Nut-Free Snowball Cookies Recipe
These nut-free snowball cookies are a tender, buttery twist on the classic recipe. Perfect for those with nut allergies, these cookies maintain the traditional crumbly texture and are a delightful addition to any holiday cookie platter!
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Equipment
- Large mixing bowl or stand mixer
- Hand mixer or handheld mixer
- Small cookie scoop
- Cookie sheet lined with parchment paper
- Wire rack
- Shallow bowl
Ingredients
- 1 cup 2 sticks softened butter or vegan butter
- ½ cup powdered sugar plus extra for rolling
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
Instructions
- In a large mixing bowl, use a hand mixer or stand mixer to cream the butter and powdered sugar on medium speed until smooth. Add the vanilla extract and mix until combined.
- Gradually add the all-purpose flour and mix until a crumbly dough forms.
- Preheat your oven to 350°F. Use a small cookie scoop or your hands to form walnut-sized balls of dough. Place them on a parchment-lined cookie sheet, spacing them about an inch apart.
- Bake the cookies for 10-12 minutes or until the bottoms are golden brown. Be careful not to overbake. Allow the cookies to cool slightly on the cookie sheet before transferring them to a wire rack.
- While still warm, roll the cookies in powdered sugar using a shallow bowl. For the classic snowball look, roll them again once fully coole
Notes
Store cookies in an airtight container for up to a week.
Freeze in a sealed container or freezer bag for up to 3 months. Thaw at room temperature and re-roll in powdered sugar before serving.
Freeze in a sealed container or freezer bag for up to 3 months. Thaw at room temperature and re-roll in powdered sugar before serving.
