickly stuck them in the freezer so we’d still have some left for the holidays!