Name: Cinnamon Snowball Cookies (Nut Free)
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 1 cup (2 sticks) unsalted butter, softened; 1/2 cup powdered sugar (plus more for rolling); 1 tsp vanilla extract; 2 cups all-purpose flour; 1/2 tsp ground cinnamon; 1/4 tsp salt

Why You’ll Love Cinnamon Snowball Cookies (Nut Free) Recipe

With only five basic ingredients (buttered, powdered sugar, vanilla, flour, and cinnamon), it’s straightforward and accessible.
The nut‑free version means it’s friendly for households with nut allergies.
The cinnamon adds a warm twist to the traditional snowball cookie flavor.
The texture is tender and delicate — they practically melt in your mouth.
Ideal for holiday cookie trays, gift boxes, or simply an elegant everyday treat.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Salted butter (softened)
Powdered (confectioners’) sugar (for dough and extra for coating)
Vanilla extract
Cinnamon
All‑purpose flour

Directions

Preheat your oven to 350 °F (175 °C) and line a large baking sheet with parchment paper.
In a mixing bowl, beat the softened butter until smooth. Add the powdered sugar and beat until light and fluffy.
Add the vanilla extract and cinnamon, scraping down the sides of the bowl as needed.
Gently mix in the all‑purpose flour until just combined.
Gather the dough into a ball, cover it, and refrigerate for 1 hour.
After chilling, divide the dough into 12 equal balls (about 1 inch each) and place them on the prepared baking sheet.
Bake for about 10 minutes, or until the bottom edges of the cookies begin to turn golden brown.
Let the cookies cool on a wire rack for about 10 minutes, then roll or sprinkle them in additional powdered sugar. If desired, dust with a little extra cinnamon.

Servings and timing

Makes: 12 cookies
Prep time: 15 minutes
Cook time: 10 minutes
Chilling time: 1 hour
Total time: Approximately 1 hour 25 minutes

Variations

Stir in mini chocolate chips into the dough for a chocolate‑chip snowball.
After baking, dust with unsweetened cocoa powder instead of or along with powdered sugar for a richer look and flavor.
Increase the cinnamon slightly (to ¾ teaspoon) for a stronger cinnamon flavor, or add a pinch of nutmeg for subtle warmth.
Use unsalted butter instead of salted; if you do, add about ¼ teaspoon salt to the flour to balance flavors.

Storage/Reheating

Store in an airtight container at room temperature. The cookies stay best within 7 days, and up to about 2 weeks still acceptable.
For longer storage: You can freeze the baked cookies (without the final powdered sugar coating). After thawing, roll them in powdered sugar just before serving so the coating is fresh. Cookies can be frozen up to 2 months.
Reheating: If you like them slightly warm, you can microwave a cookie for about 5–8 seconds or warm in a 300 °F (150 °C) oven for about 3 minutes.

FAQs

1. Can I use unsalted butter instead of salted butter?

Yes — you can use unsalted butter. If you do, add about ¼ teaspoon of salt to the flour to maintain balanced flavor.

2. Can I double the recipe to make more cookies?

Absolutely. You can double or even triple the dough. If you do, it’s best to divide the dough into separate portions before refrigerating so it chills evenly.

3. Why do I need to refrigerate the dough for an hour?

Chilling the dough helps the butter firm up, prevents the cookies from spreading too much in the oven, and improves texture.

4. What size should the cookie balls be?

The dough should be divided into 12 balls about 1 inch each. This size bakes in about 10 minutes to yield nicely shaped cookies.

5. Can I add nuts to make a traditional version?

Yes — while this version is nut‑free, you could add finely chopped nuts (such as pecans or walnuts) if you and your guests don’t have nut allergies.

6. Why are the cookies coated with powdered sugar after baking, not before?

Rolling them while slightly warm helps the sugar coating adhere better, creating that classic snowball appearance and flavor.

7. How can I tell when the cookies are done?

They are done when the bottom edges of the cookies start to turn golden brown. Avoid overbaking to keep them tender.

8. Can I store the dough before baking instead of after?

Yes — you could refrigerate the dough ball longer or even freeze it. When ready, thaw as needed, shape into balls, then bake.

9. Do I need to chill the shaped balls on the baking sheet before baking?

Not necessary, but if your kitchen is warm, chilling the shaped balls for 10–15 minutes can help prevent spreading.

10. How do I prevent the powdered sugar coating from turning soggy?

Ensure cookies are fully cooled before coating and that no residual heat remains when storing, which could cause moisture buildup.

Conclusion

These nut‑free cinnamon snowball cookies offer a delightful and allergy‑friendly alternative to classic holiday cookies. With a minimal ingredient list, a short prep time, and beautiful presentation, they fit effortlessly into festive gatherings or everyday indulgence. Whether you’re baking for guests or yourself, they bring a touch of warmth and snow‑covered charm to your cookie tray.