Easy Chocolate Chip Snowball Cookies No Nuts

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5 from 1 review

Chocolate Chip Snowball Cookies Without Nuts are sweet, buttery, delicious cookies that melt in your mouth! These snowball cookies are nut-free, egg-free, and so easy to make! 




  • Line a large baking sheet with parchment paper.
  • Use a stand mixer or a large mixing bowl and electric hand mixer to combine butter, powdered sugar, vanilla extract, and salt. Mix together until dough forms.
  • Next, add in flour a little at a time and continue mixing until the dough is smooth. The dough will appear dry and crumbly at first, but keep mixing until it reaches a smooth dough consistency. Gently fold in the mini chocolate chips.
  • Next, use a small cookie scoop to form about 1 tablespoon size balls of dough. Place on your parchment lined baking sheet and refrigerate for 5-10 minutes while pre-heating your oven to 375 degrees F. Because these cookies don’t spread, you can place them close together. I was able to bake all 14 cookies on one sheet.
  • Bake cookies for 8-12 minutes in a 375 degree preheated oven, until the bottom of your cookies are a light golden brown.
  • Remove from oven and let cool for 5 minutes, or until they are still warm and you can handle them.
  • Place 1/4 cup of powdered sugar in a shallow bowl and roll each cookie in the sugar until well coated. If desired, you can coat the cookies again after they have cooled, or if you want less powdered sugar on them, use a sifter and sift on top of the cookies only.
  • Serve warm and enjoy!
YouTube video


Flour Tips:

  • You can use self-rising flour or all-purpose flour in this recipe. Traditionally snowball cookies are made with all-purpose flour and no rising agent, but I personally like to use self-rising flour as it makes them puff up a bit (like snowballs) and creates a more tender cookie. Feel free to use whichever you have on hand and they’ll be delicious either way!
  • Make sure to not pack your flour and powdered sugar for this recipe, otherwise your dough will turn out too dry/crumbly. See my tips in the FAQ’s/Answers section in the post.

Storage Instructions:

  • Store any leftover cookies in an airtight container for up to 1 week.
  • Freeze leftover cookies for up to 1 month in a freezer safe bag or container in one of two ways:
    1. Freeze cookies without powdered sugar, and then sugar them when you thaw them out
    2. Freeze coated cookies and once thawed, add a little additional powdered sugar on top