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My Snowball Cookies are soft, chewy, tender cake mix cookies that are coated in powdered sugar to look like “snowballs.” Perfect for when you need a simplified or nut-free version of the classic cookie.
I’m sure you have all seen the traditional Snowball Cookies, but since the recipes all call for nuts, they are a no-go for us. But I so love them and think they are perfect for Christmas time. They are so pretty and white and I love how they look mixed in with bountiful tin of Christmas cookies. Try these Snowball Cookies with no nuts and you’ll love them.
How To Make Snowball Cookies
While planning our “Frozen” Inspired Snow Party, I knew snowball cookies would be the perfect treat to add to our dessert table. My boy has a nut allergy, so I had to get creative and come up with a recipe that would be just as yummy and pretty. I think I won that challenge!
These cookies are incredibly easy to make, using just a few ingredients:
- One box of white cake mix
- Vegetable oil
- Egg whites
- Softened cream cheese
- Powdered sugar
The first four ingredients make up the actual cookie. See? No nuts! Before you yell at me, I know these are a flat cookie, while traditional snowballs cookies are more round. But we’re going for “inspired” here, and remember my boy that’s allergic to nuts? He LOVES these!
Some Tips & Tricks For This Snowball Cookies Recipe
- Always use a cookie scoop when making cookies. It keeps them uniform in size which helps all the cookies on your baking sheet bake evenly.
- The dough itself is pretty sticky, so I recommend spraying your cookie scoop with some nonstick cooking spray to help them release a little easier.
- If the dough is just too sticky after you’ve chilled it, add ¼ cup of powdered sugar or flour (depending on the sweetness level you’re going for).
- Bake the cookies on a parchment sheet to keep them from sticking.
- DO NOT LET THEM BROWN – this one is in all caps because I really, really want you to keep them from browning. It will ruin the “snowball” effect and that’s the whole point, right?
Snowball Cookies are Santa’s favorite!
They go perfectly with a tall glass of cold milk, and I personally think Santa would love them too! I mean, aren’t they pretty?? Almost too pretty to eat…but we eventually succumbed to the pressure! This is a gooey, tender cookie, and it just melts in your mouth! The adults at our party enjoyed them just as much as the kids did!
More Christmas Cookies You’ll Love
- Red Velvet Cookies
- 50+ Festive Christmas Cookies
- Christmas Cheesecake Cookies
- The BEST Snickerdoodle Cookie Recipe
- Cookie Butter Blossoms
- Gingerbread Chocolate Thumbprint Cookies
- Chocolate Peppermint Slice and Bake Cookies
- Lemon Ricotta Cookies
Tools used to make these Snowball Cookies
Medium Cookie Scoop – This scoop comes in handy when baking cookies to keep them uniform in size and make them easy to roll. It holds 2 tablespoons of dough.
Sheet Pan with Sides: Also known as a Jelly Roll Pan, this is a staple in my kitchen and I use it nearly every day. The sides keep food from sliding off onto the bottom of your oven.
Parchment paper – I prefer parchment to foil; it’s just easier to work with and is just as nonstick. Plus it just looks prettier!
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Nut-Free Snowball Cookies made with Cake Mix
Ingredients
- 1 box white cake mix
- 1/3 cup oil
- 3 egg whites
- 4 oz cream cheese softened
- 1/2 cup powdered sugar optional
Instructions
- Preheat oven to 350 degrees.
- Mix all ingredients, except powdered sugar, on medium until well combined. Chill for thirty minutes. If dough feels sticky, add ¼ cup flour or powdered sugar.
- Take about 2 tablespoons of dough and roll into a ball. Roll dough in powdered sugar (optional) and place on a parchment lined cookie sheet. Bake in preheated oven for 9-11 minutes, or until the tops start to crack. (Don't let them get brown - it will ruin the "snowball" effect.
- Let cool on the cookie for a few minutes before transferring to a cooling rack. Dust with sifted powdered sugar.
Notes
- Always use a cookie scoop when making cookies. It keeps them uniform in size which helps all the cookies on your baking sheet bake evenly.
- The dough itself is pretty sticky, so I recommend spraying your cookie scoop with some nonstick cooking spray to help them release a little easier.
- If the dough is just too sticky after you’ve chilled it, add ¼ cup of powdered sugar or flour (depending on the sweetness level you’re going for).
- Bake the cookies on a parchment sheet to keep them from sticking.
- DO NOT LET THEM BROWN – this one is in all caps because I really, really want you to keep them from browning. It will ruin the “snowball” effect and that’s the whole point, right?
Nutrition
Nutritional Disclaimer Kristin Maxwell of "Yellow Bliss Road" is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
Hi, in the UK we don’t have ‘white cake mix’ ready to buy. Can you advise what I could do instead? Thanks
Hi Sara, this is a cake mix cookie recipe. That’s the main ingredient – sorry!
Can they be freezed for ahead of time?
If you don’t add the powdered sugar, yes, you can freeze them.
I made this for the first time yesterday and it came out tasting great! The only issue I had was the dough was too sticky. I added 1/4 cup of powered sugar per instructions, but it was still too sticky. Any suggestions?
It’s just a very sticky dough. But that’s how you get the super tender and chewy cookie! 🙂
These look as sound good will probably make and add with hard candies and reindeer chow in our Christmas baskets. Thank you for sharing. Merry Christmas
That’s a great idea Kristy! Enjoy!
Yummy! My family loves these!!! Thank you! I was looking for a nut free snowball cookie to put in a glass holiday cookie jar that is for a gift. They look great and taste great too!!
Thank you Lisa!
how amny cookies does it yield?
2-3 dozen cookies.
I made these pursuant to the directions. It was still a sticky mess after adding the powdered sugar. They tasted more like gooey butter cookies rather than snowballs. They were good, but didn’t look like the pictures.
These turned out great. I made them more so for the grandchildren that visit. Can they be frozen?
I haven’t tried freezing them – let me know how it works out!