Snowball Cookies without Nuts
The best melt-in-your-mouth snowball cookies without nuts! With just 6 ingredients, these bite-sized holiday cookies come together in one bowl and are rolled twice in powdered sugar for that classic snowy coating – no nuts used in this recipe!
Quick Look: Snowball Cookies without Nuts
Total Time: About 1 hour 30 minutes (including a 1-hour chill)
Ingredients: Butter, powdered sugar, vanilla, flour, salt, mini chocolate chips
Equipment Needed: Stand mixer, small cookie scoop, parchment paper, baking sheet, cooling rack
Top Tip: Chill your dough for at least an hour. Since the base of this recipe is butter, this allows the butter to firm up and keep the “snowball” shape while baking.
My blog specializes in egg-free recipes, but my family also navigates nut allergies. So while these cookies are eggless, I also love putting a nut-free spin on all those classic holiday treats everyone looks forward to each year. It’s the best of both worlds – familiar favorites that more people can enjoy!
I’ve done the same with these cookie butter no bake cookies and this cookie butter puppy chow.
Snowball cookies, sometimes called Russian tea cakes or Mexican wedding cookies, are one of those iconic holiday cookies that almost always call for finely chopped nuts, so this nut-free version has become one of our must-makes every December.
I did try a version of these with crushed pretzels standing in for the nuts, hoping for a little crunch, but honestly the flavor just wasn’t the best. Now I either keep them without any add-ins or fold in mini chocolate chips, which is my favorite way to make them and what you’ll see in this recipe.
I’ve also tested this recipe with white granulated sugar instead of powdered sugar. It works, but I love the delicate, melt-in-your-mouth texture that comes from using powdered sugar in the dough itself, so that’s the version you’ll find here.
Note from Lexi: Why This Recipe Works
Snowball cookies get their signature tender texture from powdered sugar – it blends into the butter more smoothly and keeps the crumb delicate. Chilling the dough firms up the butter so the cookies hold their round shape in the oven instead of spreading thin. And rolling them in powdered sugar twice, once warm and once fully cooled, is what gives them that classic thick, snowy coating. They are always a part of my cookie trays for the holidays!
– Lexi with Our Slice of Home
Ingredients and Substitutions
- Unsalted butter: Make sure it’s fully softened to room temperature so it creams smoothly.
- Powdered sugar: Gives the dough its signature melt-in-your-mouth texture – also used for coating the baked cookies.
- Vanilla extract: Rounds out the flavor.
- All-purpose flour: The base of the dough.
- Salt: Balances the sweetness.
- Mini semi-sweet chocolate chips: My favorite mix-in – totally optional, or leave the cookies plain for a classic version.
How to Make Snowball Cookies without Nuts
Step 1: In a stand mixer with a whisk attachment, add the softened butter and powdered sugar. Cream together until light and fluffy, about 1 minute of mixing. Pour in the vanilla and mix briefly to combine.
Step 2: Add the flour and salt. Mix until just combined – the dough should come together if rolled into a small ball. Gently fold in the mini chocolate chips. Cover and chill the dough for at least 1 hour.
Step 3: Preheat your oven to 350°F. Using a small cookie scoop (about 1 1/2 tablespoons), form the dough into balls and roll them in your hands until smooth. Place the dough balls on a parchment-lined baking sheet, spaced about 2 inches apart.
Step 4: Bake for 13-15 minutes, until the bottoms are lightly browned. Let the cookies cool for about 5 minutes, then toss them in powdered sugar while they’re still warm. Move the cookies to a cooling rack and let them cool completely, then toss them in powdered sugar a second time until well coated.
FAQ
Traditional snowball cookies almost always include finely chopped nuts like pecans, walnuts, or almonds. This version skips them completely while keeping the same buttery, melt-in-your-mouth texture.
I tested this dough with crushed pretzels in place of nuts, but wasn’t a fan of the flavor. I prefer these cookies either completely plain or with mini chocolate chips folded in.
Chilling firms up the butter so the cookies hold their round shape in the oven instead of spreading. Don’t skip this step – at least 1 hour in the fridge, or you can prepare the dough the night before.
Rolling them once while they’re still warm helps the sugar stick and melt slightly into the cookie. Rolling them a second time once they’re completely cool gives you that classic thick, snowy coating.
Yes! This dough can be made up to a day ahead and kept covered in the refrigerator until you’re ready to scoop and bake. If the dough is really firm and hard to scoop, allow it to sit on the countertop for a few minutes.
In the dough, yes you can substitute white granulated sugar instead of powdered sugar. But you need powdered sugar to roll the baked cookies in for the signature snowball look.
Equipment Needed
- Stand mixer with whisk attachment
- Small cookie scoop
- Parchment paper
- Baking sheet
- Cooling rack
Allergy-Friendly Swaps
To make this recipe gluten-free: Use a 1:1 baking gluten free flour blend
To make this recipe dairy-free: Use vegan butter in stick form, not the spreadable tub kind
How to store nut-free snowball cookies
Store the cooled cookies in an airtight container at room temperature for up to 5 days. You can also place them in a sealed container in the refrigerator for up to 2 weeks.
Can I freeze snowball cookies?
Yes, you can place them in a freezer-safe bag or container for up to 3 months. This is a great way to prepare ahead of time for holiday baking. Separate the layers with parchment paper to prevent sticking together.
To thaw: When ready to enjoy them, place them on the countertop to thaw. Leave them in their storage container until fully thawed. Toss in additional powdered sugar if needed.
Tips for Success
Chill your dough for at least 1 hour so the cookies hold their round shape instead of spreading.
Bake on parchment paper – it also helps prevent the cookies from spreading.
Let the cookies cool completely before the second toss in powdered sugar, or the sugar will dissolve.
Use a small cookie scoop to keep the cookies evenly sized so they bake at the same rate.
More Nut Free Holiday Desserts
Goodness, these nut free desserts are honestly just amazing. You’ll love them all!
- Cookie Butter Puppy Chow (without Peanut Butter)
- Homemade Chex Mix (Oven Baked and without Nuts)
- Cookie Butter No Bake Cookies
If you made this recipe, I’d be so grateful if you left a ⭐️⭐️⭐️⭐️⭐️ rating and a quick comment sharing how it turned out. And if you haven’t already, follow along here:
– Lexi with Our Slice of Home
Snowball Cookies without Nuts
Equipment
Ingredients
- 1 cup (225 g) unsalted butter room temperature
- ¾ cup powdered sugar
- 1 teaspoon vanilla extract
- 2 ¼ cups (292 g) all-purpose flour
- ½ teaspoon salt
- ½ cup mini semi-sweet chocolate chips
- 1 cup powdered sugar for rolling the finished cookies
Instructions
Make the Dough
- In a stand mixer with a whisk attachment, beat the softened butter and powdered sugar together on low speed until creamy. About 1 minute of mixing.1 cup unsalted butter, ¾ cup powdered sugar
- Pour in the vanilla and mix briefly to combine.1 teaspoon vanilla extract
- Pour in the flour and salt. Mix until just combined – the dough might look slightly crumbly, but it should come together if rolled into a ball.2 ¼ cups all-purpose flour, ½ teaspoon salt
- Gently fold in the mini chocolate chips.½ cup mini semi-sweet chocolate chips
Chill the Dough
- Cover the dough and chill for at least 1 hour in the refrigerator. You can also prepare the dough the night before.
Portion and Bake
- Using a small cookie scoop (about 1½ tablespoons or 20 grams), scoop the dough into balls. Roll each ball between your hands until smooth.
- Preheat your oven to 350°F.
- Place the dough balls on a parchment-lined baking sheet, spaced about 2 inches apart.
- Bake for 13-15 minutes, until the bottoms are lightly browned. Let the cookies cool for about 5 minutes, then toss them in powdered sugar while they're still warm.1 cup powdered sugar
- Move the cookies to a cooling rack and let them cool completely, then toss them in powdered sugar a second time until well coated.
- Enjoy!
