Nut-Free Snowball Cookies
on Aug 13, 2021, Updated Sep 24, 2024
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These classic cookies are sweet and soft and melt in your mouth (warning; may evoke childhood memories).
This snowball cookie is the simplest, most gentle cookie around. It is sweet and soft and melts in your mouth, and (warning) may evoke childhood memories. Unlike your traditional snowball cookie, this recipe has no nuts, which makes it a sweet holiday treat for anyone with nut allergies. And you get to lick the powdered sugar off your fingers after eating one, which is a nice little finale. These are perfect for a Cookie Swap Party!
Eat these delicious cookies alongside a tall glass of Egg Nog (eggless!), Coquito, or a Hot Toddy.
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Snowball Cookies With No Nuts
Most snowball cookie recipes call for finely chopped nuts (such as pecans, walnuts, hazelnuts, all kinds of choices), which I’m sure add another layer of flavor and texture, but not if you are allergic to nuts (as I am).
Everyone who tried these felt they would absolutely hold their own in a holiday cookie assort (or alongside a cup of tea or at a bake sale). And since these days there are a lot of nut allergy issues, it’s nice to find a satisfying nut-free twist on a classic holiday cookie.
Ingredients for Nut-Free Snowball Cookies
- Unsalted butter – Creamed butter creates a crumbly shortbread base.
- Confectioners’ sugar – Creates a delicate crumb and snow-like exterior.
- Granulated sugar – For balanced sweetness.
- Vanilla extract – Adds a great flavor.
- All-purpose flour – This gives the cookie structure.
- Semi-sweet mini morsels – Optional.
How to Make Snowball Cookies
- Mix the ingredients: In a large bowl, beat together the butter, 1/4 cup confectioners’ sugar, granulated sugar, and vanilla until creamy. Add the flour and mix until combined. Stir in the morsels, if using.
- Shape and cook: Shape the dough into 1-inch balls and bake for 12-14 minutes at 350 degrees.
- Dust in sugar and enjoy: Roll the cookies in confectioners’ sugar, allow them to rest for one hour, and roll in sugar again. Serve.
Storing and Freezing
These can be stored in an airtight container at room temperature for up to 5 days.
You can freeze snowball cookies either before or after they are baked.
To Freeze Snowballs Before Baking
Roll them into balls and then place a zipper-top freezer-proof bag on a baking sheet or large plate. Place the rolled balls of dough in the bag in a flat layer. As you seal the bag, make sure to press out any extra air. Transfer the bag with the cookies on the plate or cookie sheet to the freezer and freeze for several hours until the cookies are solid.
You can then just keep them in a bag in the freezer for up to 4 months, or if you want to protect them a bit more, transfer the cookies in the sealed bag to an airtight container.
Defrost the cookies in the refrigerator overnight, and then bring the doughballs to room temperature. Roll them in sugar and bake as directed in the recipe.
To Freeze Snowballs After Baking
Place a zipper-top freezer-proof bag on a baking sheet or large plate. After the second rolling in confectioners’ sugar, place the snowball cookies in the bag in a flat layer. As you seal the bag, make sure to press out any extra air. Transfer the bag with the cookies on the plate or cookie sheet to the freezer and freeze for several hours until the cookies are solid.
You can then keep them in a bag in the freezer for up to 3 months or transfer the cookies to an airtight container.
Defrost the cookies in the refrigerator overnight, and bring them to room temperature before serving. You will likely want to give them one more roll in confectioners’ sugar before serving to freshen them up with a nice new dusting of sugar.
What to Serve with Snowball Cookies
More Holiday Cookie Recipes
- Chewy Molasses Cookies
- Snickerdoodles
- Soft Pumpkin Cookies
- Mexican Hot Chocolate Cookies
- Gingersnaps
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Nut-Free Snowball Cookies
Equipment
Ingredients
- 1 cup (2 sticks) unsalted butter (softened)
- ¾ cup confectioners’ sugar (powdered sugar) (divided)
- ¼ cup granulated sugar
- 2 teaspoons pure vanilla extract
- 2 ½ cups all-purpose flour
- 1 cup semi-sweet mini morsels (optional)
Instructions
- Preheat the oven to 350 F.
- In a large bowl, with an electric mixer, beat the butter, 1/4 cup confectioners’ sugar, granulated sugar, and vanilla until creamy, about 2 minutes. Add the flour in 3 batches, beating each batch until it is fully incorporated. Stir in the morsels, if using.
- Shape rounded tablespoons of the dough into 1-inch balls. Place on ungreased baking sheets about 2 inches apart. Bake for about 12 to 14 minutes until the cookies are lightly browned (they will still be in ball shape; they should not spread out on the pan). Cool on the baking sheet for a couple of minutes, then transfer them to a wire rack to cool completely.
- Place about 1/2 cup additional confectioners’ sugar in a shallow bowl. Roll each cooled cookie in the confectioners’ sugar, tap against the side of the bowl to remove any excess sugar, and then place baking on the cooling rack. Allow the cookies to sit for an hour, then roll each one once more in the confectioners’ sugar.
- These can be stored in an airtight container at room temperature for up to 5 days.
Hooray! Also no eggs which is perfect for those with allergies in our family.
I have tried all of these they are so good I had the recipes and l lost them when my mom passed away so I looked up on line for them.
Good, but they cracked. Would be better with 2.25 cups of flour rather than 2.5 cups.