🎉 Introduction
These Snowball Cookies Without Nuts are soft, buttery, melt-in-your-mouth treats that deliver all the magic of classic snowball cookies — but completely nut-free. Thanks to a combination of butter, cream cheese, vanilla, and powdered sugar, these cookies stay tender, creamy, and delicious without needing any nuts at all. Perfect for kids, schools, allergies, or anyone who wants a simple, smooth-textured cookie. They’re rolled in snowy powdered sugar and bake into beautiful round bites of pure sweetness. Easy, fun, and ready in under 20 minutes — a must-have for holidays or anytime cravings!
🧰 Equipment Needed
- Mixing bowl
- Electric mixer or whisk
- Measuring spoons & cups
- Baking sheet
- Parchment paper
- Silicone spatula
- Cooling rack
- Small bowl for powdered sugar
🛒 Ingredients (English Only)
Fresh Products
- 1 Large egg
Dry Ingredients
- 2 cups All-purpose flour
- 1/2 teaspoon Baking powder
- 1 1/2 cups Powdered sugar
- 1/4 teaspoon Salt
Flavoring
- 1 teaspoon Vanilla extract
Dairy
- 1/2 cup Unsalted butter, softened
- 4 oz Cream cheese, softened
For Rolling
- Additional powdered sugar
👩🍳 Directions (Form Steps Style)
Step 1 — Preheat and Prepare
- Preheat oven to 350°F (175°C).
- Line a baking sheet with parchment paper.
Step 2 — Cream Butter, Cream Cheese & Powdered Sugar
- Add softened butter, cream cheese, and powdered sugar to a bowl.
- Beat until smooth, creamy, and fluffy.
- This creates the rich, creamy base for nut-free snowballs.
Step 3 — Add the Egg and Vanilla
- Add the egg.
- Add vanilla extract.
- Mix until fully combined and silky.
Step 4 — Mix Dry Ingredients
- In another bowl, combine:
- All-purpose flour
- Baking powder
- Salt
- Whisk until blended.
Step 5 — Combine Wet and Dry
- Add the dry mixture into the wet mixture.
- Mix gently with a spatula.
- The dough should be soft and slightly sticky.
- Do not overmix.
Step 6 — Shape the Cookies
- Scoop 1 tablespoon of dough.
- Roll into smooth balls with your hands.
- Place onto the baking sheet.
- These cookies will not spread much.
Step 7 — Bake
- Bake for 10–12 minutes.
- Cookies should stay pale with slightly set bottoms.
- Do not overbake — you want them soft and tender.
Step 8 — First Snowy Coat
- Allow cookies to cool for 2 minutes on the baking sheet.
- Roll each warm cookie in powdered sugar.
- Place on a cooling rack.
Step 9 — Final Powdered Sugar Coat
- Once fully cooled, roll again in powdered sugar
for the perfect snowy finish.
🍽️ Servings & Timing
- Makes: 20–24 cookies
- Prep Time: 10 minutes
- Bake Time: 10–12 minutes
- Total Time: ~22 minutes
🧊 Storage & Reheating
Room Temperature
- Store in airtight container for 5–7 days.
- Cookies stay soft because of the cream cheese.
Freezer (Dough)
- Freeze rolled dough balls up to 2 months.
- Bake frozen: +2 extra minutes.
Freezer (Baked Cookies)
- Freeze before rolling in sugar.
- Thaw, then roll in powdered sugar.
Reheating
Not necessary — cookies stay perfectly soft at room temp.
If warming: microwave 5 seconds max.
🥄 Variations
1. Cream Cheese Snowballs Without Egg
Skip egg → increase cream cheese to 6 oz.
2. Chocolate Chip Snowballs
Add 1/4 cup mini chocolate chips.
3. Lemon Snowballs (Nut-Free)
Add 1 teaspoon lemon zest for bright citrus flavor.
4. Cinnamon Snowballs
Add 1 teaspoon cinnamon for warm holiday spice.
5. Vanilla Bean Snowballs
Use vanilla bean paste for intense vanilla flavor.
6. Strawberry Snowballs
Add 1 tablespoon freeze-dried strawberry powder.
❓ 10 FAQs
1. Can I make these without cream cheese?
Yes—replace with an extra 1/4 cup butter.
2. Can I make these gluten-free?
Use a 1:1 gluten-free flour blend.
3. Why did my cookies flatten?
Dough was too warm—chill 10 minutes next time.
4. Can I skip the egg?
Yes—add 2 more tablespoons cream cheese.
5. Are they sweet?
They are lightly sweet with creamy texture.
6. Can I add chocolate?
Mini chocolate chips work great.
7. Why did my powdered sugar melt?
Cookies were too hot. Cool 2 minutes first.
8. Are these school-safe for nut allergies?
Yes—completely nut-free.
9. What texture should they be?
Soft, fluffy, creamy, and melt-in-your-mouth.
10. Can I double the recipe?
Absolutely — doubles perfectly.
🏁 Conclusion
These Snowball Cookies Without Nuts are perfect for anyone who wants the classic snowball flavor without nuts. Soft, creamy, buttery, and gently sweet, they’re ideal for schools, parties, families with allergies, or anyone who loves melt-in-your-mouth cookies. With cream cheese added for richness and structure, these cookies stay moist, tender, and irresistible. Simple ingredients, easy steps, and beautiful snowy sugar coating — this recipe is one you’ll want to make all year long.
Snowball Cookies Without Nuts – Soft, Creamy & Melt-In-Your-Mouth Perfect
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C).
- Line a baking sheet with parchment paper.
- Add softened butter, cream cheese, and powdered sugar to a bowl.
- Beat until smooth, creamy, and fluffy.
- This creates the rich, creamy base for nut-free snowballs.
- Add the egg.
- Add vanilla extract.
- Mix until fully combined and silky.
- In another bowl, combine:
- All-purpose flour
- Baking powder
- Salt
- Whisk until blended.
- Add the dry mixture into the wet mixture.
- Mix gently with a spatula.
- The dough should be soft and slightly sticky.
- Do not overmix.
- Scoop 1 tablespoon of dough.
- Roll into smooth balls with your hands.
- Place onto the baking sheet.
- These cookies will not spread much.
- Bake for 10–12 minutes.
- Cookies should stay pale with slightly set bottoms.
- Do not overbake — you want them soft and tender.
- Allow cookies to cool for 2 minutes on the baking sheet.
- Roll each warm cookie in powdered sugar.
- Place on a cooling rack.
- Once fully cooled, roll again in powdered sugar
- for the perfect snowy finish.
Notes
Room Temperature Store in airtight container for 5–7 days. Cookies stay soft because of the cream cheese. Freezer (Dough) Freeze rolled dough balls up to 2 months. Bake frozen: +2 extra minutes. Freezer (Baked Cookies) Freeze before rolling in sugar. Thaw, then roll in powdered sugar. Reheating Not necessary — cookies stay perfectly soft at room temp.
If warming: microwave 5 seconds max. 🥄 Variations
1. Cream Cheese Snowballs Without Egg Skip egg → increase cream cheese to 6 oz. 2. Chocolate Chip Snowballs Add 1/4 cup mini chocolate chips. 3. Lemon Snowballs (Nut-Free) Add 1 teaspoon lemon zest for bright citrus flavor. 4. Cinnamon Snowballs Add 1 teaspoon cinnamon for warm holiday spice. 5. Vanilla Bean Snowballs Use vanilla bean paste for intense vanilla flavor. 6. Strawberry Snowballs Add 1 tablespoon freeze-dried strawberry powder. ❓ 10 FAQs
1. Can I make these without cream cheese? Yes—replace with an extra 1/4 cup butter. 2. Can I make these gluten-free? Use a 1:1 gluten-free flour blend. 3. Why did my cookies flatten? Dough was too warm—chill 10 minutes next time. 4. Can I skip the egg? Yes—add 2 more tablespoons cream cheese. 5. Are they sweet? They are lightly sweet with creamy texture. 6. Can I add chocolate? Mini chocolate chips work great. 7. Why did my powdered sugar melt? Cookies were too hot. Cool 2 minutes first. 8. Are these school-safe for nut allergies? Yes—completely nut-free. 9. What texture should they be? Soft, fluffy, creamy, and melt-in-your-mouth. 10. Can I double the recipe? Absolutely — doubles perfectly. 🏁 Conclusion These Snowball Cookies Without Nuts are perfect for anyone who wants the classic snowball flavor without nuts. Soft, creamy, buttery, and gently sweet, they’re ideal for schools, parties, families with allergies, or anyone who loves melt-in-your-mouth cookies. With cream cheese added for richness and structure, these cookies stay moist, tender, and irresistible. Simple ingredients, easy steps, and beautiful snowy sugar coating — this recipe is one you’ll want to make all year long.
