Name: Nut-Free Snowball Cookies Recipe
Prep time: 10 min
Cook time: 14 min
Total time: 24 min
Cuisine: American
Ingredients: 1 cup (2 sticks) unsalted butter, softened; 3/4 cup confectioners’ 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

There’s something magically nostalgic about these melt-in-your-mouth treats, and this Nut-Free Snowball Cookies Recipe is my go-to when I want that classic comfort cookie without any nut worries. They’re tender, buttery, and dusted with powdered sugar so perfectly, it’s like biting into a little snowflake.

The image shows two types of cookies on a large white plate. On the left side, there is a pile of round cookies covered in a white powdered sugar layer with a rough, slightly cracked texture. On the right side, there is a cluster of dark brown chocolate-covered cookies with a smooth surface and light tan tops that have small holes in the center. The plate is placed on a white marbled surface, creating a clean and bright setting. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Nut-Free Snowball Cookies Recipe
Top Tip
How to Serve Nut-Free Snowball Cookies Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Nut-Free Snowball Cookies Recipe

Why You'll Love This Recipe

I’ve made snowball cookies countless times, and this nut-free version is just as dreamy as the traditional one. What I adore most is how simple it is yet so indulgently satisfying. Whether you’re baking for a crowd or a quiet night in, these cookies never fail to delight.

Simple Ingredients: Uses basics you probably already have, so no last-minute trips to specialty stores.
Nut-Free and Friendly: Perfect for anyone with allergies or those avoiding nuts without missing out on flavor.
Soft & Buttery Texture: These cookies melt in your mouth with every bite—you'll savor the buttery richness balanced by the powdered sugar coating.
Customizable: Add mini chocolate chips or keep them plain for a classic experience, making it easy to tweak to your taste.

The image shows a white plate filled mostly with white powdery snowball cookies that are round and have a soft, crumbly texture with white powdered sugar dusted all over their surface. Next to the snowball cookies on the right side of the plate are several dark brown chocolate-covered peanut butter balls with smooth, shiny chocolate coating and creamy light brown centers visible on the top. The plate sits on a white marbled surface, with a corner of another plate holding a few dark chocolate brownie squares visible in the upper left. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This recipe relies on a handful of pantry staples that come together to create the perfect snowball cookie. Each ingredient has a role in building that delicate crumb and signature powdered sugar exterior.

Flat lay of a small block of creamy unsalted butter, a small white ceramic bowl filled with fine powdered sugar, a small white ceramic bowl containing granulated sugar crystals, a small white ceramic bowl holding clear golden vanilla extract, a neat pile of fine all-purpose flour, and a small mound of glossy semi-sweet mini chocolate morsels, all arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Unsalted Butter: Using softened butter helps create that tender crumb and buttery flavor—don’t substitute with margarine here.
Confectioners’ Sugar (Powdered Sugar): Half goes into the dough for mild sweetness, and the rest is for the classic snowy coating.
Granulated Sugar: Adds a tiny bit of bite and texture contrast inside the cookie.
Pure Vanilla Extract: Because vanilla adds warmth and depth to these otherwise simple cookies.
All-Purpose Flour: Provides structure but keeps the cookies tender—just measure carefully to avoid dryness.
Semi-Sweet Mini Morsels (Optional): I like tossing these in for a chocolatey surprise; they don’t overpower the cookie’s delicate nature.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love how flexible this Nut-Free Snowball Cookies Recipe is. Sometimes I keep them simple and traditional, other times I add mini chocolate chips or a pinch of cinnamon for a cozy twist. You can easily make them your own!

Variation: When I want a little extra flavor, I sprinkle in a teaspoon of cinnamon or a dash of almond extract (if not avoiding all nuts entirely) for warm, inviting notes.
Dietary Tweaks: Since this is nut-free, it’s already great for allergies, but you can also swap in gluten-free flour blends if you want to make it gluten-free.
Chocolate Variations: Try white chocolate chips instead of semi-sweet for a sweeter cookie that contrasts beautifully with the powdered sugar.

Step-by-Step: How I Make Nut-Free Snowball Cookies Recipe

Step 1: Cream the Butter and Sugars Until Fluffy

Start by beating the softened butter with ¼ cup of the confectioners’ sugar and the granulated sugar in a large bowl until it’s creamy and fluffy—about two minutes with an electric mixer. This makes the base so smooth and ensures your cookies turn out tender, not dense.

Step 2: Incorporate Vanilla and Flour Gradually

Next, add your vanilla extract, and then add the flour in three batches. Mixing the flour bit by bit is key to avoid overworking your dough, which can make cookies tough. Beat after each addition until fully combined, then gently fold in the mini morsels if you’re using them.

Step 3: Shape into Perfect Snowballs

Roll rounded tablespoons of dough into 1-inch balls. Lay them two inches apart on an ungreased baking sheet. The cool part? These won’t spread much, so their ball shape stays intact—just watch for a light golden brown along the edges during baking.

Step 4: Bake Until Soft and Slightly Golden

Bake at 350°F for 12 to 14 minutes. You'll want to pull them out when they’re just turning golden but still holding their shape. Let them cool on the sheet for a few minutes; this rest helps the cookies set so they don’t crumble when you move them.

Step 5: Roll in Powdered Sugar Twice for That Classic Finish

After cooling completely, roll each cookie in about ½ cup of confectioners’ sugar, then let them sit for an hour. Rolling them again after that wait gives the signature snowy coating that melts so beautifully in your mouth. Trust me, it’s worth the little extra step!

Top Tip

From baking these cookies over and over, I’ve learned a few things that really make a difference in getting that perfect snowball texture and appearance.

Don’t Overmix: Adding flour in batches and mixing just until incorporated keeps cookies tender and crumbly, not tough.
Perfect Butter Temperature: Make sure the butter is soft but not melted. Too warm and the dough gets greasy and spreads too much.
Cool Fully Before Rolling: Rolling warm cookies in sugar can make the coating clump or melt, so patience here ensures the signature powdery finish.
Double Sugar Roll: The second dusting after resting is key—it builds that snowball effect that’s so satisfying.

How to Serve Nut-Free Snowball Cookies Recipe

Garnishes

I usually keep these cookies pure, but for special occasions, a light sprinkle of cocoa powder or finely chopped dried cranberries pressed into the sugar coating adds a fun festive touch. A gentle dust of edible glitter never hurts either when you want a bit of sparkle.

Side Dishes

These cookies pair beautifully with a cup of strong coffee or a cozy mug of hot chocolate. I’ve also served them alongside whipped cream and fresh berries for a lovely afternoon tea spread that guests adored.

Creative Ways to Present

For holiday gift-giving, I like stacking the Nut-Free Snowball Cookies in clear cello bags tied with festive ribbons. Another idea: arrange them in small mason jars layered with sprigs of rosemary or cinnamon sticks for a rustic, charming gift.

Make Ahead and Storage

Storing Leftovers

I keep leftover snowball cookies in an airtight container at room temperature, and they stay fresh for up to 5 days. Just be sure to keep them away from extra humidity so they don’t get soggy.

Freezing

These cookies freeze well! I usually flash freeze them on a tray first, then transfer them to a labeled freezer bag. When I want a treat, they thaw gently at room temp in about an hour, as fresh as the first day.

Reheating

If you prefer warm cookies, I pop them in the microwave for 10 to 15 seconds. It brings back that fresh-baked softness and melts the powdered sugar slightly—super comforting on a chilly day.

Frequently Asked Questions:

Are these Nut-Free Snowball Cookies safe for those with nut allergies?

Yes! This recipe is completely nut-free and safe for people with nut allergies as no nuts or nut products are used in the ingredients.

Can I make the dough ahead of time?

Absolutely, you can prepare the dough a day in advance. Just wrap it tightly in plastic wrap and refrigerate. When ready, shape into balls and bake as directed.

Why do these cookies not spread much while baking?

Because of the high flour and butter ratio and the fact they’re rolled solidly into balls, these cookies keep their shape and don’t spread out much during baking.

Can I substitute mini chocolate chips with something else?

Yes! Try chopped dried fruit, carob chips, or leave them out entirely for a plain, classic snowball cookie.

Final Thoughts

Making this Nut-Free Snowball Cookies Recipe brings me back to simpler times, and the joy I get from sharing these little sweet bites with friends and family is truly special. I hope you find as much comfort and happiness in baking and enjoying these cookies as I do. Give them a try—you’re going to love how easy and rewarding these classic no-nut snowballs are!