There’s something truly magical about biting into these soft, melt-in-your-mouth snowball cookies. What makes this Nut-Free Snowball Cookies Recipe special? They bring all the nostalgia of classic holiday treats without any worries about nut allergies, making them perfect for everyone at your table.
Why You'll Love This Recipe
Honestly, I’ve made many snowball cookies over the years, but this Nut-Free Snowball Cookies Recipe stands out because it’s foolproof and so friendly for those with nut sensitivities. The subtle sweetness and buttery crumb bring everyone to the kitchen for seconds.
- Kid-Friendly and Allergy Safe: No nuts here, so you can serve these confidently to friends or family with allergies.
- Simple Ingredients: You probably already have everything in your pantry, which means no last-minute grocery runs.
- Satisfyingly Soft Texture: Unlike some cookies that dry out instantly, these stay tender and crumbly for days.
- Versatile and Fun: You can add mini chocolate chips or leave them plain for a classic finish—your call!
Ingredients & Why They Work
These Nut-Free Snowball Cookies might seem simple, but each ingredient plays a crucial role in creating that perfect texture and flavor. If you choose to include mini morsels, they add a gentle chocolate surprise without overpowering the cookie’s delicate sweetness.
- Unsalted Butter: Using softened unsalted butter gives that rich, creamy base while keeping control over salt content so your sugar shine through.
- Confectioners’ Sugar: Divided usage lets you build sweetness in both the dough and for that iconic snowy coating.
- Granulated Sugar: Provides just enough bite and balances out the mixture so the cookies don’t turn out overly sweet or flat.
- Pure Vanilla Extract: This little splash boosts flavor depth — I always keep a good vanilla on hand, it’s a game changer.
- All-Purpose Flour: The sturdy foundation ensuring each cookie holds its shape and cooks to tender perfection.
- Semi-Sweet Mini Morsels (Optional): Tiny bursts of chocolate add fun and extra texture—trust me, they’re worth adding if you want to jazz things up.
Make It Your Way
One of the fun parts about this Nut-Free Snowball Cookies Recipe is how easy it is to put your own spin on it. I often tweak the add-ins or try different coatings depending on my mood or the season.
- Variation: Last winter, I swirled in some orange zest and cinnamon for a cozy twist that everyone loved—so fresh and festive!
- Dietary Modification: For a dairy-free version, swap butter for a plant-based spread, but keep an eye on baking time as textures may vary slightly.
- Seasonal Touch: You can sprinkle the cookies with colored sanding sugar instead of powdered sugar for holidays or birthday parties.
Step-by-Step: How I Make Nut-Free Snowball Cookies Recipe
Step 1: Cream the Butter and Sugars
Start by beating your softened butter with ¼ cup of the confectioners’ sugar, granulated sugar, and vanilla extract until the mixture turns creamy and smooth—this usually takes about two minutes with an electric mixer. This step is where the magic begins, and you’ll want to make sure everything is well combined but not melted.
Step 2: Add the Flour Gradually
Add the flour in three batches. I like doing this because it helps the flour incorporate without overworking the dough. After each addition, beat gently until you see the flour disappear into the buttery mixture.
Step 3: Stir in Optional Mini Morsels
Here’s where you can decide if you want a hint of chocolate in your snowballs. Fold in the mini morsels by hand so they’re evenly scattered without smashing the dough.
Step 4: Shape the Cookies and Bake
Roll rounded tablespoons of dough into 1-inch balls. Place them on ungreased baking sheets with about 2 inches between each. Pop them in your preheated 350°F oven for 12 to 14 minutes. Don’t worry if they hold their shape—they shouldn’t spread out. You’ll want a faint golden tint on the bottoms to know they’re done.
Step 5: Coat and Cool
After cooling for a few minutes on the baking sheet, transfer the cookies to a wire rack. Roll each one in the remaining confectioners’ sugar, letting them rest for about an hour before rolling again for that perfect snowy finish. This twice-dusted technique is key to that authentic look and taste.
Top Tip
Over the years, I’ve learned a few tricks with this Nut-Free Snowball Cookies Recipe that really help bring out the best cookie possible—these tips can save you some headaches and make your baking smoother.
- Soft Butter Matters: Make sure your butter is soft but not melting—this keeps the dough’s texture just right without becoming greasy.
- Don’t Skip the Second Sugar Dusting: It may feel like extra work, but rolling the cookies twice in powdered sugar gives them that signature snowy look and prevents the coating from fading quickly.
- Keep Cookies Spaced Out: Because these cookies don’t spread much, giving them room on the baking sheet ensures each bakes evenly without crowding.
- Cooling is Crucial: Transfer to a wire rack and wait before coating—if they’re too warm, the powdered sugar melts unevenly.
Garnishes
I love keeping it simple—a light dusting of powdered sugar is classic and perfect. But sometimes, I sprinkle a pinch of cinnamon or even cocoa powder over the top for something a little different. A drizzle of white chocolate also works beautifully if you're feeling fancy.
Side Dishes
These cookies go wonderfully with hot beverages like chai tea, coffee, or a creamy cup of cocoa. I’ve also served them alongside holiday fruit salads or cheese boards for a sweet finish after a savory meal.
Creative Ways to Present
For special occasions, I like placing these snowballs in mini cupcake liners and arranging them in a festive tin or glass jar tied with ribbon. They also make charming edible gifts when stacked in a clear box with shredded paper and a cute tag.
Make Ahead and Storage
Storing Leftovers
I usually keep leftover cookies in an airtight container at room temperature. They stay fresh and delicious for up to five days, and the texture maintains that lovely soft crumb without getting too dry.
Freezing
I've frozen these cookies successfully by pre-coating them in sugar, then storing in freezer-safe bags. When I want a treat, I thaw them at room temperature for a few hours—they're almost as good as fresh!
Reheating
To revive a batch, I gently warm a few cookies in a low oven (around 300°F) for 5 minutes or so. This helps the butter soften again and brings out those familiar comforting flavors.
Frequently Asked Questions:
Yes! This recipe is designed to be completely nut-free by not including any nuts or nut-based ingredients, perfect for those with allergies or sensitivities.
You can substitute the all-purpose flour with a gluten-free flour blend that can be used in a 1:1 ratio, but results may vary slightly. Be sure to choose a blend that’s good for baking.
Rolling the cookies twice in powdered sugar ensures they get a beautiful, snowy coating that sticks well and doesn’t quickly disappear. It also enhances the signature sweet finish of snowball cookies.
Absolutely! Adding semi-sweet mini chocolate chips is optional but highly recommended if you want a little extra chocolate flavor and texture in your snowball cookies.
Final Thoughts
Making these Nut-Free Snowball Cookies is one of my favorite rituals, especially during the holidays or when I want a cozy treat that everyone can enjoy safely. They’re not just cookies—they’re memories and comfort wrapped into bite-sized delights. I hope you enjoy baking (and eating) them as much as I do!
Print
Nut-Free Snowball Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Total Time: 24 minutes
- Yield: 40 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Nut-Free Snowball Cookies are soft, sweet, and melt-in-your-mouth treats made with butter, powdered sugar, and all-purpose flour, optionally enhanced with semi-sweet mini morsels. These classic cookies are rolled in confectioners’ sugar twice for a delicate, snowy finish, perfect for any occasion and safe for those with nut allergies.
Ingredients
Cookie Dough
- 1 cup unsalted butter (2 sticks, 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 Oven: Preheat your oven to 350 degrees Fahrenheit to get it ready for baking the cookies.
- Mix Ingredients: In a large bowl, use an electric mixer to beat the softened butter, ¼ cup of the confectioners’ sugar, granulated sugar, and vanilla extract until creamy, which should take about 2 minutes.
- Add Flour: Gradually add the all-purpose flour in three batches to the butter mixture, beating each time until fully incorporated. If using, fold in the semi-sweet mini morsels gently.
- Shape Dough: Form the dough into rounded 1-inch balls with tablespoons of dough, placing them about 2 inches apart on ungreased baking sheets.
- Bake Cookies: Bake the cookies in the preheated oven for 14 minutes or until they are lightly browned and still hold their ball shape without spreading much.
- Cool Cookies: Allow the cookies to cool on the baking sheet for a couple of minutes, then transfer them to a wire rack to cool completely.
- Coat with Sugar: Pour about ½ cup confectioners’ sugar into a shallow bowl. Roll each cooled cookie in the sugar, tap off excess, place back on the cooling rack, let them sit for an hour, and roll each cookie once more in the confectioners’ sugar for a final coating.
- Store: Store the cookies in an airtight container at room temperature for up to 5 days to maintain freshness.
Notes
- For softer cookies, ensure the butter is softened but not melted before mixing.
- Rolling the cookies twice in confectioners’ sugar gives the signature snowy look and enhances sweetness.
- Optional mini morsels add a delightful chocolate touch but can be omitted for nut-free simplicity.
- Do not grease the baking sheet to help cookies maintain their ball shape during baking.
- If you prefer a more powdered sugar coating, feel free to add an extra rolling step after the second sugar coat.
Nutrition
- Serving Size: 1 cookie
- Calories: 112 kcal
- Sugar: 4 g
- Sodium: 1 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 1 g
- Carbohydrates: 11 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 13 mg
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