Snowball Cookie Recipe Without Nuts and Filled with Chocolate
These nut-free Chocolate Snowball Cookies are a holiday classic and a great addition to your holiday cookie tray. This recipe has many different names—some call them Mexican Wedding Cakes, Russian Tea Cakes, or Polvorons—but to me, they’re my go-to Christmas Cookie.
With a rich chocolate center and buttery shortbread dough, they’ve always been my favorite cookie for the season. Whether you traditionally make them with walnuts, pecans, or almonds, these buttery cookies are just as delicious without the nuts, making them perfect for anyone with a nut allergy.
If you’re looking to add something special to your holiday cookies, these little snowballs are a must!
Why I Love This Recipe
I love this recipe for many reasons.
Simple Ingredients: With pantry staples and a handful of easy-to-find ingredients, this recipe is quick to pull together.
Perfect for Gifting: These cookies make adorable gifts, especially with their snowball-like appearance—ideal for the holiday season!
Freezer-Friendly: You can make a batch ahead of time and freeze it, so you’re always prepared for an impromptu sweet craving or gathering.
Nostalgic: Growing up, I made a variation of these snowball cookies with my mom every holiday season. It’s a little Harper Holiday Tradition! It’s just not a holiday cookie spread without these little snowballs.
Ingredients and Substitutions
- All-Purpose Flour: The foundation for the dough.
- Butter: 1 stick of butter for a melt-in-your-mouth texture.
- Chocolate: Hershey’s Kisses create the perfect bite-sized chocolate center.
- Brown Sugar: Only 1/4 cup is needed, as the cookies are coated in powdered sugar.
- Salt & Vanilla Extract: To enhance and add flavor.
- Sunflower Seeds: Add a nutty texture to the cookies without using nuts! Traditionally, my mom used almonds, but sunflower seeds offer a softer texture, creating a more delicate bite. They also bring a subtle, earthy flavor to the dough.
Below are three possible substitutions for this recipe.
Butter substitute: If you want a dairy-free option, you can replace the butter with coconut oil or vegan butter in equal amounts (1:1 ratio) for vegan snowball cookies.
Sunflower seed substitute: For another nut-free option, you can substitute sunflower seeds for pumpkin seeds, also using a 1:1 ratio (1/2 cup).
Hershey’s Kisses substitute: If you want a different filling or don’t have Hershey’s Kisses, you can use chocolate chips (about 1 tablespoon per cookie) for chocolate chip snowball cookies.
Step-By-Step Instructions
Step 1: Preheat the Oven
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Step 2: Prepare the Sunflower Seeds
In a food processor, add the sunflower seeds (or walnuts) and pulse until they are finely ground, resembling a coarse meal. Be careful not to over-process, or they may turn into a paste. Set aside.
Step 3: Cream the Butter and Sugar
In a large mixing bowl, cream softened butter and granulated sugar using a hand mixer until light and fluffy. This step will take about 3-4 minutes for the best results.
Step 4: Add Vanilla and Salt
Add the vanilla extract and salt to the creamed mixture, then mix until fully combined.
Step 5: Mix in Dry Ingredients
Gradually stir in the flour and the finely ground sunflower seeds until a dough forms. Make sure everything is well incorporated, but avoid overmixing.
Now It’s Time To Form The Cookies And Bake!
Step 6: Form the Cookies
Scoop out about a tablespoon of dough and flatten it slightly in your hand.
Step 7: Add the Hershey’s Kiss
Place a Hershey’s Kiss in the center of the dough, then wrap the dough around the Kiss, fully covering it. Roll it into a ball.
Step 8: Bake
Place the dough balls on the prepared baking sheet about 1-2 inches apart. Bake for 12-14 minutes or until the bottoms are lightly golden (the cookies should not brown on top).
Step 9: Coat in Powdered Sugar
Let the cookies cool for a few minutes, then roll them in powdered sugar while still warm.
Step 10: Double Coat in Powdered Sugar
Once completely cooled, roll the cookies in powdered sugar again for a second coat. These cookies should resemble little snowballs.
Storage Tips For These Delicious Cookies
- Room Temperature: Store in an airtight container for up to 5 days, layering with parchment to keep the powdered sugar intact.
- Freezer: Freeze in a sealed container or bag with parchment between layers for up to 3 months. Thaw at room temp and re-roll in powdered sugar to refresh before serving.
More Holiday Recipes
Rice Krispie Treat Pie Recipe For Thanksgiving
Easy Chocolate Chip and Marshmallow Cookies
Gluten Free Dairy Free Almond Flour Thumbprint Cookies
Snowball Cookies No Nuts
Equipment
- 1 Food Processor
- 1 Large Mixing Bowl
- 1 Small Mixing Bowl
- 1 hand mixer or stand mixter
- 1 measuring cups and spoons
- 1 Baking Sheet
- 1 cookie scoop optional
- 1 cooling rack
- 1 sifter optional: for dusting cookies evenly with powdered sugar
Ingredients
- 1 cup all-purpose flour
- 1/2 cup butter
- 1/4 cup brown sugar
- 1 tsp vanilla extract
- 1/2 cup sunflower seeds
- 1/2 tsp kosher salt
- 16 Hershey's Kisses
- powdered sugar approx 2 cups for dusting
Instructions
Step 1: Preheat the Oven
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Step 2: Prepare the Sunflower Seeds
- In a food processor, add the sunflower seeds (or walnuts) and pulse until they are finely ground, resembling a coarse meal. Be careful not to over-process, or they may turn into a paste. Set aside.
Step 3: Cream the Butter and Sugar
- In a large mixing bowl, cream softened butter and granulated sugar using a hand mixer until light and fluffy. This step will take about 3-4 minutes for the best results.
Step 4: Add Vanilla and Salt
- Add the vanilla extract and salt to the creamed mixture, then mix until fully combined.
Step 5: Mix in Dry Ingredients
- Gradually stir in the flour and the finely ground sunflower seeds until a dough forms. Make sure everything is well incorporated, but avoid overmixing.
Step 6: Form the Cookies
- Scoop out about a tablespoon of dough and flatten it slightly in your hand.
Step 7: Add the Hershey’s Kiss
- Place a Hershey’s Kiss in the center of the dough, then wrap the dough around the Kiss, fully covering it. Roll it into a ball.
Step 8: Bake
- Place the dough balls on the prepared baking sheet about 1-2 inches apart. Bake for 12-14 minutes or until the bottoms are lightly golden (the cookies should not brown on top).
Step 9: Coat in Powdered Sugar
- Let the cookies cool for a few minutes, then roll them in powdered sugar while still warm.
Step 10: Double Coat in Powdered Sugar
- Once completely cooled, roll the cookies in powdered sugar again for a second coat. These cookies should resemble little snowballs.
Notes
Nutrition
Hi, I'm Sarah Harper. I am a Registered Dietitian Nutritionist who loves to cook, eat, and talk about food! Here at The Addy Bean, you'll discover an array of flexitarian recipes. My mission is to inspire and encourage others to eat and explore the world of plant-based foods!
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