Are these snowball cookies completely nut-free?

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.

Can I make these cookies gluten-free?

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.

Why do I need to roll the cookies in powdered sugar twice?

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.

Can I add chocolate chips to the recipe?

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.

Nut-Free Snowball Cookies – Delicious Holiday Treats

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

Scale

Cookie Dough

1 cup unsalted butter (2 sticks, softened)
3/4 cup confectioners’ sugar (powdered sugar, divided)
1/4 cup granulated sugar
2 teaspoons pure vanilla extract
2 1/2 cups all-purpose flour
1 cup semi-sweet mini morsels (optional)

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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, 1/4 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 1/2 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