Easy Snowball Cookies Recipe (no nuts)

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:

1. One box of white cake mix
2. Vegetable oil
3. Egg whites
4. Softened cream cheese
5. 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

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

5 from 3 votes

Kristin Maxwell

This Snowball Cookie Recipe is nut-free, soft, chewy, tender cake mix cookies coated in powdered sugar to look like "snowballs." Perfect for the holidays!

Prep Time 5 mins

Cook Time 10 mins

Total Time 15 mins

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Course Dessert

Cuisine American

Servings 36 cookies

Calories 91kcal

Ingredients

  

1x2x3x

• ▢ 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

Calories: 91kcalCarbohydrates: 14gProtein: 1gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 3mgSodium: 114mgPotassium: 17mgFiber: 1gSugar: 8gVitamin A: 42IUCalcium: 35mgIron: 1mg

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