These Eggless Snowball Cookies are buttery, tender, and just melt in your mouth—like little bites of happiness rolled in powdered sugar. They’re also super easy to make with just a few simple ingredients you probably already have in your pantry. Plus, this recipe is naturally egg-free, making it perfect for anyone with egg allergies or dietary restrictions. And if you have a nut allergy, you can skip them or swap them for seeds to keep the crunch without worry. These cookies are the ultimate crowd-pleaser for the holidays, or anytime you’re craving a sweet treat!
Oriana’s Thoughts On The Recipe
There’s something so magical about biting into a snowball cookie. They’re soft, buttery, and practically melt in your mouth—like little clouds of sweetness dusted in powdered sugar! These cookies always bring me back to the holidays, filled with family, laughter, and the smell of something baking in the oven.
I love how simple they are to make. With just a few pantry staples and a little love, you can whip up a batch in no time. Whether you call them Snowball Cookies, Russian Tea Cakes, or Mexican Wedding Cookies, these treats are a holiday classic that everyone seems to adore.
They’re also incredibly versatile. Have a nut allergy? No problem—skip the nuts or swap them for something like pumpkin or sunflower seeds for a bit of crunch. And because they’re egg-free, they’re perfect for anyone avoiding eggs. Trust me, you’re going to fall in love with these delightful cookies, just like I have!
What I Love About This Recipe
- So Simple to Make: With just a handful of pantry staples, you can whip these up in no time. No complicated steps or fancy tools are required—just mix, roll, bake, and enjoy.
- A Holiday Classic: Snowball Cookies are a timeless treat, and they’re always a hit on cookie platters. They’re festive and simple and bring that nostalgic holiday charm to any gathering.
- Egg-Free Recipe: Egg-free baking can be tricky, but this recipe is naturally eggless, making it perfect for those with allergies or anyone avoiding eggs.
- Nut-Free? No Problem!: If you have nut allergies, simply skip the nuts or swap them for chopped seeds like pumpkin or sunflower for a similar crunch without the risk.
- Melt-in-Your-Mouth Goodness: These cookies are so tender and buttery that they practically dissolve in your mouth. Every bite feels like a little hug of sweetness!
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- All-Purpose Flour: Forms the structure of the cookie. Note: Be sure to measure correctly for the best texture.
- Cornstarch: Adds tenderness and a melt-in-your-mouth feel.
- Pecans or Walnuts: Provide that classic crunch and nutty flavor. Note: You can skip or swap for seeds if needed.
- Salt: Enhances all the flavors and balances the sweetness.
- Butter: The key to a rich and buttery texture.
- Powdered Sugar: Sweetens the dough and is also used for coating. Note: Sift it for a smoother finish.
- Vanilla Extract: Adds warmth and depth to the flavor.
Food Allergy Swaps
- Nut-Free: To make this recipe nut-free, omit adding the chopped pecans to the dough or substitute for your favorite seeds like sunflower seeds, pumpkin seeds (pepitas), or sesame seeds. These seeds provide a similar texture and crunch. Keep in mind that flavors might vary slightly, so choose seeds that complement the other ingredients in the recipe.
- Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives. Use vegan butter instead of dairy butter. Many brands are available in stores. I usually use Earth Balance Vegan Buttery Sticks or Miyoko’s Creamery Organic Vegan Butter.
- Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten free flour blend.
Potential Recipe Challenges & Pro Tips
- Dry dough: Snowball cookie dough can feel crumbly at first. Pro Tip: Use your hands to bring the dough together. The warmth from your hands will help the butter bind everything.
- Uneven baking: If the cookies are different sizes, they won’t bake evenly. Pro Tip: Use a small cookie scoop to ensure all the cookies are the same size.
- Powdered sugar adsorption: The coating of cookies can dissolve. Pro Tip: Roll the cookies in sugar while they’re still warm—they’ll absorb it the sugar, and them coat again when they are completely cold, so stay coated.
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Mix Dry Ingredients
Combine flour, cornstarch, chopped nuts, and salt in a small bowl. Set aside.
Step 2 – Cream Butter And Powdered Sugar
In the bowl of a stand mixer fitted with the paddle attachment (alternatively, a large bowl and a hand mixer), beat butter, powdered sugar, and vanilla over medium speed until smooth and creamy, about 2 minutes.
Step 3 – Add Dry Ingredients
Turn the mixer to low and add flour mixture until combined.
Step 4 – Form Into Bite-Sized Balls
Form the dough into balls (about 1 tablespoon—25 g each) and place them on a baking sheet. Chill the cookie balls for 30 minutes. This extra step guarantees that rounded cookies stay… well, rounded! Without chilling, your cookies could spread flat.
Step 5 – Bake
Preheat oven to 350º F (180º C). Line a baking sheet with parchment paper.
Place the chilled cookie balls 2 inches apart on the prepared baking sheet. Bake for 8-10 minutes, or until the bottom edges of the cookies are lightly browned.
Step 6 – Roll In Powdered Sugar While Still Warm
Cool for a few minutes until you’re able to handle the cookies. Place about 1/3 cup powdered sugar in a shallow bowl; roll warm cookies in sugar to coat, then return to the wire racks to cool completely.
Step 7 – Cool Completely, Then Roll Again
Once cooled, roll the cookies in the powdered sugar once more.
Extra Recipe Tips For Success
- Measure Carefully! Especially with baking, precise measurements ensure the best results. I highly recommend using a kitchen scale.
- Preheat the oven for at least 15 minutes before you start, giving it plenty of time to reach the ideal recipe temperature.
- For evenly sized cookies (better for baking) use a small spring-loaded ice cream scoop to spoon out the dough.
- Don’t skip the chilling step; it helps the cookies hold their shape while baking.
- Bake until the bottoms are lightly golden, not browned, to keep them tender.
- Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours.
Variations & Additions
- Spiced Snowballs: Add a pinch of cinnamon or nutmeg to the dough for a festive twist.
- Citrus Kick: Add orange or lemon zest to the dough for a fresh, zesty flavor.
Storing and Freezing Instructions
Storing: Store in an airtight container at room temperature for up to 5 days.
Freezing: Freeze unbaked dough balls for up to 3 months. Bake directly from frozen, adding a couple of extra minutes to the baking time. I do not recommend freezing cookies already baked and covered with powdered sugar.
Frequently Asked Questions
Absolutely! The dough can be made a day in advance and chilled until you’re ready to bake.
Not at all! You can leave them out or use chopped seeds for a nut-free option.
This is normal! Use your hands to bring it together—it will come together as you work it.
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Recipe Card 📖
Eggless Snowball Cookies
Ingredients
- 2 cups (280 g) all-purpose flour
- 2 tablespoons (20 g) cornstarch
- ¾ cup (90 g) very finely chopped pecans or walnuts
- ½ teaspoon (2 g) salt
- 1 cup (230 g) unsalted butter, softened
- ½ cup (60 g) powdered sugar plus extra for dusting
- 1 teaspoon (5 ml) pure vanilla extract
Important
Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!
Instructions
- Combine flour, cornstarch, chopped nuts, and salt in a small bowl. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment (alternatively, a large bowl and a hand mixer), beat butter, powdered sugar, and vanilla over medium speed until smooth and creamy, about 2 minutes.
- Turn the mixer to low and add flour mixture until combined.
- Form the dough into balls (about 1 tablespoon—25 g each) and place them on a baking sheet. Chill the cookie balls for 30 minutes. This extra step guarantees that rounded cookies stay… well, rounded! Without chilling, your cookies could spread flat.
- Preheat oven to 350º F (180º C). Line a baking sheet with parchment paper.
- Place the chilled cookie balls 2 inches apart on the prepared baking sheet. Bake for 8-10 minutes, or until the bottom edges of the cookies are lightly browned.
- Cool a few minutes until you’re able to handle the cookes. Place about 1/3 cup powdered sugar in a shallow bowl; roll warm cookies in sugar to coat, then return to the wire racks to cool completely. Once cooled, roll cookies in the powdered sugar once more.
- Nut-Free: To make this recipe nut-free, omit adding the chopped pecans to the dough or substitute for your favorite seeds like sunflower seeds, pumpkin seeds (pepitas), or sesame seeds. These seeds provide a similar texture and crunch. Keep in mind that flavors might vary slightly, so choose seeds that complement the other ingredients in the recipe.
- Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives. Use vegan butter instead of dairy butter. Many brands are available in stores. I usually use Earth Balance Vegan Buttery Sticks or Miyoko’s Creamery Organic Vegan Butter.
- Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
- Dry dough: Snowball cookie dough can feel crumbly at first. Pro Tip: Use your hands to bring the dough together. The warmth from your hands will help the butter bind everything.
- Uneven baking: If the cookies are different sizes, they won’t bake evenly. Pro Tip: Use a small cookie scoop to ensure all the cookies are the same size.
- Powdered sugar adsorption: The coating of cookies can dissolve. Pro Tip: Roll the cookies in sugar while they’re still warm—they’ll absorb it the sugar, and them coat again when they are completely cold, so stay coated.
- Measure Carefully! Especially with baking, precise measurements ensure the best results. I highly recommend using a kitchen scale.
- Preheat the oven for at least 15 minutes before you start, giving it plenty of time to reach the ideal recipe temperature.
- For evenly sized cookies (better for baking) use a small spring-loaded ice cream scoop to spoon out the dough.
- Don’t skip the chilling step; it helps the cookies hold their shape while baking.
- Bake until the bottoms are lightly golden, not browned, to keep them tender.
- Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours.
- Spiced Snowballs: Add a pinch of cinnamon or nutmeg to the dough for a festive twist.
- Citrus Kick: Add orange or lemon zest to the dough for a fresh, zesty flavor.
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
You recommend using a scale, yet give no weights. What are we to weigh?
This looks like a good recipe, I am going to try it.
Thanks for all your great ideas!
Hello Annette! Sorry for the confusion. Please scroll down to the recipe card. There you can find the measurements.
Direct link: https://mommyshomecooking.com/eggless-snowball-cookies/#recipe_card