Snowball Cookies Without Nuts are dense and buttery, made without nuts, and rolled in powdered sugar. They require very few ingredients and are the perfect bite-sized treat.
This recipe is specifically designed to omit nuts, for a smoother, buttery, nut-free consistency. The recipe makes a small batch, only 13 small snowball cookies. So if you're baking for a larger crowd be sure to double it.
Snowball cookies are a great addition to your holiday cookie repertoire. The snowy powdered sugar makes them festive, and they're super quick and easy to make. There's no chilling the dough and it only uses easy ingredients that you probably already have on hand. They're also nice with an afternoon cup of tea or coffee.
Around Christmas, we also love these Gingerbread Whoopie Pies or these Cinnamon Pinwheel Cookies, or our ultimate favorite these chewy Grandma's Molasses Cookies with Maple Glaze that last for days and days.
Jump to:
🌟 Why You’ll Love This Recipe
No Nuts: These cookies do not have any nuts, for a smooth buttery consistency.
Sweet, Dense, Buttery: They are sweet, and dense, a nice contrast to all those thin chewy cookies out there.
Quick: These cookies are super quick, one bowl, done in just over 20 minute start to finish.
Pantry Staples: This recipe uses only pantry staples, ones that you likely already have on hand.
📝 Ingredients:
Below are the ingredients needed to make Snowball Cookies Without Nuts.
- Butter: Softened to room temperature. If you have not already softened your butter, you can place it in a large microwavable bowl and microwave for 1 minute at 20% power, flipping over, and adding 30 seconds as needed until softened.
- Granulated Sugar: For sweetness.
- Vanilla Extract: Use real vanilla extract, not imitation vanilla. Large bottles can be purchased at Costco for a much more economical price than the small bottles at the grocery store, especially if you bake somewhat regularly.
- Flour: Use all-purpose, unbleached flour.
- Salt: To balance flavor.
- Powdered Sugar: To coat the cookies after coming out of the oven for the “snowball” effect.
To learn more about these cookie ingredients, see my Guide to Cookie Ingredients.
See the recipe card for full information on ingredients and quantities.
How to Make Snowball Cookies Without Nuts
Below are the step-by-step instructions and photos for how to make Snowball Cookies Without Nuts.
*Note: The recipe card with instructions, ingredient list, and quantities is included further below these step-by-step photos.
Step 1. Cream Butter and Sugar: In a large white mixing bowl cream the softened butter and sugar. This can be done with a handheld mixer, stand mixer, or by hand. I tend to make these with a hand mixer, it's not quite worth it to pull out a stand mixer.
Step 2. Add Vanilla, Flour, and Salt: Add the vanilla extract, flour, and salt and combine. The dough should be soft, but firm enough to handle and shape into small round balls.
Step 3. Shape and Bake the Cookies: Shape 1½ to 2 tablespoons worth of dough into round balls, rolling the dough between your palms to create round balls. Bake at 350°F for 12 minutes.
The cookies are done when they have a round firm appearance, but they should not have browned.
Step 4. Roll in Powdered Sugar: Once the cookies have cooled, add the powdered sugar to a small bowl and coat the cookies in the powdered sugar, turning to coat both sides.
Recipe Tips
Doubling the Recipe: This recipe makes only 13 cookies so if you're baking for a crowd, consider doubling the recipe.
Softened Butter: The temperature and consistency of the butter are important in this recipe. The butter should be at a soft room temperature. It should not be warm or overly soft. If the butter is too warm, you will have trouble shaping the cookies.
Dough Too Soft: If the dough is too soft to shape into balls (ie the butter was too soft), place the dough in the fridge for 30 minutes or until the dough is more firm, then shape into round balls and bake.
Scrape Down the Bowl: Scrape down the bowl as you mix to ensure that all the ingredients are evenly incorporated. This is particularly important given that it is a small amount of batter.
Baking Time: The first time that you bake these cookies pay close attention to the baking time. The cookies should not be allowed to brown. All ovens run slightly differently and you may need to pull them out a minute or two early or leave them in one minute longer.
Powdered Sugar: Wait until the cookies have cooled before tossing them in powdered sugar. If the cookies are still warm, the powdered sugar will melt and you will not get the snowball cookie effect.
Snowball Cookies Without Nuts FAQs
Absolutely! Snowball cookies, also known as Russian tea cakes or Mexican wedding cookies, can be made without nuts. I prefer to leave out the nuts, or any additions, but you can always add ingredients like shredded coconut, chocolate chips, or even sprinkles.
Snowball cookies can be stored in an airtight container at room temperature for up to a week.
Snowball cookies last for at least a week at room temperature. They hold up for quite a while, longer than standard chewy drop cookies.
Shape the dough into round balls, then place them in a freezer bag or other airtight container in the freezer for up to three months. Allow the dough to thaw at room temperature before baking. Making the dough and freezing it ahead of time is a great way to manage time around the holidays.
If you're interested in other holiday cookies, you may love these:
If you tried this Snowball Cookies Without Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. I appreciate your feedback!
Snowball Cookies Without Nuts
Ingredients
- ½ cup butter, softened
- 3 tablespoon sugar
- 1 teaspoon vanilla
- 1¼ cup flour
- ¼ teaspoon salt
- ½ cup powdered sugar
Instructions
- Preheat the oven to 350°F.
- In a large bowl, cream the butter and sugar.
- Add the vanilla, flour, and salt. Mix to combine.
- Roll into 1 inch balls and place on a cookie sheet.
- Bake at 350°F for 12 minutes. Do not brown.
- Once cool, roll in powdered sugar.
Leave a Reply