Snowball Cookies without Nuts
Buttery, melt-in-your-mouth snowball cookies made completely nut-free. They are rolled in powdered sugar and filled with mini chocolate chips for the best holiday treat.
Equipment
stand mixer or electric hand mixer
Baking Sheet
small cookie scoop
parchment paper
cooling rack
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!
Notes
Be sure to chill your dough so the cookies hold their shape. Baking on parchment paper also helps to avoid spreading.
Oven temperatures can vary GREATLY! Bake on the middle rack and check your cookies around 10 minutes and add time as needed.
Allow the cookies to cool completely before tossing them a second time in powdered sugar - if they're still warm, the sugar will dissolve.
These cookies are amazing with or without the mini chocolate chips.
Storage: The cookies can be stored in an airtight container at room temperature for 5 days or in the freezer for up to 3 months. Thaw frozen cookies at room temperature in their storage container. Roll again in powdered sugar prior to serving.
Nutrition
Calories: 208kcalCarbohydrates: 24gProtein: 2gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 25mgSodium: 60mgPotassium: 52mgFiber: 1gSugar: 13gVitamin A: 287IUCalcium: 9mgIron: 1mg
Tried this recipe?Let me know how it was!