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Buttery, sugary, and utterly delicious, these snowball cookies without nuts are sure to be a Christmas cookie staple! They are the perfect complement to your holiday spread.
Do you have a craving for some delicious, fluffy Christmas snowball cookies? This is an easy and quick recipe that anyone can make. With few ingredients, it’s perfect for those with little time on their hands.
Each bite has just the right amount of sweetness in every tender cookie. Once these are done baking, it will be hard to not keep eating them until they’re all gone! If you love recipes that are super simple but still taste great, then this one’s for you!
Don’t worry if your family has nut allergies because these cookies don’t use any nut-based products so everyone can enjoy them.
So, what do you say? Will you give these sweet nut-free cookies a chance?
Here’s what I’m going to teach you in this post:
- How to make the best snowball cookies without nuts for the upcoming holidays.
- Step-by-step instructions to give you the best results every time, even if you are a beginning baker.
- We’ll answer common questions, including troubleshooting tips and recipe variations.
This blog post will provide you with enough information and tips so you can prepare and bake these incredible chocolate chip snowball cookies.
How to make Snowball Cookies Without Nuts
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
STEP ONE: In a large mixing bowl, use a hand mixer to cream the butter with powdered sugar and vanilla until well mixed and fluffy.
STEP TWO: Add in the flour and salt and mix until the dough comes together. Fold in the chocolate chips with a rubber spatula.
STEP THREE: Cover and refrigerate the dough for a minimum of 45 minutes, or overnight if you have the time.
STEP FOUR: Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper and set it aside.
STEP FIVE: When ready to bake, roll 1 tablespoon of dough into balls and place 1 ½ inches apart on the prepared baking sheet.
Bake for 14-18 minutes, until bottoms are lightly golden but the tops are still pale.
STEP SIX: Allow the cookies to cool on the baking sheet for 5 minutes. While they are still warm, roll them in powdered sugar carefully. Put them on wire racks so they can cool completely.
STEP SEVEN: Once they are cool, roll them in the powdered sugar one more time.
Why Are They Called Snowball Cookies?
Once they are baked and coated in powdered sugar, they look like miniature snowballs.
The sweetness from the powdered sugar combined with the tender cookie and warm chocolate chips is the perfect winter treat.
How Long Do Snowball Cookies Stay Fresh For?
These snowball cookies with no nuts will last at room temperature for up to 5 days.
It’s important to let them cool completely before placing them in an airtight container.
Can I Freeze These Christmas Snowball Cookies Before and After Cooking?
Yes, you can actually save the dough before they have been baked or after!
To freeze before baking:
Roll the dough into ball shapes and place them in a single layer on a baking sheet. Flash freeze them for 1-2 hours or until they are frozen.
Put them into a freezer bag, label, and store for up to 9 months in the freezer. To bake them, simply add 1 – 2 minutes to the baking time.
To freeze them after baking:
Flash freeze on a baking sheet. Then place them in a freezer-safe container with a tight-fitting lid.
Freeze for up to 3 months and thaw on the counter before serving.
Why Are My Snowball Cookies Falling Apart?
There are a few reasons why snowball cookies fall apart. The most common is not measuring the ingredients exactly when preparing.
While not all recipes require the ingredients to be measured perfectly, baked goods do.
Using the correct amount of flour and butter is also very important! Make sure the butter is softened but not melted before you begin.
Another factor that can affect the result is bake time. If they are under-baked, they will tend to crumble.
Can I Replace the Chocolate Chips With Something Else?
Yes, absolutely! Or you can just choose to leave them out if you prefer.
Here are some of my favorites to add in:
- Mini M&Ms are fantastic!
- Chop up your favorite candy bar for a fun twist
- Add in a few pecans, walnuts, or hazelnuts
- Shredded coconut adds a delicious flavor and texture
- For a Christmas flair, add in some crushed candy canes
Other Cookie Recipes You’ll Love:
- Oreo Balls Without Cream Cheese
- 4 Ingredient Peanut Butter Blossoms
- Easy Iced Thumbprint Cookies
- 35 Easy Christmas Cookies with Just a Few Ingredients
- No-Bake Marshmallow Oreo Treats
- Toffee Thumbprint Cookies
- 1 cup unsalted butter, softened
- 1/3 cup powdered sugar, plus more for rolling
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- Pinch of kosher salt
- 1 cup mini chocolate chips
- In a large mixing bowl, use a hand mixer to cream the butter with powdered sugar and vanilla until well mixed and fluffy.
- Add in the flour and salt and mix until the dough comes together. Fold in the chocolate chips with a rubber spatula.
- Cover and refrigerate the dough for approximately 45 minutes, or overnight.
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
- When ready to bake, roll 1 tablespoon of dough into balls and place them 1 ½ inches apart on the prepared baking sheet. Bake for 14-18 minutes, until bottoms are lightly golden but the tops are still pale.
- Allow the cookies to cool on the baking sheet for 5 minutes. While they are still warm, roll them in powdered sugar carefully. Put them on wire racks so they can cool completely.
- Once cookies are cool, roll them in the powdered sugar for a second time.
Store in an airtight container at room temperature for up to 5 days.
Amount Per Serving: Calories: 148Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 20mgSodium: 5mgCarbohydrates: 14gFiber: 1gSugar: 6gProtein: 1g
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.